Best Bbq Gumbo Recipes

BBQ Gumbo image

Provided by Food Network

Time 3h20m

Yield 12 cups

Number Of Ingredients 12

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

Steps:

For the roux: Preheat the oven to 400 degrees F.
Mix flour and oil well in a wide, flat-bottomed oven-safe pot such as 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.
For the broth: 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.

BBQ Turkey or Chicken Gumbo image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons olive or vegetable oil
3 tablespoons butter
2 tablespoons fresh thyme leaves, finely chopped
3 to 4 ribs celery, chopped
3 to 4 cloves garlic, finely chopped
1 large bay leaf
1 large or 2 medium onions, chopped
1 large green bell pepper, chopped
Salt and freshly ground black pepper
3 tablespoons flour
2 shots bourbon
2 cups chicken stock
3 to 4 tablespoons Louisiana-style hot sauce, such as Frank's Red Hot
3 to 4 tablespoons Worcestershire
2 tablespoons light brown sugar
2 tablespoons cider vinegar
One 14-ounce can tomato sauce
1 to 1 1/2 pounds white and dark meat cooked turkey or chicken, chopped or pulled
1 box chopped frozen okra, optional
Cooked white or brown rice or oyster crackers, to serve
Thinly sliced scallions, to serve

Steps:

Heat the oil in a large pot or Dutch oven over medium to medium-high heat, add the butter and melt into the oil. Add the thyme, celery, garlic, bay leaf, onions, bell peppers and some salt and pepper. Cook partially covered until tender, 15 minutes. Sprinkle the flour over the vegetables and stir a couple of minutes. Add the bourbon, and then the stock. Reduce the heat a bit to thicken. Stir in the hot sauce, Worcestershire, sugar, vinegar and tomato sauce. Add the turkey and okra, simmer to thicken and combine. Then serve or cool and store for a make-ahead meal. Reheat over medium heat.
Serve in shallow bowls topped with scoops of rice or crackers and scallions.