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Hen and Andouille GumboMain Dishes & Casseroles
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Submitted by Jane Hebert Robicheaux
Franklin, LA
on Sunday, October 08, 2006
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| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 2 hours, 10 minutes |
| Ready In: | 2 hours, 40 minutes |
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Did you know it is impossible to lick your elbow? Try all you want and you can't. But this fresh hen gumbo will have you wanting to lick the bowl - that I know you can do!
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| Ingredients |
| 1 hen cut up |
1 tbsp Creole/Cajun seasoning |
| 2 tbsp olive oil |
2 cups chopped onion |
| 1 cup chopped celery |
1 cup chopped green bell pepper |
| 2 tbsp mnced garlic |
3/4 cup dark roux |
| 1 can 32 oz chicken broth |
8 cups water |
| 1 pound sliced andouille |
1/4 tsp salt |
| 1/4 cup minced parsley |
1/4 cup chopped green onion |
| 4 cups cooked rice |
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| | | Directions | | Season hen with Creole/Cajun seasoning. Heat olive oil over medium to medium high heat in a large pot. Add hen and cook; flipping until hen is completely brown. Remove from pot and set aside. Drain grease from pot. Add one-half of onion, celery, bell pepper, and garlic. Cook for 5 minutes and add the roux and continue to cook for 5 minutes. Add the chicken broth, water and browned hen; bring to boil. Lower heat to simmer. Cover pot and cook for one hour. Stir in the remaining onion, celery, bell pepper and garlic to pot. Add andouille, black pepper and salt. Bring back to a boil, lower heat to simmer and continue to cook uncovered for 45 minutes. Stir in green onions and parsley. Serve each bowl of gumbo with 1/2 to 1 cup cooked rice. |
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