Uploaded May 2023 | Updated September 2026, 2 weeks ago
Louisiana Sausage & Chicken Gumbo
(For a Deep 12”-14” Camp Oven)
Inspired by foods found along the Gumbo Culinary Trail in Louisiana’s Cajun Prairieland
A Culture of Cajun spirit and Creole soul
Ingredients:
1 fully cooked 3 – 4 lb. chicken, cut into pieces
cajun or creole seasoning like “Slap Ya Mamma” or your favorite brand
4 tbsp. vegetable oil
4 tbsp. flour
2 large yellow onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 - 1 ½ lbs. smoked sausage, sliced
3 qts. water (12 cups)
Optional:
additional seasoning
3-4 tbsp. green onions, chopped
3 – 4 tbsp. parsley, chopped
rice to accompany gumbo
Directions:
1. Season the thoroughly cooked chicken to your taste with Creole or Cajun seasoning. Cut chicken into pieces, pulling apart meat from the bone.
2. Place a layer of coals under the Deep Camp Oven to heat oven before adding any ingredients. Pour the oil into the oven. When oil is hot, begin gradually adding the flour, stirring continuously until well-blended. Remove some coals to reduce heat, if needed. Continue stirring until roux has turned a milk chocolate brown.
3. Add the garlic, bell pepper, celery and onion to the roux. Stir the roux and vegetables well. Let the vegetables begin to wilt. Slowly add 3 quarts water (12 cups) to mixture, stirring as you go to dissolve roux. Add the sliced smoked sausage and cooked chicken. Place additional coals under oven to bring to a boil.
4. Reduce heat and simmer 1½ - 2 hours, until meats are tender. Serve up in bowls and if used, add optional ingredients.
Yield: 8-10 servings
Webisode Index:
00:00 Intro
00:29 Opening
00:57 Food Prep
01:46 Building the Roux
04:03 Building the Gumbo
07:19 Boil & Simmer
07:50 Gumbo Done
08:15 Serving the Gumbo
09:08 Closing
09:34 Outro
10:13 End Card Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazoned with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
youtube.com/c/lsrtv (Northwest Racing on LSRTV)
youtube.com/channel/UCY6eNSLUTylj0JdTjakw-og (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest ARCA on LSRTV
Sunday - Medieval Racing on ESBN
Louisiana Sausage & Chicken Gumbo
(For a Deep 12”-14” Camp Oven)
Inspired by foods found along the Gumbo Culinary Trail in Louisiana’s Cajun Prairieland
A Culture of Cajun spirit and Creole soul
Ingredients:
1 fully cooked 3 – 4 lb. chicken, cut into pieces
cajun or creole seasoning like “Slap Ya Mamma” or your favorite brand
4 tbsp. vegetable oil
4 tbsp. flour
2 large yellow onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 - 1 ½ lbs. smoked sausage, sliced
3 qts. water (12 cups)
Optional:
additional seasoning
3-4 tbsp. green onions, chopped
3 – 4 tbsp. parsley, chopped
rice to accompany gumbo
Directions:
1. Season the thoroughly cooked chicken to your taste with Creole or Cajun seasoning. Cut chicken into pieces, pulling apart meat from the bone.
2. Place a layer of coals under the Deep Camp Oven to heat oven before adding any ingredients. Pour the oil into the oven. When oil is hot, begin gradually adding the flour, stirring continuously until well-blended. Remove some coals to reduce heat, if needed. Continue stirring until roux has turned a milk chocolate brown.
3. Add the garlic, bell pepper, celery and onion to the roux. Stir the roux and vegetables well. Let the vegetables begin to wilt. Slowly add 3 quarts water (12 cups) to mixture, stirring as you go to dissolve roux. Add the sliced smoked sausage and cooked chicken. Place additional coals under oven to bring to a boil.
4. Reduce heat and simmer 1½ - 2 hours, until meats are tender. Serve up in bowls and if used, add optional ingredients.
Yield: 8-10 servings
Webisode Index:
00:00 Intro
00:29 Opening
00:57 Food Prep
01:46 Building the Roux
04:03 Building the Gumbo
07:19 Boil & Simmer
07:50 Gumbo Done
08:15 Serving the Gumbo
09:08 Closing
09:34 Outro
10:13 End Card Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazoned with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
youtube.com/c/lsrtv (Northwest Racing on LSRTV)
youtube.com/channel/UCY6eNSLUTylj0JdTjakw-og (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest ARCA on LSRTV
Sunday - Medieval Racing on ESBN
