Chicken and Andouille Sausage Gumbo
Don't be scared of the roux; take it nice and slow, and everything will come out just right.
Servings: 4 to 6
Prep: 15 minutes
Total: 3 hours 30 minutes
1 pound boneless, skinless chicken thighs
kosher salt, to taste1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup grapeseed oil, plus 1 tablespoon
6 garlic cloves, minced
2 ribs celery, diced
1 jalapeño, seeded and minced
1 small green bell pepper, diced
1 small yellow onion, diced
8 ounces amber-style beer
4 cups chicken stock
1 teaspoon fresh thyme
4 bay leaves
1 pound andouille sausage, cut into 1/4-inch coins
cayenne pepper, to taste
cooked white rice, for serving
sliced scallions, for serving
1. Season the chicken with salt, black pepper, and one tablespoon of grapeseed oil. Broil it until slightly charred and golden, about 10 minutes, and set aside.
2. Heat a thick bottomed 4-quart Dutch oven over medium. Add the oil and flour and, using a whisk, stir constantly, taking care not to allow any to splash and burn you, until the roux has turned dark brown (the color of a bar of Hershey's chocolate is about right), about 25 minutes.
3. Add the garlic, celery, jalapeño, bell pepper, and onion and cook for one minute. Add the beer to deglaze, then add the stock, thyme, bay leaves, and 1 teaspoon black pepper. Stir slowly and continuously until the gumbo is back to a simmer, then add the chicken thighs and the sausage. Bring to a simmer and cover. Cook, stirring occasionally, for 3 hours. Gumbo should thick but not like gravy. Season with cayenne and serve with cooked rice. Top with scallions and enjoy!