Ingredients

• 1 pound chicken thighs
• 1 pound sausage (andouille, smoked)
• oil (grapeseed or vegetable oil for higher smoke point)
• celery (2-5 ribs or so)
• 1-2 green bell pepper
• 1 yellow onion
• 1 jalapeno pepper (optional)
• amber-style beer (lager, etc)
• 6 large cloves of garlic or garlic powder
• garlic powder, onion powder, w sauce
• 1 quart stock (chicken or seafood)
• fresh thyme
• 5 bay leaves
• creole seasoning
• shrimp (optional)
• green onions
• rice

Instructions

1. Season chicken with salt, pepper and oil. Broil until golden.
2. Dice onion, green bell pepper, and celery. Mince jalapeno. Can use food processor. Mince garlic
3. Make a roux. Melt butter and add oil, add flour. Keep whisking and cook until dark. Go low and slow. Takes about 30 minutes.
4. Add vegetables, cook them down.
5. Add 1 cup of beer, cook off alcohol
6. Add 1 quart stock.
7. If oil is coming to the surface, you can skim it off here
8. Add seasonings: salt, pepper, garlic powder, onion powder, w sauce, creole seasoning, 5 bay leaves, thyme, cayenne pepper for optional heat
9. Let it simmer for 3 hours, stir every 30 minutes. Skim off fat during simmer.
10. After done with simmer, add meats: chicken, sausage, shrimp
11. Serve over rice w/ green onions