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Certified Creole Grilled Chicken n’ Sausage Filé Gumbo

Prep Time: 30 Min | Cook Time: 2 to 3 Hrs

Ingredients

  • 1
    Whole Chicken - Cut Up
  • 2
    Kielbasa Sausage - 4 Links
  • 3
    Accent Seasoning
  • 4
    Kary's Roux
  • 5
    Crisco All-Vegetable Oil
  • 6
    Cajun/Creole Seasoning - To Taste
  • 7
    Black Pepper
  • 8
    Olive Oil
  • 9
    One White Onion - Diced
  • 10
    1 Whole Garlic - Diced
  • 11
    Filé: Pounded or powdered sassafras leaves
  • 12
    Paprika
  • 13
    Chicken Flavor Bouillon
  • 14
    White Rice
  • 15
    Cornbread

This Gumbo Recipe from Certified Creole BBQ has deep family roots for our ambassador: "My family is from Natchitoches, Louisiana off of Cane River. The movie Steel Magnolias was filmed there. Filé Gumbo is a basic but traditional dish in our French Creole culture. This was the first time I’ve made Gumbo outdoors on the grill. It’s something I know I’ll do again. I didn’t know what to expect but it came out delicious. The chicken & sausages off the grill added so much additional flavor."

Chicken Instructions:

1. Generously coat both of sides of the chicken with olive oil: I used Pig Stand BBQ Cajun Garlic Butter. 

2. Season chicken to taste on both sides with Cajun/Creole seasoning: I used Queen Bee Cajun seasoning, Paprika, Accent, Black Pepper.

3. Preheat grill to 400° On the charcoal side of the grill.

4. Add chicken to grill and cook chicken only until the pink is out the chicken.

Major Key: Don’t cook the chicken fully only want to get the pink out. Then add add to Gumbo. Doing this allows the chicken to get flavor from the grill, get tenderized and become soft while in the Gumbo. 

 

Gumbo Instructions:

1. Preheat large pot on side burner of the grill on high. 
2. Add generous portion Crisco All Vegetable Oil to coat the bottom of the pot. 
3. Once oil is melted and hot add the diced onion until they become soft then add chopped whole or jarred garlic. This takes about 10 mins. 
4. Add water: fill pot with water roughly quarter high to start.
 
5. Season water with with paprika, accent, black pepper,Filé, Cajun/Creole seasoning, chicken flavor bouillon to taste. Close lid and let simmer. 
6. After simmering for roughly 8-10 mins then add roux to taste: I normally make a homemade roux but tried out Kary’s Roux for the first time. Then add additional water.
Tip: don’t over fill with water because the water will rise in Gumbo when the chicken and sausages are added.
7. After the Gumbo has simmered for an additional 10 mins, lower the heat on the side burner to low. Then add the chicken & sausages off the grill to the gumbo.
Tip: Be sure to char the sausages, added so much additional flavor to the Gumbo. 
8. Then allow the Gumbo to cook on low for 1-2 hours and stir every so often. The chicken & sausages will be extremely tender and juicy. 
9. Make white rice on the side burner.
10. Make your favorite cornbread in a cast iron skillet on the gas side of the grill. 
11. Serve and enjoy. 
Tip: sprinkle some additional Filé for some extra tasty flavor. 

Author: James Llorens | @certified.creole.bbq
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