How to Make Louisiana Seafood Gumbo | Recipe | Smoked on the Blaze Kamado | BBQGuys.com

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• published: 05 Jan 2017
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In this video, I show you how to make an authentic New Orleans Creole Seafood Gumbo! I cook my gumbo start to finish over the Blaze Kamado Charcoal Grill, giving it some delicious smoke flavor with pecan wood. using the Blaze 4 in 1 cooking plate. I'll show you how to make a homemade roux, this one is even gluten free! Ingredients - Light Roux Clarified Butter ¾ Cup Bread Flour or King Arthur Gluten Free Blend ¾ Cup + 2 TB Dark Roux Duck Fat or Clarified Butter 2 ¼ Cup Bread Flour or King Arthur Gluten Free Blend 2 ¾ Cup + 2 TB Everything Else Yellow Onion Diced 3 Cups Green Bell Pepper Diced 2 Each Red Bell Pepper Diced 1 Each Shallots Finely Diced ¼ Cup Minced Celery 1 Cup Minced Garlic ¼ Cup (About 12 Cloves) Fresh Chopped Okra(Optional) 1 Lbs Shrimp Stock 5 Cups Clam Juice 2 Cups Fresh Chopped Parsley 1 Bunch Creole Seasoning Blend Powder 1 TB Plus To Taste Old Bay Seasoning ½ tsp Cayenne Pepper ¼ tsp Plus To Taste Dry Thyme Leaves, Ground ½ tsp Coarse Salt 1 TB Plus To Taste Black Pepper 1 tsp Plus To Taste White Pepper ¼ tsp Oregano Dry 2 tsp Green Onion Sliced ` 1 Bunch Louisiana or Crystal Hot Sauce 2 tsp Medium Shrimp, Peeled & Deveined 2 Lbs Smoked Andouille (¼" Slices) ½ Lbs Whole Crabs, Halved 6 Each Crab Meat, Jumbo Lump 1 Lbs Crab Meat, Regular Lump 2 Lbs Water 8.5 Cups Plus To Adjust Thickness White Rice, Cooked Long Grain 12 to 14 Cups, For Serving Filé Powder (Optional) 2 TB (Whisked in right before serving) Procedure: - Light your Blaze Kamado, add soaked pecan wood chips for added smoky flavor. - On middle grate, place Blaze 4 in 1 Stainless Steel Cooking Plate - Place 9 quart cast iron pot on cooking plate, pour in clarified butter, gradually whisk in flour. - Stir roux constantly for about 30 minutes, until the color of peanut butter is reached. - Remove light roux from heat, set aside. - Place pot back over heat, combine clarified butter and flour for dark roux. - Stir roux for about 45 minutes, until it has reached the color of hot chocolate. - Whisk light roux into dark roux until incorporated. - Remove roux from heat, set aside. - Clean your 9 quart cast iron pot, wipe with oil to prepare to brown andouille - Place pot back on cooking plate, brown andouille sausage, then add in onion, bell pepper, and celery. - Sauté until tender and reduced, season with kosher salt & black pepper. - Add in diced shallots, and garlic. Sauté until fragrant. - Pour in shrimp stock, followed by clam juice. - Add dry seasonings - Pour in water, leaving enough room for remaining ingredients in your pot. - Add a few splashes of your favorite hot sauce. - Grab blended roux, whisk gradually into gumbo base to incorporate. - Add blue crabs to gumbo for last 10 minutes of boiling. - Add sliced green onion & chopped parsley - During last 3 minutes of boiling, add shrimp & lump crab meat. - Allow gumbo to finish simmering - Serve with rice, garnish plate with blue crab & chopped parsley - Enjoy! Products Used: Cast iron pot: http://www.bbqguys.com/item_item_1463635.html Kamado: http://www.bbqguys.com/content_content_26979.html?sstring=blaze+kamado Blaze 4 in 1 cooking plate: Coming Soon! Charcoal: http://www.bbqguys.com/item_item_2897928.html Pecan Wood Chips: http://www.bbqguys.com/item_item_2869756.html