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Gluten-Free Shrimp Jambalaya Recipe

By: Gillian Olins on February 10, 2013

If you’re planning a Mardi Gras party, and have celiac or gluten-sensitive guests, this would be a great gluten-free main dish to serve. Jambalaya is a typical Creole dish from Louisiana where Mardi Gras celebrations are held every year around February and March. Creole cooking was influenced by Spanish and French cuisine, and this rice dish is similar in style to Spanish paella. It can be fairly hot and spicy, so adjust the amount of cayenne pepper to your liking.

By the way, almost all individually packaged spices and herbs are naturally gluten-free, but mixtures may not be and should be checked. Also, be careful if you buy herbs or spices from bulk bins in supermarkets: there may be a potential risk of gluten cross-contamination if bins were not cleaned properly after being used for a gluten-containing product.

1/2 cup chopped green pepper
1/2 cup chopped celery
1 cup chopped onion
3 Tbs vegetable oil
3 cups vegetable broth (gluten-free)
1 1/2 cups uncooked long grain rice

Creole seasoning:

1/4 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1/8 tsp dried thyme
1/8 tsp ground cumin
1/8 tsp cayenne pepper

1/2 tsp Worcestershire sauce (gluten-free)
1/8 to 1/4 tsp cayenne pepper (depending on how hot you like it)
2 cans (14.5 oz each) diced tomatoes, drained
1 lb cooked medium shrimp, peeled and deveined
1 1/2 cups frozen peas

Gluten-Free Shrimp Jambalaya RecipeIn a large frying pan or skillet over medium heat, cook the green pepper, celery and onion in the vegetable oil until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne. Stir together and bring to a boil. Reduce heat to low, cover and cook until rice is tender (about 15-20 minutes). Stir in the tomatoes, shrimp and peas; cook until heated through.
Adjust seasoning to taste with salt, if needed.

6 servings

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