Creole Stout Sausage Gumbo
A hearty, spicy gumbo made with sausage, peppers, tomatoes, rice, dark stout beer, and Mystic Blue Creole Blackening Rub.
Trisha over at The Mystic Blue Spice Company contacted me and asked if I’d like to create some recipes for the first in a series of eCookbooks she is creating called The Mystic Collections. Trisha and I have become friends through facebook and I’ve tried several of her spice blends (I have a special shelf on my spice rack now just for Mystic Blue Seasonings) and love every one of them.
Trisha started The Mystic Blue Spice Company because she noticed a lack of good quality, low sodium, all natural seasonings on the market. She started to see an increase in consumer demands for these types of seasoning blends and started small, making slightly bigger batches for friends and family and now she is selling her small batch blends to the public.
She sent me a couple new spice blends to use in my recipes and one of them was this Creole Blackening Rub. I was excited to try it because I really love hot spicy creole foods, especially when it is frigid cold and white outside, like it is right now. It’s so warming to eat a bowl of spicy sausage gumbo on a night like tonight …
By the way, I have visited the South, but I don’t live there. I doubt that an “authentic” Creole cook would put an Irish stout beer in their gumbo, but I had some on hand and it seemed like it wanted to go in the gumbo, so I put it in. The magic in my kitchen is that I can put whatever I like in the soup. If it tastes good in the end, that’s all that matters, right?
- 1 teaspoon of bacon fat or butter
- 1/2 of a large onion, chopped
- 3 cloves of garlic, peeled and chopped
- 2 stalks of celery, chopped (reserve the leaves!)
- 1 1/2 Tablespoons flour
- 1 cup of chopped bell pepper
- 1 cup canned tomatoes, crushed
- 1 cup of Guinness Stout or other dark stout beer
- 1 cup beef broth
- 1 - 2 teaspoons Mystic Blue Creole Blackening Rub (depending on how spicy you want it!)
- 1 bay leaf
- 1/4 cup uncooked rice
- 1 cup sliced smoked lowfat turkey sausage (or andouille)
- Heat a medium saucepan over medium heat and add the bacon fat, onion, garlic and celery. Sautee for a few minutes, stirring constantly, until the onion is soft but not yet brown. Sprinkle with flour and stir to coat the vegies in the flour.
- Add the tomatoes, bell pepper, stout, broth, Mystic Blue Creole Blackening Rub, bay leaf and uncooked rice.
- Cover and cook for about 20 minutes, stirring occasionally, until the rice is fully cooked. Stir in the sausage and cook for 5 minutes more until the sausage is hot. Add some water or broth if needed to thin the gumbo.
- Stir in the celery leaves, saving a few for garnish. Serve hot in bowls and enjoy.