Gumbo Stew

With this dish its worth spending some time prepping the vegetables, dice the onions, peppers and celery. Carefully dice or mince the jalapeño and mince the garlic. 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 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. Serve with white rice and a generous portion of diced scallions.