Recipe courtesy of Marcelle Bienvenu 

Yield: approximately 10 servings


1 (4- to 5-pound) hen, cut into serving pieces

½ teaspoon salt

¼ teaspoon cayenne pepper

1 cup vegetable oil

1 cup all-purpose flour

2 cups chopped onion

1 cup chopped bell pepper

½ cup chopped celery

8 to 10 cups chicken broth

2 bay leaves

½ teaspoon chopped fresh thyme

1 pound andouille sausage*, cut crosswise into 1/4-inch slices

¼ cup chopped green onions

2 tablespoons chopped fresh parsley

Steamed rice

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 on stovetop 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. 


*If andouille sausage is not available, you may substitute fresh pork sausage.