Prep time: 15 minutes
Total time: 3 hours 30 minutes
1 pound|453 grams boneless, skinless chicken thighs
kosher salt, to taste
2 ½ ounces|74 grams all-purpose flour
1 teaspoon freshly ground black pepper, plus more to taste
½ cup + 1 tablespoon|130 ml grapeseed oil
6 garlic cloves, minced
2 ribs celery, diced
1 jalapeño, seeded and minced
1 small green bell pepper, diced
1 small yellow onion, diced
1 cup|250 ml amber-style beer
4 cups|946 ml chicken stock
1 teaspoon fresh thyme
4 bay leaves
1 pound|453 grams andouille sausage, cut into ¼-inch coins
cayenne pepper, to taste
cooked white rice, for serving
sliced scallions, for serving
- 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.
- Heat a thick bottomed 4-quart Dutch oven over medium. Add the remaining 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.
- 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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