Avoyelles Parish Chicken And Sausage Gumbo - cooking recipe

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
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

Preparation

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.