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Easy Jambalaya (Gluten-Free)

This quick and easy Jambalaya is made in one pot and is loaded with a little New Orleans flavor! It’s the perfect gluten-free meal for busy weeknights!
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 -4
Author FoodFaithFitness

Ingredients

  • 1 tbsp vegetable Oil I used olive
  • 1 cup green bell pepper diced (about 1 )
  • 1 cup small onion diced (about 1/2 )
  • 2 celery ribs diced
  • 2 cloves garlic minced
  • 1/2 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 6 oz andouille sausage cut into rounds
  • 1 tbsp tomato paste
  • 3/4 cup long-grain white rice
  • 1 1/2 cups chicken broth
  • 1 cup diced tomatoes undrained
  • 1 tbsp Cajun seasoning
  • 1 bay leaf

Instructions

  • Add oil to a large pot or Dutch oven over medium-high heat. When the oil is hot, add the bell pepper, onion, celery and garlic to the pot. Cook until fragrant, about 3 minutes.
  • Add the chicken, andouille, and tomato paste. Stir the mix with the other ingredients and break up the tomato paste.
  • Add the white rice and stir until lightly toasted.
  • Stir in the chicken broth, diced tomatoes, Cajun seasoning, and bay leaf.
  • Cover, and let it cook over low heat for 30 minutes, or until rice is cooked through and the liquid has been completely absorbed.* Stir every 10 minutes or so to prevent the rice from sticking to the bottom of the pan.
  • Serve hot!

Notes

* Mine took a little longer than 30 minutes, more like 45
** Although the book said it made two servings, we each got 2 meals out of this, so it depends on how much you eat!