Abita Amber Beer Gumbo
Recipe Type: Main
Author: Grill Dome Admin
This is the original recipe from “Abita Beer, Cooking Louisiana True.” I am posting it so you may modify it to your liking.
  • 1 boiler/fryer Chicken 2.5-3 lbs
  • 1 lb fresh Okra, cut crosswise into circles
  • 3 Tbsp ground dried Sage
  • 3 Tbsp Chicken Bouillon Granules
  • ½ tsp dried Oregano
  • ½ tsp Black Pepper
  • 2 lbs Andouille Sausage
  • ½ Cup All-Purpose Flour
  • 4 Green Bell Peppers, chopped
  • 3 lbs Shrimp, peeled and deveined
  • 1 lb Crawfish Tails, peeled
  • 1 cup Abita Amber Beer
  • ½ tsp File powder
  • Cooked rice
  1. Put Chicken, Okra, sage, bouillon granules, oregano, and black pepper in a large stockpot; add water to cover by 2 inches. Bring to a boil; cook until chicken is done. Remove chicken and set aside to cool, leaving the chicken stock and okra in the pot. When the chicken is cool enough to handle, bone chicken and shred the meat.
  2. Fry the crumbled sausage in a heavy skillet until done. Remove sausage from skillet and set aside. Drain fat from skillet, leaving .5 cup of the drippings in skillet. Heat the dripping over very low heat. Gradually sprinkle the flour over the fat and immediately begin stirring. Stir the mixture constantly until it reaches a dark brown color, which may take up to 30 minutes. Remove from heat and continue stirring until it has cool down a bit and there’s no risk of burning. Ad the sausage and roux to the chicken stock mixture in pot and simmer 10 minutes.
  3. Add bell peppers to pot; simmer 10 minutes. Add shrimp, crawfish tails, and beer; simmer 15 minutes. Add the shredded chicken and file powder to the pot; bring to a boil. Let gumbo cool to room temp; cover, then refrigerate over night to let the flavors blend. Reheat before serving over hot rice with crackers.
  4. A few modifications that I have made to the recipe are as follows, try them if you wish, hopefully they will make your meal come out fantastic.
  5. I add the chicken bones back to the stock and continue to cook and pull them out before I add the roux and sausage back to the stock.
  6. I cook the roux using Alton Brown’s method in a cast iron dutch oven in the stove, it keeps your arms from falling off as you don’t have to constantly stir or worry about burning the roux. PM me if you have any questions on this method or can’t find a video on youtube of the process.
  7. I sweat the bell peppers in a dutch oven with 2 medium diced onions, yellow or white, 6-8 ribs celery diced, and 5-6 cloves garlic minced. I cook these really slow until it turns into a grey-ish mash and add with the shrimp, crawfish tails, beer, and 1 lb lump crab meat.
  8. If the liquid level gets lower than I want I add back with beer instead of water, because it will enhance the flavor instead of dilute it down.
  9. Modifying this recipe from the stove top to the dome I think should just take a DD down and a thermometer for the liquid temp as you simmer and boil.

Recipe Submitted by: Buffalo Boone (Grill Dome Community)


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