Posted inBBQ Dry Rubs BBQ Rub Blend
Why This BBQ dry rub gumbo recipe Destroys Ordinary Gumbo
Gumbo’s magic lies in its roux, holy trinity (onions, peppers, celery), and layers of spice. But pitmasters know one truth: smoke is the secret weapon. By replacing generic Cajun seasoning with a smoky BBQ dry rub, this recipe adds caramelized depth to meats and a bold crust that traditional recipes lack.
Serving: 8
Cook Time: 1 hour 20 minutes
Ingredients for BBQ dry rub gumbo recipe
For the BBQ Dry Rub (Makes ½ cup):
- 2 tbsp smoked paprika (key for smokiness)
- 1 tsp cayenne pepper (adjust for heat)
- 1 tsp salt (or ½ tsp if using salted broth)
For the Gumbo:
- 1 lb chicken thighs (skin-on for crispiness)
- 1 lb Andouille sausage (or smoked kielbasa)
- ½ cup all-purpose flour
- 1 green bell pepper (diced)
- 3 celery stalks (sliced)
- 4 garlic cloves (minced)
- 6 cups chicken stock (low sodium)
- 1 (14 oz) can fire-roasted tomatoes
- 1 cup sliced okra (fresh or frozen)
- 1 tbsp Worcestershire sauce
- 1 tsp filé powder (optional, for thickness)
- Cooked white rice + chopped parsley (for serving)
Step-by-Step Instructions for BBQ dry rub gumbo recipe
1. Dry Rub Magic
- Prep meats: Coat chicken thighs and sausage slices in 2 tbsp of the BBQ dry rub. Let sit 20 mins (or overnight for bolder flavor).
2. Sear Like a P itmaster
- Heat 2 tbsp oil in a Dutch oven. Sear sausage until browned (3-4 mins), then remove. Add chicken, skin-side down, and sear until golden (5 mins/side). Remove, chop into chunks.
3. Roux Mastery
- Reduce heat to medium. Add remaining oil and flour. Stir constantly for 12-15 mins until roux turns milk chocolate brown (critical for flavor).
4. Holy Trinity Sauté
- Add onion, bell pepper, celery, and garlic. Cook 5 mins until softened.
5. Simmer & Smoke
- Pour in stock, tomatoes, bay leaves, Worcestershire, and meats. Bring to a boil, then simmer 45 mins. Add okra and filé powder (if using). Cook 15 mins more.
6. Finish with Fire
- Stir in 1 tbsp BBQ dry rub before serving. Ladle over rice, garnish with parsley.
Pro Tips to Outshine Competitors for BBQ dry rub gumbo recipe
- Smoke Hack: Add ½ tsp liquid smoke to the roux for campfire aroma without a smoker.
- Crispy Chicken Skin: Air-fry rubbed thighs at 400°F for 10 mins before chopping.
- Freezer-Friendly: Freeze gumbo (without rice) for 3 months.
BBQ dry rub gumbo recipe
- For the BBQ Dry Rub Makes ½ cup:
- 2 tbsp smoked paprika key for smokiness
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper adjust for heat
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp salt or ½ tsp if using salted broth
- For the Gumbo:
- 1 lb chicken thighs skin-on for crispiness
- 1 lb Andouille sausage or smoked kielbasa
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 green bell pepper diced
- 1 large onion diced
- 3 celery stalks sliced
- 4 garlic cloves minced
- 6 cups chicken stock low sodium
- 1 14 oz can fire-roasted tomatoes
- 1 cup sliced okra fresh or frozen
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tsp filé powder optional, for thickness
- Cooked white rice + chopped parsley for serving
-
Dry Rub Magic
-
Prep meats: Coat chicken thighs and sausage slices in 2 tbsp of the BBQ dry rub. Let sit 20 mins (or overnight for bolder flavor).
-
Sear Like a P itmaster
-
Heat 2 tbsp oil in a Dutch oven. Sear sausage until browned (3-4 mins), then remove. Add chicken, skin-side down, and sear until golden (5 mins/side). Remove, chop into chunks.
-
Roux Mastery
-
Reduce heat to medium. Add remaining oil and flour. Stir constantly for 12-15 mins until roux turns milk chocolate brown (critical for flavor).
-
Holy Trinity Sauté
-
Add onion, bell pepper, celery, and garlic. Cook 5 mins until softened.
-
Simmer & Smoke
-
Pour in stock, tomatoes, bay leaves, Worcestershire, and meats. Bring to a boil, then simmer 45 mins. Add okra and filé powder (if using). Cook 15 mins more.
-
Finish with Fire
-
Stir in 1 tbsp BBQ dry rub before serving. Ladle over rice, garnish with parsley.
Pro Tips to Outshine Competitors
- Smoke Hack: Add ½ tsp liquid smoke to the roux for campfire aroma without a smoker.
- Crispy Chicken Skin: Air-fry rubbed thighs at 400°F for 10 mins before chopping.
- Freezer-Friendly: Freeze gumbo (without rice) for 3 months.
Conclusion
This isn’t just gumbo—it’s a smoky, spicy love letter to Louisiana with a BBQ dry rub twist. Perfect for Mardi Gras feasts or impressing in-laws, it’s the recipe competitors will envy and Google will rank.
