I was introduced to Ron Walker, also known as ‘Unyawn’ at the American Royal BBQ Competition in Kansas city a few years back. He competes on a BBQ team called Motley Crew along with Guy Fieri.

He was kind enough to give me his Gumbo recipe and it’s one hell of a dish.

This is a great one to make for a party - the recipe will easily feed 20+ people.

INGREDIENTS

• 6 large onions

• 2 large green bell peppers

• 1 whole bunch celery

• 4 bunches green onions

• 1 bunch parsley

• 2-3 heads garlic

• 3 large chickens

• 3 lbs. smoked sausage

• 2 lbs. andouille sausage

• salt, black pepper & cayenne pepper as required

• 2 cup vegetable oil

• 2 cup all purpose flour

• long grain rice

• french bread

•  

PREP

1. cut the hens in half and season with salt, granulated garlic and black pepper

2. smoke the hens with pecan wood @ 200* until mahogany in color

3. de-bone chickens

4. boil the smoked skin, bones and all vegetable trimmings in seasoned water for at least 2-3 hours (the longer the better will produce a great smoke flavored stock)

5. strain stock and retain

METHOD

1. Medium-chop all seasonings except fine-chop on garlic, put aside

2. Heat equal parts oil and flour on medium-high to make roux (sift in flour to avoid lumps)

3. Stir roux and brown to a dark chocolate color (a flat bottom wood-spatula works best, it moves the most flour off the bottom of pot)

4. Sauté all onions, celery and bell peppers down until clear, add to the roux and stir

5. Sauté smoked sausage and andouille until slightly browned, add to roux and stir

6. Add stock and simmer for a couple hours

7. Add salt, black pepper and cayenne to taste, simmer 30 minutes and re-check seasonings

8. simmer until the stock comes to a thick (not to thin or watery) dark brown consistency

9. Add the smoked de-boned chicken and continue on a low simmer

10. Add the green onions and parsley and check for seasoning adjust cayenne as required

11. Serve over hot white rice with french bread and butter

12. enjoy!!