Ingredients:
1 tbsp cooking oil
8 cups diced onion
1 lb smoked sausage sliced and quartered
1 lb andouille sausage, sliced 1/4" thick
2 tbsps minced garlic
1 cup diced celery
1 cup green onion thinly sliced (greens only)
1/2 cup chopped parsley
4 bay leaves
1 cup diced bell pepper
1 gallon water
1 baking hen, approx 4 lbs, cup up
salt and pepper to taste
*note: if no hen is available, we use a pound of chicken gizzards (to enhance stock) and a regular fryer. Add gizzards when you add water. Simmer approximately an hour and a half, til gizzards are tender, then add fryer and greens.
Directions:
In a large cooking pot, add oil and onions. Cook onions stirring often to caramelize, deglazing as often as neccesary with water, beer, stock, or wine to prevent burning. When onions have cooked down into a rich dark brown "gravy", add sausages, garlic, celery, bay leaves, water and hen. (If using gizzards and fryer, just add gizzards at this time.)
Bring to slow boil, cook for approximately hour and a half, til hen is tender then add greens. (If using gizzards and fryer, add fryer at same time as adding greens, and cook til chicken is done.) Simmer for a half an hour. Remove bay leaves. Serve in bowl over rice.
*note: File` recommended as a condiment.
