5-7 LB baking hen (cut into pieces with skin removed)
½-1 LB andouille (or any smoked) sausage (sliced)
½ LB tasso (cut into small pieces) (optional)
1 LG onion (chopped)
6-8 cloves garlic (minced)
½ C celery (chopped fine)
1 MED bell pepper (chopped)
½ C (one bunch) green onions (chopped)
2-3 QT chicken stock
2 bay leaves
2 TBS dry parsley
Salt/pepper to taste
Dash cayenne (optional)
In a heavy 4-6 QT pot brown chicken parts in 2 TBS oil (or no oil if using a non-stick pot), set aside.
Brown the sausage and tasso, set aside.
To save time you can process the onion, bell pepper, garlic, celery & green onions in a food processor until chopped fine. Add to the pot with the parsley and 1 TSP of salt and saute until the onion turns translucent.
To the side make a roux from oil and flour, stirring constantly until sufficiently browned. Add 1 QT of stock and whisk until smooth. Add to the pot.
Add chicken, sausage, tasso and bay leaves. Add 1 QT of chicken stock to start and more gradually as gumbo cooks to keep proper consistency. Cook for 2-3 hours until chicken is fork tender.