"spontaneous heating" gumbo recipe

Step by Step

Step 1

Heat a Dutch oven or large pot over medium heat. Add the canola oil, chicken breast and sausages. Saute until lightly browned, about 5 minutes. Add onion and peppers and cook until tender, about 5 minutes. Add the flour, spices, and hot sauce. Cook until the mixture thickens, about 3 to 5 minutes. Add clam juice, chicken stock, tomato juice and pale ale. Bring to a simmer and add the fish and shrimp. Cook until the shrimp and fish are done, about 5 minutes. Reduce the heat to a simmer and add the okra and clams. Simmer for about 3 to 5 minutes. Serve over white rice.

Ingredient

Freshly ground black pepper

2 teaspoon 2 teaspoon
All-purpose flour

2 cup 2 cup
Cayenne pepper

2 teaspoons 2 teaspoons
Chicken stock

3 cups 3 cups
Yellow onion

1 small 1 small
Andouille sausage

1 pound 1 pound
Canola oil

2 cup 2 cup
Bell pepper

1 green 1 green
Shrimp

1 pound 1 pound
Buffalo sausage or other smoked sausage

2 pound 2 pound
Boneless skinless chicken breast

1 pound 1 pound
Hot pepper sauce (recommended: tabasco)

2 teaspoons 2 teaspoons
Gumbo file seasoning

1 tablespoon 0.5 fl. ozs
Tomato juice

1 cup 1 cup
Clam juice

1 cup 1 cup
Okra

2 pound 2 pound
Pale ale (recommended: firehouse chukkar ale)

1 cup 1 cup
Canned clams

1 cup 1 cup
Pollack or other white fish

6 ounces 6 ounces

"spontaneous heating" gumbo recipe

Step by Step

Step 1

Ingredient

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