Queen G’s Texas Smokehouse Pulled Pork & Andouille Gumbo
A rich, smoky gumbo featuring tender pulled pork, andouille sausage, roasted poblanos, and a dark bacon grease roux. Bold Texas seasonings, garlic, and Southern vegetables bring incredible flavor to this Louisiana classic
Yield: 12-16 people
Prep Time: 30 minutes
Cook Time: 2 hrs
Special Equipment: Large pot
Ingredients
¾ cup all purpose flour
½ cup canola oil
¼ cup bacon grease
2 lb smoked pulled pork
24 oz andouille sausage, sliced
2¼ cups diced onion
2¼ cups diced green bell pepper
2¼ cups diced celery
2 jalapeños, diced
2 small roasted poblanos, peeled and diced
4 Tbsp chopped garlic
4 Tbsp roasted garlic paste
7 cups water
1 to 2 Tbsp Knorr chicken bouillon powder
3 Tbsp Tony Chachere’s No Salt Seasoning
1 Tbsp Fiesta Smoky Swine
1 Tbsp cracked black pepper
1½ tsp dried thyme
¾ tsp white pepper
3 bay leaves
2 Tbsp Worcestershire sauce
2 to 3 Tbsp Louisiana hot sauce
1½ tsp Accent
Salt, to taste
12 oz frozen cut okra, thawed
4 green onions, sliced
Cooked white rice, for serving
Directions
Combine flour, oil, and bacon grease in a heavy pot. Cook over medium low heat, stirring constantly, for 45 to 55 minutes until deep chocolate brown.
In a large Dutch oven, brown the andouille sausage for 4 to 6 minutes. Remove sausage, leaving a little grease behind. Add onion, bell pepper, celery, and jalapeños. Cook 6 to 8 minutes, then stir in chopped garlic and roasted poblanos.
Stir in the roux, gradually add water, then mix in bouillon, roasted garlic paste, seasonings, bay leaves, and Worcestershire sauce. Return sausage to the pot and simmer uncovered for 20 to 25 minutes.
Add pulled pork and simmer another 15 to 20 minutes. Remove bay leaves, stir in hot sauce and Accent, and adjust salt and bouillon to taste. Add okra and cook 5 to 6 minutes. Serve over white rice topped with green onions.
