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    Scott Adams
    Scott Adams

    Jambalaya Skewers & Cajun Rice (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Wells.

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    One recipe serves 6.

    Skewer Ingredients:
    12 (9") skewers
    1 pound boneless skinless chicken breast, cut into 1 ½" pieces
    1 (12 oz.) package gluten free smoked sausage
    8 oz. medium shrimp, peeled & de-veined
    ½ cup butter
    3 Tablespoons Tabasco sauce
    2 Tablespoons gluten free mustard
    1 teaspoon garlic powder
    1 teaspoon dried oregano
    ½ teaspoon pepper

    Rice Ingredients:
    2 tablespoons butter
    1 red pepper, diced
    2 ribs celery, diced
    1 small carrot, diced
    1 ½ cups rice
    2 Tablespoons ketchup
    ½ teaspoon garlic powder (I used fresh minced)
    ¼ teaspoon dried thyme
    ½ teaspoon salt
    1 can (14 ½ oz.) gluten free chicken broth.
    1 cup water
    1 bay leaf
    2 Tablespoons chopped fresh parsley

    Skewer Directions:
    If using wooden skewers, soak in water 30 minutes before using.

    Thread chicken, sausage & shrimp onto skewers. Melt butter with remaining ingredients. Place skewers on grill; brush with butter mixture. Grill until cooked through, about 5 minutes turning once.

    Rice Directions:
    In pot melt butter over medium heat. Add red pepper, celery, onion and carrot; cook, stirring often, until softened, 3 minutes. Stir in rice, ketchup, garlic, thyme, salt. Add broth, one cup water & bay leaf. Simmer until liquid is absorbed. (White rice takes about 30 minutes. Brown rice takes about 45 minutes.) Serve w/ skewers.



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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