Smoked chicken and sausage gumbo: the chicken was kissed by the Traeger’s smoke 🔥and the rich, chocolatey roux was a labor of love, taking just over an hour of patience and stirring. The result !?? It’s Pure comfort in a bowl. Perfect for cold 🥶❄️ weather warmups. For the roux 3/4 cup all purpose flour 1/4 cup bacon fat 1/4 cup canola oil For the Gumbo 2 lbs chicken breast 2 lbs sausage cut into slices 8 cups low sodium chicken stock 1 15oz bag frozen sliced Okra thawed 1 green pepper finely diced 1 red pepper finely diced 1 large onion finely diced 3 stalks celery finely diced 1/4 c Cholula hot sauce 2 tbsp Creole or Cajun seasoning + more to taste @tonychacheres is what I use. 2 tbsp garlic paste 1/2 tsp Gumbo Filé 2 Bay leaves Salt Pepper Hot White or dirty rice to serve. In a large cast iron pan on medium low heat whisk flour, bacon fat and oil together. Making the roux can take over an hour. *Do not leave this and walk away. Whisk until your arm almost falls off. (I recommend child labor) Whisk until the color is a deep rich thickened chocolate brown. Remove from heat. Preheat traeger to 225°F season chicken breasts (or thighs if preferred ) with Creole or Cajun seasoning. Smoke until 150°F. The remove from grill slice and into bite-size pieces. While the chicken is smoking, slice sausage (andouille preferred) into rounds and fry until crispy on both sides. Remove sausage from pan. Add vegetables and garlic into the remaining sausage fat and sauté until softened. In a large pot, add bay leaves vegetables, gumbo filé, chicken, sausage and roux. Add hot sauce and additional Cajun seasoning if desired, plus salt and pepper to taste. Simmer for 15 minutes and serve over hot white rice with finely chopped green onions. You can make the roux up to 3 days in advance and keep it in a sealed container in the fridge. . . . . . . .
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