Direct Heat Chicken & Sausage Gumbo | Swine & Bovine Barbecue

1/2 chicken
2 links sausage
1 cup vegetable oil
1 cup flour
2 cups yellow onion
1 cup bell pepper
1 cup celery
6 cups chicken bone broth
Salt to taste
Cayenne to taste
Things I Use:
- Sausage Stuffer
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- Sausage Casings
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- Sausage Pricker
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- 12 Mesh Black Pepper
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- Charcoal Torch
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- Nitrile Gloves
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- Trimming Knife
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- Slicing Knife
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- Chef's Knife
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- Charcuterie Book
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- Camera
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-35mm Lens
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-24mm Lens
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-Wireless Microphone
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-Shotgun Microphone
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-Tripod
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[@davidpremont219]

I love that you enjoy the process and watch cooking videos during the “downtime.” Making me hungry for gumbo!

[@hojobbq]

Great dish - thanks for sharing the recipe

[@fredgrejda4610]

Great cook.

[@SteveRix420]

Definitely going to have to try this one....thanks Drew.

[@laurenwalker1379]

gorgeous roux, nice

[@chriscrist911]

Man, love me some Gumbo. Great idea, got to put that on the menu over the next few weeks. Thanks for sharing and great video Drew.

[@jareddyer2900]

Well done 👍🏼

[@barrycarter938]

Nicely done Brotha! Be Blessed, stay safe............

[@broysbbq]

3 or 4 beer roux! All kinds of flavor with that stock!

[@swinebovinebarbecue]

Yessir!

[@narbekalantarians6269]

Looks great - makes me want to make some. Really like the time measure of 3-4 beers

[@SuperPfeif]

Awesome man

[@johnnunez17]

Nicely done 👍🏻🔥

[@jeaubain]

Definitely in the list Really like that u didn’t add ocra…😂

[@cameronbatko]

I am going to have to give making gumbo a try. Looks great. Only had it a few times in a restaurant, one was amazing the others were so so. Also, suggestion, crawfish etouffee, since you make a lot of Cajun dishes.

[@swinebovinebarbecue]

Going to have to add crawfish etouffee to the list! Love that dish

[@brentrathy5507]

Hey Drew you make it look easy. I have been all over the map with my roux tried everything flour in the oven, black iron pans, anther I burn it or when I add my veg it sucks all the liquid up and I am left panicking with a ball of roux in the pot. How hot is your burner when making your roux, as I wanna give this version a try? Thx so much …Brent

[@swinebovinebarbecue]

I always go equal parts flour and oil. Have never had an issue with it clumping or turning into a ball at that ratio. I usually go medium low heat. I’d rather it take longer than burn the roux and have to start over. Anyone who has burned a roux knows how long it takes for that smell to go away 😂

[@rpstz7346]

missing that okra, other than that looks great!