No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Jambalaya (Gluten-Free & Allergen-Free)

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.

Ads by Google:

Serves: 8+
Prep Time: 15 minutes
Bake Time: 90 minutes

Ingredients:

  • 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
Directions:
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).












Related Articles



1 Response:

 
Laura Martin
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
02 Dec 2008 7:00:02 AM PST
Great Recipe, it is great to see some unusual recipes.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


You are replying to a 7 year old post, so I doubt you will hear back.

Message to Hertzya is there anyway to contact you outside the forum? My daughter is in the Navy and was just tested for Celiac. I heard that if it?s positive she will get a medical discharge. She?s freaking out. How did you manage to get around that? Is there a precedent? Hope you can help! ...

Thanks very much everyone

First, you're not really "young" to be diagnosed. Most people are diagnosed when they're older but it isn't because they didn't have it when they were young. It's because until recently people were being told they have IBS and everything else under the sun before they were finally told they have ...

http://www.cureceliacdisease.org/ University of Chicago Celiac Center.