Smoked Creole Jambalaya

Ingredients

Units of Measurement:

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Steps

• 1

  Start the Traeger on Smoke.

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• 2

  Spread the chopped shrimp and the diced chicken out on a large baking sheet. On a separate baking sheet spread out the chopped tomatoes.

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  Ingredients

  • 20 Medium Shrimp, peeled, deveined, and chopped

  • 4 Ounce Chicken Thighs, boneless, diced

  • 1 Cup Tomato, chopped

• 3

  Place both baking sheets along with the andouille sausage on the Traeger and smoke for 30 minutes.

  

  Grill: 180 ˚F

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  Ingredients

  • 5 Ounce Andouille Sausage

• 4

  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.

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• 5

  After the meat has smoked, slice the Andouille sausage and toss it along with the chicken and shrimp with the Creole seasoning.

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  Ingredients

  • 1 Tablespoon Creole Seasoning

• 6

  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 sauté for about 5 minutes.

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  Ingredients

  • 1/4 Cup onion, chopped

  • 1/4 Cup Green or Red Bell Pepper, chopped

  • 1/4 Cup celery, finely chopped

• 7

  Add in the minced garlic, smoked tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth.

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  Ingredients

  • 3 Clove garlic

  • 1 Cup Tomato, chopped

  • 3 bay leaves

  • 1 Teaspoon Worcestershire sauce

  • 1 Teaspoon hot sauce

  • 3/4 Cup Rice, short grain

  • 3 Cup chicken stock

• 8

  Cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.

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• 9

  When rice is just tender, add in shrimp, chicken and sausage. Cook until meat is done, about 10 to 20 minutes more.

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• 10

  Season to taste with salt, pepper and Creole seasoning. Serve, enjoy!

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  Ingredients

  • To Taste salt and pepper