Summer is not off-season for Cajun gumbo made outside on the grill. Who says you can’t have summer  and eat gumbo too?

Grilled Cajun Style Gumbo

By Sue Lau |  Palatable Pastime

My  recipe   of the day is with the Fish Friday Foodies group. This month, Stacy at Food Lust People  Love is hosting and suggested the topic of  grilled seafood.

It was not too long ago she was mentioning gumbo and the season being too warm- except: is it really too warm for  gumbo? Well, maybe if you are sweating over  a hot stove.

What is Gumbo Season, Anyway?

But  I can  think of occasions that a grilled gumbo might be nice,  provided it  is not near 100 degrees out, as it will be today. But a few weeks ago (in the odd  occasions of our weird weather) it was particularly cool   outside. Too cool in fact for shorts.

“It Was Windy” Dorothy  Explained to Aunt EM

So while  on a stable grill  I *might* have done the roux on the  grill, I used  prepared,   which you can make yourself (or buy in the jar if you are so inclined). But roux is essentially equal parts of flour and oil cooked and stirred over  low heat until  it  is  the color of peanut butter.After that,  you have your own jar.

How Does One “Grill” a Stew?

Does it  have grill marks? Only  my chafed rear end if this didn’t come out right, but lucky me…

And you might wonder how *exactly* one grills  a stew. Ahem.

Hahahahahaaaaa! #ICanGrillAnything (or so  I kid myself).  Did I ever tell   you about the time  I was outside grilling and it was twenty below? Not sure how  I kept the fire going,  but I had that  chicken mesquite marinated and ready to  cook and would NOT be daunted.

Let Me Explain

Okay, okay, so the *components* of the gumbo  are  grilled  and then cooked grill top in a cast iron  Dutch oven.  Or if you don’t have that, grill  up  the parts and then haul it back  indoors  and  finish on  the stove. And maybe I should have, the way the winds was stripping the heat  from the grill,   but you know how I am. A bull  has no  bigger head for getting things done as I sometimes do.  #BullHeaded #Stubborn

I think I just like the challenge. 😉 But the best part is the added smoky flavor. You won’t find that indoors, any time of year.

Fish Friday Foodies – July 2019 – Grilled Seafood

• Campfire Salmon from Culinary Adventures with Camilla
• Grilled Gumbo from Palatable Pastime
• Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
• Grilled Salmon Sandwiches with Basil Dill Sauce from Karen’s Kitchen Stories
• Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
• Spicy Grilled Shrimps With Pea Risotto from Sneha’s Recipe

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas

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Grilled Cajun Style Gumbo

Sue Lau

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Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Course Main Course, Stew

Cuisine American, Cajun

Servings 4

Ingredients

  

1x2x3x

• 6 small chicken drummettes wing size
• 12 ounces smoked Andouille sausage
• 1 pound large shrimp peeled and deveined
• 4 ounces fresh small okra trimmed, left whole
• 1 large onion cut into thick slices
• 1 medium bell pepper seeded and halved
• 2 ribs celery
• 1 tablespoon chopped garlic
• 2 teaspoons Cajun seasoning
• salt to taste I use salt free Cajun season, so...
• 1-1/2 teaspoons dried thyme
• 1 teaspoon gumbo file
• 1/2 cup prepared light roux
• 6 cups hot chicken broth
• cooked rice

Instructions

 

• Season meats with Cajun seasoning and prepare veggies for grilling; assemble ingredients near grill.
• Have your rice cooked and keep warm in the steamer.
• Prepare grill for cooking
• Use a grill basket or grill grid to first grill up the okra, onion, bell pepper, and celery.
• Remove those and start grilling the sausage, shrimp, and chicken drumettes.
• While the meat and seafood grills,chop the grilled veggies accordingly and set aside.
• When the meat is cooked,removed and set aside.
• Place the Dutch oven on the grill and add the veggies, remaining seasonings and roux, stirring to coat.
• Then add the broth and continue to stir occasionally with the lid down, until the gumbo thickens.
• Add the meats and shrimp and continue to cook a few minutes more.
• Serve the gumbo with hot steamed rice.

Notes

From the kitchen of palatablepastime.com

Keyword Grilled, Gumbo

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