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Gumbo Recipe


  • Author: Bobby
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Ingredients

  • 1 pound skinless, boneless chicken thighs
  • kosher salt, to taste
  • 1/2 cup all-purpose flour
  • 1 tsp freshly ground black pepper, plus more to taste
  • 1/2 cup grapeseed oil, plus 1 tablespoon
  • 2 ribs celery, diced
  • 6 garlic cloves, minced
  • 1 jalapeƱo, seeded and minced
  • 1 small green bell pepper, diced
  • 1 small yellow onion, diced
  • 8 ounces amber-style beer
  • 4 cups chicken stock
  • 1 tsp fresh thyme
  • 4 bay leaves
  • 1 pound andouille sausage, cut into 1/4-inch coins
  • cayenne pepper, to taste
  • sliced scallions, to garnish
  • cooked white rice, for serving

Instructions

  1. Season the chicken with salt, black pepper, and 1 tbsp of the grapeseed oil
  2. Broil the chicken about 10 minutes until slightly charred and set aside
  3. In a 4-quart Dutch oven, add oil and flour over medium heat and stir constantly with a whisk
  4. Stir until the roux turns dark brown (about 25 minutes)
  5. Add garlic, celery, jalapeno, bell pepper, and onion and cook for one minute
  6. Add the beer, then stock, bay leaves, thyme, and 1 tsp black pepper
  7. Stir slowly until simmering then add chicken thighs and sausage
  8. Bring everything to a simmer and then cover
  9. Cook for 3 hours, stirring occasionally
  10. Your gumbo should be thick but not gravy-like
  11. Season with cayenne and serve over rice
  12. Garnish with scallions and enjoy.