Smoked Cajun Gumbo

Ingredients

• 1 wholechicken, spatchcocked
• As neededTraeger Fin & Feather Rub
• To tasteCrystal hot sauce
• 240 ml (1 cup)vegetable oil
• 190 g (1½ cups)plain flour
• 480 ml (2 cups)onions, diced
• 480 ml (2 cups)celery, diced
• 1bell pepper, preferably a mix of colours, diced
• 60 ml (¼ cup)garlic, minced
• 454 g (1 lb)andouille sausage, cut into 5 cm (2-inch) slices
• 2.84 litres (12 cups)chicken stock
• 480 ml (2 cups)spring onions, sliced
• 1 wholebay leaf
• 1 sprigfresh thyme
• 15 ml (1 tablespoon)fresh rosemary, chopped
• 15 ml (1 tablespoon)fresh basil, chopped
• 120 ml (½ cup)fresh parsley, chopped
• To tastekosher salt and freshly ground black pepper
• As neededcooked white rice

Instructions

1. 1

   Preheat the smoker

   Set the Traeger to 107°C (225°F) and preheat, lid closed, for 15 minutes. Use Super Smoke if available for a stronger smoky flavour.

2. 2

   Smoke the chicken

   Rub the chicken all over with hot sauce, then coat it generously with Fin & Feather seasoning. Insert a wired or wireless leave-in thermometer parallel to the work surface into the thickest part of the breast, taking care not to touch bone. Put the chicken skin-side up on the grill grate and smoke until it reaches 74°C (165°F) internally, about 3–4 hours.

3. 3

   Pull the meat

   Let the chicken cool slightly, then pull the meat into 5 cm (2-inch) pieces. Discard the skin and bones, or save them for making stock.

4. 4

   Cook the roux

   Heat the oil in a 2-gallon stockpot over medium-high heat. Whisk in the flour and cook, whisking constantly, adjusting the heat as needed to prevent scorching. If black flecks appear, start again. Keep whisking until the roux is golden brown, about 8 minutes.

5. 5

   Brown the ingredients

   Add the onions, celery, bell pepper and garlic. Cook, stirring occasionally, until the vegetables start to soften, 3–5 minutes. Add the chicken and sausage, then cook, stirring now and then, until lightly browned, about 15 minutes.

6. 6

   Simmer the gumbo

   Stir in the stock one ladle at a time, mixing constantly until it is fully incorporated. Bring the gumbo to a rolling boil, then lower the heat to a simmer. Cook for 1 hour, occasionally skimming off fat or oil that rises to the surface.

7. 7

   Finish and season

   Add the spring onions, bay leaf, thyme, rosemary and basil. Season lightly with salt, pepper and hot sauce, then cook until the chicken is fall-apart tender, about 30 minutes. Stir in the parsley and adjust the seasoning with more salt, pepper and hot sauce to taste.

What is Cajun gumbo?

Gumbo is a Louisiana stew shaped by the region’s mix of culinary traditions, with many family and local versions. Cajun-style gumbo often starts with a roux and builds flavour with meat, vegetables and stock.

This version adds wood-smoked chicken and andouille sausage, then lets them simmer with herbs in a large pot. Serve it over white rice to soak up the richly flavoured broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1450 calories, 78g protein, 95g carbs, 79g fat.

The chicken and andouille provide most of the protein, while the flour and rice contribute most of the carbohydrate. Vegetable oil and sausage are the main sources of fat; serve a measured portion over rice and add a side of vegetables to round out the plate.

Build flavour with the smoke

Chicken: Smoking the spatchcocked bird before adding it to the pot gives the meat time on the grill to pick up a wood-fired flavour. The thermometer should be in the thickest breast meat without touching bone.

Seasoning: The rub and hot sauce season the chicken before it goes into the gumbo. Go lightly when seasoning the pot at first, since the sausage, stock and rub can all contribute salt.

Take care with the roux

Flour and oil: Whisk them together over medium-high heat and keep the mixture moving as it cooks. A golden-brown roux adds colour and a toasted depth to the finished stew.

Watch closely: The roux can scorch if the heat is too high or it is left unstirred. Black flecks are a sign to discard it and begin again, rather than carrying a burnt flavour into the gumbo.

Soften the vegetables before adding stock

Vegetables: Onions, celery, bell pepper and garlic go into the roux first. Give them 3–5 minutes, until they begin to soften, before adding the chicken and sausage.

Browning: Cook the meat with the vegetables for about 15 minutes, stirring occasionally. This step combines the flavours before the stock loosens the mixture into a stew.

Add the stock gradually

Ladle by ladle: Add the stock in stages, stirring constantly and allowing each addition to blend in before adding the next. This helps the roux incorporate smoothly into the liquid.

Simmer: Once the stock reaches a rolling boil, reduce the heat and let the gumbo cook gently for an hour. Skim off any fat or oil that gathers on top from time to time.

Finish with herbs and serve

Herbs: The bay leaf, thyme, rosemary and basil join the pot for the final 30 minutes of cooking. Add the parsley at the end, then taste and adjust the salt, pepper and hot sauce.

To serve: Spoon the gumbo over cooked white rice. The recipe makes a substantial pot, so it also works well for a group meal or for portioning and freezing.

Recipe notes & tips

• Keep the thermometer probe clear of bone for a reliable chicken temperature reading.
• Whisk the roux continuously and lower the heat if it is darkening too quickly.
• Add the stock gradually so it blends evenly into the roux.
• Skim the surface during the long simmer to remove excess fat or oil.
• Taste before adding much salt, as the sausage and stock may already be well seasoned.

Variations

• More heat: Add extra Crystal hot sauce a little at a time when seasoning the finished gumbo.
• Different peppers: Use a mixture of bell pepper colours for variety in the pot.
• Stock from the bones: Save the chicken bones and skin to make stock for another use.
• Smokier flavour: Use the Super Smoke setting if your grill has one.
• Extra herbs: Adjust the final seasoning with the listed fresh herbs and parsley to suit your taste.

Common mistakes to avoid

• Scorched roux: Keep whisking and moderate the heat; if black flecks appear, discard it and start over.
• Probe touching bone: Reposition the thermometer in the thickest breast meat for an accurate reading.
• Adding all the stock at once: Pour it in one ladle at a time while stirring constantly.
• Skipping the simmer: Allow the full cooking time so the chicken becomes fall-apart tender.
• Over-seasoning early: Season lightly at first, then taste and adjust after the herbs and stock have simmered.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Freeze in portions for up to 3 months; thaw in the fridge and reheat gently in a saucepan until piping hot, adding a splash of stock or water if needed. Store rice separately where possible.

Frequently asked questions