Cast Iron · Outdoor Cooking
Chicken & Sausage Gumbo
A dark roux gumbo built low and slow in a seasoned dutch oven. Patience is the ingredient.
- Prep 30 minutes
- Cook 2 hours
- Serves 8-10
Gumbo starts and ends with the roux. Keep the heat moderate, keep the spoon moving, and take the color to milk chocolate before the vegetables go in.
Method
- 1
Whisk the flour and oil together in a cast iron dutch oven over medium heat to start your roux.
- 2
Stir constantly for 30-45 minutes until the roux reaches a dark milk chocolate color.
- 3
Add the onion, bell pepper and celery and stir until softened — the roux will stop cooking.
- 4
Slowly add the hot stock, stirring to keep the gumbo smooth.
- 5
Add the chicken and sausage, bring to a simmer, and cook uncovered 1 to 1 1/2 hours.
- 6
Skim the fat, adjust the seasoning, and serve over rice with green onions.
Cookware for this recipe
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