So I did my first gumbo today! Turned out pretty good, but definitely has some areas for improvements. This is the recipe I followed:
1 pound boneless, skinless chicken thighs Kosher salt, to taste 1 teaspoon freshly ground black pepper, plus more to taste 2/3 cup grapeseed oil, plus 1 tablespoon 2/3 cup all-purpose flour 6 cloves garlic, minced 2 stalks celery, diced 1 jalapeño, seeded and minced 1 small green bell pepper, diced 1 small yellow onion, diced 8 ounces amber-style beer 4 cups chicken stock 1 teaspoon fresh thyme 4 bay leaves 1 pound andouille sausage, cut into 1/4-inch coins Cayenne pepper, to taste Cooked white rice, for serving Sliced scallions, for serving
It was a little greasy, so I think I will make less roux. Does anyone have suggestions for making it less greasy? When I added the chicken stock, I did it slowly but the roux and stock seemed to separate. Did I do something wrong?
bon appetit
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