Gluten free and dairy free, jambalaya is so comforting in the cooler weather. I usually buy a rotisserie chicken to use in this one pot meal. Feel free to add a pound of shrimp instead of, or in addition to, the chicken. Add the shrimp at the end with the tomatoes as shrimp only take a few minutes to cook.
I’ll saute some mushrooms, zucchini and sometimes squash in a separate pan to stir into to my bowl of jambalaya to add some extra veggies. I prefer Frank’s hot sauce with this, but use whatever you like.
- 1 16 oz. package smoked sausage sliced
- 2 tablespoons olive oil
- 1 onion chopped
- 1 green pepper chopped
- 3 cloves garlic minced
- 2 cups rice
- 1 32 oz. container chicken broth
- 1 pound cooked chicken chopped
- 1 14.5 oz. can stewed tomatoes undrained and chopped
- 1 8 oz. can tomato sauce
- 2 teaspoons Cajun seasoning
- 1 teaspoon hot sauce
- 3 tablespoons green onions chopped
-
In a large Dutch oven, brown sausage over medium heat. Drain and put sausage on a plate lined with paper towels.
-
Add olive oil, green pepper and onion and cook for several minutes until softened. Add garlic and cook for another minute.
-
Add rice, chicken broth and sausage back in. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes.
-
Stir in chicken, tomatoes and next 3 ingredients. Cook for 3-5 more minutes.
-
Top with green onions and add extra hot sauce, if desired.
Adapted from Southern Living Magazine.