Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 14 2018
American Craft Beer Week - Chicken and Sausage Gumbo with Bemidji Brewing IPA
1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound Stittsworth's andouille
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon cajun seasoning
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder (or 1/2 cup frozen okra)
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
NOTE - for a quicker after work version: grill the andouille. Make the roux (cut amount of oil and flour in half...and use just 4 cups of chicken stock. Cook the veggies in the roux for five minutes. Omit the chicken. Place the grilled sausage in a bun, and spoon some of the roux and veggies over the sausage.
Beer Pairing - The bold flavors of the sausage and the cajun seasoning blend nicely with the bitter but citrus tones of the Bemidji Brewing IPA. Bemidji Brewing IPA has an ABV of 6.5% and comes in at 50 IBU. It features Cascade, Chinook, Falconer's Flight and Simcoe hops for a bright orange, grapefruit and citrus taste.