Gumbo

• servings: 7

Ingredients

1 lb boneless, skinless Chicken Breast

Salt and Pepper, to taste

½ Cup All-Purpose Flour

½ Cup plus 1 Tbs Grapeseed Oil

6 Garlic cloves, minced

2 ribs Celery, diced

2 Jalapenos, diced

1 Green Bell Pepper

1 Yellow Onion, diced

1 Cup Fat Tire Beer

4 Cups Chicken Stock

1 tsp fresh Thyme

4 Bay Leaves

1 pound Andouille Smoked Sausage, cut into ¼" coins

Cayenne Pepper

Cooked White Rice

Sliced Scallions, for serving

Directions

Season the chicken with salt and black pepper

Heat a thick bottomed 4-quart Dutch oven over medium with 1 tablespoon of grapeseed oil

Sear both sides of the chicken, about 3 minutes per side, and set aside. Chicken should have a crispy, golden brown outer layer

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

Add the garlic, celery, jalapenos, bell pepper, and onion and cook for one minute

Add the beer to deglaze, then slowly pour in stock while constantly whisking

Add thyme, bay leaves, and black pepper to taste (lots)

Stir slowly and continuously until the gumbo is back to a simmer, then add the chicken breasts and the sausage

Bring to a simmer and cover. Cook, stirring occasionally, for a minimum of 3 hours. Gumbo should thick but not like gravy. Remove lid in the last hour to thicken if desired

Season with cayenne and serve with cooked rice. Top with scallions

Notes

Seasoning: 2 tsp Cajun, 1 tsp salt, 3 Tbs pepper (divided)