With the release of the new Traeger Flatrock flat top grill this week, we’ve been cooking up a storm in new ways with new ingredients. This recipe for quick jambalaya on the Traeger Flatrock is super simple and crazy delicious and you should give it a try tonight!
A SOUTHERN DISH WITH A SPIN
We admittedly whipped together this recipe on Tuesday night, Mardi Gras, but found it to be so delicious and such a great dish for the Traeger Flatrock griddle that we wanted to share it. Quick jambalaya on the griddle is very versatile and should definitely not be saved for a once-per-year meal.
GRIDDLED JAMBALAYA
When the new griddle was delivered to our house, we knew that a world of opportunities for backyard meals would be opened up to us. Fried rice was on the short list of new things we hoped to cook, and we took that inspiration as the start for this quick jambalaya.
We figured with some traditional jambalaya ingredients– andouille sausage, shrimp, and okra– paired with rice, seasonings and tomatoes on the griddle could come together in a flavorful final result. And we were totally right– it was delicious.
SOME SIMPLE SHORTCUTS
In the interest of getting dinner on the table in short order at our house, we look for ways to make complex recipes easier and more streamlined without skimping on quality or flavor. One of the ways we do that is to use ingredients that will make the dish come together quickly. For this quick jambalaya we used slices of pre-cooked andouille sausage, frozen okra slices, small shrimp and a bag of pre-cooked ready rice.
With these shortcuts, our quick jambalaya on the Traeger came together in no time. The ready rice was perfect for this dish because it comes pre-cooked and just needs to be heated. Because it was cold and just needed to be heated to serve, it was perfect to use on the griddle and it got toasty hot!
PULLING IT ALL TOGETHER
We started by turning on the heat of our new Traeger Flatrock to medium-high. Then I allowed the cast iron griddle to get nice and hot and started by sauteing the celery and onion on the hot griddle in a bit of oil. Then we went ahead and started sizzling the sliced sausage on the hot griddle.
Once those were starting to brown, we added the shrimp, letting the begin to cook in some of the oils released by the sausage. The shrimp were hit with some seasoning and began to turn pink.
Next on the griddle we added some frozen okra slices and let those start to cook, release their juices and get crispy bits. Admittedly, we should have fully defrosted the okra which would have allowed them to get a bit softer in the end result.
As the sausage, shrimp and veggies were cooking up, we then started to griddle the cooked rice, getting it hot throughout. Once it was heated through, we used two spatulas to bring all the ingredients together in a cohesive dish and added about ½ a cup of chopped stewed tomatoes. Those broke down in the mixture and added that important tang and juiciness to the dish.
In all, this quick jambalaya on the Traeger Flatrock cooked up in about 15 minutes total and was an amazing one-dish meal to share with the family. Give it a cook today and let me know what you think!
PRIMARY INGREDIENTS
- Andouille sausage
- Shrimp
- Celery
- Onions
- Frozen okra
- Stewed tomatoes
- Cooked rice
- Garlic
- Spiceology Flavor Hog Seasoning
- Green onions
WHY COOKING THIS ON THE TRAEGER WORKS
With the new addition to our backyard cooking arsenal, the Traeger Flatrock griddle is going to take our weeknight dinners to new heights. While I love cooking on my Traeger pellet grills and smokers, having the opportunity to cook on a flattop griddle is really exciting. The high heat, consistent temperature control, and different nature of a griddle is just really exciting.
This dish could totally have been cooked in a skillet on the stove in the house, but in reality it was so much more delicious when cooked on a flattop griddle in our back yard. The Traeger Flatrock really made it delicious and fun.
STEP-BY-STEP
- Preheat griddle to medium-high heat in one zone and medium heat in the second.
- In a bit of oil, saute the onion and celery on the medium zone until starting to soften.
- On the medium-high side, cook the sausage slices until starting to brown and release some juices.
- Add the shrimp to the hot griddle side and sprinkle with seasoning.
- Cook until just beginning to turn pink, then flip and begin to incorporate the sausage, shrimp and veggies.
- To the side, add the okra and cook until softened and beginning to brown.
- Combine all the cooked ingredients in one area.
- Alongside the cooked ingredients, pour the rice and add a bit of oil.
- Fry the rice until heated through and beginning to brown.
- Then combine the rice with the other ingredients and mix well.
- Add the chopped tomatoes, mix to combine.
- Add the garlic and incorporate.
- Season the dish to taste and continue cooking until tomatoes break down a bit and flavors meld.
- Transfer the dish to a platter and top with chopped green onions.
- Serve your Jambalaya hot off the Traeger Flatrock and enjoy!
Sautéing celery and onions 
Jambalaya ingredients on the grill
ALTERNATE RECIPES/PRODUCT LINKS
Here are a few other recipes with similar ingredients for you to consider cooking. As we add more Traeger Flatrock recipes to the blog, we’ll link back more!
- Asian Burnt Ends with Bacon Fried Rice
- Teriyaki Salmon Rice Bowl
- Cajun Shrimp
- There’s also a great shrimp recipe in my cookbook, which you can pick up here.
Products used in this cook:
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Jambalaya on the Traeger Flatrock
Equipment
- Traeger Flatrock flat top grill
- Two spatulas
Ingredients
- 1 cup sliced Andouille sausage
- 1 cup peeled medium shrimp
- 1/2 cup chopped celery
- 1/2 cup chopped yellow onion
- 1/2 cup frozen okra
- 1/2 cup stewed tomatoes
- 1 package pre-cooked rice
- 1 clove garlic smashed
- 2 tbsp seasoning
- Green onions for garnish
- cooking oil
Instructions
- Preheat griddle to medium-high heat in one zone and medium heat in the second.
- In a bit of oil, saute the onion and celery on the medium zone until starting to soften.
- On the medium-high side, cook the sausage slices until starting to brown and release some juices.
- Add the shrimp to the hot griddle side and sprinkle with seasoning.
- Cook until just beginning to turn pink, then flip and begin to incorporate the sausage, shrimp and veggies.
- To the side, add the okra and cook until softened and beginning to brown.
- Combine all the cooked ingredients in one area.
- Alongside the cooked ingredients, pour the rice and add a bit of oil.
- Fry the rice until heated through and beginning to brown.
- Then combine the rice with the other ingredients and mix well.
- Add the chopped tomatoes, mix to combine.
- Add the garlic and incorporate.
- Season the dish to taste and continue cooking until tomatoes break down a bit and flavors meld.
- Transfer the dish to a platter and top with chopped green onions.
- Serve your Jambalaya hot off the Traeger Flatrock and enjoy!
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