Recipe courtesy of Firehouse Brewing Co.

"Spontaneous Heating" Gumbo

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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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


  1. 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.
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