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.