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.