Directions
- 1Place chicken thighs on a plate, season with salt and pepper, and sear them on high heat until the skin is crispy and golden.
- 2Make a roux by adding oil and flour to a pot and cooking it over low heat until it turns into a dark amber color.
- 3Add diced onions, peppers, celery, and garlic to the roux, and sauté until the onions are translucent.
- 4Add beer and cook until the alcohol evaporates.
- 5Add prepared shrimp and chicken stock and cook for 30 minutes until the sauce thickens.
- 6Add back the chicken, sausages, thyme and bay leaves and season with creole seasoning. Cook on low for around 1 1/2 hrs.
- 7Boil the shrimp and save the water.
- 8Peel and devein the shrimp and add it to the gumbo at the end, cooking for another 10 minutes.
- 9Serve hot with rice.
- 10Add a whole chicken, carrots, onions, celery, thyme and bay leaves to a pot and boil it and then save the liquid to make chicken stock.
Ingredients
- 5 pcs chicken thigh fillet with skin on
- 1 kg fresh prawns
- 3 pcs Andouille sausage
- 1 large onion
- 1 bellpepper
- 4 celery stalks
- 8 cloves garlic
- 5 dried Bay leaves
- 1 sprig Thyme
- Vegetable oil
- Flour
- Cajun/creole seasoning
- 1 🍺 Beer
- 4 cups chicken stock
- 4 cups shrimp stock
- to taste Salt
- to taste pepper
- rice
- 1 Chicken
- Carrots
Equipment
bowlplateknifecutting boardfrying pancooking potwhiskfood chopper
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