Summary: Celiac.com 11/02/2022 - Jambalaya is a tasty southern stew made with hearty brown rice, shrimp, sausage, tomatoes, peppers and onions. This gluten-free version of Chef John's Jambalaya may look simple, but when it's done well, it's what they call stick to your ribs cooking that keeps you coming back for more. Bake up some gluten-free corn bread, and enjoy! Ingredients: 2 tablespoons butter 8 ounces gluten-free andouille or kielbasa sausage, cut into ¼ slices (I use kielbasa) 2 tablespoons ground paprika 1 tablespoon ground cumin ½ teaspoon cayenne pepper ½ cup diced tomatoes 2 stalks celery, sliced 1/4 inch thick 1 large green bell pepper, diced 4 green onions, thinly sliced 1 teaspoon salt 1 bay leaf 1 cup uncooked brown rice 3 cups chicken stock 1 pound large shrimp, peeled and deveined salt and ground black pepper to taste Directions: Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes. Stir in paprika, cumin, and cayenne; cook for 1 minute. Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture. Add brown rice and stir to combine. Stir in chicken stock, bring it to a simmer, then turn heat to low. Cover and cook until rice is just tender, about 45 minutes. Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper. Garnish with sliced green onions. Cook's Note: Cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower, so judge accordingly.
