Hen and Andouille Gumbo

8 servings Prep: 30 m Cook: 2 h 10 m Total: 2 h 40 m Intermediate
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Hen and Andouille Gumbo
This fresh hen gumbo with andouille sausage and a rich dark roux will have you wanting to lick the bowl! A classic Louisiana chicken gumbo with the holy trinity and plenty of Cajun spice.

Ingredients

8 servings
  • 1 hen, cut up
  • 1 tbsp Creole/Cajun seasoning
  • 2 tbsp olive oil
  • 2 cups onion, chopped
  • 1 cup celery, chopped
  • 1 cup green bell pepper, chopped
  • 2 tbsp garlic, minced
  • 3/4 cup dark roux
  • 1 (32 oz) can chicken broth
  • 8 cups water
  • 1 lbs andouille sausage, sliced
  • 1/4 tsp salt
  • 1/4 cup parsley, minced
  • 1/4 cup green onion, chopped
  • 4 cups rice, cooked

Step-by-Step Instructions

  1. Season hen pieces with Creole/Cajun seasoning on all sides.
  2. Heat olive oil over medium to medium-high heat in a large pot or Dutch oven. Add seasoned hen and cook until browned on all sides, about 8-10 minutes total.
  3. Drain excess grease from pot. Add one-half of the chopped onion, celery, bell pepper, and garlic to the pot with the hen.
  4. Cook the vegetables for 5 minutes, stirring occasionally, then add the dark roux and continue to cook for 5 minutes, stirring to combine.
  5. Add the chicken broth, water, and browned hen pieces to the pot and bring to a boil. Lower heat to simmer.
  6. Stir in the remaining onion, celery, bell pepper, and garlic to pot. Add sliced andouille sausage and salt. Simmer uncovered for 1 1/2 to 2 hours, stirring occasionally, until hen is tender and gumbo has thickened.
  7. Stir in green onions and parsley during the last 5 minutes of cooking.
  8. Serve each bowl of gumbo with 1/2 to 1 cup cooked rice.

Common Problems and Solutions

Q: Why is my gumbo too thin or watery?

A: Make sure you're using enough dark roux (3/4 cup for this recipe) and allowing the full simmer time of 1 1/2 to 2 hours uncovered. The gumbo will thicken as it reduces. You can also increase the heat slightly to encourage evaporation if needed.

Q: Can I use pre-made roux?

A: Yes, you can use jarred dark roux or make your own ahead of time. If making your own, cook the roux to a dark chocolate brown color for authentic gumbo flavor. See our [roux recipe](/recipes/roux/) for detailed instructions.

Q: Why add the trinity vegetables in two stages?

A: Adding half the vegetables early allows them to cook down and meld with the roux, while adding the remaining vegetables later keeps some texture and fresh vegetable flavor in the finished gumbo.

Tips and Techniques

For the best flavor, brown the hen pieces well before deglazing - those browned bits on the bottom of the pot add depth to your gumbo. Don’t skip the long simmer time; it’s what makes the hen tender and allows all the flavors to come together.

Ingredient Substitutions

  • hen: 3-4 lbs chicken pieces (thighs, legs, or a cut-up whole chicken)
  • andouille sausage: smoked kielbasa or smoked turkey sausage
  • dark roux: make your own with 3/4 cup flour and 3/4 cup oil
  • Creole/Cajun seasoning: mix of paprika, garlic powder, onion powder, cayenne, black pepper, and salt

Equipment Needed

  • Large heavy-bottomed pot or Dutch oven (at least 6-8 quarts)
  • Long-handled spoon for stirring
  • Sharp knife and cutting board

Historical Context

In Cajun Louisiana, gumbo made with hen (a mature female chicken) is prized for its deeper, richer flavor compared to younger birds. Hens were traditionally used when they stopped laying eggs, making this dish both economical and flavorful in rural Acadiana farm kitchens.