1 stewing hen, cut up
3 onions, chopped
4 ribs celery, chopped
2 garlic cloves, minced
2 lemon slices
Salt and pepper
1 c. oil
1 c. flour
1/2 c. chopped green onions
1 bell pepper, chopped
2 cans tomato paste
2 cans tomato sauce
1/2 c. chopped parsley
1 lb. smoked sausage, sliced
Crushed red pepper to taste
1 tbsp. sugar
1 tsp. garlic powder
1 tbsp. Worcestershire sauce
1 can mushroom pieces

Boil hen with one onion, two ribs of celery, garlic, lemon, salt, and pepper in water to cover until tender. Remove hen and reserve broth. Make a roux with flour and oil; add remaining onions and celery, green onions, and bell pepper. Cook until tender. Add tomato sauce and tomato paste; cook for another 10 minutes. Add hen, broth, parsley, sausage, and seasonings; continue cooking for one hour. Add mushrooms and cook another 30 minutes. Serve over cooked rice.