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- Jambalaya (Gluten-Free & Allergen-Free)
Jambalaya (Gluten-Free & Allergen-Free)
Kristen Campbell is a gluten-free, natural beauty expert. Diagnosed with severe gluten intolerance, she tests and tries, then recommends only the very best and purest gluten-free cosmetic products on her website www.NaturallyDahling.com. She is also the co-founder of www.GlutenFreeFox.com the world's first gluten-free search engine.View all articles by Kristen Campbell
For those of you who can handle dairy, you can sub the 1/3 cup of olive oil with one stick (1/2 cup) of butter. The richer the butter, the better, a goat’s milk butter is supreme! And for the sausage, stay away from Italian sausage, as it won’t taste right. Any other Andoullie or spicy sausages will work, as will type such as pork, chicken, turkey.
Prep Time: 15 minutes
Bake Time: 90 minutes
- 1.5 lbs. raw chicken, cut up into bite-size pieces
- 1 lb. spicy sausage (Applegate Farms Fire Roasted Red Pepper is gluten free, and delicious)
- 1 cup uncooked white rice
- 10 oz. French onion soup (gluten free)
- 10 oz. beef broth (gluten free)
- 8 oz. tomato sauce
- 1/3 cup olive oil
- Tony Chachere’s Original Seasoning, sprinkle a bit on before baking, then sprinkle on to taste once served
Mix all raw ingredients together in a large oven safe pot. Cook in the oven for 90 minutes at 350F degrees, stirring every 20 to 30 minutes. Once there are 20 minutes left, try tasting it, depending on how quickly your oven cooks, it could require about 10 more or less minutes. Also, once you take it out of the oven, allow it to cool for about 30 minutes before serving, it will continue to cook in the pot.
And, one more thing, laissez les bon temps roulez!
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