Cookwith

Name: Creole Shrimp & Chicken Jambalaya (Gluten-Free, Single Serving)
Prep time: 45 min
Total time: 45 min
Yield: 1 serving
Ingredients: 2 oz andouille sausage (gluten-free), sliced; 3 oz boneless, skinless chicken thigh, cut into bite-size pieces; 3 oz large shrimp, peeled and deveined; 1 tbsp olive oil; 1/4 cup yellow onion, diced; 1/4 cup celery, diced; 1/4 cup green bell pepper, diced; 1 clove garlic, minced; 1/4 cup canned diced tomatoes (with juice); 1/4 cup long-grain white rice (uncooked, rinsed); 3/4 cup low-sodium chicken broth (gluten-free); 1/2 tsp smoked paprika; 1/4 tsp dried thyme; 1/4 tsp dried oregano; 1/4 tsp cayenne pepper (adjust to taste); 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 bay leaf; 1 scallion, thinly sliced; 1 tbsp fresh parsley, chopped; Lemon wedge (for serving, optional)

Creole Shrimp & Chicken Jambalaya (Gluten-Free, Single Serving)

JammyApricot9104

This Creole Shrimp & Chicken Jambalaya brings the soulful spirit of Louisiana to your kitchen in a single-serving, gluten-free format. Smoky andouille sausage, juicy chicken, and plump shrimp meld with the classic Creole trinity of onion, celery, and bell pepper, simmered together with aromatic spices and tomatoes. The result is a hearty, saucy rice dish bursting with layers of flavor and vibrant color—finished with fresh scallions and parsley for a pop of brightness. Perfect for a cozy night in, this one-pot wonder offers a taste of the bayou with every forkful.

Ingredients

Instructions

Heat olive oil in a medium saucepan or deep skillet over medium heat. Add sliced andouille sausage and cook until lightly browned, about 2 minutes. Transfer sausage to a plate.
In the same pan, add chicken pieces. Sear until golden on all sides, about 3 minutes (they don’t need to be cooked through). Remove to the same plate as sausage.
Add onion, celery, and bell pepper (the trinity) to the pan. Sauté until softened, about 3–4 minutes. Stir in garlic and cook for 30 seconds until fragrant.
Add diced tomatoes (with juices), smoked paprika, thyme, oregano, cayenne, salt, pepper, and bay leaf. Stir well to combine.
Return sausage and chicken (with any juices) to the pan. Sprinkle in the rinsed rice. Pour in chicken broth and bring mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes without stirring.
Lift the lid, add shrimp on top of the rice (don’t stir). Replace the lid and cook another 6–8 minutes, until shrimp are pink and rice is tender. Remove from heat, discard the bay leaf, and gently fluff the jambalaya with a fork.
Taste and adjust seasoning. Serve hot, topped with sliced scallions and fresh parsley. Squeeze lemon juice over the top if desired.