This Smoky Gumbo Is Fire

The recipe comes from a star chef from the Lone Star State

Steve McHugh

Steve McHugh is a 6-time James Beard Award finalist and owner of Cured in San Antonio.

September 12, 2024 2:07 pm

We’re stopping in Texas, for some bayou fare: gumbo, baby. This recipe comes from Chef Steve McHugh, owner of Cured in San Antonio. The name of the 6-time James Beard Award finalist’s restaurant holds two meanings: a nod to his preferred cooking style, and his journey as a non-Hodgkin’s lymphoma survivor. His gumbo will knock your socks off.

What I loved about living in New Orleans was that anytime there was a celebration, it was about friends and family. It’s those soul-warming meals — like this gumbo — with the people you love that make you feel really good.

Smoked Pork Gumbo

Servings: 6

Copy Ingredients

Ingredients

For the pork:

2 Tbsp. black pepper, ground
3 Tbsp. salt
1 Tbsp. granulated onion
½ Tbsp. sugar
½ Tbsp. crushed red pepper
1 Tbsp. granulated garlic
2 lbs. pork shoulder, preferably something from your local farmers’ market
3 Tbsp. olive oil

For the gumbo:

1 cup all-purpose flour
1 cup canola oil
1 cup onion, diced
½ cup celery, diced
½ cup bell pepper, diced
2 cups okra, cut in rounds
½ cup tomatoes, diced
2 links andouille sausage, cut in half moons
2 bay leaves
1 Tbsp. Worcestershire sauce
1 tsp. gumbo file
1 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. Cajun spice
4 qts. chicken stock
Cooked rice, for serving

Directions

Copy Directions

1. Using hickory to start your fire over a grill or in a smoker, bring the temperature to 250°F.
2. Combine the first 6 ingredients in a bowl. Then, rub the pork shoulder with olive oil and then with the seasoning blend from the bowl.
3. Place the pork over the grill or in the smoker, uncovered, and smoke for two hours or until an inserted thermometer reads 190°F. (The rule of thumb when it comes to pork shoulder is one hour for every pound.) It might take a bit longer, but be patient. When finished, the meat should pull apart easily. Reserve for gumbo.
4. While pork is in the smoker, start your roux by heating the canola oil in a stockpot. When the oil is hot, stir in the flour and cook slowly until the roux turns a dark brown.
5. Add the onion, celery and bell pepper and sweat in the roux. Add andouille, okra, bay leaves and all spices, the cook for 2 minutes.
6. Add tomatoes. Then add all stock to the pot and cook on low heat, making sure to stir so it doesn’t burn, for about 2 hours.
7. When ready, add in all the smoked pork. Remove bay leaves before serving. Serve hot with cooked rice.