Tasso Beer-Brined Pig Head Gumbo
Gumbo 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
| Servings | Prep Time |
| 8 - 10 guests | 30 minute |
| Cook Time |
| 60 minute |
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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.
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- 3 each onions, yellow, large, peeled and chopped
- 2 each peppers, pasilla or green bell peppers, seeded and chopped
- 2 each peppers, red bell, seeded and chopped
- 1 each leek white and light green part only, reserving the darker green for stock
- 5 stalks celery chopped fine
- 1 tablespoon salt, kosher
- 1 teaspoon peppercorns, white, whole
- 1 teaspoon peppercorns, black whole
- 1 teaspoon cayenne pepper, ground,
- 1 teaspoon Paprika sweet or smoked
- 1 teaspoon thyme, dried
- 1 teaspoon sage, rubbed
- 1 teaspoon oregano, dried,
- 1 teaspoon garlic powder or Roasted Garlic Powder
- 1 teaspoon onion, powder
- 2 each bay leaves fresh or dried
- 1 1/2 cup rendered fat, such as pork fat, pig head fat (from stock), other fat or vegetable oil
- 1 1/2 cup flour, all-purpose
- 1/4 cup garlic, cloves peeled
- 8 - 10 cup Pig Head Stock recipe ">HERE, or other stock, preferably homemade
- Tasso Beer-Brined Pig Head Meat, reserved from Tasso Beer-Brined Pig Head recipe
- 12 ounce beer, same style as used to Beer Brine the pig head
- 1 - 2 tablespoon file powder available here: Gumbo File Powder
- salt, kosher to taste
- 3 cup rice, long grain, white raw. Then cooked (2:1 ratio) and served hot for service
- 1 cup barley, pearled raw. Then cooked (5:1 ratio) and served hot for service
- 1 bottle Eat Beer Hot Sauce Nor-Cal Mole for an extra kick, available here: Nor Cal Mole Hot Sauce</
- Prepare the onions, peppers, leeks and celery and place into a bowl. Set aside until ready to use.
- 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.
- 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.
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