If you’re craving a smoky, robust one-pot meal that’s simple to prepare, Traeger Jambalaya delivers. This classic Cajun dish blends smoked meats, aromatic vegetables, and tender rice into a single, hearty skillet. The combination of andouille sausage, chicken, and bold Cajun seasoning creates a deeply flavored meal perfect for family dinners, backyard gatherings, or meal prep.
Traeger Jambalaya Recipe
This Traeger Jambalaya is approachable for cooks of all levels. The key steps are simple: grill the meats on a pellet grill for a smoky edge, then combine them with sautéed vegetables, tomatoes, stock, and rice in a Dutch oven to simmer until tender. The result is a spicy, satisfying dish with layers of flavor that develop as the rice absorbs the seasoned broth.
Grilling the chicken and sausage first adds a welcome char and smoke that elevates the jambalaya beyond a typical stovetop version. Whether you choose to include shrimp at the end, or stick to chicken and andouille, the grilling step locks in juices and gives the dish a classic pellet-grill aroma.
You’ll need a Traeger or other pellet grill to get the signature smoky taste, a sturdy Dutch oven or heavy pot for simmering, and basic pantry staples. Prep the vegetables while the grill comes up to temperature, then assemble and simmer until the rice is cooked through and the flavors are melded.
See a collection of favorite Traeger recipes for more inspiration.
Recipe Shopping List
Basic ingredients you’ll want on hand. For exact amounts, see the full ingredient list below.
- Andouille sausage
- Boneless, skinless chicken breasts
- Cajun seasoning
- Butter and olive oil
- Red and green bell peppers
- Onion
- Celery
- Garlic
- Red pepper flakes
- Gumbo file
- Salt and pepper
- Crushed tomatoes
- Hot sauce (optional)
- White rice
- Chicken broth
Also great to try: pellet-grill style seafood paella for another one-pot grill meal.
How To Make This Recipe
Overview of the technique so you know what to expect. Follow the detailed recipe below for exact times and quantities.
- Preheat the grill – Heat your pellet grill to 400°F so it’s ready for grilling the meats.
- Prepare the Dutch oven – Sauté onions, bell peppers, and celery in butter and olive oil until softened; add seasonings, crushed tomatoes, and chicken broth to build the base.
- Grill the meat – Season and skewer the chicken and sausage, grill until cooked through and lightly charred, then remove and add to the pot.
- Add rice and simmer – Stir in rice, cover, and cook on low until the rice is tender and the liquid is absorbed.
- Finish and serve – Adjust seasoning, remove from heat, and serve hot—this pairs well with cornbread or a simple green salad.
Explore more Traeger recipes for grilling and smoking ideas.
Recipe FAQ
No. If you don’t have a pellet grill, brown the chicken and sausage in the Dutch oven on the stovetop, remove them, then proceed with the vegetables and simmer the jambalaya in the pot.
For extra smoke, you can smoke the meat at a low temperature (around 200°F) for 20–30 minutes before grilling it at higher heat. Alternatively, cook the covered Dutch oven inside a pellet grill to infuse more smoke—monitor liquid levels as more will evaporate.
Store in an airtight container or keep the Dutch oven covered in the fridge. Reheat gently in the microwave or on the stovetop; add a splash of chicken broth if the rice becomes dry.
To reduce heat, omit the red pepper flakes and hot sauce, and choose a mild Cajun seasoning blend.
More Recipes
- Traeger Carnitas Taquitos – crispy, flavorful pork taquitos ideal for parties.
- Traeger Smoked Jalapeño Jack Juicy Lucy – a stuffed burger with spicy cheese and jalapeños.
- Jalapeño Popper Smoked Chicken Soup – smoky, creamy comfort soup with tender chicken.
- Traeger Verde Pork Steaks – marinated pork steaks grilled to juicy perfection.
- Traeger Spicy Corn Salsa – fresh corn with jalapeños and lime, perfect as a side or topping.
Spicy Traeger Jambalaya
If you want a smoky, flavorful one-pot meal, this Traeger Jambalaya combines grilled meats, sautéed vegetables, tomatoes, and rice for a satisfying Cajun-style dinner.
Ingredients
- 3 andouille sausage links, sliced into 1″ rounds
- 2 large boneless, skinless chicken breasts, cut into chunks
- 2 tablespoons Cajun seasoning
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 2 tablespoons minced garlic
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon gumbo file
- 1 teaspoon salt
- ½ teaspoon black pepper
- 28 ounces crushed tomatoes
- 1 teaspoon hot sauce (optional)
- 2½ cups chicken broth
- 1¼ cups white rice
Instructions
- Preheat the pellet grill to 400°F.
- Season the sausage slices and chicken chunks with Cajun seasoning, skewer if desired, and grill for about 10 minutes, turning once, until cooked and lightly charred.
- While grilling, dice the onion, peppers, and celery.
- In a large Dutch oven over medium heat, melt the butter with the olive oil. Add the diced onion, peppers, and celery and cook 10–15 minutes until softened. Stir in the garlic and cook 1–2 minutes more.
- Add red pepper flakes, gumbo file, salt, pepper, crushed tomatoes, hot sauce (if using), and chicken broth. Bring to a low simmer.
- Remove grilled meat from skewers and add to the pot. Let simmer 5 minutes to meld flavors.
- Stir in the rice, reduce heat to low, cover, and cook 5 minutes. Stir once, recover, and simmer another 5–10 minutes until rice is tender and liquid is absorbed.
- Adjust seasoning to taste and serve hot. This dish pairs well with cornbread or a simple green salad.
Notes
If you prefer a milder flavor, omit the red pepper flakes and hot sauce. Gumbo file adds a distinctive earthy finish—if you don’t have it, increase the thyme and bay leaf slightly as a substitute. Leftovers keep well refrigerated and can be gently reheated with a splash of broth.
Nutrition Information (per serving)
Calories: 242 • Total Fat: 12g • Saturated Fat: 5g • Cholesterol: 48mg • Sodium: 1753mg • Carbohydrates: 20g • Fiber: 3g • Sugar: 7g • Protein: 15g
Nutrition data is an estimate.
This Traeger Jambalaya balances smoky grilled meat with a rich, spiced tomato-broth and fluffy rice. It’s versatile—add shrimp near the end for a seafood twist, or swap chicken for pork. Whether you’re feeding a crowd or making weekday leftovers, the bold Cajun flavors and easy one-pot method make this a recipe you’ll return to again and again.