Sunday, March 4, 2012

Tomato Free Jambalaya Recipe (gluten free / dairy free)

The andoulli sausage really gives this dish a bit of a kick. If you prefer less spice use a milder sausage and/or cut the amount of cayenne pepper.  I am pork free as well. Bilinski makes a chicken andoulli sausage that is gluten and dairy free. Using my tomato free sauce recipe has opened up yet another dinner option.

Tomato Free Jambalaya (gluten free / dairy free / pork free)
Olive oil
1 medium green bell pepper, chopped
1 medium onion, chopped
1 stalk celery, chopped
1/2 # andoulli sausage, sliced 1/4"
1 tbsp minced garlic
1 cup long-grain rice
1 tablespoon dried parsley
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 bay leaf
2 1/2 cups chicken stock
1 # medium, shrimp, peeled and deveined
2 cups no tomato sauce (or 1 14oz can diced tomatoes plus 1 cup tomato sauce)
4 scallions, sliced

How to prepare Tomato Free Jambalaya:
In large pot/dutch oven, sauté the andoulli sausage until beginning to brown (if using Bilinski chicken sausage you may need to add a touch of oil; pork sausage should fry fine in its own fat).

Add the onion, green bell pepper, and celery and continue sautéing for another 3 minutes (add more oil if needed). Next add the garlic and continue until the vegetables are starting to brown (about 5 minutes more).

Stir in the rice, spices, salt & pepper, bay leaf, and stock. (If using tomatoes/tomato sauce add here as well). Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes.

Add the shrimp and tuck under the rice. Cook for 2-3 minutes. Add the tomato free sauce and the scallions. Cook for an additional 2 to 3 minutes or until the shrimp are pink and fully cooked and the tomato free sauce is heated through.

[This end cooking time is very dependent on the size of your shrimp. The bigger they are the longer they will need. Increase the amount of time they cook PRIOR to adding the tomato free sauce. If you increase the amount of time the sauce cooks, the beets will turn the sauce brown.]

Tip: I freeze portions of everything I make for later lunches. I find that long grain rice really doesn't freeze well and instead use medium grain (one for one substitute) which holds up much better when reheated. If you do so as well, increase the amount of stock by 1/2 a cup.


If you like this recipe you may want to try my Tomato Free Chicken Cacciatore Recipe
or browse my full list of Tomato Free Recipes.  (I also have a list of Nightshade Free Recipes and Acid Reflux / Heartburn / GERD Friendly Recipes.)

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