Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup all-purpose flour
1 cup plus 1 tablespoon neutral oil, such as vegetable oil
1 pound andouille, sliced into 1/2-inch rounds
1 1/2 cups white onion, small diced
Kosher salt
1.5 tablespoons cayenne pepper seasoning, like Cajun seasoning
1 cup red pepper, small diced
1 cup celery, small diced
3 cloves garlic, minced
1 pound boneless, skinless chicken thighs, diced
5 cups chicken stock
1 pound shrimp, deveined and tails removed
1/2 cup finely chopped parsley
1/2 cups scallions, finely sliced
Cooked white rice, for serving
Filé powder, for serving
Hot sauce, for serving, optional
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Directions: |
Directions:Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
On the direct heat side of the grill, make the roux: In a small heavy-bottomed enameled pan, whisk together the flour and 1 cup of the oil. Cook, stirring occasionally, until dark brown in color, 15 to 20 minutes. Move the pan to the indirect heat side of the grill for the majority of the cooking time to prevent browning too quickly. Remove from the heat and set aside.
Place a large heavy-bottomed sauté pan over the direct heat side of the grill. Add the remaining 1 tablespoon oil, and once heated, add the sausage and cook until golden brown and crisp, about 3 minutes. Stir in the onions and a pinch of salt and cook until slightly softened, about 2 minutes. Stir in the cayenne seasoning. Then add the bell pepper, celery and garlic. Add the chicken and cook, stirring occasionally, until the vegetables soften and chicken browns ever so lightly, about 5 minutes. Add the roux. Stir so the roux coats all the vegetables, sausage and chicken. Add the stock in thirds, mixing between each addition. Move the pot to the indirect heat side of the grill and cook at a slight simmer until the chicken is cooked through, all flavors come together and the gumbo has thickened, 30 to 40 minutes.
Stir in the shrimp, parsley and scallions and cook until shrimp are cooked through, 4 to 5 minutes. Serve over rice, sprinkled with filé powder and a drizzle of hot sauce if using. |
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