This recipe is a very good example of the versatility of the Vidalia Grill. You will need a Vidalia Grill accessory Deep Fry Pan. Don’t let the name mislead you. You can use this pan for frying, soups, gumbo, and boiling.
This entire recipe can done on the Vidalia Grill at the same time.
Serving size 8 – 10
• Ingredients
- Chicken legs (6) - 2 lbs Smoke sausage
- 2 lbs shrimp - 2 packs chicken gravy mix
- 3 green peppers (chopped) -3 Yellow onions (chopped)
- 3 Lg cans crushed tomatoes - 2 small cans tomato sauce
- 3 Tsp minced garlic - 3 cans 14oz. Chicken broth
- Creole Seasoning - Ground Cayenne Pepper
• Remove grate and Flavor bar rack on direct side (left)
• Preheat grill to 400 degrees
• Season chicken legs (seasoning salt and black pepper)
• Grill Chicken legs on indirect side of Vidalia Grill (30 mins)
• Grill smoked sausage (20 mins)
• While grilling meats, add the following ingredients to the deep fry pan outside of the grill
o 1 cup of water or beer
o 2 packs of chicken gravy mix
o 2 cans of chicken broth
o 2 Tbs Creole seasoning
o Add cayenne pepper ½ tsp
o 3 Tsp minced garlic
o Mix well
o Add vegetables
• Carefully insert deep fry pan over the right most burner
• Turn right most burner to low.
• Maintain 400 degrees (hood down) until meats are done. Use left most burner to maintain 400 degrees.
• When meats are done turn left burner off, chop up meats and add to gumbo
• Simmer for 30 min. Stirring occasionally
• Add 3 cans crushed tomatoes
• Add 2 cans tomato sauce
• Mix well
• Slowly bring to low boil, stir occasionally
• After 30 min. taste test
o If too spicy, add ½ tbs of sugar and re-taste, repeat if necessary.
o If not spicy enough add ¼ tsp cayenne pepper, repeat if necessary
• Simmer for 30 minutes
• Add shrimp, turn heat off, stir, and let stand for 15 minutes
Serve over rice (optional)