Gluten-Free Jambalaya

Ingredients

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• 12 oz andouille sausage, sliced into coins Shop
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 large onion, diced
• 2 ribs celery, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tsp smoked paprika Shop
• 1 tsp dried thyme Shop
• 1 tsp dried oregano Shop
• 1/2 tsp cayenne pepper Shop
• 1 tsp salt
• 1 can (14.5 oz) diced tomatoes Shop
• 1 1/2 cups long-grain white rice Shop
• 3 cups chicken stock Shop
• 2 bay leaves Shop
• 1 lb large shrimp, peeled and deveined
• 3 scallions, sliced
• 1 tsp hot sauce, or to taste Shop

Instructions

1. 1 Heat the oil in a large Dutch oven over medium-high heat. Brown the andouille for 4-5 minutes, then move to a plate.
2. 2 Add the chicken, season with half the salt and brown for 5 minutes. Move it to the plate with the sausage.
3. 3 Lower the heat to medium. Cook the onion, celery and bell pepper for 6-8 minutes, until soft, then stir in the garlic, paprika, thyme, oregano and cayenne for 1 minute.
4. 4 Stir in the tomatoes, rice, stock, bay leaves, remaining salt, sausage and chicken. Bring to a boil, cover and simmer on low for 20 minutes without stirring.
5. 5 Scatter the shrimp over the top, cover and cook for 6-8 minutes more, until the rice is tender, the shrimp are pink and opaque and the chicken reaches 165°F (74°C).
6. 6 Rest covered off the heat for 5 minutes. Remove the bay leaves, fluff, and serve with scallions and hot sauce.

Tips & Notes

• Do not stir the jambalaya while the rice simmers. Stirring releases starch and makes it gummy, and the bottom may scorch.
• Brown the andouille well first. The fat and browned bits it leaves in the pot flavor the whole jambalaya.
• Make your own Creole seasoning from single spices. Blends often include fillers and flavorings of uncertain origin.

Common questions