What’s for Dinner?
A spicy Cajun dish
- Carol Fenster, author of the award-winning 1,000 Gluten-Free Recipes (Wiley, 2008) and weekly menu planning services at www.GfreeCuisine.com
Jambalaya is a spicy Cajun or Creole dish made with rice and seafood. Serve it with a crisp mixed greens salad and some gluten-free French bread. The sausage, tomatoes, broth, and Creole seasoning contain salt, so wait until the end to add any more salt.
1 teaspoon extra-virgin olive oil
¼ pound gluten-free Andouille sausage, such as Johnsonville, sliced
1 small onion, peeled and diced
1 rib celery, chopped
½ cup finely chopped green bell pepper
1 can (14.5 ounces) petite diced tomatoes, including juice
1 can (14.5 ounces) or 1-3/4 cups gluten-free, low-sodium chicken broth, such as Swanson’s Natural Goodness
2 garlic cloves, minced
¼ teaspoon Creole seasoning, such as Spice Hunter, or more to taste
1-1/2 cups cooked brown rice or long-grain white rice
½ pound thawed frozen cooked and peeled large shrimp
½ cup frozen green peas, thawed
Additional salt, to taste (optional)
1 tablespoon chopped fresh parsley or 1 teaspoon dried, for garnish
1. In a heavy skillet, heat the oil over medium heat. Add the sausage, onion, celery, and bell pepper and cook until lightly browned, about 3 to 5 minutes.
2. Add tomatoes, broth, garlic, and Creole seasoning. Bring the mixture to a boil, reduce the heat to low, and simmer, covered, 10 minutes. Add the rice, shrimp, and green peas and cook until the mixture is heated through. Taste and add more salt and more Creole seasoning, if desired. Transfer to a serving dish and sprinkle with the parsley. Serve immediately. Makes 4 servings.
Reprinted with permission from the award-winning 1,000 Gluten-Free Recipes by Carol Fenster (Wiley, 2008)
Photo courtesy of USA Rice Federation, www.usarice.com