Smoked Sausage Gumbo
List of Ingredients
3 Pounds Smoked Link Sausage
1 Cup Onions, Finely Chopped
1 Cup Green Bell Peppers , Finely Chopped
1 Cup Celery , Finely Chopped
1/2 Cup All-Purpose Flour
1/2 Cup Vegetable Oil
3 Teaspoon Garlic, Minced
7 Cups Chicken Stock
2 Tablespoons File Powder
Seasoning Mix:
1 Teaspoon Salt
1 Teaspoon Hungarian Paprika
1 Teaspoon White Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Black Pepper
1/2 Teaspoon Ground Cumin
Recipe
Smoke the sausage in the smoker for about 2 hours. Slice into 1/4 to 1/2" thick slices and set aside.
Put the chicken stock in a large pot and put on the stove to come to a boil while you are making the roux. Combine the chopped vegetables in a bowl.
Make the roux. In a heavy pan, preferably cast iron, add the vegetable and heat over high flame. Add the flour and whisk constantly until the roux is a dark reddish-brown, almost black. Be careful not to let the roux burn. The best way is to lower the heat and whisk until the roux is the right shade. This may take 20 minutes or so. If the roux burns you should throw it out and start over.
When the roux is the right color dump in the chopped vegetables and stir. Add the seasoning mix. Cook, stirring frequently for about ten minutes. Spoon the roux mixture into the boiling stock. Add the sausage and minced garlic. Simmer over low heat for 45 minutes.
Turn off the heat and add the file powder. Serve over plain cooked rice with some French bread. You can sprinkle additional file powder over the serving if desired
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