Gluten Free (Garden Fresh) Jambalaya


Gluten Free (Garden Fresh)  Jambalaya

¼ Cup GF Oil

1 Cup chopped Onion

2 Large Cloves Garlic finely chopped or minced

1 Teaspoon additive free dried Celery Flakes

1 or 2 Jalapenos deseeded and chopped (Optional)

2 Medium Sweet Bell Peppers deseeded and Chopped

2 Cups Uncooked Chicken Breasts (cut into 1 -2 inch pieces)

3-4 Fish fillets (fresh or frozen any kind, as long as it is not catfish)

1 Tablespoon additive free Paprika ( I usually make this a heaping Tblspn.)

1/2 Tablespoon additive free Seasoning Salt

2 Cups chopped GF Ham ( I use leftover ham)

2 Cups thinly sliced fresh Okra

2 Cups cored, peeled and chopped fresh Tomatoes

1 – 12oz. Package frozen, peeled, deveined, tail-off, Shrimp ( I like the extra small)

1 – 14.5 oz. Can 100% Chicken Broth

1 Cup Red Quinoa ( I like Ancient Grains, it’s already rinsed)

In very large skillet, ( mine is 15 inches) pour in oil and set heat to medium high. Add onion, garlic, celery flakes, jalapeños and bell peppers. Let this start to sizzle and move vegetables to outer edges of pan. Then add chicken to the center of the skillet to cook and brown, about 15 minutes. Stirring and turning chicken pieces occasionally. Move chicken pieces to edges of skillet and add fish fillets to center of skillet, in a single layer. Sprinkle seasoning salt and paprika over meat and vegetables. Let this cook another 5- 10 minutes or until fish and chicken are cooked through. ( note fish will break up as it cooks). Then add ham and okra, and tomatoes. Stir in and cover for about 5 minutes. Then add shrimp, chicken broth and quinoa. Turn heat up until it starts to simmer, then turn heat down to medium. Cover and cook for another 15 minutes. Be sure to stir making sure quinoa is down in the liquid. Quinoa should be cooked by now, turn heat off and serve. We like to have this with hushpuppies or cornbread.  Enjoy!

There are many variations to this dish! Some add sausage, and cayenne pepper, others may add squash. Of course the original recipe uses rice. Just add anything that makes you happy!  It’s Jambalaya!

Grilled Fish


Grilled Fish

Seasoning for fish:

1 Teaspoon additive free Garlic Powder

1 Teaspoon Msg free Seasoning Salt

1 Teaspoon additive free Paprika

1/4 Teaspoon ground additive free Cayenne Pepper

In small bowl, whisk spices together and pour into small shaker. Be sure and label shaker.

Preheat grill to 300*F

Wash and prepare fish. Place foil over grill grates and drizzle with GF oil. Place fish filets on top of oiled foil. Season fish with mixture of spices above, generously.  Grill fish for 7 – 10 minuets depending on how thick the filets are. Until fish is starting to get crisp around the edges and flaky in the center. Don’t over cook, it will dry out the fish. Serve warm.


Gluten Free Pan Fried Fish

IMG_1546This is the easiest recipe, to prepare. We like the lite coating without soaking the fish in milk and egg. This is crappie, and the mild flavor of the fish is much better with a lite coating,  but this recipe also works well with sand bass too. My husband cuts the red streak out of the sand bass, while he is filleting the fish, and it does help the flavor a lot. The red streak gives the fish a strong muddy taste. If you don’t have access to wild freshly caught fish, any mild flavored fish will work with this recipe. (But remember if it has a red streak in the meat cut it out before coating and frying)

Pan Fried Fish

15 -18 Fish Fillets (about 3 – 4 inches long)

1 Cup Gluten Free Corn Meal/Gluten Free Corn Flour Mix (See Flour Mixes)

½ Teaspoon Pure GF Garlic Powder

1  Teaspoon Additive Free Seasoning Salt

Enough Gluten Free oil to cover bottom of skillet to about ½ inch. ( I use Gluten Free Canola)

Mix corn meal and seasonings in mixing bowl or bag with a whisk. Wash fillets, and drain so they are not too wet when you put them into coating mix.  Place each fillet in coating and cover completely on both sides, I usually coat them twice.  Heat oil on high. Make sure fish sizzles when placing each fillet in hot oil. Depending on how thick fillets are, it should only take 3 -3 ½ minutes per side, or until golden brown and crispy! Remove and drain on paper towels.  Salt to taste while still hot, and serve.


fishing1Gone Fishing!

Even though it is getting colder here and all of the leaves are gone from the trees, the fish are still biting. With all of the lakes and streams we have around us, we just can’t resist taking off once in a while to go fishing. We love fish and sea food. It just doesn’t get any better than fresh wild fish!

FishingA nice Crappie

more fishWe caught more than this, but these were the better ones!

I will post our favorite pan fish recipe soon.