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Chicken, Andouille & Roasted Potato Gumbo

Chicken, Andouille & Roasted Potato Gumbo

By Traeger Kitchen

Get your gumbo on—this stew is a Cajun explosion of comfort food with Traegered chicken, smoked sausage, and tender, roasted potatoes.

Prep Time

45 Minutes

Cook Time

3 Hours




This recipe serves:


Units of Measurement:
1 Pound andouille sausage, cut into 2 inch slices
1/2 Cup butter
1 Large onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 Cup thinly sliced celery
2 Clove Garlic, minced
2 Teaspoon Cajun seasoning
1/8 Teaspoon ground red pepper
1 Cup all-purpose flour
1 (48 oz) container chicken broth
2 Pound boneless, skinless chicken breasts
1 Pound small red potatoes
As Needed olive oil
As Needed salt and pepper


  • 1

    When ready to cook, set Traeger temperature to 425°F and preheat with lid closed for 15 minutes. Place a cast iron Dutch oven on the grill and allow to preheat for 20 minutes.

    425 ˚F / 218 ˚C

  • 2

    Cook sausage in Dutch oven for 10 minutes, stirring every 2 minutes until browned. Remove sausage, drain and pat dry with paper towels.

    425 ˚F / 218 ˚C

    • 1 Pound andouille sausage, cut into 2 inch slices

  • 3

    Decrease grill temperature to 375°F. Place cast iron pot back on the grill and allow to preheat again.

    375 ˚F / 191 ˚C

  • 4

    Melt butter in the cast iron pot and add onion, bell pepper, celery, garlic, Cajun seasoning and ground red pepper. Cook, stirring occasionally for 10 minutes. Sprinkle with flour and cook with lid closed for another 10 minutes.

    375 ˚F / 191 ˚C

    • 1/2 Cup butter

    • 1 Large onion, coarsely chopped

    • 1  red bell pepper, coarsely chopped

    • 1 Cup thinly sliced celery

    • 2 Clove Garlic, minced

    • 2 Teaspoon Cajun seasoning

    • 1/8 Teaspoon ground red pepper

    • 1 Cup all-purpose flour

  • 5

    Gradually whisk in chicken broth. Add chicken and browned sausage. Cover Dutch oven and cook for 1 hour.

    375 ˚F / 191 ˚C

    • 1  (48 oz) container chicken broth

    • 2 Pound boneless, skinless chicken breasts

  • 6

    Slice potatoes in half and put on a baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat. Set aside.

    • 1 Pound small red potatoes

    • As Needed olive oil

    • As Needed salt and pepper

  • 7

    After 1 hour, open grill and stir gumbo. Place the potatoes on the grill next to the gumbo. Continue cooking both for 1 hour.

    375 ˚F / 191 ˚C

  • 8

    Remove potatoes and gumbo from the grill. Remove chicken from the gumbo and shred into large pieces using 2 forks, then place back into the gumbo.

  • 9

    Place roasted potatoes in serving bowls and spoon gumbo over the top. Enjoy!

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