Easy Gluten Free Jambalaya
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Today starts the arrival of friends for Christmas which means my kitchen will be busy from now until New Year’s Day. I love it because I love cooking and sharing food with my friends and family. But, it also means I need to get creative so we don’t eat chicken every day. This year, I have also been working to reduce the amount of gluten in our meals and this easy gluten free jambalaya is a great way to feed those hungry people and still have a gluten free meal.
I love jambalaya because it is such a great combination of flavors and textures. Plus, because it is pretty much of a jumble of a bunch of stuff, it is super easy to just use what you have on hand to make it work.
Gluten Free Jambalaya Ingredients:
1 Tbsp Ghee
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, sliced
1 (28-ounce) can Rotel diced tomatoes
3 shallots, chopped
1 green bell pepper, seeded and chopped
2 cups reduced-sodium chicken broth
2 tsp dried oregano
2 tsp Cajun or Creole seasoning
2 bay leaves
1/2 tsp dried thyme
1/2 pound shrimp, thawed
2 cups quick cooking rice {like Minute}
Fresh chopped parsley as garnish
Let’s Make It:
1.Heat ghee in a large pot over medium heat. Add shallots and green pepper. Saute for 2-3 minutes. Add chicken and cook for 5-6 minutes or until no longer pink.
2.Add sausage through thyme. Reduce heat to a simmer and cook, covered, for 10 minutes.
3.Add shrimp and cook for 5 minutes or until no longer translucent. Stir in multi-grain medley and cover. Cook for 10 minutes. Serve topped with fresh parsley.
This jambalaya is so easy because it only requires one pot and is done in just over 30 minutes. The rice cooks in just 10 minutes which is perfect for using in a meal you need to cook in a small amount of time.
Right now, I’m off to enjoy a bowl of jambalaya with my family.
- 1 Tbsp Ghee
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 pound andouille sausage, sliced
- 1 (28-ounce) can Rotel diced tomatoes
- 3 shallots, chopped
- 1 green bell pepper, seeded and chopped
- 2 cups reduced-sodium chicken broth
- 2 tsp dried oregano
- 2 tsp Cajun or Creole seasoning
- 2 bay leaves
- 1/2 tsp dried thyme
- 1/2 pound shrimp, thawed
- 2 bags Minute® Multi-Grain Medley
- Fresh chopped parsley as garnish
- Heat ghee in a large pot over medium heat. Add shallots and green pepper. Saute for 2-3 minutes. Add chicken and cook for 5-6 minutes or until no longer pink.
- Add sausage through thyme. Reduce heat to a simmer and cook, covered, for 10 minutes.
- Add shrimp and cook for 5 minutes or until no longer translucent. Stir in multi-grain medley and cover. Cook for 10 minutes. Serve topped with fresh parsley.
