Southside Smoked Sausage Gumbo

Southside Smoked Sausage Gumbo

Texas meets Louisiana with this Creole inspired supper. Try topping this dish with some of our Original Hot Sauce for a little extra heat.
  • 8 links Southside 1882 Hot Beef Sausage (sliced)
  • 1 Whole chicken (precooked and shredded)
  • ¾ cup Canola oil
  • ¾ cup flour
  • 1 Whole white onion – diced
  • 3 cloves garlic, diced
  • 3 stalks celery, diced
  • 1 Green bell pepper, diced
  • 6 cups Water
  • 1 cup Chicken broth
  • 2 tbsp. tomato paste
  • 2 tsp Salt
  • ½ tbsp. Southside Oak Smoked Black Pepper
  • 2 tsp Gumbo filé powder

Heat grill to 300-350 degrees, indirect.
In a large cast iron pot, stir oil & flour constantly on medium heat until like coffee with a little cream (dark creamy brown).
Add chopped onions, peppers, garlic, and celery. Cook until translucent. Stirring constantly.
Add seasoning – Gumbo file powder, salt, Oak Smoked Black Pepper, garlic powder to taste.
Then add water, chicken broth & tomato paste. Stir until well incorporated. Let simmer uncovered for 10-15 minutes. (grill closed)
Once browned, add sliced 1882 Hot Beef Sausage & chicken to gumbo pot

Continue to simmer for another 20-30 minutes to allow the chicken & 1882 Hot Beef Sausage to heat through. Serve over rice. Garnish with diced onions and a Louisiana hot sauce.

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