2 Bell Peppers
1 Large White Onion
3-5 Ribs Celery
6-8 Cloves of Garlic
1-2 Packages Andouille Sausage
2 Pounds Chicken Thighs
4 Cups Chicken Stock
Dice onion, peppers, and celery. Set aside.
Smash and chop garlic. Set aside in a separate bowl.
Chop Sausage into coins. Set aside.
Combine equal parts (½ cup) flour and oil in a dutch oven over medium heat.
Stir constantly with whisk, making sure nothing sticks to the bottom and burns.
When roux is the color of a hershey bar, add the onion, celery, and peppers. Stir to coat vegetables in roux, and let cook for 5-10 minutes.
Add garlic, mix for about 30 seconds or until fragrant.
(Optional) Pour in 8 oz of beer, stir to combine.
Pour in 4 cups of chicken stock while stirring, so nothing sticks.
Oil a preheated skillet on another burner, lightly salt your chicken thighs on both sides, and cook until the outside has golden-brown color on it. Add the thighs and sausage to your gumbo pot.
Add cayenne pepper, smoked paprika, kosher salt, LOTS of fresh ground pepper, and bay leaves. Stir to combine, cover, and let simmer on medium-low heat for between an hour and a half to three ish hours.
Serve over white rice