📝 About This Recipe
Transport your kitchen to the heart of Louisiana with this soul-warming Cajun Jambalaya, a naturally gluten-free staple that marries smoky, spicy, and savory flavors in a single pot. Unlike its Creole cousin, this 'brown' jambalaya skips the tomatoes to focus on the deep caramelization of the 'Holy Trinity' of vegetables and the rich fond from seared meats. It is a hearty, festive dish that celebrates the bounty of the bayou with perfectly fluffy rice and a kick of cayenne.
🥗 Ingredients
Proteins
- 12 ounces Andouille Sausage (sliced into 1/4-inch rounds; ensure certified gluten-free)
- 1 pound Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
- 1/2 pound Large Shrimp (peeled and deveined, tails removed)
The Holy Trinity and Aromatics
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (seeded and diced)
- 3 pieces Celery Stalks (diced)
- 4 cloves Garlic (minced)
Grains and Liquid
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 4 cups Chicken Stock (low-sodium and certified gluten-free)
- 2 tablespoons Vegetable Oil (high smoke point oil)
Seasoning and Garnish
- 2 tablespoons Cajun Seasoning (ensure it is a gluten-free blend)
- 1 teaspoon Smoked Paprika (for extra depth)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (whole)
- 1/2 cup Green Onions (thinly sliced for garnish)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat until shimmering.
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2
Add the sliced andouille sausage to the pot. Brown the sausage for 5-6 minutes, turning occasionally, until the fats render and the edges are crispy. Remove with a slotted spoon and set aside.
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3
In the same pot (keeping the rendered fat), add the chicken pieces. Season with a pinch of Cajun spice and sear until golden brown on all sides, about 7 minutes. Remove and set aside with the sausage.
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4
Lower the heat to medium. Add the 'Holy Trinity'—onion, bell pepper, and celery—to the pot. Sauté for 8-10 minutes, scraping the bottom of the pot to release the 'fond' (brown bits), until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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6
Add the rinsed rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains; they should become slightly translucent at the edges and smell nutty.
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7
Stir in the Cajun seasoning, smoked paprika, and dried thyme, ensuring the rice and vegetables are evenly coated in the spices.
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8
Return the browned sausage and chicken to the pot. Pour in the chicken stock and add the bay leaves. Stir once to combine.
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9
Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer undisturbed for 20-25 minutes. Do not lift the lid! This allows the rice to steam perfectly.
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11
After 25 minutes, quickly lift the lid and scatter the raw shrimp over the top of the rice. Replace the lid immediately and cook for another 5 minutes.
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12
Remove the pot from the heat. Let it sit, covered, for 5 minutes. This final rest ensures the shrimp are tender and the rice absorbs any remaining moisture.
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13
Remove the bay leaves. Use a large fork to gently fluff the jambalaya, mixing the shrimp and meats throughout the rice.
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14
Garnish generously with sliced green onions and fresh parsley before serving hot.
💡 Chef's Tips
Always rinse your rice until the water runs clear to remove excess starch; this prevents the jambalaya from becoming 'gummy.' If the bottom of the pot develops a dark crust (called 'socarrat'), don't panic! That is highly prized for its intense flavor. Ensure your Cajun seasoning is gluten-free, as some commercial blends use wheat flour as an anti-caking agent. For a spicier kick, add a dash of cayenne pepper or your favorite gluten-free hot sauce during the vegetable sauté. Avoid stirring the rice once it begins to simmer; stirring releases starch and can make the dish mushy.
🍽️ Serving Suggestions
Serve with a side of buttery, gluten-free cornbread to soak up any juices. A crisp, cold cucumber and radish salad provides a refreshing contrast to the spicy heat. Pair with an Abita beer (if you can find a gluten-free equivalent) or a crisp, dry Riesling. Offer a bottle of Louisiana-style hot sauce on the table for those who want an extra burn. Finish the meal with a classic coffee and chicory for an authentic New Orleans experience.