Tasso Beer-Brined Pig Head GumboGumbo is more than a stew, more than a gravy.  It’s full of history, tradition and Louisiana culture. Its origins are a mixing pot—some of the technique is French, its seasoning and flavors hail from Africa and Spain and its vegetables from the South—combining to create an unmistakable dish that varies from family to family. So here’s a great New Orleans-inspired dish to celebrate with on Fat Tuesday or any day to celebrate food. This Tasso Beer-Brined Pig Head Gumbo starts with the recipe for Tasso Beer-Brined Pig Head.  This does take 5 days to cure, then cook for another day (8 hours).

Trinity, or Holy Trinity is a Creole | Cajun culinary term relating to the mix of onions, celery and peppers, usually green bell peppers.  This vegetable blend is a staple in New Orleans foods, dishes and their cuisine.  Many cuisines use a propriety culinary blend of vegetables; the French have their Mirepoix (carrots, onions and celery), Italians have their soffritto (carrots, onions, celery, parsley and sometimes garlic, chopped finer and sautéed in olive oil), the German Suppengrün (leeks, carrots and celeriac), or the Polish włoszczyzna (leeks, carrots, celery root and parsley root).  For my version of Trinity, I used pasilla peppers, as they have more flavor and a touch of heat verses a green (in my opinion unripe flavor) bell pepper and red bell peppers, bringing more flavor and richness to the finish dish.


This slow-cooked, heavily seasoned stew has a roux-based, gravy-like sauce that is further thickened with either okra or filé powder (dried and ground sassafras leaves). This dish is great the day of, but after a night in the refrigerator, it’s even better.  Left overs freeze well and are a great way to have an easy meal later, when you just want a big bowl of Tasso Beer-Brined Pig Head Gumbo!

 

 

 

 

 

 

Serves: 8–10 people

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2015 | Issue #97

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Tasso Beer-Brined Pig Head Gumbo
Tasso Beer-Brined Pig Head Gumbo
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Tasso Beer-Brined Pig Head Gumbo uses a Beer and Spice Cured Pig head, that is simmered to make a flavorful stock, and combined with a roux, making a stew with a gravy like sauce that is then poured over cooked rice and pearl barley.
Servings Prep Time
8 - 10 guests 30 minute
Cook Time
60 minute
Servings Prep Time
8 - 10 guests 30 minute
Cook Time
60 minute
Tasso Beer-Brined Pig Head Gumbo
Tasso Beer-Brined Pig Head Gumbo
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Tasso Beer-Brined Pig Head Gumbo uses a Beer and Spice Cured Pig head, that is simmered to make a flavorful stock, and combined with a roux, making a stew with a gravy like sauce that is then poured over cooked rice and pearl barley.
Servings Prep Time
8 - 10 guests 30 minute
Cook Time
60 minute
Servings Prep Time
8 - 10 guests 30 minute
Cook Time
60 minute
Ingredients
Trinity Ingredients:
Cajun Spice Mix Ingredients:
Roux Ingredients:
Other Gumbo Ingredients:
To Serve:
Servings: guests
Units:
Instructions
Trinity Directions:
  • Prepare the onions, peppers, leeks and celery and place into a bowl. Set aside until ready to use.
Cajun Spice Mix Directions:
  • In a spice grinder or clean coffee grinder, add the salt, peppercorns, cayenne, paprika, thyme, sage, oregano, garlic and onion powders and bay leaves. Pulse several times until you have a fine spiced powder. Place into a jar and reserve.
Roux Directions:
  • In a large cast iron pot or a Dutch oven, add the reserved fat (or oil) and place over medium-low heat. Let the fat render for about 10 minutes, until it is mostly liquid, then add the flour and stir to make a thin paste.
  • Resist the temptation to increase the heat, and continue to stir the roux until it turns a milk chocolate color (20–30 minutes).
  • When the color is right, add in the trinity and cook for 5 minutes, adding in about half of the Cajun spice mix. Then add in the garlic and cook for another minute.
  • Next, add in the stock and beer, increasing the heat to medium-high and bring the pot to a boil.
  • Reduce the heat to a simmer and add in the meat, along with another tablespoon of the Cajun spice mix.
  • Stir somewhat frequently, cooking the gumbo for about an hour. Taste it and add a teaspoon or two of the spice mix, a teaspoon of hot sauce and the filé powder. The balance of flavors is critical. Spices will be all over the palate; seasoning with salt might be necessary. Cook the gumbo for another few minutes to thicken.
  • While the gumbo simmers, cook the rice and pearl barley separately. Before service, fluff both with a fork, then fold the two grains together. Place a scoop of rice in each bowl, topping with a few ladles of gumbo and serve with hot sauce on the table. Pair with classic Louisiana beers, like Abita Amber or Turbodog, to cut the heat.
Recipe Notes

Other Creole | Cajun Recipes:

Beer Beignets
Beer-Braised Pork Belly with a Creole Seasoning
Bourbon Barley Pie Crust
Bourbon Barrel Aged Imperial Stout Pecan Pie
Cajun IPA Remoulade Sauce
Cajun Spice Blend ground
Cajun Spice Blend
Home Brew Chef Sean Z. Paxton
Hurricane Cocktail
Pecan Praline with Bourbon Barrel-Aged Barleywine 200
Pecan Praline with Bourbon Barrel-Aged Barleywine
Firestone Walker Brewing Co.
Red Beans and Union Jack Rice
Tasso Beer-Brined Pig Head
Tasso Beer-Brined Pig Head
Tasso Beer-Brined Pig Head Gumbo
Tasso Beer-Brined Pig Head Gumbo
Tasso Cured Prawns