Step 1

Preheat oven to 350 F.

Step 2

Season chicken thighs with salt, black pepper and cayenne.

Step 3

Heat a large Dutch oven on medium heat.

Step 4

Add 2 Tablespoons oil to pot.

Step 5

When oil is hot, add chicken thighs and sear 5 minutes on each side.

Step 6

Remove chicken from pot and set aside.

Step 7

Add 1/2 cup of oil to the pot.

Step 8

When the oil just starts to smoke, add flour and stir continuously until the roux is the color of dark chocolate.

Step 9

Add all the vegetables and garlic to the roux and cook for 1 minute.

Step 10

Add beer to the roux and cook for 30 seconds.

Step 11

Add the stock and chicken thighs to the pot, stirring until sauce comes to a simmer. Cover and continue simmering for 1 hour.

Step 12

Add the uncooked rice and andouille sausage to the pot, stir and cover. Then, bake in the oven for 30 minutes.

Step 13

Remove from the oven and stir in butter. Garnish with green onion, serve and enjoy.