Chicken and Sausage Gumbo
from Taste of the South Magazine
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Baking sheet
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- ½ cup grapeseed oil
- ½ cup all-purpose flour
- 1 large onion, diced
- 1 large red bell pepper, diced
- 2 ribs celery, diced
- 10 cloves garlic, crushed
- 4 bay leaves
- 1 (12-ounce) bottle amber-style beer
- 5 cups chicken stock
- ½ teaspoon cayenne
- 1 pound andouille or smoked sausage, cut into (½-inch) half-moons
- Rice and hot sauce, to serve
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