Jambalaya Gluten and Dairy Free!

This easy Jambalaya is so delicious! Use fresh herbs whenever you can and organic vegetables when possible, the Aidells cajun style andouille smoked sausages are nitrite free, gluten free and dairy free, minimally processed foods are best!

I have made this dish many times but decided to measure this time, to give you my recipe. I have used chicken sausage as well in the past.  I use whatever is in the fridge at the moment. I always have brown rice at hand and dried herbs from my garden! I always keep canned tomatoes. Buy shrimp when it’s on sale and keep frozen until you need it.

I always look for sales in meats and fish and freeze them. My freezer is actually what makes me think of dishes to make. I guess I buy without a plan a lot then cook around what was on sale. The meat aisles every week will have discounted items because of the due date, make sure the meat is not brown and either cook it that day or freeze it immediately. You can find better cuts of meats that way you would not usually purchase because of the price.

When making this jambalaya stay nearby when it’s simmering, and keep an eye on the heat and liquid it takes about an hour or more to cook.
You don’t want it to burn, or run out of liquid when the rice is cooking, and just put your love in it!

Prepare your ingredients:

• 10 slices of applewood smoked bacon cut into one-inch pieces.
• 4 chicken thighs cut into bite-sized pieces.
• One package of Aidells cajun style andouille smoked sausages cut into slices.
• About a pound of large raw shrimp peeled and deveined.
• 2 cans of diced fire-roasted tomatoes or a can of crushed tomatoes.
• one 4 oz can of diced green chilies.
• One tablespoon of cayenne pepper.
• One tsp black pepper & Himalayan sea salt or regular salt.
• A large sprig of fresh thyme destemmed to yield a large tablespoon.
•  One cup parsley chopped.
• One large green pepper chopped.
• One tablespoon chopped garlic or 4 cloves chopped.
• One large onion chopped.
• 2 celery stalks chopped.
• 2 bay leaves.
• 1 and a half cups organic brown long-grain rice.
• 4 cups vegetable or chicken stock.

In a large Dutch oven or heavy stock pot, brown the bacon and put it aside in a bowl.
Remove most of the grease from the pan and cook the chicken pieces in the leftover bacon fat until slightly browned over medium heat and also the sausage pieces for a minute or two and remove from the pan.

Add a teaspoon or two of olive oil and saute the garlic onions and celery until translucent.
When that is ready, add the thyme and bay leaves, all the spices, and give it a swirl then add the tomatoes, chillies, add the rice, and place the meat back in the pan with 2 cups of stock, add the parsley as well. Put the lid on and simmer on low.

I add more chicken stock as the rice is cooking because I want it not too soupy, so start with 2-3 cups and add more liquid as needed as its cooking. Sometimes there is a lot of water in the tomatoes. You may use 4 to five cups in the end.
When the rice is cooked place the prepared shrimp on the top and press them in a bit, cover the pot and cook just until the shrimp are cooked through it takes just a few minutes. Taste for salt and pepper and then serve! Remember to pull out the bay leaves when you see them. Enjoy!