Chicken and Sausage Gumbo

Background:

This is a recipe from Kary’s, which is a company based in Ville Platte, LA (close to my hometown!) and produces roux, which is the base for the Cajun dish gumbo. It’s a stew commonly served over rice (or potato salad if you’re from Ville Platte), and is great for cold weather!

Recipe:

Ingredients:

• 1 6-lb. hen
• 1 lb. smoked sausage, chopped
• 1/2 cup chopped onion tops
• 1 med. onion, chopped
• 1/2 cup chopped parsley
• 4-1/2 quarts water
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. cayenne pepper
• 8 oz. Kary’s Roux

Instructions:

• Add water to a large pot (probably around a 10 qt. pot, conservatively) and bring to a boil.
• Add roux once boiling, and stir continuously until dissolved (approx. 10 mins).
• Add rest of the ingredients.
• Boil uncovered over medium heat for approximately 2 hrs.
• When gumbo has finished cooking, debone and cube hen and return meat to gumbo.
• Serve over rice and enjoy!