Steps

• 1

  When ready to cook, set Traeger temperature to 425°F and preheat with lid closed for 15 minutes. Place a cast iron Dutch oven on the grill and allow to preheat for 20 minutes.

  425 ˚F / 218 ˚C

  00:20

• 2

  Cook sausage in Dutch oven for 10 minutes, stirring every 2 minutes until browned. Remove sausage, drain and pat dry with paper towels.

  425 ˚F / 218 ˚C

  00:10

• 3

  Decrease grill temperature to 375°F. Place cast iron pot back on the grill and allow to preheat again.

  375 ˚F / 191 ˚C

• 4

  Melt butter in the cast iron pot and add onion, bell pepper, celery, garlic, Cajun seasoning and ground red pepper. Cook, stirring occasionally for 10 minutes. Sprinkle with flour and cook with lid closed for another 10 minutes.

  375 ˚F / 191 ˚C

  00:20

• 5

  Gradually whisk in chicken broth. Add chicken and browned sausage. Cover Dutch oven and cook for 1 hour.

  375 ˚F / 191 ˚C

  01:00

• 6

  Slice potatoes in half and put on a baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat. Set aside.

• 7

  After 1 hour, open grill and stir gumbo. Place the potatoes on the grill next to the gumbo. Continue cooking both for 1 hour.

  375 ˚F / 191 ˚C

  01:00

• 8

  Remove potatoes and gumbo from the grill. Remove chicken from the gumbo and shred into large pieces using 2 forks, then place back into the gumbo.

• 9

  Place roasted potatoes in serving bowls and spoon gumbo over the top. Enjoy!