Easy Jambalaya

Grand Rapids has been having a bit of a cold spell this week, so I thought a little warm soul food would be perfect to heat things up. I love one dish meals, they scream comfort food to me, and since I’m craving a little spice and a little rice, Easy Jambalaya it is. This really is an easy meal to make and if you don’t like shrimp or sausage, this also works well with chicken or tofu.

There are two items I’d like to make a special note of in this jambalaya. First, Al fresco Chicken sausage. This is a wonderful, natural, gluten & dairy-free product. It’s one of the few gluten-free sausages I can find locally. They have a variety of flavors to choose from and I used my favorite tonight, the Sweet Italian Style Chicken Sausage. Second, Spicy V8. When used in moderation, this is a great product. It’s gluten-free and it really spikes up a dish, adding flavor and zest. If you are not a fan of V8 you can sub a different variety of savory tomato juice or chicken stock, but I really enjoy what the Spicy V8 brings to the table.

Hope you enjoy!

note: If you don’t appreciate heat, even in small doses, just skip adding in the cayenne pepper. :)

Serves 6
Start to finish: 1 hour

• 2 teaspoons olive oil
• 1 large white onion, diced
• 1 poblano pepper, diced
• 3 cloves chopped garlic
• 1 tsp dried thyme
• 2 tbsp fresh thyme (or sub 1 tsp dried thyme)
• 1 tsp garlic powder
• 2 tbsp Cajun seasoning
• ½ tsp cayenne pepper, optional (more or less to taste)
• 12 oz. package precooked gluten & dairy-free sausage, ½ inch slices (I use Alfresco)
• 28oz. can crushed fire roasted tomatoes
• 3 cups gluten-free chicken stock
• 1 cup Spicy V8
• juice of two lemons
• salt and pepper to taste
• 2 cups uncooked white rice
• 1 lb precooked shrimp (thawed, chopped, tails removed)

Heat oil in a large pot over medium high heat. Saute onion, pepper and garlic until onion is tender, about 5 minutes. Stir in cayenne pepper, dried thyme, garlic powder, Cajun seasoning, fresh thyme and mix well. Add in chicken sausage and allow to warm through, about 3 minutes.

Stir in the tomatoes, chicken broth and lemon juice. Bring to a boil, add the rice and mix well. Turn the heat to low, cover, and simmer for about 20 minutes. Once the rice is tender, turn off the heat, add in the shrimp and allow to warm for about 3 minutes before serving.