Vegan Jambalaya Recipe (Gluten Free) (2024)

FAQs

Does Jambalaya contain gluten? ›

The traditional Jambalaya is not gluten free since it includes a roux of flour and fat. However, this version is gluten free since I do not use a roux. The rest of the typical ingredients are gluten free. However, I always make sure to use gluten free spices and sausages when cooking any meal.

I was so excited to find that Zatarain's Jambalaya Mix is vegan and believe me- anything but boring. It's so easy to make with directions right on the box. I added Beyond Meat Plant Based Sausage to it and OH MY-is this vegan!?

Gumbo is really a soup or stew that's often served over a little rice, while jambalaya is made with the rice cooked into the dish, making the grain an integral part of it. In gumbo, there should be more liquid than rice, while jambalaya should not be liquid-y or mushy. "Jambalaya is a way to cook rice.

Zatarain's makes a mild variety of our Jambalaya Mix, but it's easy to reduce the spice level of any Jambalaya mix by replacing half (or more or less) of the mix with white rice before preparing.

Bring a little New Orleans flavor into your life with Zatarain's Jambalaya Mix. Now certified gluten-free, you can use this mix to whip up a fast and easy meal with confidence. Check out the nearly 20 other gluten-free rice mixes by Zatarain's, including Spanish Rice, Dirty Brown Rice, and Carribean Rice.

Zatarain's Spanish Rice is gluten-free and the company uses a gluten-free label on the front of the package. However, it is not a certified gluten-free product and it is not manufactured in a gluten-free factory, so there is a chance of cross-contamination.

Q: Gluten free? Zatarain's Blackened Seasoning does not contain gluten.

Zatarain's New Orleans Style Gumbo Base does contain gluten.

Don't be fooled by the meaty name, they're guaranteed vegan: Black-eyed Peas and Rice Mix, Black Beans and Rice Mix, Brown Rice Jambalaya Mix, Dirty Rice Mix, Dirty Brown Rice Mix, Red Beans and Rice Mix, Spanish Rice Mix, White Beans and Rice Mix, Red Bean Seasoning Mix, Creole Seasoning, Blackened Seasoning, ...

One of the biggest complaints when making jambalaya is that the rice ends up mushy. And there's two main culprits of this – choosing the wrong type of rice and over-stirring. For this recipe, you want long-grain white rice, like basmati or jasmine. Don't use short-grain rice.

What is the thickening agent for jambalaya? ›

Most jambalaya recipes don't call for thickeners like roux or okra, though some people use cornstarch as a thickener if the dish needs it. Most of all, the role of rice distinguishes gumbo and jambalaya. You serve rice in gumbo, but the rice cooks in a separate pot.

Use the Right Ingredients: Authentic jambalaya typically includes ingredients like andouille sausage, chicken, shrimp, bell peppers, onions, celery, and tomatoes. Use these traditional ingredients for the best flavor. Season Liberally: Cajun and Creole seasoning blends are essential for flavoring jambalaya.

For the protein, chicken, andouille (or other pork sausages), and shrimp or crawfish are all fair game. Creole jambalaya includes tomatoes—possibly a sub for paella's saffron (a once out-of-reach ingredient for southern Louisianans).

Too much stirring can cause mushy rice as it releases starch. Don't be tempted to stir too much. Also, overcooking rice can lead to mushy rice. You want the water to be mostly absorbed, then remove it from the heat and let it steam to make the perfectly sauced rice.

Is it Gluten Free? Yes!

Some Creole meals that may be GF (but ask) are red beans and rice, shrimp and grits, jambalaya. Shrimp with remoulade. Maybe chargrilled oysters. Meals from the Heart show GF crab cakes.

jambalaya, a savory dish, popularly associated with the U.S. state of Louisiana, consisting of meat (pork, chicken, or even rabbit), seafood (shrimp, crab, crawfish), or both (often including andouille either way) and cooked with vegetables, stock, rice, and various seasonings.

Good gumbo is hard to find for my friend with a wheat allergy. The wheat flour roux is the key ingredient for any gumbo. After experimenting with a few gluten-free alternatives, I find that a light brown millet flour roux thickens the gumbo and gives an excellent taste nearly equal to wheat flour.