My chicken, sausage and tasso gumbo

I'm just going to post my gumbo recipe. This is a chicken, sausage, and tasso gumbo made with a dark roux.

Gumbo recipe:

1 large white onion, chopped

1 green bell pepper, de-seeded and chopped

2 celery stalks, chopped

6 cloves of garlic, minced.

1 cup AP flour

1 cup veggie or grape seed oil

1 pound of bone in chicken thighs, remove skin

1 pound of andouille cut into coins

1 or 2 packs of tasso, chunked

A bunch of green onions, diced (for topping)

1 amber beer of choice

Unsalted chicken stock (homemade preferable)

Unsalted beef stock (homemade preferable)

Crystal hot sauce

Cajun seasoning (Or you can just sub cayenne, paprika, garlic powder, onion powder, white pepper, thyme, oregano)

Worcestershire sauce

1 teaspoon Ham better than bouillon

1 teaspoon Vegetable better than bouillon

MSG

Salt

Black pepper

Prep all veggies, get stocks ready to pour, seasonings ready to dose out and your beer opened. Take a sip or two of said beer. Sear chicken thighs (SEASON BOTH SIDES before searing. Salt and pepper) andouille and tasso. Set aside. Save all of those pan drippings in the pan for now.

In a large cast iron pot / Dutch oven, put in your oil and heat up till right before its about to smoke. Take one last swig of beer. Reduce heat to medium high. Dump in flour and stir! Don't stop stirring and make sure to stir every bit, even the sides. When your roux is the color of dark chocolate, dump in your celery, bell pepper and onion. Stir till veggies get soft. When they are soft, toss in your garlic. Cook for 30 to 45 seconds. Put in about half your beer and cook for a minute. Then put in your stocks. You should fill up your pot till about 2/3 to 3/4 full. Basically fill up the pot to almost where you want to stop as you need to make room for your meats.

Now that the crazy part is over, take another sip of beer. Use the rest of the beer to deglaze your meat searing pan. Cook the alchy out and put all of that tasty fond into your pot. Now you can add in your seared meats into the pot. Also add in your hot sauce, better than bouillon, Worcestershire sauce, cajun seasoning, MSG, salt and a ton of black pepper...like 20 cranks. Stir it all up and bring to a boil. Once it's at a boil, taste. You can add more seasonings if you need to but know that you're gonna cook this down for a long time so it'll get more flavorful.

Reduce heat to a low simmer / barely bubble. Put on lid with a small crack and just let it cook all day. Cook for at least 6 hours.

Once it's done serve in a bowl, put one scoop of cooked long grain white rice on top, put some green onions and sprinkle on some gumbo file'. I also add in an extra dash or two of Crystal Hot Sauce to give it a little more acidity.

Enjoy!