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.