Chicken, Andouille And Oyster Gumbo

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.