Serves 2
80 min
Smoked Veggie Cajun Holy Trinity
Recipe GLPR85160bfd05ecb4
A vibrant, smoky Cajun dish showcasing the classic holy trinity of onions, celery, and bell peppers. These vegetables are slowly smoked to deepen their natural flavors, creating a hearty, aromatic dish with authentic Cajun character. Perfect as a plant-based main course with bold, warming spices and no added oil.
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Ingredients
3 large yellow onions, peeled and halved
6 stalks celery, trimmed into 4-inch pieces
3 large bell peppers (mix of red, yellow, or green), seeded and quartered
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon thyme, dried
Directions
Prepare your smoker for low and slow cooking by arranging wood chips (hickory or oak work well) in the smoke chamber. Preheat to 225°F.
Peel the yellow onions and cut each in half lengthwise, leaving the root end intact to hold the layers together. Pat dry with paper towels.
Trim the celery stalks and cut into 4-inch pieces. Rinse and pat dry completely.
Halve the large bell peppers lengthwise, remove seeds and white membranes, then quarter each half. Pat dry thoroughly to promote even smoking.
In a small bowl, combine smoked paprika, cayenne pepper, black pepper, garlic powder, onion powder, and thyme. Mix well.
Arrange the onion halves, celery pieces, and bell pepper quarters on the smoker racks, spacing them evenly for smoke circulation. There is no oil added, so pieces should sit directly on racks or parchment.
Dust all vegetables generously with the spice mixture, dividing it evenly across all pieces.
Place vegetables in the preheated smoker and smoke for 50–60 minutes, or until the vegetables are very tender and have taken on a deep, smoky color with slightly charred edges.
Remove vegetables from the smoker and let rest for 5 minutes. Transfer to a serving platter, slightly chop or break apart if desired, and serve warm as a robust main course.
