- Level: Easy
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 959
- Total Fat
- 68 g
- Saturated Fat
- 12 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 48 g
- Cholesterol
- 243 mg
- Sodium
- 1375 mg
Gumbo really packs in the flavor. This version is made on a grill and includes a thick, dark roux and equal amounts of smoky andouille sausage, juicy chicken thighs and plump shrimp. Some people mix in filé powder towards the end of cooking, I prefer to sprinkle it on for serving. I love making gumbo in colder months—it’s comfort food at its finest!
- Level: Easy
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 959
- Total Fat
- 68 g
- Saturated Fat
- 12 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 48 g
- Cholesterol
- 243 mg
- Sodium
- 1375 mg
Ingredients
Directions
Special equipment:
a grill- 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.
