Jambalaya

I’ve got another one-pot, throw-it-all-together-and-walk-away, easy-peasy recipe for you all today. How exciting is that?!

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First, start with about 1 pound of gluten-free sausage. And look, Aidell’s has one that’s Cajun flavored. How relevant! [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning. Always check your labels!] Traditional jambalayas often contain shrimp as well, but I don’t really like crustaceans invading my red meat dishes, so I left it out. You are welcome to be more tolerant of our sea-friends if you would like.

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Chop those suckers up into half-moons, and add in 2 chopped green onions. This being a throw-it-all-together-and-walk-away recipe, it goes without saying that it will need to be made in a dutch oven. I don’t think you can substitute a crock pot for this one, because the rice has to have pressure in order to cook properly, but hey, maybe a diehard crockpotter out there will correct me.

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Measure out 2 cups of uncooked rice. I was going for a healthier edge the evening I cooked this, so I used brown, but white will work too.

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Now pour in an 8-ounce can of Muir Glen tomato sauce. (Yes, some tomato sauces have gluten. No, I can’t explain such silliness, I just know it’s true.)

But wait, you say! What’s all that liquid already in the pot? Well, the previous couple of photos came out blurry. Not just a little blurry, like the kind I make you suffer through all the time, but completely, unusably blurry. What it is, is 4 cups of Pacific Foods beef broth, and also a diced onion. You’ll just have to take my word for it.

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Also add in 6-8 ounces of sliced muhrooms. Using the jarred ones for this saved me time because they’re already thoroughly soft. If you use fresh mushrooms, you will want to sautee them in a pan before adding them in, because soft comfort food dishes do not taste good with big firm pieces of mushrooms in them.

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Of course it ain’t Jambalaya without a liberal dose of seasoning. Specifically, add 1 Tablespoon of parsley, 1/4 teaspoon of cayenne pepper, 1 teaspoon of thyme, and 1/2 Tablespoon of McCormick Cajun seasoning. If you use a similar seasoning blend from a different company, be sure to check for gluten, as spice blends are notorious for using white flour as filler.

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Give everything a thorough stirring, put on the lid, and cook for 90 minutes at 350 degrees.

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When it comes out, make sure you shout “Ai-yeeee!” like a real Cajun.

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Happy Eating!

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Jambalaya

1 lb. Aidell’s GF Andouille sausage
2 green onions
2 cups uncooked rice
4 cups Pacific Foods beef broth
1 medium onion
1 8-oz. can Muir Glen tomato sauce
6 oz. jarred, sliced mushrooms
1 TBS parsley
1/4 tsp cayenne pepper
1 tsp thyme
1/2 TBS McCormick cajun seasoning