Ingredients

• 1 Cornish Hen

• 1 white or yellow onion

• stalk celery

• 1/2 green bell pepper

• 4 Tbsp butter

• 4 Tbsp flour

• 3 Tbsp cajun seasoning

• 1/2 pound shrimp

• 4 oz andouille sausage, sliced ¼inch

• salt and pepper, to taste (if needed)

• 3 Tbsp gumbo file powder

Directions

1. In a 2.5 qt sauce pan, add the cornish hen, an onion cut into quarters, chopped celery and pepper. Bring to a boil then lower to a simmer for 1 hour. Let cool for 15 minutes.

2. Meanwhile, in a skillet, make roux by adding butter to flour over medium heat.

3. Add cajun seasoning to roux.

4. Stir constantly until roux reaches a chocolate color, about 10 minutes. Remove from heat.

5. Remove hen from broth and debone hen.

6. Discard vegetables from broth.

7. Heat roux in skillet over low heat, while adding 1 cup of broth until smooth.

8. Add roux to broth, then hen, then sausage, bring to simmer for 10 minutes.

9. Add shrimp and gumbo file powder for 5 more minutes. Do not boil.

10. Taste for salt and pepper.

11. Serve over rice.