I married a boy from Louisiana, so it was imperative I learned to make these two basic, quick Cajun meals without a boxed mix or roux. The secret to good gluten-free gumbo and jambalaya? Really, really good chicken (or vegetable) stock. Yep. It’s where all the flavor is for quick Cajun cooking. I make my own from smoked chicken carcasses (salt, black pepper corns, bay leaf, celery, carrot, onion), then bag and freeze them in two cup portions.

Enjoy the gumbo and jambalaya recipes – they’re my family’s favorites!

But before we begin – a word on meats for these recipes. I usually use a gluten free turkey smoked sausage or leftover grilled, baked, roasted or broiled chicken – sometimes both. Shrimp and crawfish tails are good too. Or portobella mushrooms and corn.

gumbo

• one pound of meat (thinly sliced turkey smoked sausage link, cubed cooked chicken, boiled crawfish tails, cooked shrimp) OR mixed vegetables (mushrooms, corn, okra, bell pepper, beans – whatever you like)
• one bag of Kroger frozen Cajun mirepoix blend (celery, onion, green bell pepper)
• four cups stock
• 1/2 bay leaf
• 1.5 tablespoons corn starch+1.5 tablespoons water (whisked together)
• gumbo file
• Schar gluten-free baguette or rice (or both!)

Heat a five-quart Dutch oven over medium-high heat, add frozen vegetables (season with salt and pepper), stir and reduce heat to medium. Cook off all the water, stirring occasionally, and let the veggies brown and start to stick to the bottom of the pan (a little!). Toss in cooked meat, stir frequently, and let it brown a minute. Add stock and loosen browned bits from the pot. Add bay leaf. Return heat to medium-high. When a slight rolling boil starts to form, slowly stir while drizzling in corn starch+water mixture. Continue to stir and (low) boil for three minutes to fully cook the starch. Serve with a dash of gumbo file, plus a gluten free baguette or rice or pasta.

 

jambalaya

• one pound of meat (thinly sliced turkey smoked sausage link, cubed cooked chicken, boiled crawfish tails, cooked shrimp) OR mixed vegetables (mushrooms, corn, okra, bell pepper, beans – whatever you like)
• one bag of Kroger frozen Cajun mirepoix blend (celery, onion, green bell pepper)
• two garlic cloves, minced
• one 15 oz can of crushed tomatoes + one can water
• one cup uncooked rice
• one tablespoon Cajun seasoning
• one teaspoon dried thyme
• 1/2 bay leaf
• one to two tablespoons oil (olive, vegetable) or butter

Heat a five-quart Dutch oven over medium-high heat, add frozen vegetables (season with salt and pepper) and garlic, stir and reduce heat to medium. Cook off all the water, stirring occasionally, and let the veggies brown and start to stick to the bottom of the pan (a little!). Add oil. Stir to loosen browned bits from the bottom of the pot. Toss in cooked meat, stir frequently, and let it brown a minute. Add can of tomatoes, refill with water and add to pot. Stir in rice, Cajun seasoning, thyme and bay leaf. Cover tightly with a lid, and simmer over low heat for 20-30 minutes. (Stir every 5-10 minutes so it doesn’t stick!)