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
- Preheat your grill for a two zone cooking, having hot coals on one half and nothing on the other;
- 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;
- 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;
- Serve over rice with diced red onions and Louisiana hot sauce (optional).