Smoke Ring Smoked Sausage
Filé Gumbo

I like to smoke sausage. I throw some in almost every time I fire up the smoker. Here is a little something different to do with them.

Recipe By : Garry Howard - The Smoke Ring BBQ Team

2 Pounds Smoked Link Sausage -- Your Favorite Kind
1 Cup Onions -- Finely Chopped
1 Cup Green Bell Peppers -- Finely Chopped
1 Cup Celery -- Finely Chopped
1/2 Cup All-Purpose Flour
1/2 Cup Vegetable Oil
1 Teaspoon Garlic -- Minced
7 Cups Chicken Stock
2 Tablespoons Filé Powder

Seasoning Mix:

1 Teaspoon Salt
1 Teaspoon Hungarian Paprika
1 Teaspoon White Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Black Pepper
1/2 Teaspoon Ground Cumin

This recipe is adapted from several different gumbo recipes. Gumbo is a kind of stew served over rice. It is thickened with either okra or filé (fee-lay) powder (ground leaves of the sassafras tree). In the past, okra gumbo was made in the summer and filé gumbo was made in the winter. Okra was used to thicken the gumbo in the summer because that was the only time fresh okra was available. Of course, these days you can get just about anything anytime of the year. Filé powder was used in the winter when fresh okra was unavailable. If you can't abide the slimy texture of okra then you should probably omit the filé. It doesn't really add any flavor but thickens the gumbo with a slimy consistency very similar to okra. Smoke the sausage in the smoker for about 2 hours. I like to use cherry wood when smoking sausage. When cooled, slice into 1/4 to 1/2" thick slices and set aside.

Put the chicken stock in a large pot and put on the stove to come to a boil while you are making the roux. Combine the chopped vegetables in a bowl.

Make the roux. In a heavy pan, preferably cast iron, add the vegetable and heat over high flame. Add the flour and whisk constantly until the roux is a dark reddish-brown, almost black. Be careful not to let the roux burn. The best way is to lower the heat and whisk until the roux is the right shade. This may take 20 minutes or so. If the roux burns you should throw it out and start over.

When the roux is the right color dump in the chopped vegetables and stir. Add the seasoning mix. Cook, stirring frequently for about ten minutes. Spoon the roux mixture into the boiling stock. Add the sausage and minced garlic. Simmer over low heat for 45 minutes.

Turn off the heat and add the filé powder. Serve over plain cooked rice with some French bread. You can sprinkle additional filé powder over the serving if desired.