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Mardi Gras Eats: Smoked Creole Jambalaya

Posted by mmillet on March 1, 2014

Mardi Gras Eats: Smoked Creole Jambalaya

Aside from drinking and any never-again-to-be-mentioned bead earning, Mardi Gras is about the FOOD. Delicious Creole or Cajun Louisiana food. A little bit of seafood, a little bit of sausage, a little bit of chicken and a lotta spice, at least when we make it. On Mardi Gras, jambalaya is calling your name. It fits the bill perfectly and completes any Fat Tuesday feast.


PREP TIME: 5 minutes
COOK TIME: 1 hour 5 minutes, including smoke time
RECOMMENDED PELLETS: Hickory or Mesquite


20 medium shrimp, peeled, deveined and chopped
4 ounces chicken boneless, skinless chicken thighs, diced
5 ounces Andouille sausage
1 tablespoon Creole seasoning, or more to taste
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green or red bell pepper
1/4 cup chopped celery
3 cloves garlic, minced
1 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce, or more to taste
3/4 cup short grain rice
3 cups chicken stock
Salt and pepper, to taste


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 (dip in the spoon and have a taste) add in shrimp, chicken and sausage.

Cook until meat is done, about 10 to 20 minutes more.

Mardi Gras Eats: Smoked Creole Jambalaya

Season to taste with salt, pepper and Creole seasoning.

Mardi Gras Eats: Smoked Creole Jambalaya


Smoked Jambalaya Recipe.docx (12.08 kb)