Chicken Andouille Gumbo - cooking recipe

Ingredients

3 onions, chopped
5 cloves garlic
salt
Tony Chachere seasoning
1 gal. hot water
1 large hen, cut up
1 1/2 c. oil
2 c. flour
2 lb. andouille sausage, parboiled (reserve 2 c. liquid; remove fat)

Preparation

Brown chicken in 1/2 cup oil.
In a pot, make a roux with oil and flour; cook until golden brown.
Put chicken back in pot; simmer in roux after adding all seasonings and liquids.
Cook over medium heat for about 2 1/2 hours.
Add water, if needed, to retain volume.
Serves 8.