Need something warm for chilly fall nights? Caribbean Smokehouse shares their Smokehouse Gumbo recipe with KARE in the Kitchen. 

Smokehouse gumbo


Brown Roux

1/2 lb ap flour

½ lb Bacon fat (can substitute butter)

  • Cook on stove to a deep brown color stirring constantly be careful not to burn
  • Set aside

The Holy trinity

  • ½ cup celery very small diced
  • ½ cup green pepper very small diced
  • 1 cup yellow onion very small diced
  • Smoked bacon ¼ inch diced
  • ½ Lb Boneless chicken ½ diced
  • ½ Lb Andouille sausage sliced thin
  • 1 Lb peeled and deveined shrimp (16-20 per pound)
  • 5-6 crayfish tails
  • ½ gallon chicken stock
  • ½ gallon beef stock
  • 1 cup crushed tomatoes
  • 2 toes garlic minced
  • 2 Tbl Creole spice
  • 4 Tbl Gumbo File (Ground Sassafras)


  1. Sauté  Bacon in a large stock pot with until crispy
  2. Add andouille sausage and saute for 3 minutes
  3. Add Chicken and cook another 4 minutes
  4. Add remaining ingredients (EXCEPT the seafood and Roux)
  5. Bring to a rolling boil and then simmer for 30 minutes
  6. Bring back to a boil and add roux. This should thicken the sauce
  7. Add the seafood and simmer for another 15 minutes

Serve with steamed rice, and sprinkle with a little file powder just before service.