by Master Saloon Chef Sam Niemann, St. Louis, MO

 

1 cup butter                              2 cups of okra

1 cup flour                                1 cup chopped onions

5 cups chicken stock                  3/4 cup chopped green peppers

12 oz Michelob Amber Bock        3/4 cup chopped celery

1 lb. Andouille sausage, sliced     1 tbsp oregano powder

8 oz cooked diced chicken           1 1/4 tsp salt

8 oz diced shrimp                       1/4 tsp cayanne pepper

 

For roux, in heavy 2 quart saucepan, stir together flour and butter until smooth.  Cook over med-high heat for 5 minutes, stirring constantly.  Reduce heat to medium.  Cook and stir constantly about 15 minutes or more until dark reddish brown roux forms.  Cool.  In a 6 quart pot bring to boil stock.  Stir in roux.  Add sausage, chicken, okra, onion, green pepper, celery, salt, pepper and cayenne pepper.  Cook on medium heat for about 30 minutes, stir frequently.  Turn down to low, add beer and cook for 2 hours, stirring frequently.  Skim off the fat, taste to adjust the seasonings to taste.  Add the shrimp and cook about 5- 10 more minutes and serve.  You can serve over rice if you wish to make a heartier meal.