Smoked Chicken and Sausage Gumbo
In this recipe, I'll show you how easy it is to make my thick, savory and delicious smoked chicken and sausage gumbo.
Servings 12
Equipment
- 1 Lodge Enamel Dutch Oven 6 Qt https://www.smoking-meat.com/lodge-enamel-dutch-oven-6qt
Ingredients
- 1 ⅔ cup Dark roux (see recipe at https://www.smoking-meat.com/how-to-make-dark-roux)
- 5 ribs Celery diced
- 1 Bell pepper, green diced
- 1 Onion, Sweet yellow diced
- 6 cloves Garlic peeled and smashed
- 8 cups Chicken broth/stock
- 3 lbs boneless chicken smoked and cut into 1-inch pieces
- 1.5 lbs Andouille or smoked sausage Cut into ⅓ inch thick coins
- 2 tsp Creole seasoning Tony Chacheres
Instructions
- Heat six cups of chicken broth in a large 6 quart gumbo pot. When it's hot, add in ~1 ⅔ cups dark roux a tablespoon at a time to ensure it is well mixed and there are no lumps.
- Once the roux mixture is smooth, turn down the heat to medium low and dice the onion, celery and bell pepper. Set aside.
- Slice about 1.5 lbs of andouille or smoked sausage into coins. Brown the sausage on both sides in a large skillet over medium heat. Set the sausage aside and deglaze the pan with about ½ cup of chicken broth. Pour the deglazing liquid into the gumbo pot.
- Assuming the chicken is cooked, skinless, and deboned, tear or cut the chicken into pieces that are no larger than about 1.5 inches on any side.
- Adjust the heat on the gumbo pot to medium and once the roux mixture is boiling, add in the trinity vegetables and the garlic. Let them boil for about 8 minutes to soften.
- When the vegetables are soft, turn down the heat to a simmer and add in the chicken and the browned sausage. Add more chicken stock as needed to cover the meat and vegetables in the gumbo pot.
- Add Creole seasoning to the pot 1 teaspoon at a time and taste until it becomes as spicy as you like.
- Serve gumbo over ½ cup of white rice and enjoy!