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    Jambalaya Skewers & Cajun Rice (Gluten-Free)


    Scott Adams


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    This recipe comes to us from Valerie Wells.

    One recipe serves 6.

    Skewer Ingredients:
    12 (9") skewers
    1 pound boneless skinless chicken breast, cut into 1 ½" pieces
    1 (12 oz.) package gluten free smoked sausage
    8 oz. medium shrimp, peeled & de-veined
    ½ cup butter
    3 Tablespoons Tabasco sauce
    2 Tablespoons gluten free mustard
    1 teaspoon garlic powder
    1 teaspoon dried oregano
    ½ teaspoon pepper

    Rice Ingredients:
    2 tablespoons butter
    1 red pepper, diced
    2 ribs celery, diced
    1 small carrot, diced
    1 ½ cups rice
    2 Tablespoons ketchup
    ½ teaspoon garlic powder (I used fresh minced)
    ¼ teaspoon dried thyme
    ½ teaspoon salt
    1 can (14 ½ oz.) gluten free chicken broth.
    1 cup water
    1 bay leaf
    2 Tablespoons chopped fresh parsley

    Skewer Directions:
    If using wooden skewers, soak in water 30 minutes before using.

    Thread chicken, sausage & shrimp onto skewers. Melt butter with remaining ingredients. Place skewers on grill; brush with butter mixture. Grill until cooked through, about 5 minutes turning once.

    Rice Directions:
    In pot melt butter over medium heat. Add red pepper, celery, onion and carrot; cook, stirring often, until softened, 3 minutes. Stir in rice, ketchup, garlic, thyme, salt. Add broth, one cup water & bay leaf. Simmer until liquid is absorbed. (White rice takes about 30 minutes. Brown rice takes about 45 minutes.) Serve w/ skewers.

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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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