• 2 lbs Chicken Thighs (or Breast)
• 2 Tbsp Butter
• 2 32 oz Chicken Stock
• 2 lbs Chapel Hill Original Sausage (sliced)
• 2 Green Bell Peppers (diced)
• 2 Medium Onions (diced)
• 6 Stalks Celery (optional, diced)
• 2 Tbsp Olive Oil
• Kary’s Roux (16 oz Jar)
• 1 Corona or Bud Light Lime
• 1 tsp garlic powder
• 1 tsp thyme
• 5 bay leaves
• 2 tbsp parsley flakes (dry or fresh)

In Gumbo pan, add chicken stock and chicken. You can use water to fill pan half way. Salt water generously and add 2 tablespoons of butter. Boil until tender and falling apart when pulled at with forks. 

Once chicken is tender, if you used chicken with bone remove all meat and pieces with a straining spoon and debone the chicken and shred. Return all meat back to the water on low heat. Discard bones, skin, and fat.

In a separate skillet, saute onions, peppers, and celery in 2 Tbsp olive oil until onions are translucent and beginning to caramelize. Add to main Gumbo pot. Add sausage to your skillet and fry until heated through. Add to main Gumbo pot.

Add beer and approximately 1/2 of jar of roux, making certain to dig out the thick roux from the beneath the oil in the jar. Add all remaining seasonings and stir well. Bring to a boil and then reduce to a simmer for at least one hour, two if you have time. Gumbo is always better the next day, so if you can make it ahead and then serve tomorrow or even just later it will be even better.