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Heat your grill or smoker to 200.
Season the chicken thighs with the cajun seasoning, and arrange both the sausage and chicken on the grates. Smoke for 45 minutes, then raise the temperature to 400 and go ten more, just to get the meat nice and charred. (If doing this on a standard grill, just grill it the way you normally grill chicken. Grill grill grill.)
Let the meat rest for ten minutes, then slice the sausage and chop the chicken into small chunks.
In the meantime, bring a Tbs. of extra virgin olive oil to a medium high heat. Add the onions and celery and sauté for five minutes, until they start to sweat and get a little bit of browning on them. Add the garlic and sauté another minute, until illegally fragrant. Pinch of salt right here as well.
Now add the chopped and sliced meat to the pot and give it a stir. Add the tomatoes and stock, and let this come to a bubble. Taste it. Maybe another pinch of salt! Let this simmer ten or so minutes. Doesn’t take long at all.
Add a little bit of cooked rice to bowls, followed by good ladles of soup. Garnish with parsley and serve with lemon wedges! Absolutely perfect.
Serves six.