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Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).
Spread the chopped shrimp and the diced chicken out on a large baking sheet. On a separate baking sheet spread out the chopped tomatoes.
Place both baking sheets along with the andouille sausage on the Traeger and smoke for 30 minutes.
Remove the meats and the tomatoes from the Traeger and turn the heat up to High. Put a dutch oven or large pan on the grill grate and let preheat for 10 to 15 minutes with the lid closed.
After the meat has smoked, slice the Andouille sausage and toss it along with the chicken and shrimp with the Creole seasoning.
Add a couple of tablespoons of olive oil into the pan on the Traeger and add in the chopped onion, pepper and celery, and let them sautee for about 5 minutes.
Add in the minced garlic, smoked tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth.
Cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
When rice is just tender, add in shrimp, chicken and sausage. Cook until meat is done, about 10 to 20 minutes more.
Season to taste with salt, pepper and Creole seasoning. Serve, enjoy!