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When ready to cook, start your Traeger grill on smoke with lid open until fire is established (4-5 minutes). Increase temperature to high preheat with lid closed, 10 to 15 minutes.
Place a cast iron dutch oven on grill an allow to preheat for 20 minutes.
Slice potatoes in half and put on a baking pan. Drizzle with olive oil and season with salt and pepper, toss to coat. Set aside.
Cook sausage in dutch oven stirring every 2 minutes for 10 minutes or until browned. Remove sausage drain and pat dry with paper towels.
Turn temp on grill down to 375. Place cast iron pot back on Traeger and allow to preheat again. Add the 4 tablespoons of butter, flour and cook with lid closed for 20 minutes whisking every 5 minutes or until flour is thickened.
Stir in onion, bell pepper, celery, garlic, cajun seasoning and, ground red pepper. Cook, stirring constantly for 5 minutes. Gradually stir in chicken broth add chicken and sausage.
Cover dutch oven and close lid of grill. Cook for 1 hour. After 1 hour, open grill and stir gumbo. Place the potatoes on the grill next to the gumbo. Continue cooking booth for 1 hour.
Take booth off grill. Shred chicken into large pieces using 2 forks.
Place roasted potatoes in serving bowls and spoon
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