This Smoky Gumbo Is Fire
The recipe comes from a star chef from the Lone Star State
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
-
-
Using hickory to start your fire over a grill or in a smoker, bring the temperature to 250°F.
-
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.
-
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.
-
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.
-
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.
-
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.
-
When ready, add in all the smoked pork. Remove bay leaves before serving. Serve hot with cooked rice.
-
