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Smoked Creole Jambalaya

15

1

Mesquite

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

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  • 20 Medium Shrimp, peeled, deveined, and chopped

  • 4 Ounce chicken thighs, boneless, skinless, diced

  • 1 Cup tomatoes, chopped

  • 5 Ounce Andouille Sausage

  • 1 Tablespoon Creole seasoning, or more to taste

  • 2 Tablespoon Olive oil

  • 1/4 Cup chopped onion

  • 1/4 Cup chopped green or red bell pepper

  • 1/4 Cup celery, chopped

  • 3 Clove garlic, minced

  • 3 Bay leaves

  • 1 Teaspoon Worcestershire sauce

  • 1 Teaspoon hot sauce, or more to taste

  • 3/4 Cup Rice, short grain

  • 3 Cup chicken stock

  • Salt

  • Pepper

  • 1

    When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F

  • 2

    Spread the chopped shrimp and the diced chicken out on a large baking sheet.

    • 20 Medium Shrimp, peeled, deveined, and chopped

    • 4 Ounce chicken thighs, boneless, skinless, diced

  • 3

    On a separate baking sheet, spread out the chopped tomatoes.

    • 1 Cup tomatoes, chopped

  • 4

    Place both baking sheets along with the andouille sausage directly on the grill grates. Close the lid, and smoke for 30 minutes.

    225 ˚F

    • 5 Ounce Andouille Sausage

  • 5

    Remove the chicken, shrimp, sausage, and tomatoes from the grill and increase the Traeger temperature to 450°F. Place a Dutch oven or large pan on the grill grates and let preheat for 10-15 minutes with the lid closed.

    450 ˚F

  • 6

    Slice the andouille sausage, and toss it with the chicken and shrimp. Season with Creole seasoning.

    • 1 Tablespoon Creole seasoning, or more to taste

  • 7

    In the pan on the Traeger, add a couple of tablespoons of olive oil and add in the chopped onion, pepper, and celery, and let them sauté for about 5 minutes. Add in the minced garlic, smoked tomatoes, bay leaves, Worcestershire, and hot sauce. Stir in the rice and slowly add the broth. Close the lid and cook until rice absorbs liquid and becomes tender, stirring occasionally, 15 minutes.

    450 ˚F

    • 2 Tablespoon Olive oil

    • 1/4 Cup chopped onion

    • 1/4 Cup chopped green or red bell pepper

    • 1/4 Cup celery, chopped

    • 3 Clove garlic, minced

    • 3 Bay leaves

    • 1 Teaspoon Worcestershire sauce

    • 1 Teaspoon hot sauce, or more to taste

    • 3/4 Cup Rice, short grain

    • 3 Cup chicken stock

  • 8

    When the rice is just tender, add in the shrimp, chicken, and sausage. Close the lid, and cook until meat is cooked through, 10-20 minutes.

    450 ˚F

  • 9

    Remove the Jambalaya from the grill. Season to taste with salt, pepper, and Creole seasoning, and serve warm. Enjoy!

    • To Taste Salt

    • To Taste Pepper

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