jambalaya

Amys Gluten Free Pantry

This is one of my favorite things to make for a dinner party because it’s a one pot dish that needs only a green salad to complete the entire meal. Plus, it’s great the next day, too. Don’t be overwhelmed by the list of ingredients – it goes really fast. Try Heather’s Salad as a crisp cool accompaniment.

Prep time: 30 minutes
Total time: 1 hour
Yield: Serves 10-12
Special equipment: dutch oven (optional)

4 T olive oil
1 yellow onion
, chopped
5 green onions, chopped
1 large red bell pepper, chopped
3 stalks of celery, chopped
4 cloves garlic, finely chopped
2 bay leaves
2 jalapeno chilis
, finely chopped with seeds
4 T Creole Seasoning (I use Paul Prudhomme’s Seafood Magic)
1/2 tsp. dried thyme
1 pkg. (about 12 oz) browned andouille chicken sausage
(Trader Joe’s), cut lengthwise, then sliced
1 pkg. (about 12 oz) browned chipotle chicken sausage (Trader Joe’s), cut lengthwise, then sliced
4 cups chicken broth
1 16 oz. can plum tomatoes
, diced with liquid
3 c. Basmati rice
1/2 – 3/4 lb. cooked jumbo shrimp
1 c. green frozen peas
handful of chopped cilantro

  1. Add olive oil to a large, heavy Dutch oven (or heavy duty pot with lid) over medium-heat. Add onions, peppers, celery, bay leaves, jalapenos and thyme. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add garlic and Creole seasoning and saute 2 minutes more.
  2. Add rice, sausage, tomatoes and broth. Bring mixture to boil, then reduce heat to low and cover until rice is very tender, stirring once, about 25-30 minutes.
  3. Add shrimp and peas and stir. Cover for additional 5 minutes. Serve immediately with sprinkled cilantro on top or let it sit for up to an hour and serve at room temperature.

Posted in entrees, seafood | Tagged , , , , | 2 Comments




2 Responses to jambalaya

  1. Jen Broderick says:

    I made it!!!! It is the dish that keeps on giving. We had it for dinner and the left-overs have made great lunches. It was easy…you just have to be prepared to chop, however, it’s worth it because you get several meals out of it.

  2. Kelvin Hosking says:

    So easy a Kiwi can cook it.

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