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