Chicken and Sausage gumbo

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EASIEST AUTHENTIC GUMBO RECIPE EVER!

Ingredients
4 chicken thighs
3 teaspoons of kosher salt
2 teaspoons of black pepper
½ cup of Louisiana Peanut oil
½ cup of all-purpose flour
1 large onion (diced)
1 large red bell pepper (diced)
2 ribs of celery (diced)
2 serrano pepper (diced) optional
6 cloves of garlic
3 bay leaves
4 sprigs of Thyme
1 bottle of 12oz beer (I recommend amber or blonde)
4 cups of chicken stock
½ teaspoon of cayenne pepper
1 pound of andouille sausage (or any smoked sausage)
2 cups of white rice
2 Green onions (for garnish)

How to Make
In a large soup pot or Dutch oven add your oil over a heat source. Put your heat at whatever level you think you can handle because we are making a Dark Roux. If this Is your 1st time, go low and slow (a medium heat) for 45 minutes. Yes, this takes longer but it’s more forgiving. If you’ve done this a few times and know what you’re doing crank it up to a high heat like I do and continuously stir. WARNING! If you go that high heat route do not walk away from the roux because you will burn a roux. If that happens start over its ok. The high heat way can take you 10 to 15 minutes. But once your oil is at the heat you selected add your flour. Stir this until you a roux that looks like melted dark chocolate. It will smell like burnt popcorn.

Once you have your dark roux add your onions, bell pepper, and celery to the pot stir every 10 seconds until caramelized, it should take about a minute. We call dark roux “Cajun Napalm” so be careful if this stuff splashes on you then you are going to have to just deal with it for about 2 minutes until it is done burning you. Once you have your onions, bell pepper, and celery all caramelized add your garlic, do not add the garlic with the trinity because garlic has a lower smoke point, and you will burn them.

Now that you have your dark roux and vegetables all caramelized add your beer. I use a full bottle of blue moon, but you can use any amber or dark style beer you want. You might even be able to pull off a blonde, but I don’t know I never tried just don’t use a light beer! If the recipe needed water, I would have just told you to use that. Add your beer to the roux and vegetables 1/3 at a time while stirring allowing your beer to mix in with everything as well as cooking off the alcohol. Once you have added your beer SLOWLY add your chicken stock while continuously stirring. Add your thyme and your bay leaves, and your raw chicken thighs to the pot and allow it to cook. The collagen from your chicken bones will make your stock richer. Finally cut your sausage into coin size slices and add it to the pot. Bring this to a low heat and let this cook for about 3 hours so the flour cooks out. This gumbo probably tastes gross right now the longer you cook it the better it becomes. Eventually your chicken will fall off the bone and your gumbo will reduce by half giving you this thick rich and flavorful gumbo. Add your seasoning, go easy on the salt as this will reduce as it cooks so it will become saltier the more it reduces. All you must do is fish the bones out of the pot. DO NOT SKIM THE FAT, cook you 2 cups of white rice (I use jasmine, but any long white rice will do) and congratulations you made gumbo. To serve, place rice in a bowl, ladle gumbo on top of rice, and garnish with green onions.
00:00 Introduction
00:44 The Chefs who taught me!
01:11 Girl putting God on hold?
01:52 Ingredients
02:34 How to make a Roux
03:29 What is the Cajun Trinity?
03:39 How to Mince Garlic
03:54 Prep before cooking
04:18 Making a Dark Roux
06:05 Adding the Trinity
06:42 Add Beer/Stock
07:20 Seasoning/Herbs
07:50 Add Chicken Thighs
08:02 Add Sausage
08:27 Add Rice and Plate up
09:03 Kiko's Review
09:25 Souper Cubes Promo
10:31 Outro