Smoked Sausage & Seared Shrimp Gumbo

Cook Time

180 Mins

Cooking Method

Smoke/Roast

Cuisine

Cajun

Difficulty

Moderate

Prep Time

10 Mins

Servings

4


Ingredients


2 Bay Leaves

1 lb Beef or Pork Sausage, in casings

3 Celery Stalks, Chopped

1 qt Chicken Stock

For Garnish, Chopped Parsley

For Serving, Cooked Rice

1/3 cup Flour

2 Garlic Clove, Minced

1 Green Bell Pepper, large dice

3 tbsp Olive Oil

1 lb Shrimp, Peeled & Deveined

For Garnish, Sliced Scallions

1 tbsp Smokey Spicy Sweet Hot

2 tbsp Tomato Paste

1 Yellow Onion, chopped



Cooking Instructions


A deliciously smoky twist on a traditional New Orleans-style Gumbo, this Smoked Sausage & Seared Shrimp Gumbo will be a staple in your dinner rotation. Both the sausage and vegetables are smoked on the grill to infuse wood-fired flavors, then tossed in a rich roux. The gumbo is finished off with tender grilled shrimp and spooned over fluffy white rice for a flavorful meal.

Wood Pellet Recommendation

In order to bring out the spicier flavors in this recipe, we recommend using our Texas Mesquite Hardwood Pellets.

Note: This recipe uses Louisiana Grills Smokey Spicy Sweet Hot Seasoning.

  1. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 200° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Place sausage on the grill and smoke for 1 hour until an internal temperature of 155° F is reached. Remove from the grill, and set aside to cool.
  3. While the sausage is cooling, smoke the bell pepper, celery, and onion. Smoke in cast iron or a sheet tray for 20 to 30 min.
  4. Place a cast iron Dutch oven on the grill. Increase the temperature to 325° F.
  5. Prepare the roux: add olive oil to the Dutch oven, then sprinkle in flour. Whisk constantly until mixture turns caramel in color, around 10 minutes. Add the smoked bell pepper, celery, and onion. Sauté for 2 minutes, stirring and scraping the bottom of the Dutch oven often with a wooden spoon to make sure roux does not burn. Add garlic and tomato paste then sauté for another minute.
  6. Slowly add in chicken stock, using a wooden spoon to scrape up any bits on the bottom. Add Smokey Spicy Sweet, bay leaves, and smoked sausage. Move the pot off center, then cover with a lid. Allow the ingredients to simmer for 1 to 1 ½ hours, stirring occasionally.
  7. Skewer the shrimp, then brush with olive oil. Season with Smokey Spicy Sweet Hot, then place directly on the grill. Sear over open flame, 1 to 2 minutes per side, until opaque. Remove shrimp from the skewers, and add to the pot. Simmer for 5 minutes, to allow flavors to meld.
  8. Remove gumbo from the grill and serve warm with rice, parsley, and scallions.


Special Tools


  • Cast Iron Dutch Oven
  • Cast Iron Skillet
  • Skewers
  • Whisk
  • Wooden Spoon



Tips:


Double up this recipe for ease in future meal preparation. Follow the recipe, omitting the shrimp, then freeze half of the gumbo for up to 3 months. Reheat the gumbo, then simply sear the shrimp on the grill, and serve warm.



Diet Info


  • Flexible Dieting