Cajun and creole food like gumbo, red beans, or jambalaya often start with the Holy Trinity, a mix of chopped celery, bell pepper and onions sauteed as the base of a dish. Many recipes also call for smoked meats such as tasso or andouille. For those who want to add some extra smokiness or go vegetarian without sacrificing the smokey taste, the answer is to smoke your veggies before you saute them. When I am smoking meats, I always throw on onions, celery and bell pepper to smoke and freeze for later use. Once you taste these smokey vegetables in your dishes, you'll want to go beyond Cajun dishes - add smoked onions to greens or mix in all the vegetables for soups. —Shawn Yujuico
yellow onions large
bell peppers large
In This Recipe
Halve the onions. Leave skins on.
Halve bell peppers and remove core.
Prepare your smoker for a low and slow smoke at 200-250 degrees.
Add vegetables directly to the cooking grid and smoke for 2.5 hours.
Remove from grill and allow vegetables to cool. If using that day, dice vegetables and saute for your dish. If freezing wrap halves and stalks in plastic wrap and drop in a plastic bag in the freezer.