Step

• 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.

  180 ˚F / 82 ˚C

  00:30

  Super Smoke

• 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!