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Smoked Andouille & Crawfish Gumbo

Prep Time:25 Minutes
Cook Time:3 Hours

Nutritional Information

Tender chunks of crawfish and smoky sausage are the stars of this hearty dish.


  • 1 green bell pepper, left whole
  • 1 large yellow onion, halved
  • 3 stalks of celery, left whole
  • 1/2 lb. andouille sausage
  • 1 lb. smoked sausage
  • 1 1/2 cups vegetable oil
  • 1/2 cups all-purpose flour
  • 8 cups chicken stock
  • 1 lb. crawfish meat
  • 1 1/2 tsp kosher salt
  • 1/2 tsp. ground cayenne pepper (optional)
  • 2 tbsp. chopped fresh flat-leaf parsley
  • 2 tbsp. sliced scallions
  • 6 cups cooked white rice, to serve (optional)


  • 1. Preheat the grill to 325°F (163°C) using direct heat with a cast iron grate installed and a Dutch oven in place. Place the pepper, onion, and celery on the grate and cook for 6 to 8 minutes until slightly softened and beginning to char. Transfer the vegetables to a cutting board. Seed and dice the pepper, and dice the celery and onion. Set aside.
  • 2. In the hot Dutch oven, heat the oil until shimmering. Add the flour and stir. Close the lid and cook for 20 to 25 minutes, stirring every 5 minutes. While the roux cooks, place the sausages on the grate next to the Dutch oven and cook for 10 minutes or until slightly charred. Remove the sausages from the grill. Finely dice the andouille and slice the smoked sausage into bite-sized pieces.
  • 3. Once the roux is a dark chocolate-brown in color, add the sausage, peppers, onions, and celery to the Dutch oven and stir to coat. Cook for 8 to 10 minutes or until the vegetables are soft.
  • 4. Add the chicken stock to the Dutch oven and stir until the roux and stock are well combined. Leaving the Dutch oven uncovered, close the lid and reduce the heat by closing the air vents most of the way. Cook for 90 minutes, stirring occasionally.
  • 5. Add the crawfish to the Dutch oven and cook for 15 minutes. Remove the Dutch oven from the grill and let sit for 5 minutes before skimming any fat that has risen to the surface. Stir in salt and cayenne (if using). Taste and adjust seasonings as needed. Stir in parsley and scallions, and serve immediately with white rice.

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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