Recipe courtesy of Smoque BBQ

BBQ Gumbo

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  • Level: Intermediate
  • Total: 3 hr 20 min
  • Active: 50 min
  • Yield: 12 cups



  1. For the roux: Preheat the oven to 400 degrees F.
  2. Mix flour and oil well in a wide, flat-bottomed oven-safe pot such as a cast-iron skillet. Bake, stirring every 15 to 20 minutes, until it reaches a dark brown color and has a strong nutty smell, up to 2 hours. Pour off and reserve excess oil that is left on top of the finished roux.
  3. For the broth: Meanwhile, using a large stockpot, heat the stock to a low boil and place in smoked rib bones and chicken bones. Simmer on low for about 2 hours to enrich broth with smoke flavor and collagen from the bones.
  4. In a large stockpot over medium-high heat, add 1/2 cup of the leftover oil from the roux and heat until it is shimmering.
  5. Add the celery, green peppers and onions, and sweat them until tender, fragrant and translucent. Add the garlic and continue to cook briefly until fragrant. Add the roux and stir to combine with the vegetables until it forms a well-amalgamated paste. Add about three-quarters of the broth. Bring to a low boil, then add the Cajun seasoning, rib meat, chicken meat and pork sausage. Simmer on low heat for 45 minutes.

Cook’s Note

Gumbo should be thick, but not too thick. If the gumbo is too gravy-like, add some of the leftover broth and stir well to combine. Taste and add salt or additional Cajun seasoning if desired. Serve over cooked white rice.