A recipe of the month developed by Chef Mike Monahan with specially selected wine and beer pairings. This month’s feature is a delicious and easy meal that is perfect for any occasion.
Cajun Chicken Gumbo
1 cup HT vegetable oil
1 cup HT all-purpose flour
1 large onion, chopped medium
1 green bell pepper, chopped medium
2 stalks celery, chopped medium
1-pound andouille sausage, diced ¼ inch thick
4 cloves garlic, minced fine
Creole seasoning to taste
5 cups HT chicken broth
1 cup beer
1 rotisserie chicken, boned and shredded
Salt and pepper to taste
Heat a large pot over medium heat for 2 minutes. Add the oil and flour and continue to stir until the color of walnuts; about 9 minutes. Add the onion, pepper and celery and continue to stir for 5 minutes. Add the garlic and continue to stir for 5 minutes. Add the Creole seasoning, chicken broth and beer and increase to high heat until simmering. Reduce heat to medium low and simmer, uncovered for 30 minutes. Add the shredded chicken and simmer for 30 minutes more. Season to taste with salt and pepper. Serve with rice.
This wine entices thesenses with a bright bouquet of cranberry and raspberry. Our Pinot Noir is round and medium bodied on the palate with luscious red fruit flavors of ripe cherry and strawberry. Enjoy with Prophecy Pinot Noir, J Pinot Gris, Stella Artois or Dogfish IPA.
Our J California Pinot Gris opens with delightfularomas of honeysuckle, tangerine and kaffir lime leaf. This fruit-forward and layered palate has notes of ripe green apple, Meyer lemon and tart pineapple.
Brewed using a boatload of intense Northwest hops, we boil this continually hopped IPA for a full 60 minutes. Continually hopped to deliver a pungently, citrusy, grassy hop flavor without being crushingly bitter.