Sausage, chicken and shrimp beer gumbo
Quicker than most versions but still packing the flavor!
Servings: 4
Ingredients
- 1 cup flour
- ¾ cups oil I used browned butter ghee and olive oil
- 2 cups of beer I used Miller High Life
- 1 14 oz can petite diced tomatoes
- 4 stock cubes or about ¾ cup of low-sodium chicken broth
- 4 cloves crushed garlic
- 2 Tablespoons Better Than Bullion Lobster Base
- 1 ½ cups frozen or fresh okra
- Meat: I used leftover chicken shrimp and crawfish along with Andouille sausage. It works with almost anything!
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½-1/4 teaspoon cayenne pepper to taste
- ½ teaspoon white pepper or black if that’s what you have!
Instructions
Cook your roux until peanut butter or copper colored. Add
oil and onion and cook for a minute. Add Andouille and cook for a minute, add
green pepper and cook for a minute. Add the beer and stock cubes and cook until
thickened. Add can of tomatoes, frozen okra and celery and cook for a minute.
Add the remainder of the meats and cook until all is heated through.