COOK IT.
Fire up your Louisiana Grills pellet grill and preheat to 200°F. If using a gas or charcoal grill, set it up for low, indirect heat.
Place sausage on the grill and smoke for 1 hour until an internal temperature of 155°F is reached. Remove from the grill, and set aside to cool.
While the sausage is cooling, smoke the bell pepper, celery, and onion. Smoke in cast iron or a sheet tray for 20 to 30 minutes.
Place a cast iron Dutch oven on the grill. Increase the temperature to 325°F.
Prepare the roux: add olive oil to the Dutch oven, then sprinkle in flour. Whisk constantly until mixture turns caramel in color, around 10 minutes. Add the smoked bell pepper, celery, and onion. Sauté for 2 minutes, stirring and scraping the bottom of the Dutch oven often with a wooden spoon to make sure roux does not burn. Add garlic and tomato paste then sauté for another minute.
Slowly add in chicken stock, using a wooden spoon to scrape up any bits on the bottom. Add favorite BBQ rub, bay leaves, and smoked sausage. Move the pot off center, then cover with a lid. Allow the ingredients to simmer for 1 to 1 ½ hours, stirring occasionally.
Skewer the shrimp, then brush with olive oil. Season with BBQ rub, then place directly on the grill. Sear over open flame, 1 to 2 minutes per side, until opaque. Remove shrimp from the skewers, and add to the pot. Simmer for 5 minutes, to allow flavors to meld.
Remove gumbo from the grill and serve warm over rice and garnish with parsley and scallions.
Cast Iron Dutch Oven
Cast Iron Skillet
Skewers
Whisk
Wooden Spoon