Best Earl Campbells Hot Link Gumbo Recipes

Hot Links image

Provided by JJ Johnson

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

6 hot link sausages, split lengthwise
Neutral oil, such as canola
2 large sweet onions, halved and sliced 1/4 inch thick
2 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 cup ketchup
2 teaspoons brown sugar
2 teaspoons cider vinegar
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper
6 hot dog buns, split

Steps:

Preheat a large grill pan over high heat until almost smoking.
Put the hot links split-side down on one side of the grill pan and grill over medium-high heat until some char marks appear, 4 to 5 minutes per side.
Meanwhile, brush the other side of the grill pan with canola oil. Add the onions and grill, tossing with tongs occasionally, until softened and golden brown, 10 to 15 minutes.
Add the garlic, paprika, cayenne and cloves to the onions and cook, stirring constantly, 1 minute.
Reduce the heat to low. Add the ketchup, brown sugar, vinegar, lemon juice, 1/3 cup water, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring frequently to make sure the bottom doesn't burn, until tender, 15 minutes.
Put the buns, split-side down, on the grill pan and grill until lightly toasted, 30 seconds per side.
Serve the hot links in the toasted buns, smothered with the barbecued onions.

Earl Campbell's Hot Link Gumbo image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 6 ounces per person (2 gallons of base)

Number Of Ingredients 23

2 cups bacon fat
4 cups all-purpose flour
1 pound unsalted butter
1 pound celery, diced
1 pound onions, diced
8 ounces green bell peppers, diced
8 ounces red bell peppers, diced
2 pounds Earl Campbell's Hot Link Sausage
5 quarts water
3/4 cup clam base
1/2 cup chili powder
1/2 cup dried thyme
1 tablespoon chicken base
1 tablespoon hot sauce, such as Tabasco
1/2 cup dried oregano
2 tablespoons granulated garlic
1 tablespoon paprika
1 tablespoon cayenne
1 bay leaf
3 pounds frozen okra
1 1/4 ounces gumbo file
Serving suggestions: steamed rice, soda crackers such as Saltines and Louisiana hot sauce. Start by making the roux.
Serving suggestions: steamed rice, soda crackers such as Saltines and Louisiana hot sauce. Start by making the roux.

Steps:

Start by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot.
For the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links in 1/4-inch half-moons and add to the pot. Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes.
Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size. Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file. (At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.)
Serve in a bowl with steamed rice, soda crackers and Louisiana hot sauce.