Gumbo

INGREDIENTS

  • 1/2 C all purpose flour
  • 1 lb andouille sausage, sliced
  • 1 large onion chopped
  • 1 (14.5 oz) can diced tomatoes
  • 1 large green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 bay leaves
  • 1/2 C Black Butte Porter
  • 2 tsp creole seasoning
  • 4 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 3.5 C chicken broth
  • 1-2 lbs peeled, deveined, shrimp
  • 1/2 C green onions, sliced
  • 1/4 C fresh parsley, chopped
  • garnish: green onions

DIRECTIONS

  1. Preheat oven to 400 degrees F. Sprinkle flour in a 9-in cast iron skillet. Bake 10-15 min or until golden brown. Stirring once. Cool 10 min
  2. Cook sausage in pan over medium heat. Add sausage and vegetables and spices (minus green onions and parsley) and canned tomatoes to slow cooker.
  3. In dutch oven, constantly whisk together browned flour, beer and broth together until smooth. Pour into slow cooker. Cook on high for 5-6 hours. Stir in cooked shrimp, green onions and parsley. Cover and cook for additional 30 min. Discard bay leaves before serving. And enjoy with a pint of Black Butte Porter!

Serves 4-6