Best Avoyelles Parish Chicken And Sausage Gumbo Recipes

AVOYELLES PARISH CHICKEN AND SAUSAGE GUMBO

Avoyelles Parish Chicken and Sausage Gumbo image

You couldn't get any more authentic. This was taught to me by my Cajun maternal grandmother who was taught by her maternal grandmother. I've never run across a gumbo recipe with "parsley meatballs". These are optional. I asked my mom about this and she said that this was probably used to "extend" the gumbo because there were usually so many mouths to feed. It's a great addition and worthy of the effort. An observation: never have I eaten Gumbo until recently that has been deboned and this was always at restaurants. Oh, using a baking hen results in a more velvety texture and I have to honestly say that I've never used a fryer. One last thing...it's freezable.

Provided by gailanng

Categories Gumbo

Time 3h

Yield 1 pot

Number Of Ingredients 19

Ingredients

1 baking hen, washed and cut up
1 lb smoked sausage or 1 lb andouille sausage, sliced into 1/4-inch pieces
1/2 lb ham, chunks diced small
2 large onions, chopped
1/4 cup celery, minced
3 garlic cloves, minced
1/2 cup bell pepper, chopped
1 1/4 cups vegetable oil
1 1/2 cups all-purpose flour
water
salt
pepper
1/4 cup minced parsley, fresh
1 1/2-2 cups green onions, tops and bottoms sliced thin
1 lb lean ground beef
1/4 cup green onion, tops and bottoms sliced thin
2 tablespoons minced parsley, fresh
salt
pepper

Steps:

In a very large heavy bottomed stock pot or gumbo pot, heat oil on medium heat until hot; add flour. Stir constantly until it reaches a reddish-brown color. This could take approximately 30-40 minutes. Don't hurry the process. If your phone rings, let it go. Should your roux burn, start over.
Turn off fire and carefully add chopped onions, celery, bell pepper and garlic; stir constantly for about 2 minutes.
Add water and cut-up hen pieces. The amount of water depends on your pot, but start off with 1 gallon. Bring to a simmer for 1 1/2 hours, uncovered. The broth consistency should not be too thin nor too thick. Add additional water when needed.
In the meantime make the parsley meatballs:.
In a bowl, break up ground beef.
Add 1/4 cup each green onions and parsley.
Salt and pepper to taste; mix using a light hand forming into balls; set aside.
After the first 1 1/2 hours of simmering and a water adjustment, add salt and pepper to taste.
Add diced ham chunks, smoked sausage slices and parsley meatballs.
Simmer an additional 1/2 - 3/4 hour or until hen is very tender and falling off the bone.
Grease will form on top; skim off.
Turn off fire; add parsley and green onions.
Ladle over rice.

Nutrition Facts : Calories 6509.2, Fat 509.3, SaturatedFat 114.1, Cholesterol 1029.9, Sodium 7792.2, Carbohydrate 193.5, Fiber 17.3, Sugar 24.1, Protein 281.5

CAJUN CHICKEN AND SAUSAGE GUMBO

Cajun Chicken and Sausage Gumbo image

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Provided by Jodi Hanlon

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

Steps:

Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g

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