Serves 4
Ingredients
2 tbls EVOO
1 finely chopped yellow onion
2 minced garlic cloves
1 seeded and minced jalapeño chili pepper
1 lb sliced andouille sausage
2 chicken breast, cut into 1″ cubes
1 pound raw shrimp, peeled and de-veined
1-2 tbls Cajun seasoning mix (see recipe below) or 2 tbls cajun seasoning
1 (14.5 oz) can diced tomatoes
1 pkg (6oz) fresh baby spinach
Cooking Instructions
Put 2 tbls of oil in a pot or a dutch oven, and heat until hot over medium-high heat. Cook the onion, garlic, and pepper for 3 minutes, or until they begin to soften. Add the chicken and cook until almost cooked through (should take 5-10 minutes).
Stir in the shrimp and cook for 5 minutes, stirring occasionally, then add the andouille sausage and cook for an additional 5 minutes.
Stir in the Cajun Seasoning mix, tomatoes with their juices, and spinach. Cover, reduce the heat to medium low, and cook for five minutes or until the chicken and sausage are cooked through. Stir once to make sure all the spices are cooked into the meats and fish.
Grab yourself a bowlful of the jambalaya and pair it with some cornbread. And while you’re at it – make it a full Mardi Gras celebration and whip up some Banana Foster Buckle Cake for dessert. Click the link as this too is a quick and easy recipe to follow. Simply delicious – enjoy 🙂
Ingredients
2 tbls paprika
1 tbls garlic powder
1 tbls onion powder
2 tsp ground black pepper
1 1/2 tsp ground red pepper
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp sea salt
Combine all ingredients and store in an airtight container
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