In the last week it has been between 80 to 90 degrees Fahrenheit (26 to 32 C). Probably not the best time to make a hot soup for dinner. I never claimed to be a genius. I also modified the original recipe from Deschutes Brewing from a porter to a stout. They are similar beers and for simplicity’s sake we will say that it is the malts used that differentiate the beer types from each other. There are large debates about what makes a beer a stout and what makes a beer a porter but we are not here today to talk about that. If you are truly interested I recommend reading this article as it has the back history of stouts and porters and explains it a bit more. But we are here to talk about making a gumbo with beer so we will move on. I used a stout only because that is what I had in the fridge. I am lazy and did not want to go to the beer store for a porter. OK, it is really because when I go to the beer store for one beer I usually come home with my weekly allowance for groceries in beer. Who ever invented adulting is terrible.
For this recipe you will need the following ingredients:
1/2 cup 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 cup porter beer (although I used a stout)
2 tsp creole seasoning
4 garlic cloves (minced)
1/2 tsp dried thyme
3 1/2 cup chicken broth
1 to 2 lbs peeled/ deveined shrimp
1/2 cup green onions (sliced)
1/4 cup fresh parsley (chopped)
garnish: green onions (chopped)
Your first step will be browning the flour. Start with a 400 degree oven and place the flour in a cast iron pant to brown. This should take about 10 to 15 minutes. Stir it once during the baking and let it cool for about 10 minutes after baking.
Next brown up the sausage and add to a slow cooker along with all of the vegetables and spices except the parsley and the green onions.
In a large pan take the beer, chicken broth and flour and mix together until thicken. Then add the mixture to the slow cooker. Cook on high for 5 to 6 hours, stirring occasionally. Add the shrimp in at the last 30 minutes. Before serving make sure you discard the bay leaves. Next ladle into a bowl, top with the green onions and parsley and enjoy!