New Orleans Gumbo

From the streets of New Orleans to the snow days in Canada. Our very own Ken has graced you with the warmth of chicken and sausage gumbo.

This is a basic recipe and the amounts can be changed to suite your tastes. Other Gumbo options are leftover ham or roast beef. A purist would add Okra.


  • 4 Skinless, Boneless Smoked Chicken Breasts - cut into strips (I season with Cajun Spice)
  • 6 Cajun Andouille Smoked Sausage - fried and cut into bite-sized pieces 
  • 1 cup Olive Oil

  • 1 cup All Purpose White Flour
  • 1 Large Onion – Diced
  • 1 Bell Pepper – Diced
  • 2 stocks Celery - Diced
  • Minced Garlic To Taste
  • 1 tsp. Thyme
  • 1 tsp. Oregano
  • 2 Bay Leaves
  • Black Pepper To Taste
  • 6 cups Chicken Stock
  • 1 Tbs. Gumbo File’ Powder
  • 1 Tbs. Cajun Seasoning

Step 1: Prepping The Charcoal Smoker

Add your favourite brand of lump charcoal to your smoker. A great choice is the Buffalo Charcoal. Don't forget your preferred flavoured woodchips. Light your wood chips and place underneath the charcoal to create a smoker.

Place the shelf atop and a disposable pan of water on that.

Place one thermometer rod into the smoker to determine temperature.

Using your Thermoworks Billow Fan and Thermometer's app work on maintaining your charcoal smoker at a temperature of 275 – 350 °F. 

For more information on how to prep a charcoal grill and how to use the Billows fan, check our blog.

Step 2: Smoking The Meat

Place your uncooked, pre-seasoned chicken breast on the bottom self and your andouille sausage on the top shelf.

Place one thermometer into one chicken breast and another in a sausage. 

Smoking andouille sausage over charcoal with the help of the Thermoworks Billows and Thermometer

Set two alarms on your app to go off when the chicken is at an internal temperature of approximately 170 °F and your sausage is at approximately 165 °F

Using the Thermoworks Billows and Thermometer set your chicken and sausage to their food safe internal temperatures

Step 3: Dice Your Ingredients

Roughly dice your onion, bell pepper and celery and gather your other ingredients. 

Step 4: Remove Your Meat 

Once your app has alarmed and you have double-checked the internal temperature of your meats you can remove these from the smoker and cut them into bite-sized pieces.

Step 5: The Roux

The trick to making a good Gumbo is all in the Roux.

Heat 1 cup Oil in a heavy-bottomed pot at medium to medium-high heat. Add in the 1 cup Flour all at once and stir continuously until the desired colour. The longer you cook the roux, the darker it gets. The darker the roux, the less it will thicken your final product. We went for a thick roux so stirred until a light blond colour.

(*Colours to Note: peanut butter, mahogany, dark chocolate)

The soupier, the darker the roux, but also the more “nutty” the flavour. If black flecks appear, the roux has burnt and will be bitter. Discard and start again!

Step 6: Mix In Remaining Ingredients 

Next add the Trinity: Bell Pepper, Celery and Onion.

Mix it into the roux and cook until the onions are transparent.

Add in the holy trinity of ingredients from bell peppers, onions and celery into your New Orleans Gumbo

Step 7: Seasonings and Meats

Now add the File’ Powder, Bay Leaves, Garlic, Thyme, Cajun Seasoning, Oregano, Sausage and Chicken. Mix together.

Step 8: Almost There

Add the Chicken Stock, and stir continuously to prevent lumps. This won’t thicken until it boils.

Once it boils, you can simmer this until you are ready to serve.

Traditional New Orleans and Louisiana Gumbo served with charcoal smoked chicken and sausage

Step 9: Buy Some Beads and Enjoy.

Traditionally, Gumbo is served on Cooked Rice and garnished with Parsley, Green Onions and a sprinkle of File’ Powder.

Traditional New Orleans and Louisiana Gumbo served with charcoal smoked chicken and sausage