Steps

• 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 / 107 ˚C

  00:15

  Super Smoke

• 2

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

• 3

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

• 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 / 107 ˚C

  00:30

  Super Smoke

• 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 / 232 ˚C

  00:15

• 6

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

• 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 / 232 ˚C

  00:20

• 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 / 232 ˚C

  00:20

• 9

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