DualFire Smoked Chicken and Sausage Gumbo

Instructions

• Step 1: Preheat Left side of DualFire to 375°F and the Right side to 250°F. Place the Dutch Oven on the right side and allow them to come up to temp. Cut sausage in half long ways and place on right side of DualFire.
• Step 2: Season chicken with salt and pepper and place on Right side of DualFire. Smoke until chicken reaches an internal temp of 145°F, then remove chicken and sausage and let rest. Rough chop chicken and sausage.
• Step 3: Add flour and oil to Dutch oven and let cook, stirring constantly until it reaches a nice dark color. Add onions, celery, and peppers and cook until onions start to get soft.
• Step 4: Add creole seasoning, Chef Greg's 4 Letter Rub, Colden's Freakin' Greek Rub, garlic paste, and onion powder and mix well. Add chicken stock and bring to a simmer.
• Step 5: Once simmering, add chicken and sausage and bring back to a simmer, stir occasionally. Simmer for 30 minutes before serving.