Welcome back to another lactose free recipe. A few years ago I went on the most incredible trip to New Orleans with my family. I absolutely adored the food. It was definitely a highlight for me. Gumbo, red beans & rice, beignets, po-boys, snowballs and jambalaya. Everything I tried was so delicious.
Every time we had dinner I was always drawn to jambalaya. I am a sucker for anything rice related let alone when it is so full of flavour. As soon as we got home I went in search for a recipe so I could cook this delicious dish at home.
I found this recipe online and I would consider it a success. Normally you would use Andouille sausage and file powder however I was not able to find it here in Australia. This recipe is a Creole Jambalaya as it contains the tomatoes, chicken and sausage. A Cajun Jambalaya has no tomatoes and it cooked differently.
I did find this recipe slightly too hot however nobody else in my family thought that. Leaving me with the realisation that I am a spice wimp. If you don’t want to risk making something too hot you can always leave out the chilli flakes, add less hot chilli sauce and use a sausage that isn’t spicy.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Instructions
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The first step is to prepare the vegetables. Dice the onions, capsicum and celery. Place into a large bowl. Finely chop or grate the garlic and place into the bowl as well. Set aside to be used later.
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Slice the Chorizo. It is preferable to use andouille sausage however it is sometimes difficult to find. I know in Australia I could not find it, so I substituted it with the chorizo.
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Place the chorizo in a large saucepan and cook until lovely and brown. Remove and set aside.
- You will notice that the bottom of the saucepan will become brown. Don’t scrape it and throw it away. The brown parts are important and we will deglaze the saucepan later when we add in the stock. Then the bottom of the pan will be scraped and the tasty brown parts incorporated into the stock.
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Chop the chicken breast into small cubes and add the Cajun seasoning. Mix until thoroughly coated.
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Add the chicken to the saucepan that you cooked the chorizo in. Cook until brown. Remove and set aside.
- Add the vegetables into the large saucepan.
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In a bowl combine the red chilli, black pepper, salt, hot chilli sauce and Worcestershire sauce.
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Add the sauce mix you just made to the vegetables and mix. Cook until the vegetables are softened.
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Add in the can of tomatoes, bay leaf, sausage and chicken. Mix well. Cook for 10 to 15 minutes.
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Stir in the rice, cornflour and beef stock. Mix well ensuring that you are scraping the bottom of the pan so the brown bottom can be incorporated into the stock.
- Bring the mix to a boil. Then reduce the heat and simmer for 15 to 25 minutes until the liquid has been absorbed and the rice is cooked.
- Congratulations you have just made spicy red jambalaya.
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Serve, devour and enjoy.
