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