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Chicken Sausage Gumbo

Based on 1 ratings
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Luke

Community member

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

Ingredients

2Servings
lb
chicken thigh (skinless)
cup
flour
tsp
black peppercorn
cup
grapeseed oil
2 cloves
garlic
stalks
celery
jalapeño
green bell pepper
onion
2⅔ oz
amber beer
1⅓ cups
chicken stock
tsp
thyme
1⅓
bay leaves
lb
andouille sausage
cayenne pepper
jasmine rice (for serving)
scallion
  • 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!

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