67. Andouille Gumbo

INGREDIENTS:
1 large hen
3/4 cup oil
1/2 cup flour
2 large onions
2 lbs. andouille
1 bunch shallots
1 clove garlic
boiling water
3 tbsp. chopped parsley
3 tbsp. worcestershire sauce
salt and cayenne pepper
2 dozen oysters (optional)
2-3 tsp. gumbo file

DIRECTIONS:
Cut hen into serving pieces.  Heat oil in heavy skillet and fry chicken until lightly browned.  Remove chicken from pan.  Pour 1/2 cup of oil from frying pan into a large heavy pot.  Over medium heat, add flour and stir until roux is brown.  Add chopped onions and cook until soft.  Add sliced andouille, cook five minutes more.  Add chicken, heat thoroughly.  Then add chopped green onions (with tops) and garlic.  Cook ten more mintues, then add 3 to 4 quarts boiling water.  Simmer about 2 hours, or until chicken is tender.  Add seasoning to taste.  Add oysters, if desired, during last five minutes.  Remove from heat.  Add file.  Serve over hot rice.