We all crave comfort food from time to time. Well, if you’re looking to add to your comfort food recipe list, then I recommend checking out this Cajun Gumbo below. Starting off with developing a deep roux of fat and flour, then adding chopped vegetables on simmer for several hours in bone broth. Finally, some smoked pulled chicken and smoked sausage are added. Lovely stuff.
Tap/Click above to watch the recipe or scroll below for the steps: Video – CampChef.com
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Step 1: You’ll want a nice thick steel/cast-iron pan to make Gumbo, and the starting point is to get a cup of oil/fat into the pan at running at a low to medium heat as the foundation for the roux.
Step 2: The second ingredient for the roux is all-purpose flour; you’ll want to put in just a little more flour than fat, so just over a cup.
Step 3: With the oil/fat and flour now in the pan you need to keep it moving with your spatula as it develops in color and mixes together.
Step 4: You’ll want to keep the oil/fat and flour moving on the heat until it develops a deep brown color. When you drag the spatula against the base of the pan, and there is no separation between the oil and flour, then the roux is ready.
Step 5: Take the prepared roux off the heat and add the chopped/diced vegetables. For this recipe, three parts Onions, Celery, and Peppers were added that filled a large cup. In terms of the Peppers you want to use, it really depends on how hot you like them.
Step 6: Get the pan back on the low to medium heat and stir the roux through the chopped vegetables. You’ll want to cook the vegetables down until they start to turn clear/transparent.
Step 7: You’ll then add a chopped and diced Garlic glove and stir through.
Step 8: Once the chopped vegetables are cooked down its time to add some bone broth. For this recipe, a jar of chicken bone broth was added.
Step 9: After adding the bone broth you then need to dilute the mixture with water to bring it up to roughly half the height of the pan.
Step 10: Take the mixture up to a boil and then turn down the heat to let it simmer with a couple of bay leaves thrown in. For this recipe, it was left to simmer for four hours while the chicken and smoked sausage were prepared.
Step 11: For this Cajun Gumbo recipe bone-in chicken thighs were used, and they were simply seasoned with a 50/50 crystal salt and black pepper mixture.
Step 12: The chicken thighs then went onto the pellet smoker at 225 degrees with a meat probe inserted into the largest thigh to monitor them up past the all-important 145 degrees for safely cooked chicken.
Step 13: For an additional smoke boost the Camp Chef Woodwind Pro was used for this recipe with its Smoke Box loaded with some Applewood chunks.
Step 14: To make a Cajun Gumbo smoked sausage is essential. These sausages were already cold smoked, but they were placed on the pellet smoker to cook through to 165 degrees ready for the Gumbo.
Step 15: When the chicken thighs were all cooked over the 145 degrees internal they were ready to come off the pellet smoker.
Step 16: The smoked chicken thighs were placed in a bowl to rest for a few minutes, which will let the juices/fat reabsorb back into the meat fibers to make the meat as juicy and tasty as possible.
Step 17: The skins and bones of the chicken thighs were separated (and kept for a future bone broth for the next Gumbo), and the chicken meat was pulled apart.
Step 18: When the smoked sausage reached its internal temperature of 165 degrees, it was taken off the pellet smoker and cut into medallion-sized slices.
Step 19: It’s then a case of getting the simmering Gumbo off the heat and adding in the pulled chicken and sliced smoked sausage along with a cup of green onions, a cup of parsley and stirring it all together.
Step 20: And that’s it! Some fantastic Cajun Gumbo, which can be served in a bowl over some cooked rice. Fantastic!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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