Preheat smoker/pellet grill to 400 degrees

Brush chicken with olive oil and sprinkle with salt and place on heated grill

In a large grill safe dutch oven, add flour and butter

Close and let chicken cook for about 5 minutes until seared on one side, then flip and cook on other side for about 5 more minutes

Stir butter/flour and let continue to smoke and form a paste

Remove chicken from grill and cover with foil

Reduce heat on grill to 350 degrees and let flour/butter smoke for about 10 more minutes, stirring every 5 minutes

Peel and finely chop carrot, celery, onion and pepper and add to pan and let cook for about 5 more minutes while continuing to stir

Slowly (very slowly so as not to create lumps) add in broth while stirring constantly

Stir in seasoning blend

Slice sausage and add to pan along with returning the chicken

Cover the pan and close the lid and let it continue to cook for 1 to 1 1/2 hours until chicken is fully cooked and shreds easily

Shred chicken and serve gumbo with cooked rice or as desired. Garnished with parsley.