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Cajun Hen Gumbo

Using a plump hen is a favorite way to make gumbo in the Cajun Country of southwest Louisiana. A fatty hen gives more flavor, and it is easy enough to skim the fat from the surface as the gumbo cooks. Cajuns generally serve the dish with whole pieces of the hen, but the meat can be taken off the bones after cooking, if preferred. Hens are tougher than chickens and must cook longer.
Servings: 6

Ingredients

  • 1 hen (5- to 6-pounds)
  • salt to taste
  • black pepper freshly ground, to taste
  • cayenne pepper to taste
  • 3/4 cup vegetable oil divided
  • 1/2 lb andouille sausage cut into 1/2-inch pieces
  • 1/2 lb tasso cut into 1/2-inch pieces`
  • 3/4 cup all-purpose flour
  • 2 med onions chopped
  • 6 green onions chopped, white and green parts separated
  • 1 green bell pepper chopped
  • 3 celery stalks chopped