Gluten Free Dutch Oven Jambalaya

Total time1 hr 20 min

Prep time20 min

Cook time55 min

Tender chicken and plump shrimp share the pot with the classic Cajun trio of onion, bell pepper, and celery, all simmered down with garlic, diced tomatoes, and smoky paprika until the rice turns deeply flavorful and just tender. Everything cooks low and slow in one Dutch oven, so the rice soaks up every bit of broth and spice while the shrimp finish gently on top until pink and curled. A scatter of fresh scallions and parsley at the end brightens the whole pot, and a dash of hot sauce brings the heat right to your taste. It's a one-pot dinner built for big appetites and easy cleanup, and it's a great pick for a gluten free table. Serve it straight from the pot for a cozy, no-fuss dinner that still feels like a celebration.

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Ingredients

6 servings

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tsp kosher salt
½ tsp black pepper
2 tbsp vegetable oil
12 oz andouille sausage, sliced into ¼-inch rounds
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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 dried thyme
1 tsp smoked paprika
2 bay leaves
1 lb large shrimp (21–25 count), peeled and deveined

For serving

3 scallions, thinly sliced
2 tbsp fresh flat-leaf parsley, chopped (optional)
hot sauce, for serving (optional)

Instructions

1
Season the chicken pieces with the kosher salt and black pepper. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat until shimmering.
2
Add the andouille sausage rounds in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate.

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