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Home Recipes Gluten-free (seafood) Jambalaya

Gluten-free (seafood) Jambalaya

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(basic) Ingredients:

1 ib crawfish meat

1 package frozen okra (thawed)

1 medium onion

4 cloved garlic

2 cans diced tomatoes or 4 medium to large fresh tomatoes diced

1 qt of vegetable stock (make sure to get gluten free)

4 cups of your favorite rice (I like wild rice, but you can use any rice certified gluten free)

6 tb butter

 

Seasonings:

Cajun seasoning (Tony Chachere's is probably easiest to get, but if you are in Chicago or near a computer, check out the ones from thespicehouse.com)

kosher salt (if you are using a salt-free cajun seasoning)

freshly cracked black pepper

cayenne pepper

 

Instructions

Cook the rice according to the directions for your particular rice. Sautee the onion in the butter. Microwave entire garlic bulb in a paper towel for about 30 seconds. After rice is done absorbing water (this may take 30 minutes or so depending on the rice you have selected), add the onion and butter to the rice, all the seafood and the garlic.  You can either run the garlic through a garlic press or just dice it up.  Add the thawed okra and seasonings.  Return the jambalaya to a simmer and simmer for at least 30 minutes to bring the temperature to a consistent level for all ingredients.  Add water during this process and more seasonings to get the desired wet to dry ratio.  The more water you add, the more seasonings you are going to want to add.  Be sure and taste after the spices have blended and adjust.  This recipe will make about 12 - 16 servings.

Options:

Replace butter with olive oil. Use Costco's seafood medley to add additional shrimp / muscles and calimari. Add additional tomato sauce. Add diced jalapenos or bell pepper.

I use crawfish meat similar to the following which you can find in most grocery stores or seafood shops:

And my favorite option:  serve on top of warm corn tortillas as a taco.

 


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