Cajun Chicken, Andouille, Tasso Gumbo

1 large hen, cut into serving pieces
1 lb smoked sausage or andouille sliced in 1/2 inch thick slices
1 lb smoked tasso, chopped fine
6 chicken bouillon cubes
Salt and pepper to taste
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
3 cloves garlic, minced
1/2 cup chopped green onion tops
1/4 cup chopped parsley
1 cup vegetable oil
1 cup all purpose flour
4 quarts water

Make roux with oil and flour, cook until copper penny color. Add onion, bell pepper, celery and garlic and cook until limp. Add chicken and cook a few minutes, stirring constantly. Add water and chicken bouillon cubes. Cook on moderate heat until chicken is almost tender. Add sausage or andouille and tasso. Let boil until all meats are tender. Add onion tops and parsley and cook about ten minutes. Adjust seasonings and serve over cooked rice in soup bowls.

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Cajun Country -- New Iberia, Louisiana