Difficulty: Intermediate
Poultry
DualFire Smoked Chicken and Sausage Gumbo
John
Prep Time: 20 min
Cook Time: 1 hrs, 30 min
Difficulty: Intermediate
Instructions
- Step 1: Preheat Left side of DualFire to 375°F and the Right side to 250°F. Place the Dutch Oven on the right side and allow them to come up to temp. Cut sausage in half long ways and place on right side of DualFire.
- Step 2: Season chicken with salt and pepper and place on Right side of DualFire. Smoke until chicken reaches an internal temp of 145°F, then remove chicken and sausage and let rest. Rough chop chicken and sausage.
- Step 3: Add flour and oil to Dutch oven and let cook, stirring constantly until it reaches a nice dark color. Add onions, celery, and peppers and cook until onions start to get soft.
- Step 4: Add creole seasoning, Chef Greg's 4 Letter Rub, Colden's Freakin' Greek Rub, garlic paste, and onion powder and mix well. Add chicken stock and bring to a simmer.
- Step 5: Once simmering, add chicken and sausage and bring back to a simmer, stir occasionally. Simmer for 30 minutes before serving.
Ingredients
Serving Sizes
Ingredients
- 1 1/2 pound(s) Chicken Thighs, boneless & skinless
- 1 Smoked Sausage Links
- 1 Andouille Sausage Links
- 1/2 cup(s) All Purpose Flour
- 1/2 cup(s) Vegetable Oil
- 1 cup(s) Onion, diced medium
- 1/2 cup(s) Green Bell Pepper, diced medium
- 1/2 cup(s) Celery, diced medium
- 1 1/2 tablespoon(s) Creole Seasoning
- 1 tablespoon(s) Chef Greg's 4 Letter Rub
- 1 tablespoon(s) Colden's Freakin' Greek Rub
- 1 1/2 tablepoon(s) Garlic Paste
- 1 Bay Leaves
- 1 tablepoon(s) Onion Powder
- 5 cup(s) Chicken Stock
Tools Needed
- Enamel Dutch Oven
- Wooden Spoon
- Knife
- Cutting Board
- Tongs
- Step 1: Preheat Left side of DualFire to 375°F and the Right side to 250°F. Place the Dutch Oven on the right side and allow them to come up to temp. Cut sausage in half long ways and place on right side of DualFire.
- Step 2: Season chicken with salt and pepper and place on Right side of DualFire. Smoke until chicken reaches an internal temp of 145°F, then remove chicken and sausage and let rest. Rough chop chicken and sausage.
- Step 3: Add flour and oil to Dutch oven and let cook, stirring constantly until it reaches a nice dark color. Add onions, celery, and peppers and cook until onions start to get soft.
- Step 4: Add creole seasoning, Chef Greg's 4 Letter Rub, Colden's Freakin' Greek Rub, garlic paste, and onion powder and mix well. Add chicken stock and bring to a simmer.
- Step 5: Once simmering, add chicken and sausage and bring back to a simmer, stir occasionally. Simmer for 30 minutes before serving.
Chef Pairings
Serve this delightful Gumbo with fresh rice or recteq Grilled Potato Salad with Bacon Vinaigrette.