Shrimp and Sausage Jambalaya
I made this recipe from Ina Garten at Food Network and tweaked it gluten-free. Took it to our fellowship book class on a Monday night and it was a real hit! Just the right spice and heat!
Ingredients
  • 1tablespoon olive oil
  • 1pound sausagesuch as kielbasa or andouille, sliced (I buy gluten-free beef sausage from HEB)
  • 1pound smoked hamcubed (I did not use ham this time)
  • 1tablespoon grass-fed butter
  • 1 medium oniondiced
  • 1cup diced celery
  • 1 green bell peppercored and diced
  • 1 red bell peppercored and diced
  • 1cup seeded and diced tomatoI used some frozen tomato from our last year garden crop
  • 3 garlic clovesminced
  • 1 jalapeno pepperseeded
  • 2teaspoons diced fresh oreganodried from our garden
  • 1teaspoon diced fresh thymefrom our garden
  • 2tablespoons tomato paste
  • 6cups Pacific gluten-free chicken stockor preferably homemade
  • 3cups long-grain ricerinsed
  • 3 bay leaves
  • 2teaspoons kosher salt
  • 1teaspoon freshly ground black pepper
  • teaspoon optional depending on how much heat you really want!I put in about a 1/8of Cheyenne pepper
  • 6 to 8 dashes hot sauceoptional (recommended: Tabasco)
  • 1/2cup chopped scallionsdivided
  • 3/4cup chopped fresh parsleydivided (from our garden)
  • 1/4cup freshly squeezed lemon juice
  • 1pound medium shrimpdeveined (20 to 24 count) (I bought shrimp already peeled and deveined from HEB)
Instructions
  1. Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham if you’re using some, to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery, and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice, and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
  2. Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.
Recipe Notes

Read more at: http://www.foodnetwork.com/recipes/shrimp-and-sausage-jambalaya-recipe2.html?oc=linkback

 

Let me know how it turns out for you!

Enjoy!

Sue

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