This is an easy recipe that is open for experimentation. Just throw together whatever meat, seafood, vegetables and spices you desire (or have on hand) and it makes one delicious gluten-free, casein-free dish! We thought we’d give it a try with what we had in the fridge and cupboards, not having to make a run to the grocery store for additional ingredients.
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.
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
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.