Jambalaya is a delicious, versatile recipe that you can enjoy right at home, better than any restaurant!  It is easily adapted to a gluten free diet, as most of the ingredients in this spicy Louisiana dish are naturally gluten free.  Andouille sausage gives this dish its signature heat and flavor, and is now commonly available with no gluten containing ingredients.  Always look for the gluten free label to be safe!

4 Servings

The Lazy Gastronome


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  • 8 oz. boneless chicken breast, cut into 1″ dice
  • 4 oz. (about 1 link) gluten free andouille sausage sliced into thin coins
  • 8 large raw shrimp, peeled and deveined
  • 1/2 medium sweet onion, diced
  • 1/2 small zucchini, cut into strips
  • 1/4 large red bell pepper, thin sliced
  • 1 garlic clove, minced
  • 2 tbsp. tomato paste
  • olive oil
  • 2 cups gluten free low sodium chicken broth
  • 1/2 tsp. creole seasoning (or to taste)
  • chopped Italian parsley, for garnish

Mise en place:

This is one of those recipes that comes together very quickly once the prep work is done.  You don’t want to be doing your chopping and peeling once you begin to cook, so get “everything in its place” before you start cooking…


Heat a large nonstick skillet over medium low with a little olive oil and begin cooking the sausage coins.  When browned on both sides, remove the sausage and leave the oil in the skillet.

Next, cook the chicken in the reserved oil.  Add a bit more olive oil as needed and sprinkle with seasoning.

Remove the chicken when almost cooked through, and add the onions and peppers to the skillet.  Sprinkle with seasoning.

Cook 2-3 minutes, then push the veggies aside to make a clean spot in the center of the pan.  Add the tomato paste and let it toast for a minute before stirring it into the veggies with 1/2 cup of the chicken broth.

Add the garlic, return the sausage and chicken to the skillet along with the shrimp.

Stir everything together, then add the remaining 1-1/2 cups chicken broth along with the zucchini.

Cover and cook several minutes longer, just until the shrimp turn pink.

That’s it!  Just transfer to a serving bowl and finish with chopped parsley.

Notes ♪♫ This spicy dish is traditionally served over rice, but it is also delicious tossed with pasta.  If you enjoyed this post check out my Jambalaya Pasta, and Jambalaya Stuffed Peppers!

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Cajun Lime Tilapia

Tilapia is a mild tasting freshwater fish that is budget friendly and easy to prepare.  This simple recipe with just a few ingredients is perfect for busy weeknights.  My version of this restaurant favorite is fuss free and much lower in sodium when prepared at home.

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You can easily find gluten free Cajun seasoning online.  If sodium is an issue, try a salt free Cajun seasoning.  Don’t like it that spicy?  Try a Creole seasoning that has less heat.  Always adjust the amount of seasoning to your taste.  Use as much or as little as you like.

Tilapia is widely available, but if you can’t get fresh you can most certainly find it in the frozen section.  Be sure to defrost and pat dry before cooking.


  • Tilapia filets, about 6 oz. each, one per serving
  • 1 lime, sliced thin
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • gluten free Cajun seasoning


Remove the filets from package and pat dry.

Melt butter and olive oil in a large, nonstick skillet.

Add the filets in a single layer and sprinkle with seasoning.  Don’t crowd the pan.  Cook for 2-3 minutes.

Use a long spatula to turn the filets and sprinkle generously with more seasoning.  Squeeze lime juice over the filets and top with a lime slice.  Cook for 2-3 more minutes, until the filets split and fish flakes easily.

What did I tell you, fast and easy!  I served it with with rice and squash rounds.

Notes: ♪♫ I purchased my tilapia from Whole Foods Market.  Look for tilapia that is responsibly farmed and sold by grocers that adhere to strict quality standards.  Choosing tilapia from a responsible source ensures that the fish you are eating is good for you.

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