Start your travel down south with my gluten-free take on classic Louisiana Jambalaya. It uses the quick method of a pressure cooker and features a mix of bold, tasty ingredients. It’s ideal for those needing a gluten-free meal or preferring that lifestyle. Whether dealing with celiac needs or choosing gluten-free, this gluten-free jambalaya is a filling dish. It’s also easy to make.
Ingredients and Substitutions for Gluten-Free Jambalaya
When making gluten-free jambalaya, picking the right ingredients is key. Choosing fresh, gluten-free options boosts flavor and ensures a meal that’s both healthy and enjoyable. Here are the main ingredients and some swaps that keep the authentic Cajun flavor.
The Holy Trinity: Onions, Celery, and Bell Peppers
The “Holy Trinity” is what makes gluten-free jambalaya special. It’s made of onions, celery, and bell peppers. These veggies create a rich base, adding depth to the dish. Make sure they’re chopped the same size so they cook well together.
Choosing the Right Rice
For gluten-free jambalaya, the best rice to use is long-grain, like Basmati or Jasmine. These types stay firm and don’t get mushy. If you’re gluten-free, check that your rice is safe from cross-contamination.
Proteins: Chicken, Sausage, and Shrimp
Chicken, sausage, and shrimp are the proteins usually found in jambalaya. Boneless chicken thighs make it rich. Look for gluten-free sausage options, such as those from Applegate Farms. Shrimp adds sweetness and texture.
Spices and Seasonings
Spices bring the Cajun taste to life. Use smoked paprika, garlic powder, and thyme for flavor. Cayenne pepper or hot sauce can boost the heat. Check that your spices don’t contain hidden gluten.
Tips and Tricks for Perfect Gluten-Free Pressure Cooker Jambalaya
Making gluten-free jambalaya without gluten can be fun with the right tips. We’ll show you how to avoid mushy rice, tweak the spiciness, and save your meal for later. These steps are key to a tasty dish every time.
Preventing Mushy Rice
Getting the perfect rice texture is crucial. Begin by rinsing and soaking the rice. It helps reduce stickiness and keeps the rice from getting mushy. Also, always measure the water and rice accurately for good results.
Adjusting Spiciness
Changing the gluten-free jambalaya’s heat can make it better. Use less cayenne pepper to lower the heat. Or try smoked paprika. Adding lemon juice can also cut down the spiciness.
Freezing and Reheating
Proper storage is important to keep your jambalaya tasty. Cool it down fully before freezing. To reheat, warm it slowly. This way, it stays delicious like it was freshly made.
Conclusion
Going gluten-free doesn’t mean giving up on favorite traditions or flavors. With a pressure cooker, making jambalaya is easy and tasty. This recipe keeps the deep traditions of Louisiana alive, making it a perfect fit for quick home cooking.
Choosing gluten-free ingredients and using a pressure cooker are key. This approach leads to a delicious meal in less time. With a pressure cooker, you can have jambalaya on any weeknight without waiting long.
By using this method, you can enjoy tasty, gluten-free dishes and still keep things authentic. So, pick up your pressure cooker and explore traditional cooking in a healthier way. Happy cooking!
Tasty, Gluten-Free Jambalaya Fast with This Pressure Cooker Recipe!
Ingredients
- 4 precooked sausage links
- 1 lb. boneless, skinless chicken breasts
- 1 small onion
- 1 red bell pepper
- 3 celery stalks
- 1/2 cup frozen peas
- 3 garlic cloves
- 1 tbsp Cajun seasoning
- 1 tbsp canola oil
- 2 cups low-sodium chicken broth
- 1 can fire-roasted diced tomatoes
- 1½ cups long-grain white rice
- 1 tsp hot sauce (optional)
- Fresh parsley leaves (optional)
Instructions
- Slice the chicken sausage with the Quick Slice and dice the chicken breast into bite-sized pieces.
- Cut the onion into chunks and coarsely chop in the Manual Food Processor. Transfer the onions to a medium mixing bowl.
- Cut the top off the bell pepper and remove the seeds and veins. Cut the pepper into chunks and coarsely chop in the Manual Food processor. Transfer the pepper to the bowl.
- Dice the celery and press the garlic with the Garlic Press; add to the bowl. Add the Cajun seasoning and stir to coat the vegetables.
- Set the Deluxe Multi Cooker to SEAR and press START. Add the oil and heat for 3 minutes. Add the sausage and cook for 3–4 minutes until lightly browned. Remove the sausage from the inner pot.*
- Add the vegetables and cook for 3–4 minutes. Press CANCEL.
- Add the sausage, chicken, and remaining ingredients (except the parsley) to the inner pot and lock the lid. Select the WHITE RICE setting and press START.
- When the timer is up, let the pressure release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Serve garnished with parsley.
Yield:
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 300, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 85 mg, Sodium 750 mg, Carbohydrate 35 g, Fiber 1 g, Sugars 4 g, Protein 23 g
Cook’s Tips:
Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.
Recipe by Pampered Chef
Save this recipe for later? 👇
