Gluten Free Creole Jambalaya

Total time1 hr 20 min

Prep time20 min

Cook time55 min

This one-pot classic layers deeply seared chicken thighs, browned andouille sausage, and plump shrimp with the holy trinity of onion, bell pepper, and celery, all simmered down with diced tomatoes, tomato paste, and rich chicken broth. Long-grain rice soaks up every bit of that smoky, well-seasoned liquid, thanks to a hearty dose of Creole seasoning, smoked paprika, thyme, oregano, and a kick of cayenne and hot sauce. The shrimp go in at the very end, nestled right into the rice so they steam to a perfect pink-and-curled finish without turning rubbery. A short rest before serving lets the grains firm up into that signature jambalaya texture, spoonable but never mushy. Finished with sliced green onion and fresh parsley, it's a bold, satisfying bowl that fits neatly into a gluten free dinner rotation.

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Ingredients

6 servings

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
12 oz andouille sausage, sliced into ¼-inch rounds
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1 lb large shrimp (21–25 count), peeled and deveined
2 tbsp vegetable oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 stalks celery, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
2 ½ cups low-sodium chicken broth
1 ½ cups long-grain white rice, uncooked
2 tsp creole seasoning
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
½ tsp cayenne pepper
2 bay leaves
1 tsp worcestershire sauce
½ tsp hot sauce, plus more for serving
salt and pepper, to taste

For serving

3 green onions, thinly sliced (optional)
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the chicken pieces dry and season all over with salt, pepper, and 1 tsp of the Creole seasoning. Heat the vegetable oil in a large (6-quart) Dutch oven over medium-high heat until shimmering.
2
Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until the underside is golden and releases easily from the pot. Flip and cook 2 minutes more, then transfer to a plate. The chicken will not be cooked through at this stage.

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