Preparation:

• Set up your Kamado for indirect cooking at 180°C (355°F) with the cast-iron grill plate in place. Set the Dutch oven on top to preheat.
• Make the chicken stock: Add the chicken thighs to the Dutch oven and cover with water. Season with 1 small onion, salt, and 3 cloves of garlic. Bring to a boil, then reduce the heat and simmer for 2 hours. Set aside to cool, debone the chicken, and reserve both the broth and meat.
• Make the roux: Heat 60 g (¼ cup) oil in the Dutch oven. Gradually whisk in 120 g (1 cup) flour, stirring constantly from start to finish — do not stop stirring! Cook until the roux reaches a dark chocolate color and thick consistency.
• Build the flavor base: Add the chopped bell pepper, onions, and celery (the “holy trinity”) to the roux. Stir until the onions become translucent. Gradually add 6 cups of your reserved chicken broth while stirring.
• Add the seasonings: Mix in Cajun seasoning, bay leaves, thyme, cayenne, garlic powder, paprika, and black pepper.
• Sauté the meats: In a separate cast-iron pan, sauté the smoked sausage, chicken, and shrimp until lightly browned. Slice the okra and sear it briefly (about 2 minutes) to reduce its stickiness.
• Combine and simmer: Add the meats and okra to the Dutch oven. Stir well to combine. Let the gumbo simmer gently, covered, for about 30 minutes.
• Finish the gumbo: Add the shrimp (if not already added) and 1 tsp gumbo filé or seafood seasoning. Reduce the heat to low and simmer for at least 1 hour to deepen the flavors.

Enjoy