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1
Set a Dutch oven over medium heat and add a 2-count of olive oil.
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2
Add the sausage links and brown slightly as you render some of the fat.
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3
Remove and set aside on a paper towel.
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4
Season chicken with plenty of salt and pepper and add skin side down to the pan.
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5
Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken.
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6
Remove and set aside on a paper towels.
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7
With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon.
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8
Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.
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9
In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop.
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10
Add the vegetable pulp to the pot with the roux and stir with a wooden spoon.
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11
Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture, then deglaze the pot with the beer.
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12
Add the stock, bay leaves, paprika and cayenne.
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13
Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour.
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14
Remove the chicken pieces from pot to a cutting board and shred the meat.
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15
Discard the bones and return the meat to the pot.
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16
Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.
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17
Give it all a final taste and season with salt and pepper, to taste.
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18
Transfer to a serving platter and garnish with plenty of parsley and scallions.
