Step

• Step 1

  When ready to cook, set the Traeger temperature to 225˚ F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  00:15

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  Rub the chicken all over with hot sauce, then coat with a generous amount of Fin & Feather seasoning. Holding a wired leave-in meat thermometer or a wireless one like MEATER® parallel to the work surface, insert it into the thickest part of the chicken breast, avoiding touching any bones. Place the chicken, skin side up, on the grill grate and smoke until internal temperature reaches 165°F, about 3 to 4 hours.

  225 ˚F / 107 ˚C

  165 ˚F / 74 ˚C

  Ingredients

  • 1 Whole chicken, spatchcocked

  • As Needed Traeger Fin & Feather Rub

  • To Taste Crystal hot sauce

• Step 3

  Let the chicken cool slightly, then pull the meat into 2-inch pieces. Discard the skin and bones or save to make chicken stock.

• Step 4

  In a 2-gallon stockpot, heat the oil over medium-high heat. Whisk in the flour and cook, whisking constantly, adjusting the heat as necessary to prevent scorching. If you see black flecks, start over. Continue whisking until the flour is golden brown, about 8 minutes.

  00:08

  Ingredients

  • 1 Cup vegetable oil

  • 1 1/2 Cup all-purpose flour

• Step 5

  Add the onions, celery, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Add the chicken and sausage and cook, stirring occasionally, until lightly browned, about 15 minutes.

  00:15

  Ingredients

  • 2 Cup onions, diced

  • 2 Cup celery, diced

  • 1  bell peppers, preferably a mix of all colors, diced

  • 1/4 Cup garlic, minced

  • 1 Pound andouille sausage, cut into 2 inch slices

• Step 6

  Add the stock one ladle at a time, stirring constantly, until fully incorporated. Bring to a rolling boil, then reduce the heat to a simmer. Cook, occasionally skimming any fat or oil that rises to the top, for 1 hour.

  01:00

  Ingredients

  • 12 Cup chicken stock

• Step 7

  Add the scallions, bay leaf, thyme, rosemary, and basil. Season lightly with salt, pepper, and hot sauce. Continue cooking until the chicken is fall-apart tender, about 30 minutes. Stir in the parsley and adjust seasoning with additional salt, pepper, and hot sauce to taste.

  Ingredients

  • 2 Cup Scallions, sliced

  • 1 Whole Bay Leaf

  • 1 Sprig fresh thyme

  • 1 Tablespoon fresh rosemary, chopped

  • 1 Tablespoon Basil, Fresh, Chopped

  • 1/2 Cup fresh parsley, chopped

  • To Taste Kosher salt and freshly ground black pepper

  •  cooked white rice