Recipe originally published on KetovangelistKitchen.com on 2/9/19. It has been lightly edited for re-publication.
I've mentioned my love of Louisiana cooking a time or two. Jambalaya is a long-time favorite. Andouille sausage, chicken, shrimp, and Cajun spices slow-simmered and served over rice is quite the treat.
Obviously, the traditional rice and roux are out, but that doesn't mean you can't use the rest of it (and some friendly substitutes) to make an awesome, comforting dish that's a crowd-pleaser.
Notes: Be sure to look for an andouille that's free of (or very low in) sugar, and check the labels on your Cajun seasoning to make sure there are no nasties lurking there. If you can't find a clean Cajun seasoning that includes file powder, its ok to just add a pinch yourself, or leave it out if you can't get it. It will be a little less authentic without the file, but it's still delicious!