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Before we start this one pot gumbo let’s talk about the geography of which I grew up. Minnesota. Why do I need to remind you of this? Because you need to know that this recipe probably is not authentic gumbo, but it is delicious no matter what.
Like, really delicious.
This, however, is a highly requested recipe… bar none. It has yet to be posted for two reasons…
- There was no formal recipe created. I knew in my head how to create it and never sat down to write it out for others to make.
- There had to be a great reason to make this treat for my family.
Now that it has snowed, hit freezing, the kids are in school, and fall is here with a vengeance it seems a perfect time to pull out this favorite warm recipe. You probably need to get your insides warm as many ways as you can!
This gumbo recipe uses Hillshire Farms® Polska Kielbasa AND Hillshire Farms® Smoked Sausage and the best seafood…shrimp. Heck, sometimes even a second kind of seafood. You know, on the really cold days :).
The more variety of meats and seafoods you can use, the better.
Brown the meats and onion together and then make the roux right in that same soup pot. Simply push aside the meat and onion and create the roux on the other side for as long as you can and then mix it together.
It’s not pretty. But, it works and saves dishes and time.
In the larger soup pot add in all your tomatoes, celery, chicken broth, and basically everything except the beer and shrimp. Let that get all simmered up together.
This is where the magic happens that makes this a fall favorite…. beer.
Use a dark beer, if possible. And then be sure you give the gumbo plenty of time to allow that beer to cook down and get that delicious sausage flavor melded with the rest of the ingredients.
The best part of gumbo… the loud gathering and chattering around the family table that happens once the bubbles start forming on top.
It’ll start happening to you, too. Your family will peer over the stove top at the gumbo, see the bubbles, and immediately grab bowls and spoons. They’ll sit at the table and wait in anticipation for the delicious, warm, spicy soup.
That, lovelies, is a MN specialty gumbo.
Being that I have NO idea what gumbo from the southern region of the states taste like, I can’t compare. Maybe you can make up a batch of my version some time and let me know? I’d love to hear how this Scandinavian girl’s batch stacks up against the big dawgs.
- 1 tablespoon olive oil
- 1/2 lb. Hillshire Farm® Polska Kielbasa sliced
- 1/2 lb. Hillshire Farm® Smoked Sausage sliced
- 1 onion chopped
- 4 cloves garlic minced
- 1/2 c. olive oil
- 1/2 c. flour
- 48 oz chicken broth
- 2 bottle dark beer
- 2 cans diced tomatoes leave in the liquid.
- 1 7 oz can diced chili drained
- 1 tab or so hot sauce
- 1 cup celery diced
- 1/4 cup creole seasoning
- 1/4 cup brown sugar
- 1 bunch fresh parsley
- 1 lb. fresh shrimp peeled, de-tailed, and de-veined
- In a large soup pot saute the onion and sliced sausage in the 1 tablespoon olive oil for about 4 minutes on medium heat.
- Add the garlic and saute for another minute.
- Push the meat mixture to the side and add the additional olive oil and flour. Whisk as well as possible. Stir into the meat mixture.
- Stir in 1/4 cup of the chicken broth to keep the flour from clumping. Then add the remaining chicken broth, diced tomatoes, chilis, hot sauce, diced celery, creole seasoning, sugar, parsley, and salt & pepper to taste.
- Bring to boil, cover, turn down to simmer, and simmer for 30 minutes stirring often. (Taste and add additional seasoning if desired. Often I add additional creole seasoning.)
- Add the beer and shrimp and stir. Cover and simmer another 10 minutes.
- Let cool and serve.