Smoky BBQ Andouille Gumbo
Incorporates smoked brisket leftovers and a hint of BBQ spice for a deep, wood-fired flavor.
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Ingredients
- 2 cups Smoked brisket (leftover), cubed
- 12 ounces Andouille sausage, sliced into rounds
- 1/2 cup All-purpose flour
- 1/2 cup Vegetable oil
- 1 large Yellow onion, diced
- 1 medium Green bell pepper, diced
- 3 stalks Celery stalks, diced
- 4 cloves Garlic, minced
- 6 cups Beef stock
- 2 tablespoons BBQ dry rub (smoky style)
- 1 tablespoon Worcestershire sauce
- 1/4 cup Fresh parsley, chopped(optional)
Instructions
- 1
In a large heavy-bottomed pot or Dutch oven, combine the vegetable oil and flour over medium-low heat.
- 2
Whisk the flour and oil constantly for 20-30 minutes until the roux reaches a dark chocolate color, being careful not to burn it.
- 3
Immediately add the diced onion, bell pepper, and celery (the 'holy trinity') to the roux to stop the cooking process; sauté until softened.
- 4
Stir in the minced garlic and BBQ dry rub, cooking for 1 minute until fragrant.
- 5
Slowly whisk in the beef stock and Worcestershire sauce, ensuring no lumps remain in the roux base.
- 6
Add the sliced andouille sausage and cubed smoked brisket, then bring the mixture to a gentle boil.
- 7
Reduce heat to low and simmer uncovered for 45-60 minutes, allowing the smoky flavors from the meats to infuse the broth.
- 8
Skim any excess fat from the surface, stir in the fresh parsley, and serve hot over steamed white rice.
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