The ultimate version of a Louisiana all-time classic recipe, this smoked chicken & sausage gumbo will keep your body and soul warm any time you need it.
To get the ball rolling, set up your smoker and bring it up to 350ºF (~177ºC). Slice, chop and mince the produce and the sausage, as per the ingredients list above, and keep them at the ready. Finally, shred the smoked chicken in a separate bowl.
First up, let's get the sausage out of the way. Bring the cast iron up to medium-high heat on your stove top with some oil or butter. Brown the sausages, then drain to a paper towel-lined plate, and save the drippings.
Add enough oil to the drippings in the Dutch oven to measure ½ cup. Add flour, and cook over medium heat on your smoker. Stir constantly for 20 to 25 minutes, or until roux is chocolate colored.
Now stir in the onion, bell pepper, and celery; Cook, stirring often, for 8 minutes or until tender. Gradually add 1 quart of chicken stock, and bring the mixture to a boil. Add chicken, garlic, bay leaves, Dirty Bird Hot rub, SPG rub, thyme, and hot sauce to taste.
Reduce the heat to low, and simmer stirring occasionally for 1 hour. Next, add the sausage to your gumbo. Cook for 30 minutes, then stir in the green onions; cook for another 30 minutes. Immediately after adding onions, make the rice. Remove and discard bay leaves.
When ready, remove the gumbo from heat. Sprinkle with filé powder to taste. Serve over hot cooked rice, and garnish with chopped green onions.
Catch you on the next one!
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