6 tbsp. oil
6 tbsp. flour
1 lb. smoked sausage or Andouille
1 lg. hen
2 gallons water
2 lg. onions
1/4 stalk celery
1/2 bell pepper
5 onion tops, chopped
Salt, pepper, and cayenne to taste
5 sprigs parsley (or 2 tbsp. flakes)
2 tsp. file

Make fudge-looking roux with oil and flour. Boil sausage in separate pot. Combine hen, 1 1/2 gallons water, sausage, roux, and chopped seasonings (except parsley). Cook for two hours, adding extra 1/2 gallon of water, if needed. During last half hour of cooking, add salt, cayenne, and black pepper. As hen becomes tender enough, add parsley and file. Cook ten minutes; remove from heat. Skim excess fat and serve over rice.

1 pint of oysters may also be added, if desired.