Seafood Gumbo-Abita Style

Kathy Tujague of Abita Brewing Company shares a favorite recipe made with Abita Amber, a Munich-style lager that adds a crisp taste to the caramelized roux base of this gumbo, which she pairs with Turbodog or a dark lager.

1⁄3 cup butter
1⁄4 cup flour
2 cups chopped onion
1 tablespoon minced garlic
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
1 teaspoon cayenne pepper (or to taste)
5 bay leaves
6 cups seafood broth
or vegetable broth
12 ounces amber lager
1 pound medium shrimp,
peeled and deveined
1 pound lump crabmeat, shells and cartilage removed
2 dozen oysters, shucked,
liquor reserved
1⁄4 cup chopped scallions
1⁄4 cup chopped parsley
Filé powder

1. Combine butter and flour in large cast iron or enameled cast iron Dutch oven. Cook over medium heat, stirring slowly and constantly for 20 to 25 minutes, until dark brown roux, the color of chocolate, forms.

2. Add onions, garlic, bell peppers, celery, salt, cayenne, and bay leaves. Cook, stirring occasionally, about 10 minutes or until very soft. Add broth and stir to blend; simmer 15 to 20 minutes.

3. Add lager, shrimp, and crabmeat and cook 10 minutes. Reduce heat to low. Add oysters, reserved oyster liquor, scallions, and parsley. Cook 2 to 3 minutes, or until edges of oysters curl. Remove pan from heat. Discard bay leaves.
4. Pass filé powder at the table for guests to thicken the gumbo to taste.

Makes 6 servings