| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup canola oil
- 1 pound boneless skinless chicken breast, diced
- 1 pound andouille sausage, sliced
- 1/2 pound buffalo sausage or other smoked sausage, sliced
- 1 small yellow onion, chopped
- 1 green bell pepper, chopped
- 1/2 cup all-purpose flour
- 1 tablespoon gumbo file seasoning
- 1 1/2 teaspoons cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons hot pepper sauce (recommended: Tabasco)
- 1 cup clam juice
- 3 cups chicken stock
- 1 cup tomato juice
- 1 cup pale ale (recommended: Firehouse Chukkar Ale)
- 6 ounces pollack or other white fish, diced
- 1 pound shrimp, peeled and deveined, tails removed
- 1/2 pound okra
- 1 cup canned clams
- White rice, for serving
Instructions
- Heat a Dutch oven or large pot over medium heat. Add the canola oil, chicken breast and sausages. Saute until lightly browned, about 5 minutes. Add onion and peppers and cook until tender, about 5 minutes. Add the flour, spices, and hot sauce. Cook until the mixture thickens, about 3 to 5 minutes. Add clam juice, chicken stock, tomato juice and pale ale. Bring to a simmer and add the fish and shrimp. Cook until the shrimp and fish are done, about 5 minutes. Reduce the heat to a simmer and add the okra and clams. Simmer for about 3 to 5 minutes. Serve over white rice.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 654 |
| Total Fat | 41 g |
| Saturated Fat | 10 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 51 g |
| Cholesterol | 209 mg |
| Sodium | 1208 mg |
| Serving Size | 1 of 8 servings |
| Calories | 654 |
| Total Fat | 41 g |
| Saturated Fat | 10 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 51 g |
| Cholesterol | 209 mg |
| Sodium | 1208 mg |
Reviews
Had better review’s with peanut oil, on the 2/3 times I served this recipie.