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Easy Jambalaya (Gluten-Free)

This Easy Jambalaya is bursting with Southern flavors! A one-pot meal with chicken, sausage, and rice that's gluten-free and absolutely satisfying.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Southern
Keyword: Easy, Gluten-Free, One-Pot
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 cup green bell pepper, diced (about 1)
  • 1 cup small onion, diced (about 1/2)
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 6 ounces andouille sausage, cut into rounds
  • 1 tablespoon tomato paste
  • 3/4 cup long-grain white rice
  • 1 1/2 cups chicken broth
  • 1 cup diced tomatoes, undrained
  • 1 tablespoon Cajun seasoning
  • 1 leaf bay

Instructions

  • In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced green bell pepper, small onion, celery, and minced garlic. Sauté for about 5 minutes, or until the vegetables are tender and fragrant.
  • Add the cubed chicken breasts and sliced andouille sausage to the pot. Cook for another 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
  • Stir in the tablespoon of tomato paste, mixing well with the meat and vegetables. Then, add the Cajun seasoning and the bay leaf, ensuring everything is evenly coated.
  • Add the long-grain white rice to the pot, followed by the chicken broth and undrained diced tomatoes. Stir everything together, making sure the rice is submerged in the liquid.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed the liquid. Stir occasionally to prevent sticking.
  • Once the rice is cooked, remove the bay leaf. Fluff the jambalaya with a fork and serve hot. Enjoy this delightful dish with your favorite sides or on its own!

Equipment

  • Large Pot or Dutch Oven
  • Cutting board and sharp knife
  • Wooden Spoon
  • Measuring cups and spoons

Notes

  • Let leftovers cool completely before storing in an airtight container for up to 3 days.
  • For freezing, use a freezer-safe container and consume within 2-3 months.
  • Add a splash of chicken broth when reheating to restore moisture.