postheadericon Jambalaya with rice

Adapted from “Cajun and Southern Gluten-Free Delights”

1 lb andouille sausage, keilbasa, or linguica (what I used) sliced thin
1 lb chicken, chopped into smallish pieces

1 cup chopped bell pepper

3+ cloves garlic, minced or pressed
2 1/2 cups chopped onions
1 cup chopped celery
1 lb okra, chopped into rings
(recipe calls for 1/2 cup chopped parsley, but I didn’t include that, as I didn’t have it)

5 cups water
2 cans choppped tomatoes (or 2-3 cups marinara, which is what I had available)
1/2 tsp garlic powder

1/2 tsp thyme
1/2 tsp chili powder
1/2 tsp salt (check if you need more salt before serving)
1/2 tsp + Tony Chachere’s Cajun Creole Seasoning (I found this very easily in the spice aisle – it is gf/cf/sf)
2 1/2 cups uncooked rice (I used Arborio because that’s what I had)

1-2 lbs shelled raw shrimp

Put some oil in a skillet on medium heat. Saute meat about 3-4 minutes. Remove meat and put in a large soup pot (6-8 quart). Keep the drippings in the skillet.

Saute vegetables in drippings/oil until the onions are translucent, then put in the pot with the meat.

Add water, tomatoes, rice, and spices. Bring to a boil, cover, then turn the heat to simmer for 20 min. STIR OFTEN – the bottom can easily burn.

Add shrimp, bring to a boil again, and cover and simmer for about 20-25 min until rice is tender. Stir often, and add more water if needed. Adjust seasonings and serve.

Makes 8-10 servings, and is FABULOUS reheated the next day.

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