Authentic Gluten-Free Jambalaya

Heat olive oil in a large pot over medium heat. Add sliced Andouille sausage and cook until browned, about 5 minutes. Remove and set aside.

Add diced chicken thighs to the same pot and cook until lightly browned, approximately 5 minutes. Remove and set aside with the sausage.

In the same pot, sauté diced onion, bell pepper, and celery until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

Stir in diced tomatoes, Cajun seasoning, smoked paprika, dried thyme, dried oregano, bay leaf, salt, and black pepper. Cook for 2 minutes to allow flavors to meld.

Add rice to the pot, stirring to combine with the vegetable and spice mixture.

Pour in chicken broth, stirring to incorporate. Bring the mixture to a boil.

Return the cooked sausage and chicken to the pot, stirring to combine. Reduce heat to low, cover, and let it simmer for 20 minutes, or until the rice is nearly cooked through.

Add the peeled and deveined shrimp to the pot, stirring gently. Cover and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.

Remove the bay leaf and discard. Taste and adjust seasoning with additional salt and pepper if needed.

Garnish with chopped fresh parsley and sliced green onions before serving.

Serve hot and enjoy your authentic gluten-free jambalaya!