Tasso Beer-Brined Pig Head Gumbo
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 – 10guests 30minute
Cook Time
60minute
Servings Prep Time
8 – 10guests 30minute
Cook Time
60minute
Ingredients
Trinity Ingredients:
Cajun Spice Mix Ingredients:
Roux Ingredients:
Other Gumbo Ingredients:
To Serve:
Instructions
Trinity Directions:
  1. Prepare the onions, peppers, leeks and celery and place into a bowl. Set aside until ready to use.
Cajun Spice Mix Directions:
  1. 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:
  1. 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.
  2. Resist the temptation to increase the heat, and continue to stir the roux until it turns a milk chocolate color (20–30 minutes).
  3. 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.
  4. Next, add in the stock and beer, increasing the heat to medium-high and bring the pot to a boil.
  5. Reduce the heat to a simmer and add in the meat, along with another tablespoon of the Cajun spice mix.
  6. 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.
  7. 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

Executive Chef: Sean Z. Paxton

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