Paul Horn<p>Time to slowly add some water. </p><p>Chicken thighs, previously browned in the same pot, go in, asking with the bay leaves, thyme, cayenne and some salt & pepper. </p><p>Time to turn it down and enjoy a sazerac cocktail while it simmers. </p><p><a href="https://ioc.exchange/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cooking</span></a> <a href="https://ioc.exchange/tags/gumbo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>gumbo</span></a> <a href="https://ioc.exchange/tags/Sazerac" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Sazerac</span></a></p>