This Gluten Free Jambalaya recipe is the perfect dish to serve both for either a family dinner or upscale it and it will easily feed any number of guests. This is also the recipe with which I won the inaugural Easy Food Magazine, Home Cook Hero Competition for the One Pot Wonder category.
A few tips that I’ve come to realise from regularly cooking this dish:
- Never use basmati rice – Easy Cook Long Grain works best as it cooks quickly and stops the chicken from drying out.
- Always use double strength stock as it prevents the dish from becoming insipid. i.e. if instructions say use 1 pot/packet per 500ml, then you’ll need two.
- You can add prawns a few minutes before the end of cooking time.
- I always serve this with salad and you could make some gluten free garlic bread.
- I always cook this in a cast iron casserole that is suitable for hob top, oven and serving dish. I invested in one of these in a Denby sale and it’s been well worth it. You don’t have to spend two fortunes on Le Creuset.
Ingredients – Serves 4
1 Red Pepper – Chopped
2-3 Sticks of celery – Chopped no bigger than 1cm.
2 Chicken Breasts – cut into pieces
Chorizo – I use Supervalu Signature Range – Labelled as ‘suitable for coeliacs’
1-2 cloves of garlic
1-2 bay leaves
2 teaspoons of smoked paprika
600 ml of Double Strength Chicken Stock
2 teaspoons tomato puree
160g Long Grain Easy Cook Rice.
Peeled Prawns – optional extra – 200g
6 Scallions/Spring Onions – Chopped.
Preheat your oven to 200 degrees Centigrade or Gas Mark 6.
Prepare all of your veg and meat and have everything at hand before you start cooking. I do this for all dishes as it helps the flow of cooking.
Heat the olive oil in your casserole dish. Add in the Onion, Garlic, Pepper and Celery. Cook over a high heat to colour this but make sure the garlic doesn’t burn as it will turn the whole dish bitter.
Add the Chicken, Paprika and Bay leaf and cook until the chicken is sealed. Prepare your chicken stock.
Add your Chorizo, Puree and Rice. Cook out the puree for a minute. Add your stock and bring to the boil. Cover and cook in the oven until all the stock is absorbed or the rice is cooked.
Add the Spring Onions and Prawns. If you’re adding prawns they will cook in the hot casserole back in the oven in under four minutes. Let the dish rest for a minute or two before serving.
While the casserole is in the oven, prepare your salad.
Let us know how yours turned out! This also a perfect dish to cook extra for reheating. Store in an airtight container in the fridge – I never reheat prawns if you do add them I would advise removing them (eating) before storing for reheat.