Jambalaya My Way

Marrying someone from a different ethnic/geographical background than your own expands your horizons. Learning to cook Louisiana style foods has been a learning process for me. I haven’t heard of other people making Jambalaya this way, but I think it works best. Most recipes call for cooking the rice in the same pot with the meat and tomatoes, but I had a hard time with my rice sticking or becoming a gummy mess. So I decided to cook my rice in the rice cooker and then just stir it in to the cooked meat and veggies.

Jambalaya

2 cups uncooked rice (cook in rice cooker)
1 lb chicken (breast, thigh, combo)
12-16 oz anduille or smoked sausage
1 medium onion, diced
2-3 ribs celery, diced
1/2 Bell pepper, diced
1/2 bottle Gluten Free beer* (like Omission)
16 oz canned tomatoes
2 tsp Garlic
2 tsp Paprika
1/2 tsp Oregano
1/4 tsp Basil
1/4 tsp Sage
salt and pepper to taste (or cajun/creole seasoning)
2 tsp tamari* (gluten free soy sauce) optional

So, what I do is cook the rice in the rice cooker and while that is going I start the chicken in a deep skillet on the stove. I usually cook it frozen (because planning ahead is not my forte) and then chop it up and plop it back into the pan. Then I add the sausage and brown it up a bit. Next comes the veggies. When the onion is translucent I deglaze the pan with beer.  Let the beer cook down a bit. Add the tomatoes and spices. Stir it all together and let it come to a simmer. Pile the rice on top and stir it all together. Taste and adjust seasoning, if needed.

It may not be the traditional way to make Jambalaya, but it works for me.

*If you aren’t GF just use regular beer and soy sauce.

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