Jesse’s Smoked Gumbo

Ingredients

• 1 lb andouille sausage, cut into 1/4-inch-thick slices
• 4 tbsp butter
• 3/4 cup all-purpose flour
• 1 large onion, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 1 cup thinly sliced celery
• 2 cloves garlic, minced
• 2 tsp Cajun seasoning
• 1/8 tsp ground red pepper
• 1 (48-oz) container chicken broth
• 2 lbs skinned and boned chicken breasts
• 1 lbs small red potatoes sliced in half

Instructions

1. Warm the grill up to 200 degrees. Smoke the chicken for one hour, then grill another hour at 300. Remove from grill and dice into 1/2" pieces or flake apart with a fork. Set aside.
2. Increase temperature to high with lid closed. Place a cast iron dutch oven on grill an allow to preheat for 20 minutes.
3. Slice potatoes in half and put on a baking pan. Drizzle with olive oil (or Seth/Alycia's chile oil) and season with salt and pepper, toss to coat. Set aside.
4. Cook sausage in dutch oven stirring every 2 minutes for 10 minutes or until browned. Remove sausage drain and pat dry with paper towels.
5. Turn temp on grill down to 375. Place cast iron pot back on and allow to preheat again. Add the 4 tablespoons of butter, flour and cook with lid closed for 20 minutes whisking every 5 minutes or until flour is thickened.
6. Stir in onion, bell pepper, celery, garlic, cajun seasoning and, ground red pepper. Cook, stirring constantly for 5 minutes. Gradually stir in chicken broth add chicken and sausage.
7. Set pan with potatoes on the grill next to the Dutch oven.
8. Leaving the Dutch oven uncovered, close the grill. Cook for 1 hour. After 1 hour, open grill and stir gumbo. Continue cooking booth for 1 hour.
9. Remove from grill. Place roasted potatoes in serving bowls and spoon gumbo over them.