Sausage and Shrimp Jambalaya
This version of a “red” jambalaya originated in the French Quarter of New Orleans when saffron wasn’t readily available. This Creole-type jambalaya contains tomatoes, whereas a rural Cajun jambalaya (also known as “brown jambalaya”) does not.
Hands-on: 15 minutesTotal: 7 hours
- 2 Tbsp. olive oil
- 1 large onion, peeled and chopped
- 2 medium celery stalks, chopped
- 1 medium green bell pepper, seeded and chopped
- 3 garlic cloves, peeled and minced
- 1 can (28 oz.) diced tomatoes, undrained
- 2 cups fully cooked gluten-free smoked sausage, sliced into 1" pieces
- 1 Tbsp. parsley flakes
- ½ tsp. dried thyme leaves
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ¼ tsp. red pepper sauce
- 2 tsp. gluten-free Creole seasoning
- ¾ lb. uncooked, peeled, deveined medium shrimp
- 4 cups hot cooked rice
- In a large skillet, heat oil. Sauté onions, celery, and bell pepper until softened, about 3–5 minutes. Add garlic and cook 1 minute more.
- Grease a 4–6-quart slow cooker and add sautéed vegetables and all remaining ingredients except shrimp, rice, and parsley.
- Cover and cook on low for 6 hours.
- Add shrimp and continue to cook on low for 45 minutes until shrimp are bright pink. Serve jambalaya over a bed of rice.