Beer Gumbo Recipe
Beer Gumbo Recipe
Just like how Texas is known for chili, Philadelphia is known for cheese steak, and Maine is known for lobster rolls, Louisiana is known for its gumbo. Gumbo is a traditional meal that has its origins in American history ,as well as modern culture and cuisine.
Gumbo is one of those things that can turn any meal into an event. Both men and women, skilled cooks and the culinarily challenged alike, can enjoy making gumbo. For men especially, making gumbo with friends, beers in hand, is just as satisfying as having a backyard BBQ.
Another great thing about gumbo is that it gives the cook some ‘wiggle room.’ In other words, the measurements, and even the ingredients, don’t have to be exact. If you put in an extra tablespoon of one thing, and decide to replace another thing with something else, your gumbo will still, most likely, taste great.
If you take a look at gumbo throughout history, you’ll see what I mean.
A Very Brief History of Gumbo
A Very Brief History of Gumbo
Firstly,the name ‘gumbo’ is thought to come from the West African word for okra,‘kingombo.’ Okra is a major ingredient in most gumbos,so the name makes sense. The gumbo filé,dried sassafras,most likely came from the Choctaw Indians. Lastly,the roux (flour browned in oil or butter used to thicken the gumbo) came from the French.
Gumbo came into popularity in the early 1800s among all crowds of people,both the rich and poor. Since then,shrimp,ham,crab,oysters,squirrel,cabbage,and turkey have all been popular gumbo ingredients.
Historically,gumbo has been thought of as a meal of scraps. Any leftover meat from hunts or previous meals could be used to make a delicious pot of gumbo. Similarly,any spices and herbs on hand could be incorporated into the dish.
Today,that line of thinking still stands. Even though seafood gumbo and chicken gumbo are probably the most popular types these days,feel free to stretch your creative muscles and make a gumbo that’s all your own.
Beer Seafood Gumbo Recipe
Beer Seafood Gumbo Recipe
Ingredients:
- 1 lbs medium raw shrimp
- 1 lbs andouille sausage
- 4 tablespoons butter
- ¾ cup all-purpose flour
- 1½ cups chopped yellow onion
- ½ cup chopped red bell pepper
- 1 chopped green bell pepper
- 2 cups chopped okra
- ½ cup chopped celery
- 3 garlic cloves,minced
- 1 can FRIO beer
- 4 cups seafood stock
- 2 teaspoons Worcestershire sauce
- 1½ teaspoons Cajun seasoning
- 1 teaspoon cayenne pepper
- 1 tablespoon gumbo filé
- 1 teaspoon dried thyme
- 2 bay leaves
- ¼ cup chopped fresh parsley
- 1 lbs white fish of your choice,chopped
Serves 10
TIME: About 2.5 hours
Step 1
- Wash,peel,and devein the shrimp,making sure to save the shells. Then,put the shrimp meat into the fridge.
Step 2
- Chop the sausage into ½ - 1in chunks. In a large pot or dutch oven,add in a bit of oil and cook the sausage until browned. Then,take the sausage out of the pot and set aside. Use a slotted spoon or chopsticks so that you don’t remove any of the oil or fat.
Step 3
- Add 4 tablespoons butter to the pot and let this melt completely. Then,add in the flour and combine. Let this cook for about 30 minutes,stirring frequently,until it turns a golden brown color. This is called roux!
Step 4
- Now add in the onions,peppers,okra,and celery and cook for another 10 minutes. Next,add in the garlic,beer,and seafood stock. Finally,add in the Worcestershire sauce,Cajun seasoning,cayenne pepper,gumbo filé,thyme,and bay leaves,as well as the andouille sausage. Bring this to a boil. Then,let simmer for 1 hour and 15 minutes.
Step 5
- Add in the parsley,shrimp,and fish and cook for 5-10 minutes or until the fish and shrimp are cooked through.
Step 6
- Serve with white rice or grits.