Gluten-Free Jambalaya
Enjoy Southern comfort food at its finest with this gluten-free jambalaya recipe that's delicious and quick to prepare.
Ingredients
- 3 Tbsp olive oil divided
- 2 boneless skinless chicken breasts cut into small pieces
- 1 lb andouille sausage cut into thin rounds
- 1 red bell pepper
- 1 green bell pepper
- 3 celery ribs diced
- 4 cloves garlic minced
- 1 jalapeño pepper seeded and diced
- 1 14 oz. can crushed tomatoes
- 3½ cups chicken broth
- 1½ cups long grain white rice uncooked
- 2 Tbsp Cajun seasoning
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- Topping: shredded cheese
Instructions
- In a stock pot, sauté chicken and sausage in 1 tablespoon olive oil over medium-high heat until cooked through. Sausage should begin to brown. Remove the meat and set aside.
- Add 2 tablespoons olive oil to the pot and sauté the red and green bell peppers, celery, jalapeno, and garlic for about 4 minutes, until peppers are slightly softened.
- Stir in the crushed tomatoes, chicken stock, rice, Cajun seasoning, paprika, thyme, oregano, cayenne, salt, pepper, and the cooked chicken and sausage. Stir well and cook until the mixture boils.
- Cover the pot, reduce heat to medium-low, and cook for 25-30 minutes. The dish is done when the rice is cooked.
- TIP: Stir every 5 or so minutes to prevent sticking and burning.
- Add extra Cajun seasoning, if desired, and top with shredded cheese.