Prep Time:  30 mins
Cook Time:  120 mins
Total Time:  150 mins
Servings:  12

Smoke your Gumbo on the Blaze Kamado. This Southern Classic will leave your taste buds satisfied, with its rich flavor and savory goodness in each bite.


Ingredients for Light Roux

  • ¾ Cup Clarified Butter
  • ¾ Cup + 2 Tbsp Bread Flour or
    King Arthur Gluten Free Blend

Ingredients for Dark Roux

  • 2 ¼ Cup Duck Fat or Clarified Butter
  • 2 ¾ Cup + 2 Tbsp Bread Flour or
    King Arthur Gluten Free Blend

Ingredients for Gumbo

  • 3 Cups Yellow Onion Diced
  • 2 Green Bell Peppers, Diced
  • 1 Red Bell Pepper, Diced
  • ¼ Cup Shallots, Finely Diced
  • 1 Cup Minced Celery
  • ¼ Cup (About 12 Cloves) Minced Garlic
  • 1 lb Fresh Chopped Okra (Optional)
  • 5 Cups Shrimp Stock
  • 2 Cups Clam Juice
  • 1 Bunch Fresh Chopped Parsley
  • 1 Tbsp+ To Taste Creole Seasoning Blend Powder
  • ½ tsp Old Bay Seasoning
  • ¼ tsp+ To Taste Cayenne Pepper
  • ½ tsp Dry Thyme Leaves, Ground
  • 1 Tbsp+ To Taste Coarse Salt
  • 1 tsp+ To Taste Black Pepper
  • ¼ tsp White Pepper
  • 2 tsp Oregano Dry
  • 1 Bunch Green Onions, Sliced
  • 2 tsp Louisiana or Crystal Hot Sauce
  • 2 lbs Medium Shrimp, Peeled & Deveined
  • ½ lbs Smoked Andouille (¼" Slices)
  • 6 Whole Crabs, Halved
  • 1 lb Crab Meat, Jumbo Lump
  • 2 lbs Crab Meat, Regular Lump
  • 8.5 Cups Plus Water To Adjust Thickness
  • 2 to 14 Cups White Rice, Cooked Long Grain, For Serving
  • 2 Tbsp Filé Powder (Optional)
    (Whisked in right before serving)

Items You'll Need


Instructions for Roux

  1. Light your Blaze Kamado, add soaked pecan wood chips for added smoky flavor.
  2. On middle grate, place Blaze 4 in 1 Stainless Steel Cooking Plate.
  3. Place 9 quart cast iron pot on cooking plate, pour in clarified butter, gradually whisk in flour.
  4. Stir roux constantly for about 30 minutes, until the color of peanut butter is reached.
  5. Example of peanut butter colored roux
  6. Remove light roux from heat, set aside.
  7. Place pot back over heat, combine clarified butter and flour for dark roux.
  8. Stir roux for about 45 minutes, until it has reached the color of hot chocolate.
  9. Example of hot chocolate colored roux
  10. Whisk light roux into dark roux until incorporated.
  11. Remove roux from heat, set aside.

    Instructions for Gumbo

  1. Clean your 9 quart cast iron pot, wipe with oil to prepare to brown andouille.
  2. Place pot back on cooking plate, brown andouille sausage, then add in onion, bell pepper, and celery.
  3. Browning andouille sausage cubes
  4. Sauté until tender and reduced, season with kosher salt & black pepper.
  5. Add in diced shallots, and garlic. Sauté until fragrant.
  6. Pour in shrimp stock, followed by clam juice.
  7. Add dry seasonings.
  8. Pour in water, leaving enough room for remaining ingredients in your pot.
  9. Add a few splashes of your favorite hot sauce.
  10. Grab blended roux, whisk gradually into gumbo base to incorporate.
  11. Whisking the roux blend into the gumbo base
  12. Add blue crabs to gumbo for last 10 minutes of boiling.
  13. Add sliced green onion & chopped parsley.
  14. During last 3 minutes of boiling, add shrimp & lump crab meat.
  15. Allow gumbo to finish simmering.
  16. Serve with rice, garnish plate with blue crab & chopped parsley.
  17. Enjoy!
  18. Finished Smoked Gumbo, in a bowl with rice