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Smoked Creole Jambalaya

Traeger Kitchen


Smoked Creole Jambalaya

Prep Time

15

Minutes

Cook Time

1

Hours

Serves

4 - 6

People

Effort

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What's this?

Our wood-fired Louisiana jambalaya is a flavorful & healthy one dish meal that’s packed with protein.

Ingredients

  • 20 Medium Shrimp, peeled, deveined, and chopped

  • 4 Ounce Chicken Thighs, boneless, diced

  • 1 Cup Tomato, chopped

  • 5 Ounce Andouille Sausage

  • 1 Tablespoon Creole Seasoning

  • 1/4 Cup onion, chopped

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

  • 1/4 Cup celery, finely chopped

  • 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

  • To Taste salt and pepper

Steps

  • 1

    Start the Traeger on Smoke.
  • 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.
  • 3

    Place both baking sheets along with the andouille sausage on the Traeger and smoke for 30 minutes.
  • 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.
  • 5

    After the meat has smoked, slice the Andouille sausage and toss it along with the chicken and shrimp with the 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.
  • 7

    Add in the minced garlic, smoked tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth.
  • 8

    Cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
  • 9

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

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