Chicken and Sausage Gumbo

[John Solak]

Took me 50 minutes on the kitchen stove to make a roux, looks rusty in the pic but its a dark roux.


Added the trinity, let it cook a bit and was able to get a better pic of how dark the roux was.


Added my seasonings, chicken stock and okra and moved my dutch oven to my grill. cooked that down for an hour then added the sausage and chicken and cooked it down for another hour. Gonna let it do its thing overnight and we will have it for dinner tomorrow.

 

[russ olin]

Looks very guud.

 

[Brian Dahl]

Yer gonna let that bubble all night long? Killing me John, killin' me!

 

[Rich Dahl]

Awesome John, just awesome! That is going to be so good! Making a rue that dark with out burning it takes talent, which you have for sure. Haven't thought about making a gumbo for a long time, until now.

 

[ChuckO]

Gonna let it do its thing overnight and we will have it for dinner tomorrow

Covered or uncovered? Looking good. Love Gumbo!

 

[Bill Schultz]

Send me your address John

 

[Barb D]

John, outstanding sooo yummy I'm ready for a bowl!!!!!

 

[Jose Suro]

YUMMMM! I'd love some on top of some white rice :0.

 

[James N]

Great work John. Once you go to reheating it after all those flavours got to come together all nite ( One Damn Fine Dinner )

 

[Cliff Bartlett]

Wow John! That looks fabulous. Looks like a great recipe.

 

[PaulieS]

Good job on the roux, I quit when it gets light/med brown.

 

[LinBerl]

That looks amazing. Now I make gumbo all the time in my dutch oven on the stove, but never thought of using my smoker. Does it impart a different flavor? Other benefit? Really curious about this!

 

[John Solak]

That looks amazing. Now I make gumbo all the time in my dutch oven on the stove, but never thought of using my smoker. Does it impart a different flavor? Other benefit? Really curious about this!

You get a little smoky flavor but the main reason I do it is because I don't have to worry about stuff burning to the bottom of the pot since the dutch oven is on the indirect side of the grill.

 

[Clint]

I've only seen pictures, never tried it anyway - do you have a good recipe or should I just google something?

 

[John Solak]

I don't have a tried and true recipe Clint. For seasoning I added Worcestershire sauce, cayenne pepper, thyme, low sodium Creole seasoning, Chrystal hot sauce, Bay leaves and a little black pepper. I prefer okra of file powder, but will some times add file too to my bowl.



Dinner!!

 

[Dean V]

Man, that's going to be some good stuff after doing its thing overnight. I'm envious.

 

[Dustin Dorsey]

That looks tremendous! I LOVE gumbo! Great job on that roux.

 

[Bill Schultz]

My best friend in Louisiana would be dang proud of that plate, well done my friend

 

[Michael Constable]

Outstanding!
Made my Wife Gumbo two weeks ago (she'd never had it), she even helped with the roux!
For Cajun recipes google Chuck Taggerts Gumbo Pages.