Gather all of your ingredients and heat your grill to medium high heat.
Place the sausage into the kettle insert and brown the sausage.
Once the sausage has browned, remove from the kettle and set to the side.
Place the chicken breast into the kettle insert. Brown both sides of the chicken breast.
Once the outside of the chicken has browned, remove from the kettle and set to the side.
Now add in your flour and your vegetable oil. Stir frequently, being sure not to burn the roux. You should let this cook for about 20-25 minutes until it is a rich brown color.
Add in your celery, onion, and green pepper. Stir frequently and cook the vegetables for 10 minutes.
Add in your water and bring to a boil.
Reduce heat to a simmer and add in your chicken.
Add in your garlic, bay leaves, Worcestershire sauce, creole seasoning, dried thyme, and hot sauce and stir. Close the lid and let everything simmer for 1 hour.
Remove chicken from the kettle and let cool.
Add in your sausage and simmer for another 30 minutes.
Add in your green onions and let simmer for an additional 30 minutes.
Once the chicken has cooled enough shred your chicken and add in back into the kettle. Let simmer for 5 minutes.
Remove the Gumbo from the heat and serve over cooked rice if preferred. Garnish with green onions and enjoy!