"Spontaneous Heating" Gumbo

Name: "Spontaneous Heating" Gumbo
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1/2 cup canola oil; 1 pound boneless skinless chicken breast, diced; 1 pound andouille sausage, sliced; 1/2 pound buffalo sausage or other smoked sausage, sliced; 1 small yellow onion, chopped; 1 green bell pepper, chopped; 1/2 cup all-purpose flour; 1 tablespoon gumbo file seasoning; 1 1/2 teaspoons cayenne pepper; 1/2 teaspoon freshly ground black pepper; 2 teaspoons hot pepper sauce (recommended: Tabasco); 1 cup clam juice; 3 cups chicken stock; 1 cup tomato juice; 1 cup pale ale (recommended: Firehouse Chukkar Ale); 6 ounces pollack or other white fish, diced; 1 pound shrimp, peeled and deveined, tails removed; 1/2 pound okra; 1 cup canned clams; White rice, for serving

Recipe courtesy of Firehouse Brewing Co.

Watch how to make this recipe.

"Spontaneous Heating" Gumbo

0 Reviews

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

654

Total Fat

41

Saturated Fat

10

Carbohydrates

18

Dietary Fiber

2

Sugar

4

Protein

51

Cholesterol

209

Sodium

1208

Total: 1 hr
Prep: 30 min
Cook: 30 min

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

654

Total Fat

41

Saturated Fat

10

Carbohydrates

18

Dietary Fiber

2

Sugar

4

Protein

51

Cholesterol

209

Sodium

1208

Total: 1 hr
Prep: 30 min
Cook: 30 min

Ingredients

1/2 cup canola oil

1 pound boneless skinless chicken breast, diced

1 pound andouille sausage, sliced

1/2 pound buffalo sausage or other smoked sausage, sliced

1 small yellow onion, chopped

1 green bell pepper, chopped

1/2 cup all-purpose flour

1 tablespoon gumbo file seasoning

1 1/2 teaspoons cayenne pepper

1/2 teaspoon freshly ground black pepper

2 teaspoons hot pepper sauce (recommended: Tabasco)

1 cup clam juice

3 cups chicken stock

1 cup tomato juice

1 cup pale ale (recommended: Firehouse Chukkar Ale)

6 ounces pollack or other white fish, diced

1 pound shrimp, peeled and deveined, tails removed

1/2 pound okra

1 cup canned clams

White rice, for serving

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.