SAUSAGE & CHICKEN CAJUN JAMBALAYA | GLUTEN-FREE

here are a few things I absolutely love about this chicken Cajun jambalaya recipe:

This jambalaya is made in one pot!!  Yup, no piles of dirty dishes to clean up afterward.

You can absolutely make it your own.  Are you vegetarian or vegan?  Leave out the meat and swap the chicken broth for vegetable broth.

Sausage & Chicken Cajun Jambalaya has all of the flavors of authentic jambalaya. It comes together easily in one pot, is gluten-free and dairy-free for a simple and healthier cajun dinner recipe.

Need a recipe to feed a crowd?  This sausage and chicken Cajun jambalaya recipe will make a TON of food!!  It is perfect for your upcoming Fat Tuesday gathering or potluck gather.

It makes great leftovers.  Like I said above — this sausage and chicken Cajun jambalaya recipe makes a lot of food.  So if you’re not having a party, you and your family can enjoy this jambalaya for days.  Simply add a touch of water or broth before reheating and enjoy

There are no hard-to-find or gluten-filled seasoning ingredients used.  Most chicken Cajun jambalaya recipes call for a seasoning mix such as Tony’s.  Unfortunately, most seasoning mixes contain traces of wheat.  This jambalaya recipe teaches you how to mix up your own Cajun seasoning so you don’t have to go on a grocery-store-hunt!

Sausage & Chicken Cajun Jambalaya has all of the flavors of authentic jambalaya. It comes together easily in one pot, is gluten-free and dairy-free for a simple and healthier Cajun dinner recipe.

•  Course Main Course


•  Cuisine Cajun


•  Keyword cajun jambalaya, chicken and sausage jambalaya


•  Prep Time 30 minutes


•  Cook Time 30 minutes


•  Total Time 1 hour


•  Servings 8 servings


•  Calories 519 kcal

Ingredients

• 2 Tbsp. olive oil divided


• 1 ½ lbs. chicken cut into ½-inch pieces


• 12 oz. andouille link sausage cut into ½-inch slices


• 1 ½ tsp. salt divided


• ¾ tsp. pepper divided


• 2 cups sweet onion finely chopped


• 1 cup celery finely chopped


• 1 cup green bell pepper finely chopped


• 2 cloves garlic crushed


• 1 tsp. thyme dried


• 1 tsp. basil dried


• ¼ tsp. cayenne pepper


• 1 Tbsp. Worcestershire sauce gluten free


• 6 oz. can tomato paste


• 15 oz. can diced tomatoes with juice


• 2 ½ cups long grain white rice rinsed and drained


• 4 ½ - 5 cups chicken broth


• Fresh parsley finely chopped


• See this recipe in Meal Plan #7

Instructions

• In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.


• Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.


• Remove sausage and chicken from the pot and set aside.


• Drizzle another tablespoon of olive oil into the Dutch oven and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.


• Place chicken and sausage back into the pot.


• In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.


• Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.


• Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 30-40 minutes.


• Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.


• Once rice is completely cooked, serve immediately with fresh parsley and enjoy!  See this recipe in Meal Plan #7

RECIPE ADAPTED FROM https://www.evolvingtable.com/

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