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Gluten Free Creole Jambalaya

This spicy Creole Jambalaya with smoked andouille chicken sausage and jumbo wild-caught prawn is inspired by a time-tested family recipe, with a healthier spin. The addition of fresh spinach and asparagus, and the omission of pork make this a nourishing, and perfectly-seasoned complete meal for the whole fam to enjoy.

Course Dinner
Cuisine Cajun, Soul Food
Keyword family dinner, family meal, family recipe, feed a crowd, holiday meal, jambalaya, one pan, one pan recipe, soul food
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 435 kcal
Author melanie

Ingredients

  • 2.5 tbsp extra virgin olive oil
  • 1.5 tsp salt
  • .5 tsp black pepper
  • 1.5 tsp white pepper
  • 2 tsp cayenne pepper
  • 1 tsp dried thyme
  • .25 tsp sage
  • 2 bay leaves
  • 1.5 cups green bell pepper
  • 1.5 cups onion
  • 1 cup celery
  • 1.5 tsp garlic minced
  • 3/4 cup tomato sauce
  • 1 lb diced tomato
  • 2 cups rice white or jasmine
  • 24-32 oz stock chicken or vegetable
  • 1/2 cups chicken andouille sausage
  • 1 lb shrimp peeled and deveined
  • .5 green onion chopped
  • 1 bunch asparagus chopped
  • 2 cups kale chopped

Instructions

  1. Preheat oven to 350. Oil or butter a 9 x 12 inch baking dish

  2. Combine dried spices (everything besides bay leaves) in a small bowl and set aside

  3. In a cast iron skillet or large skillet, warm olive oil over medium high heat. Add sausage and cook until crispy. About 3-4 minutes.

  4. Chop green bell pepper, celery and onion into bite-sized pieces. Add to skillet. Toss to evenly combine. Cook until onion is translucent. About 2 minutes.

  5. Add dried seasonings, diced tomatoes, tomato sauce, minced garlic and stock to pan. Stir to combine. Lower heat to a medium-low.

  6. Add green vegetables, rice, shrimp and bay leaves. Stir to combine

  7. Transfer mixture to baking dish and cover with aluminum foil. Bake until rice is completely cooked. About one hour. Remove, uncover and allow to cool. If the rice is not cooking, you may need to add more stock during the cooking process, up to 4 cups or 32 oz total.