Chicken, Andouille and Oyster Gumbo

Ingredients

 * 3 to 4 lb Chicken, cut to frying pieces
 * salt and cayenne pepper
 * 1 cup oil
 * 1 cup flour
 * 2 medium onions, chopped
 * 1 green bell pepper, chopped
 * 2 stalks celery, chopped
 * 10 cups chicken broth
 * 2 bay leaves
 * 1/2 teaspoon thyme
 * 1 pound andouille Sausage, cut into 1/4 inch slices
 * 1 pint oysters with their Liquor

Directions
1. Season the hen well with salt and cayenne pepper.

2. Warm chicken broth in a sauce pan.

3. In a heavy iron pot, make a dark roux by slowly browning the oil and flour, stirring constantly. When the roux is the color a pecan, add the onions, green bell peppers and celery. Cook until vegetables are wilted, about 10–15 minutes.

4. Add warmed chicken broth to vegetable mixture. Add Chicken, bay leaves and thyme. Cook over medium heat for 1 hours. Add andouille and cook for at least another hour or until Chicken is tender.

5. A few minutes before serving, add oysters and their Liquor; simmer just until oysters curl.