Prep: dice celery, carrots, onion, and bell pepper and combine into a bowl

Prep: finely dice chili peppers and set aside. Dice andouille and set aside separately

In a large sauce/stock pot cook sausage over high eat to render fat. Remove sausage from pan

Add olive oil and bring to heat. Dear chicken thighs on both sides and remove from pan (keep separate from sausage)

You should have a decent bit of fat in the pot. Add/subtract oil until you have about 3 tablespoons. Add flour to pot and begin to create the roux. Cook roux for about 3-4 minutes or until golden brown.

Add vegetables and Cajun Seasoning and sauté in the roux for about 3-4 minutes. We just want the onions to sweat.

Pour in beer and stir everything together well. Add chicken back to pot. NOTE: if the chicken is not covered completely add chicken stock until covered. Otherwise it will not cook properly.

Let mixture cook at a light simmer for at least 60 minutes. If you have 3-4 hours for everything to cool down, even better. It will allow more time for the flavor to develop.

When chicken is tender, remove from pot and shred from the bones. Set bones/skin aside to make a stock out of (for future dishes) and add just the shredded chicken back to the pot. At this point, you should add back in the sausage as well

Serve over Cajun dirty rice! (See other recipe)