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.
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!