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
And, one more thing, laissez les bon temps roulez!