Servings:
approximately 10 servings
Prep Time:
20 mins
Total Time:
3 hrs 20 mins
Ingredients
-
1 (4- to 5-pound)hen, cut into serving piecessee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspooncayenne peppersee savings
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1 cupvegetable oilsee savings
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1 cupall-purpose floursee savings
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2 cupschopped onionsee savings
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1 cupchopped bell peppersee savings
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1/2 cupchopped celerysee savings
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8 to 10 cupschicken brothsee savings
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2bay leavessee savings
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1/2 teaspoonchopped fresh thymesee savings
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1 poundandouille sausage*, cut crosswise into 1/4-inch slicessee savings
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1/4 cupchopped green onionssee savings
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2 tablespoonschopped fresh parsleysee savings
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Steamed ricesee savings
Directions
1.
Season hen generously with salt and cayenne. Set aside.
2.
In a large heavy pot or Dutch oven, combine oil and flour. Cook over medium heat for 30 minutes, stirring constantly, to make a dark brown roux. Add onion, bell pepper, and celery. Cook for 5 to 10 minutes, or until very soft. Add broth and stir to blend well.
3.
Add chicken, bay leaves, and thyme. Bring to a boil. Reduce heat and simmer, partially covered, for 2 to 3 hours, or until chicken is fork-tender. (In authentic Cajun gumbo, the chicken is left on the bone. However, to make the gumbo easier to eat, you may wish to cut the meat from the bone.)
4.
Add sausage and cook for 30 minutes. Adjust seasonings to taste. Add green onions and parsley and serve immediately with steamed rice.
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