PREPARATION:

Method:

1. Season the chicken with 3/4 teaspoon of the salt and the black pepper. In a large Dutch oven over high heat, add 3 tablespoons of the oil and, when hot, cook the chicken until well browned on both sides, 8 to 10 minutes. Transfer chicken to a plate and set aside. Add the remaining oil to the pan and, when hot, add the onions, bell peppers and celery and cook, stirring frequently, until vegetables are tender, 3 to 4 minutes. Add the garlic and bay leaves and cook for 2 minutes longer. Whisk in the rice flour.
2. Reduce heat to medium and cook the flour-oil mixture, stirring continuously, until roux is a pecan-brown color, 4 to 5 minutes. Little by little, stir in the beer and chicken stock. Add the remaining 1 1/2 teaspoons of salt, Creole seasoning, hot sauce, cayenne, and Worcestershire, and bring sauce to a gentle boil. Reduce heat so that the sauce gently simmers and cook for 15 minutes, or until thickened slightly.
3. Return the chicken thighs to the pan and, when sauce has returned to a gentle simmer, cover and cook on low until chicken is fall-from?the-bone tender, about 1 1/2 hours, stirring occasionally to keep sauce from sticking on the bottom and adding additional stock or water if sauce becomes too thick before the chicken is done.
4. Skim any fat that accumulates on the top of the sauce during cooking and discard.
5. During the last 15 minutes of cooking time, add the sliced sausage. When the chicken is very tender, and sausage is cooked through, taste and adjust seasoning if necessary. Add the green onions and parsley and let stand for 10 minutes before serving in shallow bowls over hot white rice.

   This recipe was featured on the Gluten Free NO Style Episode of Emeril Green.