Ingredients

Roaster chicken, split (about 1.8 kg)
2 Tbsp extra virgin olive oil, divided
½ tsp meat tenderizer, divided
140 g fish fry gumbo mix
1 cup sliced celery
1 ¾ cups sliced okra
2 tsp minced garlic
½ cup thinly sliced green onions, green parts only
½ cup chopped sweet onion
1 tsp liquid shrimp boil
450 g turkey sausage
1 cup uncooked rice French bread or crackers

Preparation

1. Preheat smoker to 120°C.
2. Pierce each half of the chicken with a fork. Baste each with 1 Tbsp olive oil. Sprinkle ¼ tsp meat tenderizer on each. Place chicken on middle rack of smoker and smoke for 2 to 3½ hours or until internal temperature reaches 75°C.
3. Meanwhile, in a large stockpot, prepare gumbo mix according to package directions. Stir in celery, okra, garlic, green onions, sweet onion, and liquid shrimp boil, combining well. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 15 minutes.
4. When chicken is finished cooking, let cool and pull meat from bone. Slice turkey sausage into ¼ inch slices. Add both chicken and sausage to gumbo and simmer on low for 20 minutes. Add uncooked rice, stir well, and simmer on low for another 15 minutes. If rice needs additional cooking, turn heat off, leave pot covered, and let stand until rice is ready. If you prefer the gumbo to be thinner, add a small amount of water and stir well.

Checkout our range of camp cooking equipment for Australia.