Red Roux

  

Beer Gumbo with Beer Battered Fish is a dish that is a great game-day or party food for entertaining. Cooking Beer Gumbo with Red Roux and Colorado craft beer adds a unique rich, earthy profile accentuating the flavors of the meats in the gumbo without adding fat. This quick and simple recipe takes just 10-15 minutes or less of hands-on work. With this version you can use any strongly flavored stock (chicken, beef, turkey, etc.), meat, vegetables (The Holy Trinity = onion, bell pepper, and celery) including okra, beer and Red Roux.

In a large pot or stock pot over medium heat, sauté the onion, celery, bell pepper and okra until softened 7-10 minutes. Add the garlic and Red Roux, mix until the roux is softened. Be Careful. Do not burn the roux! Add stock, (This is when I switch to a whisk to prevent lumps and burning) whisk or stir slowly building the base until you have the desired thickness. If the gumbo is too thick, add more stock, if it too thin, reduce over medium heat until desired thickness. Add the sausage and continue to cook on low heat for 15-20 minutes. Add chicken and turn off heat while chicken warms through, about 5 minutes. Serve over rice. Garnish with chopped scallions or Italian parsley.

Beer Gumbo - Y= 10- 6 oz servings w/ rice 

- 4 lb cooked chicken, boned and cubed
- 2 lb Andouille sausage, ¼” slice
- 2 C onion, medium dice
- 2 C celery, medium dice
- 2 C bell pepper, medium dice
- 2 T garlic, minced
- 4 T Olive oil
- 1 lb okra, medium dice

1 Bottle of your favorite beer (Colorado dark beers are best option!)

- 2 qt chicken stock
- 4 oz Red Roux (regular or GF/Vegan)
- S/P TT

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