Perfectly-Seasoned Gluten-Free Jambalaya (One Pot)

If you are looking for an easy gluten-free skillet dinner, than this authentic Cajun jambalaya is guaranteed to hit the spot. Stir the homemade gluten-free jambalaya seasoning with rice, chicken, sausages, and optional shrimp to make the perfect zesty, vibrant one pot meal and get your taste buds dancing!

Prep Time 20

Cook Time 30

Total Time 50

Servings

Author Melissa Erdelac

Ingredients

2 tablespoons olive oil divided
14 ounces andouille sausage cut into ½ inch thick slices, see notes for substitute
1 pound boneless skinless chicken breasts or thighs cut into 1-inch pieces
1 pound large raw shrimp peeled, with or without tails
2 tablespoons butter
1 small onion chopped
3 celery stalks chopped
1-2 green bell peppers chopped
4 clove garlic minced
4 teaspoons sweet paprika
1 teaspoon dried thyme
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
¼-½ teaspoon cayenne pepper
¾ teaspoon salt
½ teaspoon ground black pepper
1 ¼ cup long-grain white rice rinsed well in a mesh strainer
2 ½ cups gluten-free chicken broth
14.5 ounce can crushed tomatoes
2 tablespoon tomato paste
4 green onions sliced

Instructions

Heat 1 tablespoon oil in a dutch oven over medium high heat. Add the sausages and cook until golden, about 3 minutes. Remove to a bowl.
2 tablespoons olive oil, 14 ounces andouille sausage
Add the chicken and cook until the outside is seared, about 3 minutes. It doesn't need to cook through because it will finish cooking later. Remove to the bowl with the sausage.
1 pound boneless skinless chicken breasts or thighs
Add the remaining oil and shrimp. Cook about 2-3 minutes, or until the shrimp is cooked through and pink. Transfer to a separate bowl.
1 pound large raw shrimp
To the skillet add the butter, onion, celery, pepper, and garlic. Cook about 3 minutes, or until slightly softened. While it's cooking, combine the spices in a small bowl.
2 tablespoons butter, 1 small onion, 3 celery stalks, 1-2 green bell peppers, 4 clove garlic, 4 teaspoons sweet paprika, 1 teaspoon dried thyme, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼-½ teaspoon cayenne pepper, ¾ teaspoon salt, ½ teaspoon ground black pepper
Stir in the rinsed rice and spices into the skillet with the veggies, coating everything with the oil and seasonings. Stir in the broth, crushed tomatoes, and tomato paste, scraping up the bottom of the skillet and bring to a boil.
1 ¼ cup long-grain white rice, 2 ½ cups gluten-free chicken broth, 14.5 ounce can crushed tomatoes, 2 tablespoon tomato paste
Add the chicken and sausages back to the pan, saving the shrimp for later. Stir to combine, reduce theh heat to a very low, gentle simmer, and cover with a tight-fitting lid.
Cook for 20-25 minutes, or until the rice is almost tender, stirring halfway through. (Be careful to not over stir or rice will become mushy.)
Remove from the heat, and let rest for 10 minutes, covered, adding shrimp halfway through to rewarm. Remove lid, stir in green onions and fluff with a fork.
4 green onions

Notes

Sausage

Instead of andouille sausage, smoked kielbasa sausage may be used. If you can find it, chaurice is a pork sausage used in Creole cooking.

Nutrition