Chicken and Sausage Gumbo

by stoked

Inserts Used:

Ingredients Used:

  • 1lb andouille sausage, sliced
  • 4 skinned bone-in chicken breast
  • 1/2 cup vegetable oil
  • 3/4 cup flour
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery ribs, sliced
  • 2 quarts water
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons creole seasoning
  • 1/2 teaspoon dried thyme
  • 1 tablespoon hot sauce
  • 4 green onion, sliced
  • Cooked rice (optional)

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Prep Time: 30 minutes
Grilling Time: 3.5 hours


Step 1
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Gather all of your ingredients and heat your grill to medium high heat.

Step 2
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Place the sausage into the kettle insert and brown the sausage.

Step 3
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Once the sausage has browned, remove from the kettle and set to the side.

Step 4
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Place the chicken breast into the kettle insert. Brown both sides of the chicken breast.

Step 5
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Once the outside of the chicken has browned, remove from the kettle and set to the side.

Step 6
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Now add in your flour and your vegetable oil. Stir frequently, being sure not to burn the roux. You should let this cook for about 20-25 minutes until it is a rich brown color.

Step 7
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Add in your celery, onion, and green pepper. Stir frequently and cook the vegetables for 10 minutes.

Step 8
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Add in your water and bring to a boil.

Step 9
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Reduce heat to a simmer and add in your chicken.

Step 10
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Add in your garlic, bay leaves, Worcestershire sauce, creole seasoning, dried thyme, and hot sauce and stir. Close the lid and let everything simmer for 1 hour.

Step 11
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Remove chicken from the kettle and let cool.

Step 12
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Add in your sausage and simmer for another 30 minutes.

Step 13
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Add in your green onions and let simmer for an additional 30 minutes.

Step 14
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Once the chicken has cooled enough shred your chicken and add in back into the kettle. Let simmer for 5 minutes.

Step 15
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Remove the Gumbo from the heat and serve over cooked rice if preferred. Garnish with green onions and enjoy!