Hen and Andouille Gumbo


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


Step 1

Season hen with Creole/Cajun seasoning.

Step 2

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.

Step 3

Drain grease from pot. Add one-half of onion, celery, bell pepper, and garlic.

Step 4

Cook for 5 minutes and add the roux and continue to cook for 5 minutes.

Step 5

Add the chicken broth, water and browned hen and bring to boil. Lower heat to simmer. Cover pot and cook for one hour.

Step 6

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.

Step 7

Stir in green onions and parsley.

Step 8

Serve each bowl of gumbo with 1/2 to 1 cup cooked rice.

Recipe Type: ,


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Kaplan, Louisiana Louisiana
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