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Avoyelles Parish Chicken And Sausage Gumbo Recipe

Taste the authentic flavors of Louisiana with this Avoyelles Parish Chicken and Sausage Gumbo recipe, passed down through generations! This isn't your average gumbo – discover the unique addition of parsley meatballs (a historical way to stretch this hearty dish!), learn the secret to achieving a velvety texture with a baking hen, and experience a gumbo experience unlike any other. Perfect for feeding a crowd or freezing for later, this recipe is a true Cajun culinary treasure. Get ready for a flavor explosion that transports you straight to the heart of Louisiana!

Prep Time 30 mins
Cook Time 180 mins
Calories 6509.2 kcal
Protein 563g
Rating 5.0 (1 Reviews)
Avoyelles Parish Chicken And Sausage Gumbo 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Avoyelles Parish Chicken And Sausage Gumbo

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How to Make Avoyelles Parish Chicken And Sausage Gumbo

  1. In a large pot or Dutch oven, brown 1 lb Andouille sausage, sliced 1/4 inch thick, over medium-high heat. Remove sausage and set aside.
  2. Add 1 large onion, chopped, 2 celery stalks, chopped, and 1 green bell pepper, chopped, to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in 8 cups of chicken stock, ensuring no lumps form.
  5. Add 1 (3-4 lb) baking hen, cut into 8 pieces, 1 teaspoon of cayenne pepper, 1 teaspoon of black pepper, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 bay leaf. Bring to a simmer.
  6. Reduce heat to low, cover, and simmer for 1 hour, or until chicken is cooked through.
  7. Remove chicken from the pot and let it cool slightly. Debone the chicken and shred the meat. Set aside.
  8. Meanwhile, prepare the parsley meatballs (optional): Combine 1 cup of chopped fresh parsley, 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, 1 egg, beaten, and salt and pepper to taste. Form into small meatballs.
  9. Add the parsley meatballs to the gumbo and simmer for another 15 minutes.
  10. Add the shredded chicken and the cooked Andouille sausage back to the pot. Stir in 1 cup of chopped green onions and simmer for 10 more minutes.
  11. Serve hot over rice. Garnish with additional green onions, if desired.

Nutrition Information (Approximate per serving)

Sodium

324 g

Sugar

96g

Fat

570g

Carbs

64g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Gumbo Main Dish Soups Stews Pork Poultry Rice American Cajun Southern United States Dinner Party Holiday Event Stews Dietary Spicy One Dish Meal Comfort Food Oamc Freezer Make Ahead Low Carb Low In Something Meat Pork Sausage Pasta Rice And Grains Taste Mood Number Of Servings Presentation Served Hot Technique 4 Hours Or Less