New Orleans is full of so many interesting sights, sounds, and flavors. No better time to celebrate the spirit of New Orleans than during Mardi Gras this week. This Jambalaya dish is taken from Emeril Lagasse's cookbook, "New New Orleans Cooking" and adapted to be gluten free. Emeril has a pleasantly surprising number of products that are gluten free, including his Essence seasoning that I use below. Chock full of shrimp, chicken, and andouille sausage, this jambalaya stands as a meal all by itself. Don some beads and you're ready to eat!
Jambalaya
1 pound raw shrimp, peeled and chopped
1 cup boneless skinless chicken breast, chopped
1 cup gluten free andouille sausage (Aidells Cajun Style Andouille, Al fresco Roasted Garlic are two brands)
2-3 Tbsp olive oil
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup chopped celery
4 cloves minced garlic
1/2 cup chopped tomatoes
3 bay leaves
1 tsp worcestershire sauce (Lee & Perrin's brand is gluten free)
1 Tbsp Emeril's Essence (Original or Bayou Blast)
1 tsp salt
3 turns freshly ground pepper
3 cups cooked brown rice couscous or cooked brown rice (Lundberg's brand makes a gluten free rice couscous)
In a bowl, combine shrimp, chicken, and seasoning until well blended. Heat 2-3 tablespoons of the olive oil in a pan, adding the shrimp and chicken. Stir for 1-2 minutes, then add the sausage, onions, peppers, celery, and garlic and stir fry for an additional 1-2 minutes. Add in tomatoes, bay leaves, worcestershire sauce, chicken broth, salt, and pepper. Bring mixture to a boil, then reduce heat and simmer for 10 minutes. Add the cooked brown rice couscous and let simmer for 5 more minutes until flavors are combined. Remove the bay leaves before serving.
No comments:
Post a Comment