Louisiana Jambalaya

This authentic Louisiana favorite is full of flavor and spice.

Serves: 6Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. olive oil
  • 8 oz. andouille sausage, sliced
  • 12 medium shrimp, peeled and deveined
  • 1⁄2 medium onion, peeled and chopped
  • 2 medium green bell peppers, seeded and chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1⁄4 tsp. crushed red pepper
  • 1 tsp. chili powder
  • 2 tsp. dried oregano
  • Ground black pepper, to taste
  • 6 oz. brown rice
  • 2 1⁄2 cans gluten-free chicken broth
  • 1 can diced tomatoes
  • 1 cup water
  • 1⁄4 tsp. Tabasco sauce


  • Pour the oil into a large pot and place on medium-high heat. Sauté the sausage until browned, about 6 to 8 minutes. Add the shrimp; cook and stir until shrimp are opaque, about 4 minutes.
  • Add the onion, bell pepper, celery, and garlic; season with crushed red pepper, chili powder, oregano, and black pepper. Cook until the onion is tender.
  • Stir in the rice, broth, tomatoes, and water. Bring to a boil and then reduce heat; simmer until the rice is cooked. Stir in the Tabasco sauce before serving.