Do You Have Celiac Disease and Have Questions Or Need Help?
Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free American, British/UK Recipes
- 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
Since I can remember, my mom has been making massive pots of jambalaya. Of course, this is a dietary staple to most native New Orleanians, but my mom’s was always the best around. The warm, mouthwatering flavors still impress me every time. I have slightly altered mom’s recipe along the way, weeding out any ingredients containing gluten or dairy. And since I usually opt to leave out peeled shrimp as well, this dish is free of all of the “Big Eight” most common food allergens (soy, dairy, wheat, nuts, peanuts, eggs, fish, shellfish). For parties, this dish is always a hit, or whenever you’re looking for a big, easy dish to last through the week.
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!
Celiac.com welcomes your comments below (registration is NOT required).
Really Good Gluten-free Shepherd's Pie
Shepherd's pie is one of my favorite comfort foods.... [READ MORE]
Marinated Grilled Salmon (Gluten-Free)
Salmon season is nearly upon us here in northern California, so those blessed to live here, or somewhere else where good salmon is available can look forward to a summer of delicious fish.... [READ MORE]
Baked Apples (Gluten-Free)
Fall means apples.... [READ MORE]
Green Bean Casserole with Funyuns (Gluten-Free)
For a traditional green bean casserole, Funyuns are gluten free and can be used as a topper to replace fried onions or you can fry up your own onions with Jules Gluten Free All Purpose Flour and your favorite recipe.... [READ MORE]