Gluten-Free Weeknight Jambalaya with Andouille and Chicken

Why You’ll Love This Recipe

• Weeknight-easy, one-pot dinner that feels special.
• Bold, cozy flavor: smoky andouille, juicy chicken, and a spiced tomato broth.
• Naturally gluten-free with simple pantry staples.
• Great for meal prep and reheats beautifully.

Grocery List

• Produce: Yellow onion, green bell pepper, celery, garlic, flat-leaf parsley
• Dairy: None
• Pantry: Certified gluten-free andouille sausage, boneless skinless chicken thighs, long-grain white rice, gluten-free low-sodium chicken broth, fire-roasted diced tomatoes, tomato paste, avocado or neutral oil, gluten-free Cajun seasoning, smoked paprika, dried thyme, dried oregano, bay leaf, cayenne (optional), kosher salt, black pepper, gluten-free Worcestershire (optional), gluten-free hot sauce

Full Ingredients

Proteins

• 12 oz certified gluten-free andouille sausage, sliced into 1/2-inch half-moons
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

The Trinity and Aromatics

• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 2 celery ribs, diced (about 3/4 cup)
• 4 garlic cloves, minced

Rice and Spiced Tomato Broth

• 1 1/2 cups long-grain white rice, rinsed until water runs mostly clear and drained well
• 3 cups gluten-free low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes, drained
• 2 tbsp tomato paste

Seasonings

• 1 tbsp certified gluten-free Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 bay leaf
• 1/4 tsp cayenne pepper, optional (add more to taste)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 tsp gluten-free Worcestershire sauce, optional

To Finish

• 2 tbsp avocado or other neutral oil (divided)
• 1/4 cup chopped flat-leaf parsley
• Gluten-free hot sauce, to taste (for finishing and serving)

Step-by-Step Instructions

Step 1: Prep and season

Rinse the rice under cold water, swishing with your fingers, until the water runs mostly clear, 30–60 seconds. Drain well. Pat the chicken dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Have the remaining salt and pepper ready to season the pot as you go.

Step 2: Brown the andouille

Heat 1 tablespoon oil in a 5–6 quart heavy pot or Dutch oven over medium-high heat. Add the andouille in a single layer and cook until browned at the edges, 4–5 minutes, stirring once or twice. Transfer to a plate, leaving the flavorful fat in the pot.

Step 3: Brown the chicken

Add the remaining 1 tablespoon oil. Add the chicken in an even layer and cook, undisturbed, 3 minutes, then stir and cook 2–3 minutes more until lightly browned and just cooked through (165°F). Transfer to the plate with the sausage.

Step 4: Soften the trinity and bloom aromatics

Add the onion, bell pepper, and celery to the pot with a pinch of salt. Sauté over medium heat until softened and lightly golden, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add tomato paste, Cajun seasoning, smoked paprika, thyme, oregano, and cayenne (if using). Cook, stirring constantly, 1 minute to bloom the spices.

Step 5: Toast rice and build the tomato broth

Stir in the drained tomatoes and the rinsed rice; cook 1 minute to coat and lightly toast the grains. Pour in the chicken broth, add the bay leaf and Worcestershire (if using), and sprinkle in the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Return the sausage and chicken (along with any juices) to the pot and stir to combine. Bring to a full boil over medium-high heat, 2–3 minutes.

Step 6: Cover and simmer

Reduce heat to low, cover tightly, and simmer for 18 minutes. Do not lift the lid or stir during this time; the rice needs undisturbed steam to cook evenly. If your stove runs hot, use the smallest burner on low.

Step 7: Rest, fluff, and finish

Remove from heat and let the pot sit, covered, 5 minutes. Uncover, remove the bay leaf, and fluff with a fork. Fold in the chopped parsley. Taste and adjust seasoning, then finish with a few dashes (1–2 teaspoons total) of your favorite gluten-free hot sauce. Serve extra hot sauce at the table.

Pro Tips

• Rinse the rice well to remove surface starch; this helps the grains cook up fluffy instead of gummy.
• Resist lifting the lid during the simmer. Trapped steam equals evenly cooked rice.
• If the rice needs a touch more moisture after simmering, sprinkle in 2–4 tablespoons hot water, cover, and let it rest 5 minutes.
• Use certified gluten-free products for andouille, broth, Cajun seasoning, hot sauce, and Worcestershire to avoid hidden gluten.
• For deeper flavor, brown the sausage well; those browned bits on the pot equal big taste in the final dish.

Variations

• Shrimp Jambalaya: Stir in 1 lb peeled, deveined shrimp during the last 5 minutes of cooking (nestle on top, cover, and steam until pink and opaque).
• Brown Rice Swap: Use 1 1/2 cups long-grain brown rice and 3 3/4 cups broth; simmer 40–45 minutes, then rest 10 minutes.
• Lighter and Extra Veg: Halve the sausage and add 1 extra bell pepper and 1 cup sliced mushrooms with the trinity.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or water, or microwave covered until hot. Freeze up to 2 months; thaw overnight in the fridge before reheating. For a make-ahead head start, complete Steps 1–5 (stop before adding the rice), refrigerate the base up to 24 hours, then bring to a simmer, add rice, and proceed with Steps 6–7 on serving day.

Nutrition (per serving)

Approximate: 480 calories; 29 g protein; 22 g fat; 45 g carbohydrates; 2 g fiber; 950 mg sodium. Values will vary based on brands and optional ingredients.