Jambalaya is a beloved Creole and Cajun classic that brings together rice, sausage, chicken, and shrimp with bold spices and the holy trinity of onion, bell pepper, and celery. This gluten free jambalaya recipe captures all the authentic flavors and heartiness of the original while being completely safe for those avoiding gluten. Perfect for weeknight dinners or entertaining, it’s a one-pot wonder that’s big on taste and naturally satisfying.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 ounces gluten free andouille sausage, sliced into 1/2-inch rounds
- 1/2 pound large raw shrimp, peeled and deveined (tails on or off)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 2 cups gluten free chicken broth (check for gluten in the label)
- 1 cup long-grain white rice (uncooked, check for cross-contamination)
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (plus more to taste)
- 2 bay leaves
- 2 green onions, thinly sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Brown the sausage and chicken: Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook, stirring, until browned (about 3-4 minutes). Remove sausage with a slotted spoon and set aside. Add chicken pieces to the pot, season with a pinch of salt and black pepper, and cook until browned on all sides (about 4-5 minutes). Remove chicken and set aside with the sausage.
- Sauté the vegetables: Add the remaining 1 tablespoon olive oil to the pot. Stir in the onion, bell pepper, and celery. Cook, stirring often, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Add spices and toast: Sprinkle in the smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir to coat the vegetables and cook for about 1 minute to bloom the spices.
- Deglaze and add rice: Pour in the can of diced tomatoes with juices, scraping up any browned bits from the bottom of the pot. Add the uncooked rice and stir to combine.
- Add broth and simmer: Pour in the gluten free chicken broth and add the bay leaves. Stir well. Return the browned sausage and chicken to the pot. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking and ensure even cooking.
- Add shrimp: Nestle the shrimp into the jambalaya, cover, and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through. Remove and discard bay leaves.
- Garnish and serve: Taste and adjust seasoning with more salt or cayenne if desired. Sprinkle with sliced green onions and chopped parsley before serving.
Tips
- Gluten Free Sausage: Always check sausage labels for hidden gluten, as some brands use wheat-based fillers or seasonings. Look for certified gluten free andouille or smoked sausage.
- Shrimp Substitution: If you’re allergic to shellfish or prefer not to use shrimp, simply omit it and add extra chicken or sausage.
- Rice Texture: Long-grain white rice is traditional and yields fluffy, separate grains. For a chewier jambalaya, you can use brown rice, but increase the simmering time to 40-45 minutes and add extra broth as needed.
- Spice Level: Adjust the cayenne pepper to your heat preference. For a milder dish, use just 1/4 teaspoon or omit entirely; for extra heat, add hot sauce to taste at the table.
Serving Suggestions
This gluten free jambalaya is a complete meal on its own, but you can round out the table with a few Southern-inspired favorites. Serve it with a side of gluten free cornbread or a crisp green salad dressed with a simple vinaigrette. For extra color and crunch, offer sliced cucumbers or pickled okra. A wedge of lemon for squeezing over the shrimp at the table adds brightness. If you like, pair with sweet tea or a light lager (gluten free, if needed) for a festive dinner.
Variations
- Vegetarian Jambalaya: Omit all meats and replace with diced mushrooms, extra bell peppers, and zucchini. Use vegetable broth and add kidney beans or chickpeas for protein.
- Turkey or Chicken Sausage: Swap the andouille sausage for gluten free turkey or chicken sausage for a lighter version.
- Seafood Jambalaya: Add more shrimp, scallops, or crabmeat in place of chicken and sausage. Stir in the seafood at the end to avoid overcooking.
- Spicy Cajun Jambalaya: Increase the cayenne, add a diced jalapeño with the vegetables, and finish with a splash of hot sauce.
Storage and Reheating
Let leftover jambalaya cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, jambalaya can be frozen for up to 2 months; portion into freezer-safe containers for convenient single servings. To reheat, microwave individual portions in 1-minute intervals, stirring in between, until steaming hot. For larger amounts, reheat gently in a saucepan over medium heat with a splash of broth or water, stirring frequently, until heated through (about 8-10 minutes). Avoid overcooking, especially if reheating shrimp, to prevent them from becoming rubbery.
Frequently Asked Questions
- Is all rice gluten free?
- Yes, all plain rice is naturally gluten free. However, some brands may be processed in facilities that handle wheat or gluten, leading to possible cross-contamination. Always check packaging for a gluten free label or contact the manufacturer if you are highly sensitive.
- Can I make jambalaya ahead of time?
- Absolutely! Jambalaya’s flavors deepen as it sits, making it a great make-ahead meal. Prepare as directed, let it cool, and store in the fridge. Reheat gently before serving, adding a splash of broth to loosen if needed.
- What’s the difference between Creole and Cajun jambalaya?
- Creole jambalaya (sometimes called “red jambalaya”) typically includes tomatoes, as in this recipe, and is more common in New Orleans. Cajun jambalaya skips the tomatoes and has a smokier, earthier flavor. Both versions can be made gluten free by following the same ingredient precautions.
- How do I prevent the rice from getting mushy?
- Be sure to measure the liquid and rice accurately, and do not stir excessively while the rice is cooking. Use long-grain white rice for the best texture, and remove the pot from heat as soon as the rice is tender and the liquid is absorbed. Let it sit, covered, for 5 minutes before serving to allow the rice to finish steaming.
- Can I use pre-cooked rice?
- You can use pre-cooked rice if you have leftovers, but the texture will be a bit different and less traditional. Reduce the broth to about 1/2 cup, add the cooked rice after simmering the meats, and heat through just until hot. Be careful not to overcook, as pre-cooked rice can become soft quickly.
- Are there any store-bought spice blends I can use?
- Yes, there are gluten free Cajun or Creole spice blends available in most supermarkets. Always check the label for gluten. If using a blend, substitute 1-2 tablespoons for the individual spices in this recipe, adjusting to taste.
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