Chicken & Sausage Gumbo

Boneless Skinless Chicken Thigh (1.5lb)
Andouille Sausage
0.5-1 cups vegetable oil
0.5-1 cups flour
1-2 White Onions (Diced)
2-3 Bell Peppers (Diced)
2-4 Stalks Celery (Chopped)
(Optional) 1-2 habaneros (finely diced)
Hella cloves of garlic (I did 10, rough chopped/crushed)
1 Dogfish Head 60 Minute IPA
Chicken bouillon paste (Get the jar stuff, not the cartons)

Add oil to pot on med-high heat and add enough flour to be slightly looser than wet sand (should be about equal).
Don't go too hot, do not walk away, keep stirring. If the roux burns you gotta start over. Don't start the roux until these veggies are chopped

Once the roux is dark, add the veggies (NOT the garlic) and stir in with the roux, plus a bit of salt, let the veggies shrink
Once calmed down, stir in the garlic until fragrant, then add some beer to prevent the garlic from burning
Keep adding the beer while you incorporate a few spoonfuls of the bouillon paste
Once pastey, add water and start simmering

While simmering, brown the chicken thigh. Pan, grill, broiler, air fryer, anything that'll add crispy bits. Make sure the chicken is at least seasoned with salt and pepper before cooking (I also did hot chili powder and cumin)

Add the chopped chicken to the pot, along with all leftover oil and bits from the chicken. Add sausage. Toss in spices to the broth
Oregano, cumin, and LOTS of black pepper

Simmer for 1-3 hours, chicken should be JUST starting to go stringy. Add salt once fully simmered (shouldn't need much, the bouillon has a lot of salt already)