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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. 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!

This recipe comes to us from Valerie Wells. My best chicken jambalaya, yet. Jambalaya making is an art. In the little town of Gonzales, Louisiana, "Jambalaya Capital of the World" where I grew up, the locals work all their lives to perfect their own jambalaya recipe(s). These recipes are closely guarded family secrets. Theres a cook-off every summer at the "Jambalaya Festival." The winner is crowned Jambalaya King or Queen for the year and is privileged to be the official jambalaya cook for all the towns official functions. Ive been working on my own recipe for about ... well never mind how long! I hope youll enjoy my latest version of chicken jambalaya. It will likely be my favorite for a while. I love it for its flavor and simplicity. The dark thigh meat browns nicely & enhances the flavor. The pros cook jamabalaya in a huge iron caldron over an open flame. I cook it on the stove top in a cast iron Dutch oven that holds about 5 quarts (Size 8). This recipe can be doubled in this size pot (My Dutch oven is NOT the camping kind with little legs.) Ingredients (Serves 4): 1 tablespoon coconut oil 4 boneless, skinless chicken thighs cut in 1 inch chunks (chicken breast meat is too dry) ½onion, chopped 3 ribs celery, chopped 2 cloves garlic, minced 1 cup Asian type short grain brown rice (I use Tsuru Mai.) 1 14.5 oz can diced tomatoes (I use S & W.) 1 cup water ½ teaspoon salt Black pepper Directions: Preheat oven to 350 F. Heat the oil in heavy flame proof Dutch oven. Add chopped chicken & onions. Stir constantly over medium heat until onions are wilted. Stir in celery & garlic. Continue stirring & scraping bottom of pot until vegetables & chicken begin to brown. Stir in rice & stir a minute or two more so that some of the grains become opaque. Add remaining tomatoes & water, salt & pepper. Bring to boil & scrape bottom of pot once more. (The brown stuff stuck to the bottom of the pot is what gives the characteristic flavor to this jambalaya.) Cover tightly & bake in oven for 45 minutes. Allow to sit 10 to 15 minutes before serving.

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.