According to wikipedia Creole jambalaya is traditionally a combination of meat, chicken, sausage, seafood and vegetables. Rice and stock are added to the recipe in equal amounts at the end of cooking and the mixture is brought to a boil and left to simmer until the rice is cooked. We cooked our rice separately and spooned the mixture on top but I love the idea of a one pot dish so we’ll try this method next time!

This dish can easily be made allergy-free by only including foods from your safe list. It’s not an exact science, just throw together what you’ve got on hand and enjoy the simplicity of cooking with very little measuring. Vary the spices according to taste. This combination pleased our palate.

Ingredients:

1/2 lb ground bison or beef
3-4 skinless, boneless chicken thighs
15-20 large prawns
8 gluten-free sausages
1 large handful green beans
1/2 can of corn
1 orange bell pepper, sliced
1 onion, chopped
3 cloves garlic, chopped
2 stalks of celery, sliced
7-8 medium mushrooms, sliced
28 oz can diced tomatoes
1 tsp thyme
1 tsp basil
2 tbsp paprika
pinch of unrefined sea salt and freshly ground black pepper
1/4 tsp cayenne

Directions:

In a large fry pan, heat a dash of olive oil over medium heat.
Fry the onions for 5-6 minutes, until soft and add the garlic, cooking for another minute or so.
Add the beef, sausage and chicken, until almost cooked through.
Add all the vegetables and spices cooking for an additional few minutes to combine the flavours.
Add the can of diced tomatoes, mix well, cover and simmer for 25-30min. (This is where you could add equal amounts of rice and gf stock or water if you choose, to make it a one pot dish.)

Serve in a bowl over rice.

The main ingredients to this dish are coconut milk, curry paste, fish sauce and brown sugar. Feel free to add any combination of meat or fish and veggies that you desire. The spice level of this particular dish is very mild.

Ingredients:

1 400ml can Thai Kitchen Premium Coconut Milk
2 tbsp Thai Kitchen Green Curry Paste
2 tbsp Thai Kitchen Fish Sauce
2 tbsp unrefined sugar
1/3 cup water
2 medium carrots, cut into matchsticks
1 large handful of snow peas
1/2 lb (250g) fresh or frozen shrimp, thawed

Directions:

In a large saucepan combine the coconut milk and green curry paste and simmer over medium heat for 5 min. Add the fish sauce, brown sugar, water, carrots and snow peas. Simmer for 10 min, stirring occasionally until the veggies are almost tender. Stir in the shrimp and continue cooking 3-5 minutes until shrimp are cooked. Serve with jasmine rice.

Ingredients:

454g brown rice pasta – Rizopia is my favourite as it can fool your toughest critic!
250g gluten free, naturally smoked, nitrite free bacon, cut into 1/2 inch pieces – we like Hertel’s
1/2 small onion, diced
2 cloves of garlic, diced
225g medium size prawns
1/8 tsp garlic granules
pinch of unrefined sea salt
freshly ground black pepper
1/4 cup chopped fresh parsley

For the sauce, combine in a bowl:
1 cup coconut milk (regular, not lite)
2 eggs, beaten
1 tbsp nutritional yeast

Directions:

In a large pan fry the bacon over medium high heat until almost cooked through. Drain the fat from the pan and add the onions frying until softened. Season the shrimp with a pinch of unrefined sea salt and freshly ground pepper to taste. Add the garlic and shrimp to the pan, sprinkle with the garlic granules and stir until the shrimp are cooked through, approx 5 min. Turn heat to low and let stand until pasta is ready.

Cook the brown rice pasta in boiling water until al dente. Careful not to overcook! Drain and rinse with a splash of cold water.

Combine the cooked pasta, parsley, bacon and shrimp. Over very low heat add the sauce, stirring well. Serve immediately.

Serves 4.