Recipe
Shrimp & Sausage Beer Gumbo

Recipe: Shrimp & Sausage Beer Gumbo

The heart of our gumbo is the slow-cooked, dark rue that requires a half hour of constant stirring (but the biceps workout will just build up your appetite!) Our take on the official state dish of Louisiana is teaming with shrimp and andouille sausage and gets it's rich beer-base from our Chestnut Brown Ale (although any malt-leaning brew works fine). Imparting its nutty and additional maltier notes, the beer works hand-in-hand with the smokey andouille sausage and our creamy roux base to give the gumbo a warm, hearty taste. Although we opted against adding okra, the gooey Louisianan gumbo staple can be added at your tastebuds' discretion.  

What You Need

  • 1 cup canola oil
  • 1 cup flour
  • 2 cups onion, diced
  • 2 cups green bell pepper, diced
  • 1 cup celery, diced
  • 2 bay leaves
  • 3 cloves of garlic; smashed
  • 6 plum tomatoes, peeled, seeded and diced (can use fresh or canned)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 3 sprigs fresh thyme, stems removed
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon filé powder
  • 1 12-oz bottle of Chestnut Brown Ale (or another craft brown or scotch ale)
  • 4 cups of stock
  • 1 pound andouille sausage, cut on a bias in 1/4-inch slices and browned in oil
  • 1 1/2 pounds shrimp, peeled and deveined
  • 1/2 cup scallion, thinly sliced
  • rice (for serving)

What You Do

  1. Prep all your ingredients (chop vegetables, brown sausage, gather spices) so that they are ready before you start making your roux.
  2. In a dutch oven (or another cast-iron or heavy bottomed pot) heat the oil over medium-high heat for 1 minute, add the flour and using a spatula or whisk stir slowly but constantly making sure to scrape the bottom and not to let the flour burn. In a few minutes the flour will start to darken to a caramel color, reduce heat to medium. Keep stirring over medium heat until the roux is the color of peanut butter, reduce heat to medium-low. Keep stirring over medium-low heat until the roux is the color of milk chocolate. This should take 25-30 minutes in total.
  3. Add the onion, celery, peppers, garlic and bay leaves to the pot. Stir to incorporate and return heat to medium-high. Cook for 5-7 minutes until onions are translucent. Stir in tomatoes and remaining spices and herbs.
  4. Slowly add in beer and stock stirring constantly. When liquid comes to a simmer reduce heat to low and cover. Cook 35 minutes.
  5. Add sausage and shrimp. Cook , stirring regularly, until shrimp just start to turn pink (about 3 minutes). Turn off heat, cover and let sit for 10 minutes. Serve with rice. Top both gumbo and rice with green onions. Enjoy.