Craft Beer-Braised Shrimp Gumbo

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A rich, spicy gumbo infused with locally brewed beer and fresh shrimp, capturing the essence of South Carolina's coastal flavors. This Creole-inspired quick recipe, ready in about 110 minutes, pairs shrimp, okra, andouille sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined shrimp
• 2 cups, sliced okra
• 1/2 lb, sliced andouille sausage
• 1 medium, diced onion
• 2 stalks, diced celery
• 2 cloves, minced garlic
• 12 oz Peak Drift beer
• 2 bay leaves
• 1 tsp, fresh thyme
• 1 cup (oil and flour mix) roux

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Instructions

1. Step 1: In a large pot, melt 2 tbsp butter over medium heat. Add roux and cook for 5 minutes until golden, stirring constantly.
2. Step 2: Stir in onion, celery, and garlic. Sauté for 5 minutes until softened, then add okra and andouille sausage. Cook for 3 minutes.
3. Step 3: Pour in Peak Drift beer and bay leaves. Bring to a simmer, then add shrimp and thyme. Cook for 10 minutes until shrimp are opaque.
4. Step 4: Season with salt and pepper. Serve over cooked rice, garnished with chopped green onions.