Go Back Email Link
–+ servings
Smoked chicken and sausage gumbo with buttered French bread.

Smoked Chicken and Sausage Gumbo

A rich gumbo made with smoked chicken thighs and smoked Andouille sausage.
No ratings yet
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Dinner
Cuisine Cajun
Servings 8 people
Calories 762 kcal

Equipment

  • Smoker or BBQ Pit
  • cutting board
  • kitchen knife
  • large stock pot
  • wooden spoon
  • large lidded container

Ingredients
  

  • 8 chicken thighs - smoked, chopped into bite size pieces
  • 2 Andouille sausage links - smoked, chopped into ½ inch slices
  • 2 onions - large, chopped
  • 1 cup celery - chopped
  • 1 cup green bell pepper - chopped
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 quarts chicken stock
  • 3 cloves garlic - minced
  • 3 bay leaves
  • 1 tsp fresh thyme leaves - minced
  • ½ tsp fresh basil leaves - minced
  • ¼ tsp powdered cloves
  • ¼ tsp powdered allspice
  • ½ tsp cayenne pepper
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • ½ cup green onions - chopped
  • 1 tbsp gumbo file powder
  • 2 cups white rice

Instructions
 

  • Smoke the chicken thighs and Andouille sausage until done. This can be done well in advance of making the gumbo. There is no need to add spices, salt, or pepper to the chicken before smoking.
    8 chicken thighs, 2 Andouille sausage links
    Chicken thighs and Andouille sausage in the smoker
  • Remove the chicken and sausage, and set aside until ready to use.
    Smoked chicken thighs and Andouille sausage
  • Chop the onions, celery, and bell pepper, then set aside.
    2 onions, 1 cup celery, 1 cup green bell pepper
    Chop onions, celery and bell peppers
  • Add oil and flour to a large stock pot over medium heat.
    1 cup vegetable oil, 1 cup all-purpose flour
    Add oil and flour to a large stock pot
  • Stir to incorporate the flour and oil. Continuously stir the mixture to keep the flour from burning while you make a roux.
    Stir together the flour and oil, turn up the heat and make a roux
  • Continue cooking the flour in the oil until the roux is dark, chocolate colored.
    Cook the roux while continuously stirring to make a dark, chocolate colored roux
  • Add the vegetables to the roux.
    Add the vegetables to the roux.
  • Stir to incorporate, then cook until vegetables are soft.
    Stir in the vegetables and cook until vegetables are limp
  • Add the chicken stock.
    2 quarts chicken stock
    Add the chicken stock.
  • Stir to incorporate.
    Stir together to incorporate, bring to a boil, then reduce to a simmer.
  • Add the chopped garlic, bay leaves, herbs and spices.
    3 cloves garlic, 3 bay leaves, 1 tsp fresh thyme leaves, 1/2 tsp fresh basil leaves, 1/4 tsp powdered cloves, 1/4 tsp powdered allspice, 1/2 tsp cayenne pepper, 2 tsp kosher salt, 1 tsp black pepper
    Add the garlic, bay leaves, herbs and spices
  • Add the gumbo file. Stir together, then simmer for 40 minutes.
    1 tbsp gumbo file powder
    Add the gumbo filé powder
  • Chop the smoked chicken thighs into bite sized chunks, then add it to the gumbo.
    Simmer for 40 minutes, then add the smoked chicken thighs.
  • Chop the Andouille sausage into ½ inch slices, then add it to the gumbo.
    Add the smoked Andouille sausage
  • Stir it all together then simmer for another 10 minutes, or until chicken is soft. Don't cook for too long or the chicken will become stringy.
    Stir it all together, and simmer for another 10 minutes, or until the chicken is tender.
  • Add the green onions. Allow the gumbo to cool completely, then add it to a lidded container. Keep it covered in the refrigerator overnight. Gumbo is always better the day after making it!
    1/2 cup green onions
    Allow the gumbo to cool completely, then transfer it to a lidded container. Refrigerate overnight.
  • The following day, return the gumbo to the stock pot. Bring to a boil over high heat, then reduce heat to simmer. Serve hot over cooked white rice. Add a dash of hot sauce, and a knob of buttered French bread.
    2 cups white rice
    Smoked chicken and sausage gumbo with buttered French bread.

Nutrition

Calories: 762kcal | Carbohydrates: 63g | Protein: 36g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 1170mg | Potassium: 788mg | Fiber: 2g | Sugar: 6g | Vitamin A: 298IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 3mg
QR Code linking back to recipe