Comments on: Celiac Guest Post and Crockpot Jambalaya

By: Shirley

Shirley — Sat, 05 Mar 2011 22:49:23 +0000

Hi Andy–Welcome to gfe! Either way will work. It just depends on what approach you want to take. If you add the quinoa at the beginning, make sure you have enough liquid to cook it. A little extra (maybe 1/2 a cup or so) woudn’t hurt. Stephanie (A Year of Slow Cooking) cooks quinoa in her crockpot and the recipe requires twice as much liquid as quinoa. I don’t think you’d need to add that much here, but just FYI. (You can see Stephanie’s recipe here.) Another option is to use the Ancient Harvest Quinoa. That’s already been rinsed and it’s similar to quick-cook rice so it could be added the last half hour of cooking and should be perfectly done by the time the whole dish is finished cooking. Hope that helps! Please let us know how it turns out.

Shirley

By: Andy

Andy — Sat, 05 Mar 2011 21:47:00 +0000

If I substitute quinoa for the rice, do I cook the quinoa first or do I leave it uncooked and throw it in earlier?

By: Shirley

Shirley — Fri, 04 Feb 2011 12:07:03 +0000

Yippeeeeee, Amber! I’m thrilled to hear about your success with this recipe and all the other gfe recipes this month! Thanks for taking the time to let me know, too … it totally makes my day!

Big hugs of thanks to you. Keep on cooking, gal … you’re doing great!
Shirley

By: Amber

Amber — Fri, 04 Feb 2011 01:24:50 +0000

Okay, Shirley–another winner recipe! The hubby LOVED this! He kept saying, the whole meal, this is REALLY good, I mean really really good! He was so proud of me for branching out into something somewhat cultural. I’m quite the meat and potato, and fried chicken southern girl. Thanks so much for all your recipes. I’ve been cooking from your recipes for the last month and have felt the most confident cooking gluten-free. I’ve been attempting gluten-free for a year and it’s just now tasting good

By: Shirley

Shirley — Thu, 03 Feb 2011 17:00:57 +0000

Hi Amber–If it’s not cooked at all, which I assume you mean by “fresh,” then I would cook it some in a skillet just to remove some of the grease. I usually use the already cooked smoked sausage, which doesn’t contribute any grease to the dish. Hope your jambalaya turns out well!

Shirley

By: Amber

Amber — Thu, 03 Feb 2011 16:50:41 +0000

Okay, I’m actually going to throw this in the crockpot now, but I’m wondering about the sausage. I bought fresh sweet sausage. Does it need to be cooked first?

By: Shirley

Shirley — Mon, 24 Jan 2011 15:28:04 +0000

Hey Amber–Yes, I’d up the amount of chicken if not using shrimp, so you won’t have excess liquid. Hope you like the jambalaya! Please let us know.

Shirley

By: Amber

Amber — Mon, 24 Jan 2011 13:48:24 +0000

How is this without the shrimp (since I don’t do seafood)? Do you add extra chicken?

Thanks

By: The Lunch Dilemma — Loser For Life

The Lunch Dilemma — Loser For Life — Fri, 07 Jan 2011 12:01:41 +0000

[...] was breakfast for the family and a freezer leftover for me – Crockpot Jambalaya [...]

By: Shirley

Shirley — Fri, 19 Nov 2010 16:59:11 +0000

Hi Carrie–Thanks so much for taking the time to share that info and your advice on jambalaya ingredients! I do find the recipe to be very flexible with its ingredients. I tend to make it with whatever I have on hand, but I do like using the smoked sausage. I’m glad Nathan’s is doing better with gf products. I know their hot dogs were not gf for a long time, but I’d heard they are now.

Thanks again! Hugs,
Shirley