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Serves: 5
Jambalaya is such a celebration of flavors and spices. It’s a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.
  • 3 tablespoons extra-virgin olive oil
  • 2 stalks of celery, sliced
  • 1 onion, diced
  • 3 bell peppers, diced (I used red, yellow and green for color)
  • 1 jalapeño pepper, seeded and finely chopped, optional
  • 3 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 package gluten-free andouille sausage, thinly sliced
  • 1 14.5 ounce can fire roasted crushed tomatoes
  • 2 teaspoons Cajun seasoning
  • 1 bay leaf
  • 1 teaspoon thyme
  • ¼ teaspoon cayenne pepper, optional
  • 1 pound of shrimp, peeled, deveined with tails removed
  • ½ cup okra, sliced
  • salt and pepper to taste
  1. Heat 2 of the tablespoons of olive oil in a large skillet over medium-high heat. Add celery, onion, bell peppers, garlic and (jalapeño, optional). Saute for 5 minutes, stirring until the vegetables are soft. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes.
  2. Add the tomatoes, bay leaf, Cajun seasoning, thyme, and (cayenne,optional) and stir to combine. Reduce heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Then add shrimp and okra and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink, 5 minutes Remove bay leaf and season with salt and pepper.
Recipe by Gluten Free Homestead at https://glutenfreehomestead.com/2015/04/jambalaya/