Smoked Gumbo

Category Holiday Season Regional Dinner

Servings 8

Prep Time 25 minutes

Cook Time 1 hour

While turkey has its place in holiday food traditions, it's common in the South for guests to gather around a steaming pot of Cajun gumbo instead. Most families have their own recipe that's been passed down and perfected over time. Whether it's made with chicken and sausage or seafood, they all require getting the roux just right and the addition of the Cajun trinity (onion, celery, and bell pepper). Our twist on this classic dish gives it a bit of smoky flavor that you'll love. Serve with rice or potato salad.

Author:
Pit Boss Kitchen

Ingredients

2 lb. boneless skinless chicken thighs, diced

Salt and Pepper, to taste

1/4 cup canola oil

8 oz. smoked sausage

1/4 Cup Unsalted Butter

1/2 Cup Flour

1 Medium Onion, Diced

2 tsp chopped garlic

1 green bell pepper, diced

1 cup celery (about 3 stalks), diced

1 lb. raw shrimp

1 Tbsp Cajun seasoning

1 Tbsp (or 1 cube) Chicken Bouillon powder

1/2 tbsp Smoked Paprika

1 tbsp dried thyme

2 bay leaves

1 14 oz. can diced tomatoes, drained

6 cups chicken or shrimp stock

1 Tbsp Gumbo File

2 green onions, thinly sliced

1/4 cup Chopped Parsley

Special Tools

Pit Boss 12 in. Cast Iron Camp Oven Out of stock

Directions

First, lightly season the chicken thighs with salt and pepper.

Then, heat canola oil over medium heat in a Dutch oven., Use your sear station for high-heat direct flame access.

Once your oil is hot, cook the chicken until browned on both sides, remove, and set aside. Then, add the sausage, cook until brown, and remove from the heat and set aside.

Next, melt butter and oil in a large Dutch oven or heavy-bottomed saucepan, add flour and stir until smooth.

Cook on medium heat, stirring continuously, for about 20 to 30 minutes or until it turns a rich deep brown color – just like chocolate. Do not walk away from the stove during this process, or it could burn.

When you have achieved your desired color, remove the Dutch oven from the grill and let it cool.

Return the Dutch oven to the grill. Add the onion, garlic, green pepper, and celery, and cook for 4-6 minutes, stirring frequently.

Then add your cooked chicken and sausage, Cajun seasoning, chicken bouillon or cubes, paprika, thyme, and bay leaves, and let it cook for 5 minutes.

Follow with the canned tomatoes and about 6 cups of chicken stock, then bring it all to a boil and simmer for 25-30 minutes. After that, add the shrimp and simmer for 5 more minutes.