Tenderized and Brined Chicken Breasts rolled and centered with Pepper Jack Cheese, buttered, and corn flake-battered on a bed of vegetables all cooked in a Camp Cast Iron Dutch Oven. This is a crowd-pleaser for sure.
Tenderized and Brined Chicken Breasts rolled and centered with Pepper Jack Cheese, buttered, and corn flake-battered on a bed of vegetables all cooked in a Camp Cast Iron Dutch Oven. This is a crowd-pleaser for sure.
This recipe calls for a 12-inch cast iron camp Dutch oven. We will start off frying and end up baking this dish. To learn more about how to heat the camp cast iron Dutch oven, follow this link: https://beerandiron.com/2023/04/how-to-heat-camp-cast-iron-dutch-oven
You’ll be glad you did. OHHH…and there’s a video too…
This recipe can be prepared with either chicken breast meat or chicken thigh meat. I am going to present the simple recipe first. Then, farther down the article, I will go into detail.
For this recipe, I am using the 12-inch camp cast iron Dutch oven. We use a second 10-inch camp cast iron Dutch oven as a “warming pot” while we are searing the chicken. A second 12-inch camp cast iron Dutch oven works just as well.
6-8 pieces of chicken
Oil (enough to pan fry/sear the chicken)
1 Green Bell Pepper; Chopped
3 Stalks Celery; Diced
1 Onion; Chopped
3-6 Cloves of Garlic; Minced
2 Cups White Rice
10 Ounce Can Cream of Mushroom Soup
10 Ounce Can Cream of Chicken Soup
8 Ounces / 1 Cup of Sour Cream
1+ Tablespoons Worcestershire Sauce
2 Cans / Bottles of Beer (Enough for 20-24 Ounces)
1 Tablespoon Poultry Seasoning (or more)
2-3 Tablespoons of Cornstarch (or more)
(Salt and) Pepper to Taste
Chef Tip #1: We are going to cook the entire recipe in one 12-inch cast iron camp Dutch oven. However, I suggest you have TWO 12-inch cast iron camp Dutch ovens at the ready (or one 12-inch and a 10-inch). We will first sear and brown our chicken; the chicken will be hot but not fully cooked when we get to the “sauté the vegetables” step. So, what do we do with the chicken while we are sautéing the vegetables? I suggest you have a 2nd camp cast iron Dutch oven “near” the heat but not over or on the heat. This way the chicken can stay warm while we sauté the vegetables.
Note on the “prepared chicken:” I always brine my chicken in a beer and salt brine. If I am using chicken breast, I first tenderize the chicken breast meat and then brine for one hour before packing the chicken breast meat to camp. If I am using chicken thighs, I brine the thighs for about 3 hours before packing for camp. And, I usually brine at room temperature and refrigerate after I have removed the chicken from the brine.
Step 1: Preheat your 12-inch cast iron camp Dutch oven over 30-40 charcoal briquettes (or equivalent heat source). Keep a 2nd Dutch oven nearby (not on or over the heat but near the heat) as a warming pot (optional).
Step 2: Add just enough oil to coat the bottom of the Dutch oven.
Step 3: Gather all your prepared ingredients and perform any fireside preparations. Set out your 6-8 pieces of prepared chicken on a cutting board or other surface and season with poultry seasoning first, then do a light dusting of cornstarch.
Step 4: Once the oil in the cast iron Dutch oven is hot and fry-ready (you’ll see wisps of smoke rising from the surface), pan fry 3-4 pieces at a time until golden brown on both sides. They do NOT have to be fully cooked at this point (better to remain a little raw). Store the pan-fried chicken in a separate Dutch oven to keep warm.
Chef Tip #2: Is your chicken searing with as much “enthusiasm” as your first batch? If you feel you may not have enough heat for sautéing the onions and garlic, set another batch of briquettes to fire to finish searing the chicken and sautéing the vegetables.
Chef Tip #3: Keep this in mind when adding chicken: the pot and oil are very hot, adding the chicken will cool it down; it’s an expectation. It’s supposed to do that. If you add too much chicken at one time, it will cool that pot too much and you will not get that good, golden sear. Take your time here. You can really add a lot of heat to the bottom of that camp cast iron Dutch oven. Really, really hot!
Chef Tip #4: When changing cooking types like we are here from frying to baking, start with a new, freshly prepared batch of briquettes for the next cooking type like when we start baking this dish.
Step 5: We are about to start baking and need to have a full, fresh set of charcoal briquettes ready. Start a new batch of charcoal briquettes for baking. Set 24 – 26 briquettes in the charcoal chimney and get them fired up.
Step 6: Remove any excess oil from the Dutch oven (a paper towel does quick work of this…don’t wipe…just pat the excess oil from the pan) and leave enough oil to sauté the onions and garlic. Add the onions and garlic to the pot and sauté until translucent(ish).
Chef Tip #5: Save that oily paper towel; it makes a great fire starter.
Step 7: Add your chopped green bell pepper, diced celery, and rice. Stir it all about for a few minutes to sauté and deglaze that pot.
Step 8: Add the can of Cream of Mushroom Soup, the can of Cream of Chicken Soup. Fill both cans with beer (20 ounces of beer) and pour the beer in the pot. Then, add the Sour Cream and a tablespoon of Worcestershire Sauce.
NOTE: You can just add all 24 ounces of beer.
Chef Tip #6: If you are struggling with your rice’s “doneness,” you may have not added enough liquid to the pot in the first place. This often happens when you are “measuring” the beer in the empty cream of chicken soup can. WATCH THE HEAD (foam)! Make sure you are adding TWO FULL cans of beer and not a can of beer with a head on it.
Step 9: Make sure all the ingredients except for the chicken are thoroughly blended. Then taste for saltiness. Add salt and pepper only if you need to. Your chicken has been brined and should be perfectly salty. Take a taste of the mixture in the pot and add salt and pepper as you enjoy a dish to taste. You may need to add some pepper but the soups that you added may have enough salt to “carry” this recipe.
Step 10: If you added salt and/or pepper, thoroughly blend the mixture again. Make sure there are no grains of rice stuck to the sides of the Dutch oven. Any grains of rice outside the liquid will not cook. Level off all the ingredients in the pot at this point.
Step 11: Add the chicken to the top and let the chicken rest on the top of the mixture. If, while sitting in the warming pot, any broth was created by the “waiting” chicken (the container or the Dutch oven you held the chicken in), pour that into the pot with the chicken and rice; just pour it in on the top; don’t worry about mixing it in.
Step 12: Place the Dutch oven lid on the pot. Start with a fresh set of 24 charcoal briquettes. Arrange them for baking. Place 8 briquettes under the oven and 16 on the lid. Turn the pot and then the lid every 10 minutes.
Step 13: Let the recipe cook until the chicken is 165°F / 75°C and the rice is completely cooked. If the rice is going to be underdone, it will be the rice closest to the top. Add beer and keep cooking if the rice needs more time.
Chef Tip #7: Cooking rice in a camp cast iron Dutch oven is kinda tricky. Noodles are as well. Here’s my suggestion for this recipe: When the chicken is almost done (around 135°F − 57°C or so), open the lid and remove some of the rice at the very top. Is the rice done? Yes? Perfect! Then let the chicken continue to cook to 165°F / 75°C. If not, add a bit of beer, broth, or water to the pot…just a bit…and then check again when the chicken reaches 165°F / 75°C. Yes? Perfect! But, what if not? Then, add a bit more liquid and remove the heat from the top of the Dutch oven. Leave the heat on the bottom. Keep checking until the rice is done.
NOTE: Only add liquid if the rice is not done AND the mixture has dried.
Step 14: Remove the pot from the heat and serve the chicken and rice hot straight from the camp cast iron Dutch oven.
Now you know how to cook this recipe, but I am sure there are some questions. The rest of this article will answer those questions. And, if not, feel free to send me a message / email and we’ll get that answer over to you lickety-split.
You can use either chicken breast or chicken thighs with this recipe.
You will need 3-4 chicken breasts that we will cut in half after we tenderize and brine the chicken.
First and foremost, you’ll do well by first tenderizing and then brining your chicken breasts at home and in preparation for this recipe. Yes, you can have the chicken straight from the package in camp and it will work A-OK. But, I will suggest…with a bit of encouragement mixed in there…that you tenderize and brine before heading out. Here are two links:
How to Tenderize Chicken Breast: https://beerandiron.com/2022/12/how-to-tenderize-chicken-breasts
How to Brine using the cold method (NOTE: Only brine tenderized chicken breast for about 1 hour): https://beerandiron.com/2023/01/how-to-beer-brine-whole-chicken
Once your chicken breasts are tenderized and have been in the brine for about 1 hour, remove the chicken from the brine and pat dry with a paper towel.
Then, pour the brine out of the zipper bag and place a few dry paper towels in the same zipper bag.
Cut the chicken breast perpendicular. You’ll have two about-equal sized pieces from each chicken breast that are around the size of the palm of your hand.
Place the 6-8 halves in the bag with the paper towels and zipper up the bags. Refrigerate until you are ready to create this recipe.
This version is a bit easier to create. We’ll prepare 6-8 chicken thighs for this recipe.
We don’t tenderize our chicken thighs. Bone-in and Skin-on chicken thigh are my preference even over and beyond the chicken breast version. Brining is optional, but will definitely enhance the flavor of this recipe.
Brine the chicken thighs. These chicken thighs are not tenderized and will do well in the brine for about 3-4 hours.
Remove the chicken thighs from the brine and onto a cutting board. Pat them dry with a few paper towels. Trim the excess fat and excess skin from each chicken thigh but leave most of the skin in place.
After pouring out the brine from the zipper bag, place a few paper towels in the bag and store the thighs in the bag and refrigerate until you are ready to cook.
Now that we have either the chicken breast or the chicken thighs ready to go, let’s get the rest of the ingredients ready.
First, pre-prepare at home the following ingredients and store them in separate containers in the refrigerator or the ice chest until you are ready to cook.
3-6 Cloves Garlic; Minced
1 Onion; Chopped
I suggest double-bagging the garlic and onions in the same container.
1 Green Bell Pepper Chopped
3 Stalks Celery; Diced
Next, measure out 2 cups of white rice and store in a container to make ready for cooking time.
10 oz Can Cream of Mushroom Soup
10 oz Can Cream of Chicken Soup
8 oz Container of Sour Cream
Bottle of Worcestershire Sauce
2 12-ounce cans/bottles of beer (we’ll only really need about 20 ounces).
Some Poultry Seasoning (we’re going to need about a tablespoon).
Container of oil for pan frying the chicken.
Small container with about 2-3 tablespoons of cornstarch.
And, don’t forget to bring some salt and pepper.
Website: https://beerandiron.com/
Facebook: https://www.facebook.com/beerandiron
Twitter now called “X”: https://twitter.com/IronRecipes
Instagram: https://www.instagram.com/ironrecipes/
Pinterest: https://www.pinterest.com/beerandironrecipes/
Spotify: https://open.spotify.com/show/3jcMjHBuZ7C0x2TnssetrG
Pillows of the Camp Cast Iron Dutch Oven. An easy recipe for having homemade biscuits in camp. We’ll use Half & Half in our example. This recipe will work with Buttermilk, Kefir, Old Milk, and even Beer and Milk.
Chicken Breast, Lemon, Beer, Capers, and Butter. This is a super-easy recipe for most any night of the week. Easy at home and easy in camp.
Chicken Piccata is kind of like cooking Chicken Marsala but it’s not creamy like Chicken Marsala. Yes, the sauce we make will thicken up but there’s no mushroom or cream. Don’t misunderstand; “not creamy” does not mean “not good.” Though creaminess does invoke images and flavors of those we’ll likely find in heaven, we don’t want to think that creamy somehow makes everything better. This Beer and Lemon sauce is delicious!
This is a pretty quick and easy recipe that will go with almost any night of the week. Of course, there’s some brining involved (as always). But that brine time gives you the opportunity to set everything up and get ready for the flow of this cook. Not to mention, there’s your beer-with-family and friends time. ENJOY!
A 12” cast iron skillet should do the trick. A larger one would be great if the chicken breast you have are on the extra large size (affiliate).
Lodge Cast Iron Chef Collection Skillet, Pre-seasoned – 12 in: https://amzn.to/3J313eQ
Lodge L10SKL Cast Iron Pan, 12″, Black: https://amzn.to/42pQ3iE
If you are cooking large chicken breasts or doubling this recipe:
Lodge 15 Inch Cast Iron Pre-Seasoned Skillet: https://amzn.to/3J5LEuh
Cutting board to cut the chicken and then the lemons. Use a separate one for the chicken and for the lemon. We’ll be creating lemon wheel garnishes and those bits of lemon will not cook to temperature.
Knife. Make sure it’s very sharp. We’ll need to cut the chicken breast in slices. AND, we’ll need to cut the lemon slices thin for our garnish.
Meat tenderizing tool(s)
Zipper bag or bowl (or both) to store the chicken while it brines.
Bowl to hold the flour Wooden spatula for stirring and turning.Optional: Meat thermometer to check the temperature of the chicken to no undercook or overcook. ThermoPro TP19H Digital Meat Thermometer: https://amzn.to/45UxupF
Step 1: Take 2-3 boneless and skinless chicken breasts and cut them lengthwise for two thin-sliced chicken breast pieces from each chicken breast. You’ll end up with 4-6 halves.
Chef Tip: If the chicken breasts are slightly frozen, they will be easier to cut. Not frozen solid, but that in-between frozen or slightly frozen and still cuttable by a knife. If you put the chicken in the brine while still a bit frozen, just let it brine for a bit longer.
Step 2: Tenderize the cut chicken slices and then brine the slices for about 30-60 minutes in a beer brine. Here’s the link on how to make a beer brine: https://beerandiron.com/2023/02/simple-roasted-chicken (This recipe shows how to brine a whole chicken but the brine recipe is the very same).
Step 3: After the chicken has been in the brine for about 30-60 minutes, remove the sliced chicken breast and set it on a tray covered with some paper towels. Pat dry the chicken breast meat.
Step 4: While or after the chicken has been in the brine, place a bowl out with the flour and have it ready for the chicken when the time comes.
The Lemon: The lemon flavor is like the cornerstone of this recipe. It’s what makes it what it is: lemony, caper-topped, and a buttery delight. I use two lemons in my recipe. But, you can use one depending on your lemon preferences. If you use one AND you want to use some of the lemon for garnishing, then be sure to skip Step 5 and jump to Step 6 and disregard the “2nd lemon in half” part.
Step 5: Cut 1 lemon in half and squeeze out the juice. Remove the seeds. The pieces of pulp can remain or be removed. It’s up to you.
Step 6: Cut a 2nd lemon in half. Thin cut slices of lemon from the largest part of the cut. Cut as many thin slices as you think you’ll need to garnish this recipe. Then, squeeze the lemon from the rest of the 2nd lemon.
NOTE: Other than the lemon slices, you will not use the lemon peel in this recipe. Discard or use in another recipe (maybe one that calls for lemon zest…hummm…).
Step 7: Heat a cast iron skillet large enough to accommodate the chicken breast and to have some air space between the pieces while you cook the chicken. Place 3-4 tablespoons of butter to melt in the skillet.
Step 8: Coat the chicken breast with the flour on both sides, and shake off any excess flour. Set them aside and until the cast iron skillet is ready.
Step 9: Once the butter is hot and ready, add the chicken to the skillet. Cook the chicken on one side until the color looks “delicious.” Then, turn the chicken to the other side. Let the chicken cook in the skillet until the chicken reaches 165°F / 75°C.
Step 10: Pull the chicken from the skillet and place it somewhere to keep it warm. Cover it if you need to. We will be using this same skillet in the next steps; you’ll need a 2nd “somewhere” to keep the chicken until we are ready to add it back to this main skillet.
Step 11: The pan will have bits and pieces of that chicken with some remaining butter. We’ll be deglazing the pan at this step. Pour in the 1 cup of beer, add the 3 (or more) tablespoons of lemon juice, and drained capers. “Scrape” gently the pan as you mix these ingredients and deglaze the pan.
Lemon Ring Garnish: Don’t add the lemon rings here. The lemon will cook right out of the rings and you’ll end up with these wagon wheel looking lemon slices.
Step 12: Keep to a simmer and allow to cook for 5 minutes (more or less) to thicken up a bit.
Step 13: Lastly, return chicken to the skillet and baste in the heavenly sauce. Flip it about to get some of the capers on the top (garnish) and then add the lemon wheels / slices all about in a most artistic manner to really bring it home (visually).
READY TO EAT!
And that’s it y’all. We got ‘er done.
My name is Sulae and I love to share the magic that comes from my black pots and pans. You all be sure to sign up for the news letter and I’ll keep my messages short-and-sweet as well as few and far between. You keep on cooking in those cast iron beauties and enjoying those frosted glasses of that fermented barley pop.
We’ll see you next time on beerandiron.com.
Website: https://beerandiron.com/
Facebook: https://www.facebook.com/beerandiron
Twitter: https://twitter.com/IronRecipes
Instagram: https://www.instagram.com/ironrecipes/
Pinterest: https://www.pinterest.com/beerandironrecipes/
Spotify: https://open.spotify.com/show/3jcMjHBuZ7C0x2TnssetrG
Pork, rosemary, potatoes, bell pepper, and thickened with seasoned bread crumbs. An easy Cast Iron Camp Dutch Oven Recipe with few ingredients. Easy. Delicious.
The story of my 16-Inch Camp Cast Iron Dutch Oven. What is my cast iron worth? Some of you may ask that question about some of your cookware.
Bonjour Mes Amis! Habari Marafiki Zangu! Halito, Ikana! Hello My Friends!
We’re going to make chicken and sausage gumbo also known as Gumbo Ya-Ya and we’re going to make it with BEER! Welcome to Gumbo Ya-Ya à la bière. That “à la bière” part is Cajun for “with beer!” Actually, it’s French for “with beer,” but ain’t nobody making rules here today…not with language and not with our Gumbo. This is the please-everyone gumbo template recipe that can be created for most you plan to feed and modified for those souls who want to live with a bit of zest and Zydeco! Let’s get started.
I grew up in Louisiana. And, like “jambalaya, and a crawfish pie” we love our “filé gumbo!” Every family in Louisiana has their go-to gumbo recipe. And here in my 6th decade on this God’s green Earth, one of my regrets in life was not cooking with many of my long since passed family folk. They didn’t need a written recipe for the know-how they had stored in their heads. Most of them recipes and know-how went with them into that God’s green Earth.
Many of my living kin have left Louisiana over the years; but you never really get Louisiana out of ya. My folks have taken their versions of “Louisiana” off to distant lands such as Florida, Tennessee, Texas, and Idaho.
That Idaho knucklehead…well…that’s yours truly.
And, it’s okay that we Idahoans cook a good gumbo…and even y’all up over there north of the Mason–Dixon Line. Gumbo is for everybody. Gumbo isn’t originally a Louisiana dish. Well, hush yo’ mouth! Nope, it’s true! Gumbo made it across the Atlantic by means of the heart and soul of many unwilling passengers on Spanish, Portuguese, French, and Dutch ships bound for the Americas during the era of transatlantic slavery.
Consider the word “gumbo.” How did the word “gumbo” come to the English language? It came on ships carrying the multitudes who spoke one of many Bantu languages. Those folks speaking one of those Bantu languages, kept calling their pot of stew, “ki ngombo.” What he or she was saying was, “okra.” And, over time, the Bantu word, “ki ngombo” (meaning “okra”) was picked up by those who didn’t speak any Bantu language and eventually that pot of thick and stringy stew full of “this, that, and the other” became known as “gumbo.”
Here in the Americas…way back when…there was no okra. During that time, some of that area of (what is now known as) the Southern United States was occupied by many different folks from many different lands.
Enter the Acadians. Back then, how did those Acadians thicken their soups and stews? Just so happens there were these folks already living down in that area and were known as Choctaw. The Choctaw folks were smart; they’d use the leaves of a Sassafras tree to thicken their stews. Like those folks speaking Bantu languages and eating that thick and stringy pot of “gumbo,” the Choctaw were eating a very similar looking, thick and stringy pot of stew as well. But, them Choctaw didn’t have any okra. Unlike okra, sassafras trees are indigenous to America. The Choctaw folks would use the leaves of the sassafras tree to create a thickener. The Acadians had a term for the herb the Choctaw were using to create their pots of thick and stringy stew, “filé.” To the English-speaking folks, “filé” means “spun” or “to spin.”
If we look at the thickening nature of either okra or filé powder, we notice a thickness that runs kind of “stringy-like” (stringy…spin or spun) when scooped with a spoon and allowed to drip back into the bowl.
Gumbo is a very folklore-ish dish. There’s a lot of history behind this recipe. And, with all that history, gumbo eventually became part of the culture of Louisiana and the Cajun folks. And that’s where we’ll let that tale lay.
We’re going to cook this gumbo Cajun style. And Cajun don’t mean spicy… Cajun dishes are well seasoned but not necessarily spicy. There really isn’t any rule to creating an authentic Cajun gumbo but one: the recipe must include the “holy trinity.” We’re going to prepare this gumbo with the “holy trinity” and we’re adding the “pope.” And, to “stir the pot,” we’re going to citify this gumbo Creole-style by adding some tomatoes.
For all y’all unfamiliar with the “holy trinity” and adding the “pope,” we’re going to cook this recipe with onions, bell peppers, and celery and we’re going to “add the pope” which means were adding garlic as well. The true ratio for the “holy trinity” is 2 parts onion, 1 part green bell pepper, and 1 part celery.
On top of that, we’re adding tomatoes. You see, Cajun dishes and Creole dishes are similar and yet different. If you cook “Cajun,” you’re cooking country food. Think of Cajun cooking as, “look what I found for dinner in the back yard.” It’s rustic and creative cooking and usually is a 3-pot meal…we’re cooking two: the gumbo and rice. I’ll leave it up to you to decide on a vegetable side dish. On the other hand, Creole dishes are considered cooking city food; think New Orleans. Creole dishes favor tomatoes. And, we’re adding a bit of tomato to our gumbo.
This recipe calls for a whole onion, one bell pepper, and three stalks of celery. Folks, there really ain’t no rules here; y’alls can do whatever y’alls want. If you like more of one and less of the other, then make it like you want.
This recipe is a simple, chicken and sausage gumbo. It’s a recipe I cook when I share gumbo with others, and I am just not sure what they will like. Folks have tender palates and creating something for everyone is challenging. This is the please-everyone gumbo template recipe that can be created for most you plan to feed and modified for those souls who want to live with a bit of zest and Zydeco!
Me? I love me some okra, crab, and shrimp in mine…a real treat is some crawfish. My wife is just so-so on the shrimp and a no-go on the muscles and okra. My son, he’s not a shrimp-eater yet (but he’s not met his shrimp girl).
Shrimp girl? Funny story. “No dad! NO! Fish is gross.” Enter a girl who had him over and her family cooked fish tacos one night. He comes home, “Hey, I had fish and it was good.” C’est la vie!
Gumbo is a tricky meal to pair beers with. The best beer to enjoy gumbo with depends on the nature of the gumbo. Is your gumbo mild like this recipe or did you spice it up…you know…with a bit of zest and zydeco?!
Mild Gumbo pairs well with a lightly spicy saison, a spicy herbed beer like one brewed with jalapeños, or maybe one with a bit of hop bite and bitterness like an IPA. As well, consider a beer with a good dose of rye.
Spicy Gumbo pairs well with a nice malty bock lager or doppelbock beer; a perfect contrast to a spicy gumbo with some body. Blonds and easy-drinking-lagers are perfect.
If you made your gumbo like Hell’s Back Porch, then grab a cheaper 24 can case of an AAL (American Adjunct Lager); your mouth gonna burn, baby!
I mentioned earlier that Cajun cooking is rustic and genuine. There’s usually three pots full of something in a Cajun home during dinner time. We’ve got the first two covered: Gumbo and Rice (I know you ain’t gonna eat gumbo without rice). The third pot needs something in it. Here are a few ideas to consider:
(Those last three work well for soaking up all that’s left in the bowl)
Generally, a good pairing beer is not a good beer to cook the same recipe with. You want to have a beer that pairs and compliments the meal. Like the old saying, “opposites attract.” Though I don’t know too much about that in relationships, the opposites attract mantra holds true with colors and flavors.
There are some exceptions. For example, if you made a mild gumbo with an easy-drinking lager or AAL (American Adjunct Lager), the same beer will be A-OK to enjoy gumbo with. The flavors may be neutral enough as to not have contributed to the general undertones of the gumbo itself. But, if you used an herbed beer in creating this gumbo, don’t pair that same beer with this meal.
The nature of gumbo is chaos! I’ve had gumbo with shrimp, crawfish, squirrel, duck, chicken, turkey, and rabbit. But, the wrong beer will ruin your gumbo. Stick with a flavor-neutral beer like an easy-drinking craft lager or AAL (American Adjunct Lager).
A better idea is to create your broth or stock by using beer and then saving that broth or stock to create your gumbo with when you are ready. Do you want to know how? Sure you do; here’s a link: https://beerandiron.com/beer-and-chicken-bone-broth/
Brining the Chicken
Bowl to Hold the Brining Chicken: https://amzn.to/3FEy1R5
Zipper Bag: https://amzn.to/3ZYjrft
Link to learn how to brine: https://beerandiron.com/how-to-beer-brine-whole-chicken/
Roasting and Preparing the Chicken
5 Quart Cast Iron Dutch Oven: https://amzn.to/3JRS7tN
Cast Iron Trivet: https://amzn.to/3TpAJ2E
Meat Thermometer: https://amzn.to/42rsDdO
Here’s how to Roast a Whole Chicken: https://beerandiron.com/simple-roasted-chicken
Knife to Cut Up the Chicken: https://amzn.to/42jO7cN
Bowl to hold the meat and separate bowl for placing the scraps: https://amzn.to/3FEy1R5
Creating the Gumbo
Measuring Spoons: https://amzn.to/3n8o5J5
Measuring Cups: https://amzn.to/3yWrz41
Knife to Cut Up the Vegetables: https://amzn.to/42jO7cN
Cutting Board: https://amzn.to/42nIGt4
The ingredients for this Gumbo Ya-Ya recipe are few but that don’t mean that it can’t be many. You can make it spicy or mild; Cajun food does not mean it always has to be spicy hot food; I don’t know where that came from.
For the Roux:
For the Gumbo:
Hot Cooked Rice to Serve
Sliced Green Onions to Garnish
Chef Tip: For the dried-to-fresh herb ratio, here’s my advice (and only a rule of thumb): Use one-third the amount of dried herb for the fresh herb called for in most recipes.
Other Herbs that you could add to make this Gumbo recipe:
Oregano, cayenne, paprika, or even some gumbo or Cajun spices that you picked up like (affiliate):
Slap Ya Mama Cajun Seasoning from Louisiana (https://amzn.to/3luLJiu)
Tony Chachere Seasoning Blends, Original Creole (https://amzn.to/3JKwZo7)
Louisiana Fish Fry Cajun Seasoning (https://amzn.to/3lqvUJN)
Ragin’ Cajun All Purpose Original Cajun Seasoning (https://amzn.to/3TmxBEL)
I will not add any of the premixes to my gumbo but do use them at the table. I’ll sprinkle them on as a garnish and for a bit of zing. As a matter of fact, some don’t add the filé to the gumbo while they cook it, they’ll add it on top at the table. Some folks don’t care for adding products with chili powder or cumin to gumbo. It’s all up to you.
When I cook, I will prepare all the ingredients first and before starting to cook. This way I am not racing when something is ready, and the other ingredients are not. It’s nice to have everything cut and prepped and ready to go. I cut, chop, and keep nearby each ingredient in a bowl or plate waiting on its turn in line…or when its step comes up in the recipe. Likewise, having all the cooking equipment at the ready keeps you from hunting it when that moment comes.
Here’s how we are going to prepare this. We’re going to get more detailed in the next section:
Step 1: Brine and Roast a Whole Chicken.
Step 2: Debone that chicken and have it at the ready.
Step 3: Cut everything up and have it at the ready.
Step 4: Sear the Andouille Sausage Medallions.
Step 5: Make a Roux.
Step 6: Sauté the onions and garlic.
Step 7: Toss in the bell peppers, celery, and tomatoes.
Step 8: Add the Roux.
Step 9: Add the beer and broth…one or the other or both.
Step 10: Get it all up to a Simmer.
Step 11: Add the filé and the thyme.
Step 12: Check for Saltiness and Add Salt if Needed
Step 13: After a bit of Simmering, Check the Saltiness Again.
Then, Bon appétit!
Let’s Get Detailed:
Step 1: Brine and Roast a Whole Chicken.
Mamma used to boil her chicken and then use the liquid as the stock for the gumbo. We ain’t going to do that (sorry mamma). We’re going to roast that chicken and then use the deboned and roughly cut meat in our gumbo.
First, we are going to brine the chicken for a few days before we create our Gumbo. Then we are going to roast that chicken. Here’s the neat part: you can roast the chicken a day or so before you make your gumbo. It’s all good.
And, if you have a hunkerin’ for some gumbo and haven’t any brined, roasted chicken…then you can bypass the brining and just roast a chicken. Another quick fix are those rotisserie chickens down at the market. They will work in a pinch.
I have an article on brining chicken (and meats in general). Very detailed and yet to-the-point:
Hot Brine Method: https://beerandiron.com/basic-beer-brine-recipe
Cold Brine Method: https://beerandiron.com/how-to-beer-brine-whole-chicken
How to Roast a Whole Chicken: https://beerandiron.com/simple-roasted-chicken
Step 2: Debone that chicken and have it at the ready.
After you have roasted your chicken, let it cool to a point where you ain’t gonna be hollering “Sam Hill!” when you grab ahold of those hot parts of that chicken. Then, cut the chicken meat up into larger, mouth-sized portions.
Step 3: Cut everything up and measure everything out. Have it at the ready.
Cut up the onion and mince the garlic. Keep these two in one bowl. In another bowl, store your prepared celery, bell pepper, and the tomatoes.
Also, slice up the Andouille Sausage in to round medallions. If you don’t have andouille sausage, you can experiment with other sausages. Andouille is preferred but your gumbo will be delicious with other sausages.
Measure your oil and flour for your Roux. Measure the filé and thyme and have it ready.
Step 4: Sear the Andouille Sausage Medallions.
In a 5-quart cast iron Dutch oven over medium to medium high heat, sear (brown) your andouille sausage. Andouille is pretty fat self-sufficient; we often don’t add any oil to the pan. But, if your andouille is looking sorta on the slim side, add a bit of oil or bacon grease to the bottom of that Dutch oven. No worries.
Once all the medallions are browned/seared on both sides, remove them from the pot and set aside.
You can substitute other sausages if you can’t find any andouille sausage. Again, no worries.
Step 5: Make a Roux.
I said there was only one rule earlier…I told a fib…there’s two. You really can’t have a gumbo without a roux. Well you can; many early, pre-World War II gumbos were created without roux. Here’s a VERY COOL link to a 1922 cookbook called The Picayune Creole Cookbook. https://openlibrary.org/books/OL6643212M/The_Picayune_Creole_cook_book. (Let me know if the link isn’t working).
Using a separate, small skillet, over medium high heat, create your roux to a red / dark roux.
Here’s how to make a roux: https://beerandiron.com/roux
The dark or red roux created here really won’t add to the thickness of the gumbo…this roux is for FLAVOR! We create the roux in a separate pan and add it later and we add a lot less roux to our gumbo recipe than other recipes.
Step 6: Sauté the onions and garlic.
One of the reasons we add the roux to the pot later is because of this step.
We’ve seared/browned our andouille sausage medallions and the pan will have all that andouille sausage fat and bits and pieces of that andouille sausage in the bottom of that pan. The onions and garlic (we add them together) will aid in deglazing and pull that flavor right off the bottom of that pot.
We wait to add the roux. The roux would have to be created before putting the other ingredients…at least after the sausage searing step…and onions do not sear well in roux…not at all. That’s my experience.
Step 7: Toss in the bell peppers, celery, tomatoes, and sausage.
Once the onions are a bit translucent, toss in the chopped bell pepper, diced celery, and cut up tomatoes. Sauté all this for just a bit. Not long, just a bit.
Turn the heat down to low or medium low as we add the rest of the ingredients.
NOTE: if you want to add okra to the pot, now’s the time.
Step 8: Add the Roux.
If your roux has been sitting for a bit, it may have started to separate. Mix it back to a nice and creamy consistency and add the roux to the pot.
Mix everything up real good and level things off in that pot. We want them level because we are going to add the liquid to the pot just to the level of the ingredients and don’t want anything piled up too high.
Step 9: Add the beer and broth…one or the other or both.
Add about 12-16 ounces of beer to the pot just up to the level of the ingredients in the pot. If the liquid is not up to where you want it to be, add some broth, more beer, or even water to get it up to the level.
Use a mild lager or low IBU (International Bitterness Unit) beer. Basically, less-bitter the better. Avoid flavored beers and sours.
There is this Jalapeño beer…an IPA…in Baker City Oregon at Barley Browns that I am going to growler up the next time I pass through that beautiful town…I have been wanting to try that beer with its mild spiciness with this recipe.
You can add just beer alone if you like, but we often will have created a beer bone broth to add to our soups, stews, chilis…and GUMBO! Here’s how to make a beer bone broth: https://beerandiron.com/beer-and-chicken-bone-broth
Broth from a box or can will work too.
Step 10: Get it all up to a Simmer.
Turn the heat back up to medium and give everything a good stirring up. Put the lid on the pot and bring the gumbo up to a simmer.
Step 11: Add the filé and the thyme.
Once things are simmering, add the filé, thyme, and any other spices you want to add. Then stir everything up very well.
Some folks add the filé after the cook and at the table for a filé flavor. The thickening agent in this gumbo recipe IS the filé. Ain’t no body got no time for no soup-thin gumbo; we need a thick, stew-like consistency with some body to it.
Okra is a thickener and often used along with filé in the gumbo.
A note on the sliminess:
Filé and okra are considered thickeners. But filé and okra do not thicken the same way as flour or cornstarch. Not at all.
The one thing to make note of when adding okra or filé or both to this recipe: watch for the “thickness that runs kind of ‘stringy-like’ (stringy…spin or spun) when scooped with a spoon and allowed to drip back into the bowl.” Folks, when I say, “stringy-like” what I am actually referring to is the “sliminess.” Yes, your gumbo can be too thin and soup-like…and there is gumbo that is too stringy or slimy. If this is a concern, then cut the 3 tablespoons of filé down to two. Make note of your filé (and okra if you are adding) amount and adjust on future gumbo cooks.
If the texture is not to your liking but you love the flavor of filé, then cut the filé powder during the cook and garnish your gumbo with some dry filé at the table.
Adding some spicy for a bit of zing is A-OK. I like spicy but not too spicy. We usually don’t add hot stuff in the pot; we add it at the table. Here are two ingredients that will give your gumbo a pleasant kick:
(Affiliate)
Tabasco Brand Pepper Sauce: https://amzn.to/3JL4FTH
Slap Ya Mama Cajun Seasoning from Louisiana: https://amzn.to/3ZRnxpN
Step 12: Check for Saltiness and Add Salt if Needed.
There are so many things that can influence the saltiness of this gumbo…the brined chicken meat, the beer, the broth, and just the natural salt hints that exist in many ingredients.
Use a spoon to gather some of the broth and just broth. Sample the liquid. Is it salty to the point you like salty to taste? Yeah? Then you’re done with all the ingredients.
If not, then add salt to the pot and stir it in very well. Return the pot to a simmer and wait a few minutes before checking again (no less than 5 and a bit more is A-OK).
If we check it right away, the initial salt we added hasn’t blended yet. Give it time to become part of the gumbo then sample again.
Want to know more about salting: https://beerandiron.com/salt-to-taste
By the way, now’s a good time to put some rice on in a separate pot. Don’t cook the rice in with the gumbo. Cook the rice in a separate pot to add to the gumbo later.
Step 13: After a bit of Simmering, Check the Saltiness Again.
Check the salt again. If it’s where you need it to be then great! If not, add a reserved amount (no more than 1 teaspoon or less at a time). Then, wait a bit and check again.
Then, Bon appétit!
Once the pot has thickened up (this will not take long), then check the bell peppers and celery. Are they done to the doneness you like? Then you are ready to eat.
Enjoy this gumbo over or under a bit of rice…rice is the way to go…trust me. We like to use a large spoon and scoop out a bit of rice and pop it on the top of our gumbo.
Garnish as you like.
If you are adding shrimp to the gumbo, it’s always a good idea to add it at the end of the cook and let the gumbo “cook” the shrimp. Some folks add whole shrimp for some flavor, and that’s perfect but add whole shrimp in earlier in the cook; whole shrimp takes longer to cook than peeled shrimp tails. Peeled shrimp tails are added right as you turn the heat off. Mix the shrimp in the hot gumbo and let the hot gumbo cook the shrimp. Do this towards the end and once the shrimp is done, your gumbo is done.
Note: Shrimp is optional. If you do add shrimp to your gumbo, only had a small handful; adding too much shrimp to your hot gumbo will cool it down too much and the shrimp will not fully cook.
If you are adding any seafood or other ingredients, then cook until all the ingredients are cooked to a safe temperature.
Chef Tip #1: Salt. There are so many things that influence the saltiness of your gumbo. 1) The chicken: was it brined? Is it a store-bought rotisserie? 2) How salty is your stock or broth? 3) How many ingredients? 4) How much stock or broth? Did you use beer? — Wait to add salt until after the pot has started simmering and you sample the broth (only). How does it taste? If you add salt, only do so in small quantities (not more than a teaspoon at a time) and check again later after the salt has completely blended. See more on “Salt to Taste:” https://beerandiron.com/salt-to-taste
Chef Tip #2: Feel free to add shrimp to this recipe. You could even forego the chicken and create this gumbo with shrimp and sausage…YUM! Either way, when you add the shrimp, add the shrimp at the very end. When you realize the gumbo is all but cooked and you are about to turn off the heat, drop in the raw shrimp and stir the shrimp into the gumbo and make sure all the shrimp are submerged. Then replace the lid and let things just sit for 10 minutes.
More shrimp is good but will cool the gumbo down too fast and likely not fully cook. Only add enough. How much is enough? Dang! That’s a good question. It depends on so much.
One more thing about shrimp…pull that shrimp out and let it get to room temperature as you cook the gumbo. Don’t put frozen shrimp into the gumbo using this drop-in method.
Chef Tip #3: Some folks create the roux then add then start adding the ingredients directly to the pot. And that is A-OK. There’s no right or wrong here. Creating the roux in a separate skillet is just how we do it.
Well, there you have it; the recipe is yours. Now you know how to cook Gumbo Ya-Ya à la Bière or with beer. Now y’all be like, “where’s the jambalaya?” Patience Baby, patience.
Gumbo season usually lasts from around October to Mardi Gras. And here I am offering a gumbo recipe in March. This will give you the summer to perfect your gumbo for the fall months. Hey, like I said, gumbo is a dish with few “rules.” However, and truth be known, this will likely be the last pot of gumbo we make until next fall and just when the nip hits the air.
Bonjour Mes Amis! Good day my friends!
Does making your own broth take time? Sure, it does! So does eating a meal. But, I can “Guar-Ron-Tee” dat eating a bad meal takes longer than eating a good meal. Do you want them plates and bowls to end up at the sink with…
No-Boil Stack and Bake Lasagna in a Camp Cast Iron Dutch Oven
But-and-Ben Pie Baked in a Camp Cast Iron Dutch Oven
Easy Dump-and-Bake Spanish Rice and Chicken Casserole Baked in a Camp Cast Iron Dutch Oven
Chile Relleno Con Cerveza – Camp Cast Iron Dutch Oven Casserole Version
Sausage and Tots Easy Breakfast Casserole Recipe – Cooked in a Camp Cast Iron Dutch Oven
I am always sharing fresh, flavorful, recipes cooked up in well-seasoned cast iron awesomeness with a bit of my liquid, hop-based, happy-maker as an ingredient.
Recent Comments