BLONDE BOCK SEAFOOD GUMBO
Gordon Biersch Restaurant Recipe
1 cup butter
1 cup flour, in tablespoons (16 tbsp=1 cup)
salt and pepper
3 pounds chicken thighs, not skinned
3 cups chopped onions
2 green bell peppers, diced
3 tablespoons chopped garlic
4 cups chopped okra
2 quarts chicken broth
2 bottles Gordon Biersch Blonde Bock
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
3 tablespoons cilantro
1 teaspoon cayenne pepper
Recommended seafood: 4 pounds total (lobster, clams, crawfish tails, shrimp, scallops, white fleshed fish)
Perform the following in a minimum 12 quart pot.
Roux: Brown the flour with the butter until it is as brown as milk chocolate. Use a cast iron skillet if possible and stir constantly. Set aside.
Season the chicken with salt and pepper. Brown chicken thighs over high heat in olive oil, and set aside. Saute the onions and garlic over medium-high heat in olive oil until translucent; add okra and bell peppers. Saute for 5 minutes, stirring constantly. Add the chicken and roux to the onion and okra mixture. Add chicken stock and Blonde Bock. Add the cayenne pepper, salt, pepper, sage, thyme and cilantro. Let simmer for a minimum of 1 hour, although 3 to 4 is optimal. Add the seafood 20 minutes before serving and let the gumbo simmer for 20 minutes.