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Ingredients
US|METRIC
4 SERVINGS
- 2 cups olive oil
- 4 sticks unsalted butter
- 2 cups flour (all-purpose)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 2 yellow onions (medium, diced)
- 2 stalks celery (diced)
- 4 qt. poultry stock (heated)
- 2 cans beer (amber, one can is for the gumbo, one can is for the chef)
- 2 Tbsp. Creole seasoning
- 1 tsp. freshly ground black pepper
- 1 tsp. crushed red pepper
- 1 tsp. chili powder
- 1 tsp. thyme
- 1 Tbsp. chopped garlic
- 2 bay leaves
- kosher salt (to taste)
- 1 lb. andouille (or smoked sausage, sliced 1/2-inch thick)
- 4 lb. chicken (or turkey, roasted, deboned and cut into 2-inch pieces)
- Louisiana Hot Sauce (to taste)
- rice
- potato salad
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