Avoyelles Parish Chicken And Sausage Gumbo

• 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
• Optional parsley meatballs
• 1 lb lean ground beef
• 1/4 cup green onion, tops and bottoms sliced thin
• 2 tablespoons minced parsley, fresh
• salt
• pepper

1. 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.
2. Turn off fire and carefully add chopped onions, celery, bell pepper and garlic; stir constantly for about 2 minutes.
3. 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.
4. In the meantime make the parsley meatballs:
5. In a bowl, break up ground beef.
6. Add 1/4 cup each green onions and parsley.
7. Salt and pepper to taste; mix using a light hand forming into balls; set aside.
8. After the first 1 1/2 hours of simmering and a water adjustment, add salt and pepper to taste.
9. Add diced ham chunks, smoked sausage slices and parsley meatballs.
10. Simmer an additional 1/2 - 3/4 hour or until hen is very tender and falling off the bone.
11. Grease will form on top; skim off.
12. Turn off fire; add parsley and green onions.
13. Ladle over rice.

baking hen, sausage, ham, onions, celery, garlic, bell pepper, vegetable oil, flour, water, salt, pepper, parsley, green onions, parsley meatballs, lean ground beef, green onion, parsley, salt, pepper

Taken from www.food.com/recipe/avoyelles-parish-chicken-and-sausage-gumbo-378265 (may not work)