Easy and Fast Gluten Free Jambalaya
My daughter just made this recipe for the first time and it was awesome! On Mondays I stay after school so my students can get some extra classroom time and I usually don’t get home until after 5pm. I am usually wiped from squeezing around 100 students into 4 hours in one afternoon. My daughters are great cooks so I take advantage of them being able to help out. Toni is thinking about going to school for Culinary Arts and if she keeps it up she will be an amazing chef. Update: She is now attending college to become a nurse but she is still very passionate about cooking and I enjoy having her to help me in the kitchen.
Here is her recipe:
2 teaspoons olive oil
2 cups chicken meat (white or dark), diced
1 package of gluten free smoked sausage, sliced
1/8-1/4 teaspoon cayenne pepper
2 teaspoons Cajun
1 teaspoon onion powder
1 large onion, diced
1/2 cup green bell pepper, diced
1/2 cup diced celery
3-4 cloves garlic, chopped
3 cups GF chicken broth (if using brown rice) or 2 1/2 cups chicken broth (if using white rice)
1 (14.5 oz) can diced tomatoes
2 cups uncooked white or brown rice
3 bay leaves
2 teaspoons Worcestershire sauce
Prep time: 10 min | Cook time: 20 min | Servings: 6
1. Add cayenne pepper, Creole seasoning and onion powder to chicken and sausage. Saute over medium heat until browned.
2. Add onion, pepper, celery and garlic and cook until vegetables are just tender. Add stock, tomatoes, rice, bay leaves, Worcestershire and bring to a boil.
3. Turn heat to low, cover pot with lid, and cook for 20 minutes (if using white rice) or 45-50 minutes (if using brown rice). Check near the end of cooking time and if the mixture seems dry, add more broth or water.