Preheat smoker to 250°F.
Pierce each half of the chicken with a fork. Baste each with 1 Tbsp olive oil. Sprinkle 1/4 tsp meat tenderizer on each. Place chicken on middle rack of smoker and smoke for 2 to 3 1/2 hours or until internal temperature reaches 165°F.
Meanwhile, in a large stockpot, prepare gumbo mix according to package directions. Stir in celery, okra, garlic, green onions, sweet onion, and liquid shrimp boil, combining well. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 15 minutes.
When chicken is finished cooking, let cool and pull meat from bone. Slice turkey sausage into 1/4 inch slices. Add both chicken and sausage to gumbo and simmer on low for 20 minutes. Add uncooked rice, stir well, and simmer on low for another 15 minutes. If rice needs additional cooking, turn heat off, leave pot covered, and let stand until rice is ready. If you prefer the gumbo to be thinner, add a small amount of water and stir well.