Jambalaya

Sorry I don’t have a photograph for this. 

This is a really quick easy meal.  It is traditionally made with shrimp, chicken and andouille sausage.  I usually just use shrimp (the pre-cooked frozen kind) and sausage. 

Until recently I hadn’t been able to find a gluten free andouille sausage, so I went with a smoked sausage that I knew was gluten free (I’m drawing a blank right now as to the brand).  But ever since our health food store moved and expanded, they have a huge selection of Hans All Natural Sausage.  Only a couple flavors are NOT gluten free (so read the label or check the website).  Oh, and while I haven’t personally called to ask them about cross-contamination in their processing, I read a thread on Celiac.com where someone had, and found it to be okay.  I haven’t had a problem, but if you are worried, call.  Better safe than sorry!

The first thing to do for jambalaya is to mix up some creole seasoning.  The jambalaya recipe I used called for Emeril’s seasoning, but it also had a separate recipe for making your own.  I figure that is safer and cheaper, so that is what I do.  You won’t need all of this for the Jambalaya, but if you mix it up in a small spice jar, you can save the rest for future use.

Creole Seasoning:

2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme

Combine all ingredients thoroughly.

    

Ingredients: 

20 medium shrimp, peeled, deveined and chopped
1 tablespoon Creole seasoning
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
8-10 ounces Andouille sausage, sliced
Salt and pepper

Directions:

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.

In a large saucepan heat oil over high heat with onion and pepper, 3 minutes.

Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.

Stir in rice and slowly add broth.

Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.

When rice is just tender add shrimp and sausage.

Cook until meat is done, about 10 minutes more (if sausage and shrimp are pre-cooked, just cook a couple of minutes until heated through).

Season to taste with salt, pepper and Creole seasoning.

   

This is Loki - She like spicy foods.