Chicken-Andouille Gumbo

1. 1

   Make roux by slowly browning the flour in the shortening; when golden brown, add onion, celery, bell pepper and garlic.

2. 2

   Cook at low heat until the vegetables separate form the shortening.

3. 3

   In another pan, brown the cut up hen in some extra shortening, using enough to seer chicken well.

4. 4

   Add hen to the brown roux mixture and cook together for a few minutes, stirring occasionally.

* Per serving · 4 servings · Values may vary.

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