Jambalaya (GF & DF)
Whenever this meal is served for dinner, my entire family is happy! And, if I say so myself, it’s delicious. It encompasses all the textures and flavours needed to create a special dining experience. Good for any day of the week or Tuesdays for Mardi Gras
. I hope your family enjoys it as much as mine does.
This recipe was adapted from Best Jambalaya, by Lauren Miyashiro and Lena Abraham.
Ingredients
• 1 tbsp. extra-virgin olive oil
• 3 Celery sticks, diced
• 2 bell peppers, chopped
• Kosher salt
• Freshly ground black pepper
• 1 lb. boneless skinless chicken breasts, cut into 1″ pieces
• 1 tsp. dried oregano
• 6 oz. mild Italian turkey sausage, sliced
• 2 cloves garlic, minced
• 2 c. low-sodium chicken stock
• 1 (28-oz.) can diced tomatoes
• 1 c. long grain rice
• ½ tps celery salt
• ½ tps paprika
• pinch cayenne pepper
Directions
-
Slice turkey sausage in bite size pieces and cook in preheated oven 375f for 20 minutes.
-
In a large pot over medium heat, heat oil. Add celery and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes.
-
Stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes.
-
Add in cooked sausage, garlic, and cook until fragrant, about 1 minute more.
-
Add chicken broth, crushed tomatoes, rice, celery salt, paprika and cayenne pepper, stir well. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.
-
Add the shrimp and cook until pink, 3 to 5 minutes.
- Serve and enjoy. Make sure to cool down before serving you dog kid.
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