Chicken-Andouille Gumbo - cooking recipe

Ingredients

1/2 c. flour
1/2 c. shortening
1 c. each onion, celery, bell peppers, chopped
1 garlic clove, mined
1 hen, cup into serving pieces
salt, pepper and cayenne to taste
1 lb. Don's andouille sausage, cut in pieces
file to taste

Preparation

Make roux by slowly browning the flour in the shortening; when golden brown, add onion, celery, bell pepper and garlic.
Cook at low heat until the vegetables separate form the shortening.
In another pan, brown the cut up hen in some extra shortening, using enough to seer chicken well.
Add hen to the brown roux mixture and cook together for a few minutes, stirring occasionally.