Lynn's Chicken Sausage & Oysters
1 x hen - (3 to 4 lbs) cut frying pieces
Salt to taste
Cayenne pepper to taste
1 cup oil
1 cup flour
2 med onions chopped
1 x green bell pepper chopped
2 x celery stalks chopped
10 cup chicken broth
2 x bay leaves
1/2 tsp thyme
1 lb andouille sausage cut 1/4" slices
1 pt oysters with their liquor
Method :
Season the hen well with salt and cayenne pepper. Warm chicken broth in a sauce
pan. In a heavy black iron pot, make a dark roux by slowly browning the oil and
flour, stirring constantly.
When roux is the color of a pecan, add the onions, green bell pepper and celery;
cook until vegetables are wilted, about 10 to 15 minutes.
Add warmed chicken broth to vegetable mixture. Add chicken. Add bay leaves and
thyme. Cook over medium heat for 1 hour. Add andouille and cook for at least
another hour or until hen is tender. Check seasonings. A few minutes before
serving, add oysters and their liquor; simmer just until oysters curl. If gumbo
becomes too thick during cooking, simply add more chicken broth or water.
This recipe yields 10 servings.