Hen and Andouille Gumbo2006-10-08
- Course: Main Dishes
This fresh hen gumbo will have you wanting to lick the bowl!
- 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
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 and 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.