Recipe courtesy of Firehouse Brewing Co.
Episode: Best Pubs
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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
Level:
Intermediate

Ingredients

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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