Spontaneous Heating Gumbo

• 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.
2. Add the canola oil, chicken breast and sausages.
3. Saute until lightly browned, about 5 minutes.
4. Add onion and peppers and cook until tender, about 5 minutes.
5. Add the flour, spices, and hot sauce.
6. Cook until the mixture thickens, about 3 to 5 minutes.
7. Add clam juice, chicken stock, tomato juice and pale ale.
8. Bring to a simmer and add the fish and shrimp.
9. Cook until the shrimp and fish are done, about 5 minutes.
10. Reduce the heat to a simmer and add the okra and clams.
11. Simmer for about 3 to 5 minutes.
12. Serve over white rice.

canola oil, chicken, sausage, buffalo sausage, yellow onion, green bell pepper, allpurpose, gumbo file, cayenne pepper, freshly ground black pepper, hot pepper, clam juice, chicken stock, tomato juice, pale ale, pollack, shrimp, okra, clams, white rice

Taken from www.foodnetwork.com/recipes/spontaneous-heating-gumbo-recipe.html (may not work)