Hen and Andouille Gumbo
2006-10-08- Course: Main Dishes
- Prep Time : 30m
- Cook Time : 2:10 h
- Ready In : 2:40 h
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This fresh hen gumbo will have you wanting to lick the bowl!
Ingredients
- 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
Directions
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.
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