Do you have a favorite restaurant? A favorite “cuisine”? I believe it was this past fall that J.Gumbo’s opened their cajun restaurant in Delaware, OH. Well, let me tell you, the first time my husband and sons had lunch there, it was love at first bite!
Their chicken dishes are like a stewed, pulled chicken delight that is served over a bed of rice, on a hoagie bun (po’ boy) or over tortilla chips (nacho style). Although my guys like many of the chicken options, it is the Drunken Chicken that they all have a soft spot for.
One Sunday, my youngest wanted to eat at J. Gumbos. His excitement turned to despair when he learned that the restaurant was closed on Sunday. That got me to thinking, “why not make our own?” So, it was off to the internet to find a recipe. Now it was my turn to be disappointed. Every recipe was based on setting a can of beer on the grill, setting the chicken top of the beer can, and then grilling the bird. Not at all what I was looking for.
If you look at the description for “Drunken Chicken” at J. Gumbos it says…
Tender chicken, olive oil, garlic & stewed tomatoes cooked in beer and Cajun spices. Served over rice.
So based on this description, I began my mission to create a recipe for Drunken Chicken. After 4 tries, I feel I am pretty close. Here is how we had it for dinner last week: Po’ Boy style.
Would you like to make some of this cajun yumminess? I’ll take you through the steps and then share the recipe. Ready?
Step 1: Make a roux. A roux is a flour/oil mixture that you cook over the stove.
Step 2: Add the beer, tomatoes and spices to your prepared roux.
Step 3: Place your chicken thighs and the roux/beer/tomato/spice mixture into a crock pot.
Step 4: After cooking all day in your crock pot, your Drunken Chicken is ready!
Step 5: Serve your Drunken Chicken over rice, tortilla chips or on a hoagie bun. Yummo!
See, it’s not difficult, it just takes time. So are you ready for the recipe? I can’t hear you! “YES!” you shout? Okay, here it is.
Drunken Chicken – J.Gumbo’s Style
2.5 pounds boneless, skinless chicken thighs
3/4 cup oil (I used coconut but you can use any oil of your choice)
1/2 cup flour
2 15-oz cans of diced tomatoes
1 12-oz bottle of beer
2 Tbsp garlic powder
1 Tbsp thyme
1 tsp black pepper
1 tsp white pepper
1-2 tsp cayenne pepper
1 tsp oregano
1 tsp file powder
1 tsp paprika
1 tsp paprika
1 Tbsp salt
1 Tbsp molasses
4-5 bay leaves
In a heavy pot, add oil and add your flour (if using coconut oil, melt the oil before you add the flour). Cook until your roux is the color of peanut butter.
When your roux is a nice brown, add all your ingredients except for your the chicken. Stir.
In a crock pot, place your chicken. Then pour your roux/tomato/spice blend over the chicken. Stir. Place the lid on your crock pot and cook on high for 1 hour. Turn down to low and cook for an additional 5 hours.
When your chicken is cooked, remove the bay leaves and take two forks and shred your chicken.
Now, just pour over rice, tortilla chips, or on a bun and enjoy!
I hope you enjoy this. My guys sure do!