Gluten Free Jambalaya Stuffed Baked Potatoes
Easy jambalaya stuffed baked potatoes. This baked potato recipe is perfect for Mardi Gras!
- 4 large potatoes * see note
- 1 pound uncooked shrimp * see note
- 3 Andouille sausage links * see note
- 1 bell pepper * see note
- 1 small onion chopped
- 1 clove garlic minced
- ½ 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.
Top with sour cream, pepper jack cheese and scallions.
There are several ways to bake a potato, in the oven, in the microwave, and on a grill. Each can lend a different flavor and texture to your baked potatoes.
- Oven: To bake your potato in the oven, use a fork to make slits in the top of the potato. Bake at 400º F for 45-50 minutes.
- Microwave: Known as the quick and easy cheat for baked potatoes, you will want to use a fork to poke holes in the top of the baked potato. This is very important so hot air will vent out of the potato. Place the potato into a microwave-safe dish. Microwave on high for 5 minutes, turn it over, add a few fork holes to this side, and microwave an additional 5 minutes until the potato feels soft.
- Grilling: Poke a few holes in the top of your baked potato. Wrap each potato in aluminum foil. Place on the grill for one hour.
- Air frying: It is so easy to air fry a potato. You get all of that delicious baked flavor in a fraction of the time. Air fry for 25 minutes at 400º F.
- Gluten free brands of andouille sausage I like include Aidells, Johnsonville, and Applegate.
- Try to use raw shrimp that is already peeled and deveined. If you can't find it, you will need to peel and devein the shrimp before cooking.
- You can use any color of bell pepper in this recipe.
- This gluten free jambalaya will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Serving: 1gCalories: 306kcalCarbohydrates: 5gProtein: 34gFat: 16gSaturated Fat: 5gCholesterol: 327mgSodium: 1327mgPotassium: 359mgFiber: 1gSugar: 3gVitamin A: 1368IUVitamin C: 46mgCalcium: 177mgIron: 3mg