These spicy gluten free jambalaya stuffed baked potatoes are a delicious dish for your Mardi Gras celebrations.
One thing I miss since relocating to California is celebrating Mardi Gras.
Dancing around to fabulous music, wearing bright colors, and getting cool plastic necklaces tossed at you during parades?
In New Orleans, Mardi Gras is a major holiday. The season is celebrated during the two weeks prior to Fat Tuesday, and typically includes parades and family gatherings where food plays a major role.
Jambalaya is one of those classic, well-known New Orleans dishes that has come to symbolize Mardi Gras.
I like to create recipes to help bring back the Cajun flavors I miss, like this Jambalaya Stuffed Baked Potato recipe :-).
(This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.)
Jambalaya is a Louisiana Creole meat and rice dish that has origins from both France and Spain. Some even refer to it as New Orlean’s version of paella. One company, Zatarain’s, has been making New Orleans style mixes and spices for 125 years. Zatarain’s even has several gluten free spices and mixes so everyone can experience that Creole flavor!
“Since Mardi Gras day is historically food focused, it’s easy to envision early parade-goers filling up on bowls of steamy jambalaya prior to engaging in the day’s festivities,” said Jill Pratt, general manager of Zatarain’s. “Jambalaya is a really versatile dish and can be personalized based on your favorite add-ins.”
I took Jill’s advice to heart and came up with my own twist to jambalaya by making stuffed baked potatoes.
Used Zatarain’s Creole Seasoning to add spice and flavor to my jambalaya.
Cook the pepper and onions in olive oil and garlic. Add in shrimp and sausage. You can add chicken as well if you like.
If you like stuffed baked potatoes, you will love these Taco Baked Potatoes from Vegetarian Mama!
How to make gluten free jambalaya:
Easy gluten free jambalaya stuffed baked potatoes
- 4 large russet potatoes washed
- 1 pound uncooked shrimp
- 3 Andouille sausage links chopped
- 1 red bell pepper sliced thinly
- 1 small onion chopped
- 1 clove garlic minced
- 1/2 teaspoon thyme
- 2 teaspoons Zatarain's Creole Seasoning
- salt and pepper to taste
- sour cream
- pepper jack cheese shredded
- In pan, heat olive oil on medium heat with garlic.
- Add onion and peppers and cook 3 minutes.
- Add shrimp and sausage.
- Cook 5 minutes.
- Add seasonings and cook an additional 10 minutes.
- In a microwave oven, pierce potatoes skin and cook potatoes for 8 minutes.
- Slit down the middle.
- Add jambalaya.
- Top with sour cream, pepper jack cheese and scallions.
- Serve hot.
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