Gluten-Free Jambalaya
By the Gluten Free Recipes team ·
This vibrant gluten-free jambalaya bursts with savory flavors and a satisfying texture, featuring tender protein simmered in a rich, spiced sauce. It's a quick and flavorful meal perfect for any weeknight.
At a glance: This easy dinner recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 8 ingredients — including main protein, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Jambalaya: When preparing this dinner recipe, oats are grown in rotation with wheat and frequently processed on shared equipment. Use only certified gluten-free oats (e.g., Bob's Red Mill GF, GF Harvest). Note: 5–10% of people with celiac disease also react to avenin, the protein in oats, even in certified-GF varieties — consult your doctor if you are newly diagnosed. Commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. Use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Jambalaya: This recipe is naturally gluten-free, relying on certified gluten-free broths and tamari. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs main protein (chicken, beef, fish, or tofu)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Prepare your main protein by seasoning it generously with salt, black pepper, and any other gluten-free verified spices you desire. Ensure the protein is cut into bite-sized pieces for even cooking.
- 2
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers. This will ensure a good sear on your protein.
- 3
Carefully add the seasoned main protein to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear the protein for about 5-7 minutes per side, or until it's beautifully golden brown and cooked through to your liking.
- 4
Reduce the heat to medium and add the minced garlic to the skillet, sautéing for about 1 minute until fragrant, being careful not to burn it. Pour in the gluten-free chicken or vegetable stock and the gluten-free tamari or coconut aminos, scraping up any browned bits from the bottom of the pan. In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, then stir this slurry into the simmering liquid to thicken the sauce, cooking for about 2-3 minutes until it coats the back of a spoon.
- 5
Return the cooked main protein to the skillet, stirring to coat it evenly with the thickened sauce. Allow it to simmer gently for another 2-3 minutes to meld the flavors. Serve this delicious jambalaya immediately over your favorite gluten-free rice or gluten-free pasta for a complete and satisfying meal.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
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