120mlvegetable or rapeseed oilplus extra for searing meat
1green bell pepperroughly diced
2sticks celeryroughly diced
1large white onionroughly diced
250mlbeersuch as lager or pilsner
350gsmoked sausagesuch as kielbasa or andouille, cut into coins
1litre chicken stock
Chopped spring onionsto garnish
Freshly ground black pepper
To begin, season the chicken and sausage with salt and pepper then heat a small splash of oil in a large, heavy based saucepan. Add the chicken and sausage in batches and cook until lightly browned all over.
Remove the chicken and sausage from the pan and set aside until later.
Pour 120ml of oil into the same pan and heat until smoking hot. Add the flour and stir or whisk constantly until the roux has a consistency similar to wet sand. Continue cooking over a high heat for a couple of minutes, stirring often, until the roux has a colour similar to milk chocolate.
At this point, quickly but carefully add the chopped celery, pepper and onion to the pan and stir. Continue to cook for another minute or two until the peppers, celery and onion have softened.
Add the bay leaves and garlic and cook for another minute or so before adding the cayenne pepper, smoked paprika and thyme. After 30 seconds, pour in the beer and stir.
Cook until the beer has reduced by around 2/3, continuing to stir often, then add the seared chicken and sausage to the pan, followed by the chicken stock, a pinch of salt and very generous amount of freshly ground black pepper (approx. 20-25 turns of the grinder).
Bring the gumbo to a simmer, partially cover and cook for 2-3 hours until thickened.
Taste for seasoning then serve with rice and garnish with sliced spring onions.