More Than Just Dinner.


0 item(s) - $0.00
You have no items in your shopping cart.


Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

This classic Cajun favorite can be made with any of your favorite smoked meats.


  • 2 pounds smoked meat of choice
  • 16 tablespoons unsalted butter
  • 1 ½ cups flour
  • 1 each red and orange bell pepper, minced
  • 3 cloves garlic, finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. andouille sausage, sliced
  • 1 tablespoon Creole seasoning
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon crushed red chile flakes
  • cornbread, see recipe


  • 1. Preheat the EGG to 400º using a cast iron grate and direct heat. Grill all of the vegetables until char marks form. Remove from the grill chop and set aside.
  • 2. Heat butter in a preheated grill safe pan using indirect heat, about 350º F. Whisk in flour; cook, stirring, to make a dark roux, 18-20 minutes. Add the vegetables, meat and stock and dry seasonings; cook until vegetables are soft and the stock has thickened, 8-10 minutes. Season to taste and serve with cornbread.

Rate this Recipe

1 star 2 stars 3 stars 4 stars 5 stars

Submit Review

Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828