Cajun And Creole Cooking, A Taste of N'Awlins (New Orleans)

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Hen and Andouille Gumbo

Main Dishes


Submitted by Jane Hebert Robicheaux
Franklin, LA

From Real Cajun Recipes.com



Prep Time: 30 minutes
Cook Time: 2 hours, 10 minutes
Ready In: 2 hours, 40 minutes

Did you know it is impossible to lick your elbow? Try all you want and you can't. But this fresh hen gumbo will have you wanting to lick the bowl - that I know you can do!

Ingredients
1 hen cut up
1 tbsp Creole/Cajun seasoning
2 tbsp olive oil
2 cups chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
2 tbsp mnced garlic
3/4 cup dark roux
1 can 32 oz chicken broth
8 cups water
1 pound sliced andouille
1/4 tsp salt
1/4 cup minced parsley
1/4 cup chopped green onion
4 cups cooked rice


Directions
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; 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.

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Found this on the web:

The Best Creole/Cajun Seasoning Mix

This makes a lot, just store in a tightly-sealed glass jar in the refrigerator to use in ground beef recipes, soups, or stews, homemade pasta sauce recipes, or use it to season roasts, chickens,
pork, beef, use it in and on everything.

by KITTENCAL

5 min | 5 min prep | SERVES 18 -20

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper or 2 tablespoons black pepper
3 teaspoons cayenne pepper
5 tablespoons paprika
4-5 tablespoons seasoning salt (I use Hy’s seasoned salt for this but Lawry’s is good also!)


1. Mix all ingredients in a glass jar.
2. Store in the refrigerator to keep the spices fresh.
3. Shake the jar before using.