Smoque BBQ: BBQ Gumbo

Smoque BBQ: BBQ Gumbo

If you’re looking for a hearty gumbo and have rib meat, chicken and pork on hand give Smoque BBQ’s gumbo a shot. It packs a flavorful punch.

I found these guys on Dinners Drive-Ins and Dives and quickly put it on my list on my next visit to Chicago and I’m glad I did. I rarely cook chicken on the smoker, but this has me wanting to just so I can drop it in this gumbo and recreate their magic.

Visit Food Network Recipes for the Smoque BBQ: BBQ Gumbo Recipe

Ingredients: 

1 1/2 cups all-purpose flour

1 1/2 cups vegetable oil 

12 cups chicken stock, preferably homemade 

1 1/2 pounds chopped smoked rib meat (from 1 to 1 1/2 slabs), bones reserved 

1 1/2 pounds chopped smoked chicken meat, bones reserved 

8 ribs celery, finely chopped 

4 green peppers, finely chopped 

2 large onions, finely chopped 

8 cloves garlic, minced 

3 to 5 tablespoons Cajun seasoning

1 1/2 pounds smoked pork sausage (such as Texas-style hot sausage, andouille, etc.) cut into 1/4-inch coins 

Cooked white rice, for serving 

Directions: 

To make gumbo, start by preheating the oven to 400 degrees F. Mix flour and oil well in a wide, flat-bottomed oven-safe pot like a cast-iron skillet. Bake, stirring every 15 to 20 minutes, until it reaches a dark brown color and has a strong nutty smell, up to 2 hours. Pour off and reserve excess oil that is left on top of the finished roux. Meanwhile, using a large stockpot, heat the stock to a low boil and place in smoked rib bones and chicken bones. Simmer on low for about 2 hours to enrich broth with smoke flavor and collagen from the bones. In a large stockpot over medium-high heat, add 1/2 cup of the leftover oil from the roux and heat until it is shimmering. Add the celery, green peppers and onions, and sweat them until tender, fragrant and translucent. Add the garlic and continue to cook briefly until fragrant. Add the roux and stir to combine with the vegetables until it forms a well-amalgamated paste. Add about three-quarters of the broth. Bring to a low boil, then add the Cajun seasoning, rib meat, chicken meat and pork sausage. Simmer on low heat for 45 minutes. Gumbo should be thick, but not too thick. If the gumbo is too gravy-like, add some of the leftover broth and stir well to combine. Taste and add salt or additional Cajun seasoning if desired. Serve over cooked white rice.