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Allagash Chicken Gumbo with Shrimp
and Andouille Sausage over Rice

Recipe by Crystal Suggs

Yield 6 servings


Shrimp boil

  • Allagash beer 12 fluid ounces
  • Chicken Stock 12 fluid ounces
  • Bay leaf 1 each
  • Shrimp, peeled and de-veined 1 lb


  • Vegetable Oil as needed
  • Shallots 1 each
  • Chicken breast, cut into strips 1 lb
  • Garlic, clove, minced 1 each
  • Andouille sausage, sliced 4 each
  • Allagash beer 6 fluid ounces
  • Flour 2 ounces
  • Butter 2 ounces
  • Chicken Stock 12 fluid ounces
  • Red Pepper, small dice 1 each
  • Green Pepper, small dice 1 each
  • Jalepeno pepper, seeded and diced 1 each
  • Thyme, sprig 1 each
  • Parsley, chopped 2 teaspoons
  • Tomatoes, peeled, seeded and finely chopped 1 each
  • Okra, cut into ¼inch slices 1 lb
  • Crushed red pepper 1 teaspoon
  • Salt to taste
  • Pepper to taste


  • Allagash beer 1 cup
  • Chicken Stock 2 cups
  • Butter 1 ounce
  • White Rice 2 cups


  1. In large saucepan bring beer, chicken stock, bay leaf to a boil. Add shrimp and cook until opaque, then transfer to ice bath.
  2. Chop half the shrimp into a small dice. Reserve the rest.
  3. Heat sauté pan over medium heat. Cover bottom of pan with oil.
  4. Add shallots and sweat until translucent.
  5. Add chicken strips and sauté until brown.
  6. Add garlic and Andouille sausage.
  7. Add Allagash beer and simmer for 5-10 minutes.
  8. Meanwhile, in separate large saucepan melt butter and add flour to make a roux.
  9. Cook until it changes color to a light brown.
  10. Add chicken stock and whisk out all lumps. Bring to a boil.
  11. Add chicken, sausage, and beer mixture to sauce pan. Add remaining ingredients including chopped shrimp and simmer for 1 hour stirring occasionally.
  12. During last half hour of cook time prepare rice by bringing beer and stock to a boil. Add butter and rice. Stir, reduce to simmer and cook for approximately 20-25 minutes. Fluff with fork and reserve.
  13. Add the rest of the reserved shrimp to gumbo. Season with salt and pepper. Simmer for 5 minutes.
  14. Remove thyme sprig and serve over rice.


Gumbo will be severed in a warm bowl. 1 cup cooked Allagash rice should be placed in bottom of bowl. Then 1 cup gumbo should be spooned on top.

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Allagash Brewing Company