Chicken and Andouille Sausage Gumbo Recipe

Ingredients

• Boneless, Skinless Chicken Thighs

  Kirkland

  16 oz or 448g

• Flour, All-Purpose

  All-Purpose, Gold Medal

  ½ cup or 60g

• Canola Oil

  LouAna

  8 tbsp or 112g

• Garlic

  2 cloves raw - Whole Foods Market

  6 cloves, raw or 18g

• Celery

  1 med. stalk raw - Whole Foods Market

  2 medium stalk, raw or 110g

• Jalepeno

  Whole Foods Market

  1 jalepeno or 14g

• Bell Pepper Green

  1 med raw - Whole Foods Market

  1 medium raw or 119g

• Onion Yellow

  1 med raw - Whole Foods Market

  1 medium raw or 110g

• Amber Lager Beer

  Dos Equis

  6 oz or 170g

• Organic Chicken Stock

  Wegmans

  3 cup or 720g

• Thyme

  Freshdirect

  1 tablespoon or 2g

• Spices Whole Bay Leaves

  Compliments

  4 leaves or 2g

• Spicy Andouille Sausage

  Smithfield

  16 oz or 448g

• White Rice

  Earthly Grains

  1 cup dry or 180g

• Spices Ground Black Pepper

  Compliments

  ½ tsp or 2g

• Spices Cayenne Pepper

  Compliments

  ¼ tsp or 1g

• Kosher Salt, Coarse

  Morton

  ¼ tsp or 1g

Directions

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 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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