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1
Heat oil in a large heavy saucepan over moderate heat. Add sausage and cook until evenly browned. Remove and set aside on a plate with a paper towel to absorb excess oil.
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2
In the same pan, place shrimp and cook until shrimp is pink and cooked through, about 2 minutes each side depending on size. Do not overcook. Remove and set aside.
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3
Bit by bit, add flour to oil to create a roux. Whisk constantly until roux is formed, browned and bubbly. Mix in garlic, and cook for about 1 minute. Gradually stir in chicken broth and beer. Bring to a boil, then add okra, tomatoes, sweet onion, celery, diced tomatoes with green chile peppers, red chile peppers, fresh parsley, and Cajun seasoning. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, stirring often.
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4
Add the sausage and shrimp into the mixture. Continue to cook, stirring often, for another 20 minutes. Serve hot over a bowl of rice. Pair with your favorite IPA.
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5
Note: If you add cold liquid to a roux, it will separate and break the roux. This is why it's important to have your liquids at room temperature and add them to the roux slowly while whisking.
