Recipe courtesy of Firehouse Brewing Co.
1 hr
30 min
6 to 8 servings
1 hr
30 min
6 to 8 servings


  • 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


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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