Beer Chicken & Chorizo Étouffé


1 stick Butter

½ cup Vegetable Oil

1 cup Flour

1 cup chopped Onion

½ cup chopped Green Pepper

½ cup chopped Celery

3 cloves crushed Garlic

1 Tbs Salt

1 tsp Pepper

1 tsp Cayenne Pepper

1 tsp Paprika

½ tsp Thyme

2 Bay Leaves

12 ounce can of Beer (I am using Clifford The Big Red Ale from Books & Brews)

1 quart Chicken Stock

2 tsp Worcestershire

1 Tbs Hot Sauce (optional)

2 pounds Chicken Thighs

1 pound Chorizo


Make a roux by heating oil, butter, and flour in a Dutch oven on medium low heat. Stir the roux constantly until it turns a dark reddish-brown, or the color of melted milk chocolate, about 15 to 20 minutes.

Add onion, green pepper, celery, and garlic and cook until soft, 3 to 5 minutes. Then add salt, peppers, paprika, thyme, and bay leaves and stir to combine. Once combined, add beer, half of the chicken stock, Worcestershire, and hot sauce.

In separate pan sear chicken thighs until golden brown, and then add to roux.  In same pan, brown chorizo and then add to Roux.  Add remaining stock to pan and stir to loosen up any brown bits stuck to the pan, and then add to roux.

Raise temperature to medium high heat until boil, and then lower to simmer for 1 hour. Remove chicken and bay leaves.  Remove bones from chicken, then shred meat and return to the pot.  Simmer for another 15 minutes until done.  Serve with rice or mashed potatoes, and garnish with green onion or parsley.

Additional Options

Beer Choice: Besides an Red Ale, I really like using a bottle of wheat beer for this recipe.

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