6 lb. hen, cut up
1 lb. smoked sausage
1 lb. Andouille sausage
1/2 lb. butter
1 can golden mushroom soup
3 oz. tomato paste
2 c. onions
1 c. bell peppers
1 c. celery
1 c. shallots
1 c. parsley
1 tbsp. granulated garlic
6 c. water
Salt and pepper to taste

Combine hen, sausage, Andouille and butter. Cook until brown. Add chopped onions, celery and bell pepper. Cook for 30 minutes, stirring frequently. Add mushroom soup, tomato paste and finely chopped shallots and parsley. Add water, cover and cook for 2 hours, stirring occasionally.