Name: Chicken and Andouille Sausage Gumbo
Total time: 3 h 30 min
Cuisine: Southern
Ingredients: 1 lb Chicken thighs, boneless, skinless; 1/2 cup Grape seed oil, plus more for searing; 1/2 - 1 tbsp Kosher salt, to taste; 30 crack Black pepper, freshly cracked, to taste; 1 Yellow onion, chopped; 1 Green bell pepper, chopped; 2 rib Celery, chopped; 5-6 clove Garlic, gently smashed; 1 Jalapeno pepper, minced; 1/2 cup All-purpose flour; 1 cup Amber beer, plus more for deglazing and drinking; 1 qt Chicken stock; 5 Bay leaves; 1 tsp Fresh thyme; 1 lb Smoked sausage, sliced into coins (preferably Andouille); Green onions, sliced, for garnish; White rice, cooked, for serving

Method

11 steps. Tap one to mark it done.

Coat the chicken thighs with a small amount of grape seed oil, salt, and black pepper. Place them in a hot pan or under the oven's broiler for roughly 8 minutes per side to achieve a deep, dark sear.
Pour a few tablespoons of amber beer into the chicken pan to deglaze, lifting all the browned bits from the bottom. Keep both the chicken and these pan juices aside for later.
Prepare the roux by warming 1/2 cup of grape seed oil in a large Dutch oven until wisps of smoke appear. Blend in 1/2 cup of all-purpose flour, whisking continuously. Keep whisking without interruption over medium-high heat as the mixture transitions from pale to blonde, and finally to a deep, dark chocolate color, which should take around 10 to 15 minutes. Do not leave the pot unattended.
As soon as the roux turns the color of dark chocolate, mix in the onion, green bell pepper, celery, and jalapeno pepper. Throw in a pinch of salt to draw out their juices, stirring thoroughly. The hot roux will rapidly sweat the vegetables.
When the vegetable mixture is slightly less hot, mix in the smashed garlic and let it cook for 1 minute more until it becomes aromatic.
Pour in 1 cup of amber beer, mixing rapidly to combine and letting the alcohol cook off.
Gradually add the chicken stock, whisking continuously to ensure the flour does not clump together.
Transfer the seared chicken thighs and the deglazed juices from the pan into the pot, then add the bay leaves, fresh thyme, salt, and 30 cracks of black pepper.
Place the sliced smoked sausage into the mixture. Adjust the stove to medium-high heat to bring the liquid to a simmer, then reduce the heat so the pot bubbles gently.
Put the lid on and simmer the mixture for a minimum of 3 hours, giving it a stir every 10 to 15 minutes so the flour taste cooks off and the elements combine thoroughly.
Spoon the hot dish over cooked white rice and top with sliced green onions.