Sausage Gumbo

Sausage Gumbo

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 1 h 30 min to 2 h
  • 6 to 8 portions

Ingredients

Roux

  • ¾ cup - Canola oil
  • ¾ cup - All purpose flour

Gumbo

  • 8 Southside Market & Barbeque 1882 Hot Beef Sausage
  • 1 Whole chicken, cooked and shredded
  • 1 White onion, diced
  • 3 Garlic cloves, minced
  • 3 Celery stalks, sliced
  • 1 Green bell pepper, diced
  • 6 cup - Water
  • 1 cup - Chicken broth
  • 2 tbsp - Tomato paste
  • 2 tsp - Salt
  • ½ tbsp - Ground black pepper
  • 2 tsp - Filé gumbo powder
  • 2 to 3 cups of white rice, cooked
  • ½ Red onion, diced (optional)
  • Lousiana hot sauce (optional)

Preparation

  1. Preheat your grill for a two zone cooking, having hot coals on one half and nothing on the other;
  2. In a preheated cast iron dutch over, bring the canola oil to smoke point then slowly whisk in the flour; Whisk for 20 to 30 minutes over high heat until you get a smooth brown texture; Add in the vegetables and sauté for a few minutes;
  3. Slice the 8 sausage links and add them to the pot then add cooked chicken, water, chicken broth, salt, pepper, gumbo powder and tomato paste; Simmer for a few minutes then move to indirect and close the lid; Cook for  1 hour at 350°F;
  4. Serve over rice with diced red onions and Louisiana hot sauce (optional).

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