Chicken Sausage Gumbo

Too few ratings

Luke

Community Member

Difficulty

Medium 👍
15
min.
Preparation
195
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1 lb chicken thigh (skinless)
½ cup flour
1 tsp black peppercorn
½ cup grapeseed oil
6 cloves garlic
2 stalks celery
jalapeño
green bell pepper
onion
8 oz amber beer
4 cups chicken stock
1 tsp thyme
bay leaves
1 lb andouille sausage
cayenne pepper
jasmine rice (for serving)
scallion
Metric
Imperial
  • Step 1/3

    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.

  • Step 2/3

    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.

  • Step 3/3

    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!