Grilling on a Budget; Cajun Entrée, Side Dish and Dessert

Let’s get a little creole with this recipe.  Time to fire up the Traeger [grill] and dial in this Cajun feast for 8 people.  This recipe delivers some big flavors.

This recipe is great for a small get-together or increase the ingredients to make it for a crowd!

Print Recipe for Cajun For A Crowd

Yield: 8 people

Prep time: 15 – 20 Minute Prep

Cook time: Jambalaya – 60 Minutes

Cook time: Sweet Potatoes – 30  Minutes

Cook time: Peach Blueberry Cobbler –  35 Minutes

Ingredients

Measure   Ingredient                                                            Prep Notes      

JAMBALAYA INGREDIENTS

8 oz              Bacon, Applewood                                          Sliced

8 oz              Sausage, Andouille                                         Diced

1 lb               Chicken Thighs, BL/SL                                  Cubed

1 ea              Onion, Yellow, Small                                      Diced

1 ea              Green Pepper, Small                                      Diced

6 ribs            Celery                                                                 Diced

1 tbsp           Garlic, Paste

1 can            Tomatoes, Diced                                              15 oz can

1 can            Tomato Puree                                                  28 oz Can

1 cup            Chicken Stock

2 tbsp           Bayou Dust Rub, 5280 Culinary

1 tbsp           Fishy Fishy Herb Rub, 5280 Culinary

2 tbsp           Fire Salt Rub, 5280 Culinary

 

SWEET POTATO INGREDIENTS

4 ea              Sweet Potatoes, Jumbo                                    Cut into large wedges

2 tbsp           Oil, Canola/Olive Blend

Taste            Salt, Kosher

Taste            Pepper, Black, Ground

 

COBBLER INGREDIENTS

1 can            Blueberry Pie Filling                                          21 oz can

1 can            Peach Pie Filling                                               21 oz can

1 pkg            Oatmeal Cookie Mix                                         17.5 oz package

1 stick           Butter, Salted

½ cup           Milk, Whole

Preparation:

Wash all tools prior to use

Clean and sanitize all cutting boards and prep surfaces prior to use

Read all manufacturer’s instructions before using grills, or any cooking tools

Clean out Traeger as needed and change drip tray liner (if applicable)

Fill pellet hopper with Reserve Blend Pellets

Set Traeger to 450˚ F, hit enter and hit ignite

While Traeger is heating up:

Load dutch oven in, uncovered

Prep All ingredients for Jambalaya

Open Traeger and add bacon to dutch oven, break up any clumps, close the lid and cook for 10 minutes to render fat and start cooking

Open Traeger and add chicken and sausage to dutch oven, mix all ingredients well

Close Traeger and cook for 10 minutes

Open Traeger and add Trinity and garlic to the dutch oven, mix all ingredients well

Close Traeger and cook for 10 minutes

Open Traeger and add remaining ingredients and seasoning to dutch oven, stir well

Close Traeger and cook for 30 minutes

While Jambalaya is cooking:

Wash Sweet potatoes and cut potatoes into large wedges, place in a medium mixing bowl

Lightly oil and season to taste with salt and pepper

Place onto Traeger perforated grilling pan and hold

In second dutch oven, spray with non-stick cooking spray

Add both pie fillings and swirl

In a smaller bow mix the cooking dough mix, milk and melted butter and hand mix until fully incorporated

Carefully add this cookie dough topping to the top of the pie filling

Open the Traeger and add the sweet potatoes to the lower grate

Add the dessert to the upper shelf

Close the Traeger and cook for an additional 30-35 minutes or until all food is cooked to your desired doneness

Using heat proof gloves, remove the dutch ovens and place in kitchen

BBQ Gear / Supplies:

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Source: tips.acehardware.com

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