Grilled Gumbo

I was lucky enough to be in attendance when this dish was made and it is the best gumbo I’ve ever had in my life. Cooking all the gumbo ingredients on the grill adds something to the flavor profile that can’t be achieved inside on the stove. I highly recommend trying this grilling recipe. I’ll hand it off to the third Grillin’ Fool, Tom to show you how to do it…

My wife and I love to travel.  One of our favorite spots is New Orleans.  We love to experience the culture, the sights, the people, the music, and (of course) the food!!  Here is one of our southern favorites with a Grillin’ Fools twist. Gumbo done entirely on the grill!

Ingredients:

1 chicken rubbed with Cajun spices
1.5 pounds smoked Andouille or spicy sausage
3 onions
2 cups celery, chopped
2 cups okra, chopped (optional)
3 yellow or red peppers
2 tbsp chopped garlic
8 cups chicken stock or broth
2 lbs shrimp
1 lb halibut, chunked

Grilled Gumbo
The Ingredients
Grilled Gumbo
Ingredients Part Deux

Roux:

1 cup (8 oz.) lard
1 cup flour

Directions:

First, apply a Cajun rub to the chicken (or your favorite rub):

Grilled Gumbo
The Chicken with the Cajun Spices

Put the chicken on the grill and cook it 275-300° to 170° internal temperature in the breast, flipping often to get a good flavor crust along the outside. This should take 60-90 minutes depending on the grill:

Grilled Gumbo
The Bird on the Big Green Egg

When the chicken is close to being done, add peppers, onions, and garlic to the grill, turning occasionally to char and introduce a nice smoky flavor to the finished gumbo:

Grilled Gumbo
Chicken is almost done, time for the veggies
Grilled Gumbo
Veggies and Chicken are Done

The charring really gives the veggies an added level of texture and taste! That’s what makes this gumbo better than what is made on the stove.

Once charred and cooked through, for both the veggies and chicken, remove from grill and let them cool:

Grilled Gumbo
Veggies Chillin’

Rough chop the peppers:

Grilled Gumbo
Chopping the Fire Roasted Peppers

Make sure to take off the skin of the onion before chopping:

Grilled Gumbo
Chopping the Fire Roasted Onions

Put the peppers and onions into a bowl:

Grilled Gumbo
Peppers and Onions Waiting for the Celery

Then add the chopped celery:

Grilled Gumbo
The Trinity

Also, take the chicken off the bone and chop it to bite-sized pieces:

Grilled Gumbo
Chicken Pulled from the Carcass

Slice the sausage and put in a bowl for later:

Grilled Gumbo
Slicing the Sausage
Grilled Gumbo
Ready for the Gumbo

Now, on to the roux.  Add the lard to the pan and let it melt:

Grilled Gumbo
Mmmmm, Lard

Slowly add the flour, a little bit at a time, whisking as you go:

Grilled Gumbo
Adding the flour slowly
Grilled Gumbo
Keep Stirring the Roux

Keep adding flour and stirring until the roux is brown in color, almost the same color as a penny.  Or darker than the roux is in the picture below. Then you know you are ready for the next step which is to add the chopped onions, celery, and peppers (also known as the trinity).  Also add in the garlic:

Grilled Gumbo
Adding the Trinity

Cook until the onions are translucent.  This is going to give your gumbo its flavor base:

Grilled Gumbo
Simmering the Veggies
Grilled Gumbo
Cooking down nicely

Now, give the gumbo its heartiness–add the meat (chicken and Andouille) and the okra (if you prefer). If you notice, the pot has changed because the Dutch oven was not big enough:

Grilled Gumbo
Time for the meat

Give it some kick!  The heat really adds to the flavor palette of the gumbo, so go as hot as you dare, or leave it out if you aren’t so bold:

Grilled Gumbo
A little kick

Now it’s time to finish it up!  Add the chicken broth slowly to roux:

Grilled Gumbo
Stock added and ready to simmer

Simmer on low heat for at least an hour, although the longer you cook the gumbo, the better it tastes!!

About 15 minutes before serving, add the uncooked shrimp and halibut.  These ingredients don’t need as long to cook, so just add them at the end.  This really gives the gumbo a nice fresh taste, particularly when you get it from Bob’s Seafood like we did:

Grilled Gumbo
Add the Shrimp and Halibut

Enjoy the flavors of the South y’all!!:

Grilled Gumbo
Time for a steaming bowlful

If you have any questions, feel free to leave them below or shoot Tom an email.

If you liked this gumbo on the grill and would like to see similar grilling recipes, click here.

Also, you can follow the Grillin Fools on our Facebook page where you can post your own grilling pictures, share grilling recipes, or join the general grilling conversation.  Also, you can follow us on Twitter @GrillinFool

Tom Jones

Tom Jones

Tom Jones

@GrillinFool

https://t.co/lVWgniik3V - #GrillPorn abounds here. All meat, all the time!
You know what, I never thought of it that way, but that's a fantastic way of saying it. https://t.co/CuvSiOeAmD - 10 hours ago
Tom Jones

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2 comments

Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can’t wait to see what your next post will be!

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Saw you on Great Day St. Louis, everything looked great.

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