Ingredients

  • 2-4 pounds boneless, skinless chicken thighs
  • kosher salt, to taste
  • black pepper, to taste
  • 1/2 cup all-purpose flour
  • 1 tablespoon plus 1/2 cup canola oil
  • 2 cups diced celery
  • 2 cups diced bell pepper
  • 4 cups diced yellow onion (~1 very large onion)
  • 12 serrano peppers, sliced (seeds included)
  • 6 garlic cloves, minced
  • 8 ounces amber-style beer
  • 4 cups chicken stock
  • 1 teaspoon thyme
  • black pepper, to taste
  • cayenne pepper, to taste
  • 4 bay leaves
  • 1 pound andouille sausage, cut into 1/4-inch coins
  • cooked white rice, for serving
  • sliced scallions, for serving

Directions

  1. Season the chicken with salt, black pepper, and ~1 tablespoon canola oil. Broil it until slightly charred and golden, about 10-15 minutes. Set aside
  2. Heat a thick bottomed 4-quart Dutch oven over medium heat. Add the oil and flour and stir constantly with a whisk until the roux is dark brown.
  3. Add the veggies and cook for a few minutes. Add the beer to deglaze, then add the stock, seasonings, and sausage. Bring the gumbo back to a simmer, stirring occasionally.
  4. Cook, stirring occasionally, for 3 hours (or longer).

Source

This recipe was initially published in Toups, Isaac; Cole, Jennifer V. (2018) Chasing the Gator, but I initially encountered it in a YouTube video and article from Munchies