Spicy Cajun Ipa Gumbo

• 1/4 cups Olive Oil
• 1 pound Spicy Sausage, Sliced Into Bite-size Pieces
• 1 pound Fresh Shrimp, Peeled, Deveined And Cleaned
• 1/4 cups All-purpose Flour
• 3 cloves Garlic, Minced
• 5 cups Chicken Broth, At Room Temperature
• 6 ounces, fluid IPA Beer, At Room Temperature
• 1 cup Sliced Okra
• 2 Roma Tomatoes, Diced
• 1/2 Sweet Onion, Chopped
• 3 stalks Celery, Diced
• 1/2 cans (10 Oz. Size) Diced Tomatoes With Green Chiles, With Liquid
• 1 Tablespoon Fresh Red Chile Peppers, Minced
• 1/2 cups Fresh Parsley, Chopped
• 2 Tablespoons Cajun Seasoning

1. Heat oil in a large heavy saucepan over moderate heat. Add sausage and cook until evenly browned. Remove and set aside on a plate with a paper towel to absorb excess oil.
2. In the same pan, place shrimp and cook until shrimp is pink and cooked through, about 2 minutes each side depending on size. Do not overcook. Remove and set aside.
3. Bit by bit, add flour to oil to create a roux. Whisk constantly until roux is formed, browned and bubbly. Mix in garlic, and cook for about 1 minute. Gradually stir in chicken broth and beer. Bring to a boil, then add okra, tomatoes, sweet onion, celery, diced tomatoes with green chile peppers, red chile peppers, fresh parsley, and Cajun seasoning. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, stirring often.
4. Add the sausage and shrimp into the mixture. Continue to cook, stirring often, for another 20 minutes. Serve hot over a bowl of rice. Pair with your favorite IPA.
5. Note: If you add cold liquid to a roux, it will separate and break the roux. This is why it's important to have your liquids at room temperature and add them to the roux slowly while whisking.

ubc, sausage, shrimp, ubc, garlic, chicken broth, ipa, tomatoes, sweet onion, stalks celery, tomatoes, fresh red, fresh parsley, cajun seasoning

Taken from tastykitchen.com/recipes/soups/spicy-cajun-ipa-gumbo/ (may not work)