So what about a Guinness gumbo?

I was listening to Kevin Conner on Sun Radio this morning talking about the cold weather, and he mentioned that it had him craving gumbo. “Dang, me too,” I thought. I remembered my favorite gumbo I’ve ever made, this Guinness gumbo with chicken, sausage and shrimp from my friend Pat Guillory, whom everyone affectionately calls Swampy Pat.

This gumbo has a can of Guinness. The Guinness Draught in a can is best, but you can use any dark beer you have on hand. Alberto Martínez / AMERICAN-STATESMAN


I used to live next to Swampy Pat in South Austin before he moved back to his native Louisiana, where his Cajun grandmother used to make this gumbo extra special by adding a can of Guinness. It’s a serious clash of cultures, but it works. (When I first made this, instead of okra, I used chard and collard greens from my backyard garden, but feel free to use any of the aforementioned greens vegetables.)

Turns out that Kevin and Swampy Pat know each other, at least according to Facebook. This is not surprising because they are both in the music business and know approximately everybody. I hope all of you stay warm this weekend, no matter what you are cooking. (And if you make something great, don’t forget to add #Austin360Cooks to your post about it on social media!)

Guinness Gumbo with Chicken, Sausage and Shrimp

Salt and pepper
4 chicken thighs
1/2 cup flour
1 yellow onion, chopped
2 sticks celery
1 green bell pepper, diced
2 links andouille sausage, sliced
8 cloves garlic
4 cups chicken stock
1 can Guinness Draught
Bay leaves
1 Tbsp. Creole or Cajun seasoning (Tony Chachere’s, etc.)
Hot sauce (optional)
1 lb. shrimp, peeled and deveined
One bunch greens, such as chard or collards, chopped
Juice of half a lemon

In a large pot, fry chicken thighs, skin on, that have been seasoned with salt and pepper. The goal is to cook the chicken and render the fat, so once the chicken is cooked, remove meat and leave hot fat in pot.

Stir flour into fat and cook for several minutes, stirring frequently, to make a brown to dark brown roux. Add onions, bell pepper and celery and cook for 15 to 20 minutes until onion is almost clear. Add sausage and garlic and continue cooking for another five minutes.

Add water, Guinness, bay leaves, thyme, Creole seasoning and hot sauce to taste. Simmer for at least 20 minutes or up to 45 to combine flavors. About 10 minutes before serving, add shrimp and greens and cook until shrimp are pink. Add lemon juice and serve with white or Cajun rice and crackers.

— Addie Broyles