A flavorful jambalaya recipe that caters to those with allergies, featuring chicken, andouille sausage, and a variety of vegetables.

Scale

In a small bowl toss diced chicken with 1 Tbs. Creole seasoning.
In a large pot or dutch oven, heat oil over medium-high heat. Add chicken and brown on all sides, add the andouille sausage and cook for another 3-5 minutes.
Add the celery, onion, green peppers and jalapeno to the pot and saute for another 5 minutes or until the onion is translucent.
Add the garlic and cook until fragrant, about 30 seconds.
Add the remaining Creole seasoning and tomato paste, stir until combined and cook for 1 minute.
Add the rice and cook for an additional 2 minutes.
Add the tomatoes, chicken stock, worcestershire sauce, hot sauce and bay leaf. Bring to a boil, cover, reduce heat, and simmer for 20 minutes.
Remove from heat and let sit for 10 minutes for flavors to come together.
Serve with hot sauce and green onion.

Keywords: Allergy jambalaya, jambalaya recipe, allergy-friendly recipes, Cajun recipes