Creole Jambalaya (GF) Recipe

Inspired by Krewe of McGinley Square

Time45m

Serves6

A flavorful and hearty Creole Jambalaya made with a blend of aromatic spices, succulent proteins, and vibrant vegetables, all served over a bed of gluten-free rice.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

2 tbs olive oil

1 cup Onion, chopped

1 cup Green bell pepper, chopped

1 cup Celery, chopped

3 tbs Garlic, minced

14 1/2 oz Diced tomatoes (canned)

4 cups Chicken broth (gluten-free)

2 cups Long-grain rice (gluten-free)

1 cup Andouille sausage, sliced

1 lb Shrimp, peeled and deveined

2 tbs creole seasoning

2 leaves Bay leaves

1 tsp Celtic sea salt

1 tsp black pepper

1/2 cup Green onions, chopped (for garnish)

Method

Cooking Instructions

Prepare the Base

In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.

Add Garlic and Sausage

Stir in the minced garlic and sliced Andouille sausage. Cook for another 3-4 minutes until the sausage is browned.

Combine Tomatoes and Seasonings

Add the canned diced tomatoes, chicken broth, rice, Creole seasoning, bay leaves, salt, and black pepper. Stir to combine.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes.

Add Shrimp

After 20 minutes, add the shrimp to the pot. Stir gently, re-cover, and cook for an additional 5-7 minutes, until the shrimp are opaque and cooked through.

Serve

Remove bay leaves before serving. Garnish with chopped green onions and serve hot.

More from Krewe of McGinley Square