CAJUN HEN GUMBO

Hen Gumbo

"A fatty hen gives more flavor, and it is easy enough to skim the fat from the surface as the gumbo cooks," Curry writes. "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."

Cajun Hen Gumbo

Makes 6-8 servings

1 (5- to 6-pound) hen

Salt, freshly ground black pepper, and cayenne pepper, to taste

3/4 cup vegetable oil, divided

1/2 pound andouille sausage, cut into 1//2-inch pieces

1/2 pound tasso, cut into 1//2-inch pieces

3/4 cup all-purpose flour

2 medium onions, chopped

6 green onions, chopped, white and green parts separated

1 green bell pepper, chopped

3 celery stalks, chopped

1 tablespoon minced garlic

6-1/2 cups chicken stock, water, or a combination of the two

3 bay leaves

Creole seasoning, to taste

3 tablespoons chopped flat-leaf parsley

Cooked long-grain white rice, for serving

Cut the hen into pieces as you would cut a chicken. Because the breast is large, cut it into 3 pieces. Use the back bone and any giblets, except the liver. Rinse the pieces, dry, and sprinkle liberally on all sides with salt and peppers.

Using a very large, heavy pot, heat 1/4 cup of the oil and brown the hen well on all sides. Remove from the pot.

Add remaining oil and flour to the pot and stir constantly over high heat until the roux turns light brown. Reduce heat to medium and cook, stirring constantly, until roux is dark brown, the color of milk chocolate or a little darker.

Reduce heat to low; add onions, white parts of the green onions, bell pepper, celery and garlic and saute until translucent. Gradually stir in stock and/or water.

 Return hen to the pot. Add bay leaves and season with Creole seasoning. Cover and simmer 3 hours, stirring occasionally. As the gumbo cooks, skim fat from the surface. You may skim as much as 1 cup of fat.

When gumbo is cooked and the hen is tender, remove bay leaves and stir in the green onion tops and parsley. Serve in bowls over rice.