Rickard's Red Chicken and Sausage Gumbo

Rickard's Red Chicken and Sausage GumboIf you haven’t noticed I love meals I can cook once, place in Tupperware and enjoy throughout the rest of the week. I also love meals that involve very little prep time and again yield multiple meals I can eat all week long.

To accomplish this, one of my all time favorite pieces of kitchen equipment is the slow cooker (crock-pot). I can throw a few things together early in the morning and have a delicious hearty meal ready and waiting for me when I get home after work.

This week on Cooking with Beer I am going to whip up my take on a Chicken and Sausage Gumbo recipe. I’ll be making Red Ale Chicken and Sausage Gumbo using Rickard’s Red.

Let’s get started.

Rickards Red Chicken and Sausage Gumbo



Red Ale Gumbo

Here’s what you need:

  • 1 bottle of Red or Amber Ale (I’m using Rickards Red)
  • 2 boneless/skinless Chicken breasts
  • 2 Spicy Italian Sausages
  • 4 Cloves of Garlic (Chopped)
  • 2 Celery Sticks
  • 2 Carrots
  • 1 Red Pepper
  • 1 package or 250 grams of frozen green beans
  • Sea salt and pepper
  • 1 teaspoon of thyme
  • 1 teaspoon of paprika
  • 2-3 Bay leaves
  • 2 tablespoons of Olive Oil
  • 2-3 tablespoons of Tomato Paste
  • 1 Can (28 fl. oz.) of Diced Tomatoes
  • 1/3 of a cup of chopped fresh Parsley

What to do:

Slice your chicken and sausage into mid sized pieces and place to the side. Roughly chop your red pepper, carrots, onions, celery, garlic and place in a separate bowl. Turn a large saucepan to medium high heat, add a tablespoon of Olive Oil and brown the chicken and sausage. Transfer to slow cooker once finished.

Using the same saucepan add another tablespoon of Olive Oil and cook veggies, garlic, paprika, thyme, bay leaves, sea salt and pepper for approximately 6-8 minutes, or until soft and lightly browned. Transfer to slow cooker when done.

Then pour the bottle of beer into saucepan, bring to a low boil while scraping all the browned bits of meat and veggies from the bottom. After approximately 30 seconds to 1 minute, transfer to slow cooker.

Next add your diced tomatoes, tomato paste, frozen beans and chopped parsley to the slow cooker, stir a few times, cover and let cook for 4-6 hours on low.

Serve on a bed of Quinoa, brown rice or on its own. Enjoy.

Yours in health,


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