Maltese Sausage and Beer Gumbo
This is Ch-Eat's 'Maltese' take on this delicious Louisiana dish. The secret of this delicious dish is the roux we make as a base. This is one of those stews that the more you cook it, the better it gets. It's even more delicious if you reheat it the day after.
Ingredients:
450g Boneless Chicken Thighs or Breast
120ml Olive Pomace Oil or Olive Oil
70g All-Purpose Flour
1 Onion Finely Chopped
1 Green Bell Pepper
2 Celery Stalks
2 Green Onion Sprigs
4 Garlic Cloves Finely Chopped
300ml Local Beer
500ml Chicken Stock
200g Smoked Maltese Sausage
1tsp Dry Thyme
4 bay Leaves
1/2tsp Smoked Paprika
200g Cooked Shrimp (optional)
Fresh Parsley and Cooked Rice to Serve
Directions:
1. Let's start with the roux. This is the most important step. The more time you cook it, the darker and nuttier it gets.
2. Place the oil in your pot on a medium flame.
3. Once it starts getting hot add the flour gradually and start stirring until it starts bubbling. Continue stirring until the flour gets dark, similar to a chocolate colour. This process might take up to 20 minutes but it's worth it!
4. Once the flour gets dark add the onion. Don't worry if it separates the roux, just keep on stirring until the onion becomes soft.
5. Add the minced garlic and celery. Keep on stirring.
6. Add the bell pepper and cook for another 2 minutes.
7. Cut the chicken into bite-size and add it to the pot. Now the chicken can be added raw, or if you prefer you can seal it in some oil beforehand. If you cook it before you'll get a better chicken taste.
8. Add the green onion, paprika, thyme and season with salt and pepper.
9. Cook for about 5 minutes stirring continuously then add half of the beer.
10. When it evaporates, add the sausage and the rest of the beer.
11. Add the chicken stock and bay leaves, stir well and cover.
12. Once it starts boiling reduce the flame to a minimum and let it simmer for at least one hour.
13. The more you leave it the better it gets, if it starts drying out add a bit of stock.
14. 5 minutes before it's ready add the cooked shrimp.
15. Serve with fresh parsley and cooked rice. It's also delicious with plenty of Maltese bread.
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