Mike’s Winter Ale Gumbo – Recipe
A hearty Cajun gumbo recipe made with plenty of andouille sausage, bacon, peppers, a long stirred roux the color of copper, and the addition of a flavorful Winter ale to help warm the bones.
- 1 teaspoon olive oil
- ½ cup peanut oil or vegetable oil
- ½ cup flour
- 1 large poblano pepper chopped
- 2 jalapeno peppers chopped
- 1 large white onion chopped
- 2 celery stalks chopped
- 1 large potato peeled and cubed
- 3 cloves garlic chopped
- 3 strips bacon chopped
- 12 ounces andouille and/or smoked ham sliced into ¼ inch slices
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1 bottle Winter Ale - I used Goose Island Winter Ale
- 5 cups chicken stock
- Your favorite Louisiana style hot sauce
- 1 bunch collard greens chopped
- Cooked rice for serving if desired
Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 30 minutes, constantly stirring, until the roux browns to the color of peanut butter. Do not allow to burn.
Add peppers, onion, celery, potato, garlic and bacon. Stir and cook about 8 minutes.
Add andouille/smoked ham. Stir and cook for 1 minute.
Add herbs and seasonings, Winter Ale, chicken stock and a few dashes or more of hot sauce. Scrape up the brown bits from the bottom.
Add collard greens and bring to a quick boil. Reduce heat and cook at medium-low heat for 2-3 hour or more to thicken.
Remove from heat and swirl in a few dashes of hot sauce to your preference.
Serve with cooked rice and extra hot sauce.
Calories: 567kcal | Carbohydrates: 26g | Protein: 20g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 906mg | Potassium: 767mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1645IU | Vitamin C: 30.1mg | Calcium: 90mg | Iron: 5.3mg