Chicken and Sausage Jambalaya
A one-pot Southern classic with smoky sausage, tender chicken, rice, and okra. Celery and tomatoes bring savory depth to every spoonful.
Fits Celiac, Hashimoto's, Pregnancy and 3 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 150 g boneless skinless chicken thigh, cut into bite-size pieces
- 60 g gluten-free andouille sausage, sliced; verify gluten-free label
- ½ cup long-grain rice, rinsed
- 1 stalk celery, sliced
- 100 g okra, sliced
- ½ cup diced tomatoes, canned, with no added seasoning
- 1 cup gluten-free chicken broth
- 1 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp dried thyme
- ½ tsp smoked paprika
- 1 bay leaf
Method
- Brown chicken and sausage in olive oil until golden.
- Stir in celery, garlic, thyme, paprika, and bay leaf.
- Add tomatoes, broth, rice, and okra; bring to a simmer.
- Cover and cook gently until rice is tender and liquid absorbed.20 min timer
- Remove bay leaf and fluff the jambalaya before serving.
Why it works
- Celiac disease: Gluten-free broth and sausage keep the rice pot free of wheat, barley, and rye.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Dairy-free recipes, Gluten-free recipes, Crohn’s and colitis recipes, One pan recipes, Gluten-free dairy-free recipes.