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.