Jack's Magic Recipes

Chicken and Sausage Gumbo

1 small green bell pepper, diced

2 ribs of celery, diced

1 small white onion, diced

6 cloves garlic, minced

½ cup vegetable oil

½ cup all purpose flour

2 bay leaves

4 cups chicken stock

1 lb andouille sausage, cut into coins

1 lb boneless skinless chicken thighs

Salt and pepper

1 tbsp cayenne pepper

1 tbsp smoked paprika

Cooked white rice

 

Take 1 small green bell pepper, 2 ribs of celery, and 1 small white onion and dice them into small pieces. Set aside for later. Mince 6 cloves of garlic and set aside for later. For the roux, add ½ cup vegetable oil into a pot and get it smoking hot and then add the ½ cup of flour and wisk together until the consistency is like wet sand. Within 30 sec the roux should be the color of milk chocolate. Add 2 bay leaves and the vegetables to the pot. simmer till the vegetables are soft then add the garlic and let the roux sit for 30 sec. Add the beer and whisk to prevent the mixture from becoming lumpy then add the chicken stock and whisk. Add the cut up sausage to the pot with the chicken and then add the spices and let simmer till the chicken is soft and done. Serve over white rice.