Prep Premium Grapeseed Oil
Gumbo Stew
- Course Type: Main Course
- Serves: 4
- Cooking Time: 200 minutes
- 120ml Prep Premium Grapeseed Oil
- 200g chicken breast, diced
- 400g smoked sausage Andouille, kielbasa or chorizo
- 45g plain flour
- 3 celery sticks, diced
- 1 jalapeño, seeded, chopped
- 1 large green pepper, sliced
- 1 onion chopped
- 6 garlic cloves, chopped
- 250ml bottle amber-style beer
- 950ml chicken stock
- 2-3 fresh thyme stalks
- 4 bay leaves
- Sea salt, cayenne pepper and black pepper to taste
Season the chicken with salt, black pepper, and one tablespoon of Prep Premium Grapeseed Oil. Gently cook the chicken in a frying pan until slightly golden, this will take about 10 mins, set aside.
Now it’s time to make the roux. Add the remaining Prep Premium Grapeseed Oil and flour to a thick bottomed cast iron pan, use a whisk to stir constantly, until the roux has turned dark brown this takes about 25 mins.
Once the roux is ready add the celery, jalapeño, bell pepper, and onion and cook for five minutes. Next add the garlic and cook for another minute before pouring in the beer to deglaze allowing the alcohol to cook off, this prevents any bitterness. Finally add the stock, thyme, bay leaves, and black pepper.
Bring the Gumbo to a simmer, stirring non-stop then add the chicken and the sausage. Replace the lid on the pan and cook, stirring occasionally, for 3 hours. Season with salt, cayenne pepper and black pepper to taste.
Serve with white rice.
