Easy and Fast Gluten Free Jambalaya

My daughter just made this recipe for the first time and it was awesome! On Mondays I stay after school so my students can get some extra classroom time and I usually don’t get home until after 5pm. I am usually wiped from squeezing around 100 students into 4 hours in one afternoon. My daughters are great cooks so I take advantage of them being able to help out. Toni is thinking about going to school for Culinary Arts and if she keeps it up she will be an amazing chef. Here is her recipe:

Preparation

Prep time: 10 min | Cook time: 20 min | Servings: 6
1. Add cayenne pepper, Creole seasoning and onion powder to chicken and sausage. Saute over medium heat until browned.

2. Add onion, pepper, celery and garlic and cook until vegetables are just tender. Add stock, tomatoes, rice, bay leaves, Worcestershire and bring to a boil.

3. Turn heat to low, cover pot with lid, and cook for 20 minutes (if using white rice) or 45-50 minutes (if using brown rice). Check near the end of cooking time and if the mixture seems dry, add more broth or water.

Related posts:

1. Gluten Free Creamy Wild Rice Soup
2. Gluten Free Creamy Potato Soup
3. Hoppin’ John

Creamy Wild Rice Soup

Preparation:

In a large saucepan, melt butter.
Add onions and cook for about 5 minutes or until tender.
Add carrots, mushrooms, and celery; cook for 2 minutes.
Stir in flour, then add vegetable stock, stirring for 5 minutes on high heat
Stir in the wild rice and spices
Reduce heat and stir in milk; cook until thoroughly heated.
Add parsley and serve.

Related posts:

1. Gluten Free Creamy Potato Soup
2. Hoppin’ John
3. Gluten Free Listfull Tuesday

I was cleaning out my chest freezer when I realized I had saved two ham bones. They were all wrapped up just waiting to be used.  I usually cook a ham and then save the bone for another meal. Well, it just happened to be really chilly outside so I decided I was going to make myself some creamy potato soup. Now this was a first for me but I make pea soup all of the time so I figured it couldn’t be that hard. It turned out perfect. Chunks of ham and potato, who could ask for more. I called this soup creamy potato but there isn’t any dairy in my recipe. The potatoes boiled down and made this wonderfully thick soup.

Potato Soup

• 2 ham bones
• 6 cups GF chicken stock
• 4 potatoes peeled and diced
• 1 large onion diced
• 1 carrot diced
• 1 tsp salt
• 6 twists on the pepper grind

1. Start by cooking your ham bone in the broth for at least 30 minutes.
2. Remove the bone from pan and cut up the left over meat into bite size pieces. Add ham pieces back into soup.
3. Add the rest of your ingredients and simmer for 20 minutes.
4. If soup seems too thin add 2 tbl of tapioca starch to thicken. Serve with a fresh piece of hot bread.

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I had a whole container of black eyed peas sitting in my pantry. They have been screaming at me for years and I have never used them. I try to use beans when I cook to get extra fiber. Well, I finally gave in and came up with a recipe to use them in, that I hoped my family would gobble up.  I loved how it turned out and even the left overs tasted good.

Hoppin’ John

• 2 cups dried black-eyed peas
• 1/2 lb of thick cut bacon or ham, diced
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 carrot chopped finely
• 8 oz sliced mushrooms
• 8 cups of chicken broth
• 1 tsp salt
• 8 twists on a pepper grinder
• 1 1/2 cups basmati rice

1. Soak peas while you are chopping the vegetables.
2. Cook the bacon in a large soup pot. When crispy add your vegetables and saute until they are tender.
3. Add soaked peas (without the water), and broth. Being to a boil.
4. Cover and reduce heat. Simmer for 30 minutes and season with salt and pepper.
5. Stir in rice. Cook for 20 minutes or until the beans and rice are cooked through. Add more broth if the liquid is absorbed.

My daughters said next time they want me to use ham because the bacon does not stay crisp. The flavor was good but don’t be afraid to add more spices. When I served it we all sprinkled a little more salt and pepper (we usually don’t). I would even recommend adding a small amount of red pepper flakes to kick it up a notch!

photo credit: citymama

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