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Chicken and Andouille Sausage Gumbo Recipe

Don't be scared of the roux; take it nice and slow, and everything will come out just right.
Chicken and Andouille Sausage Gumbo Recipe

Servings: 4
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


  1. 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.
  2. 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.
  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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