No Fuss Jambalaya Bake

Gluten-free and dairy-free jambalaya casserole. All of the jambalaya flavors melded together in an easy casserole.

Eating Style: Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 6

Ingredients

  • 1 tablespoon coconut oil
  • 1 lb grass fed bison
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 28 oz can of diced tomatoes with juice
  • 1/4 cup tomato paste
  • 1 large green pepper, diced
  • 3 stalks celery, diced
  • 3/4 cup long grain brown rice
  • 1 tablespoon fresh parsley
  • 1 teaspoon paprika
  • 1 teaspoon braggs soy sauce
  • 1.5 cups filtered water
  • 1/2 teaspoon chili powder
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Preheat oven to 400F
  2. In a large frying pan, combine coconut oil, bison, onion, and garlic. Cook on medium heat until meat is no longer pink, then stir into casserole dish.
  3. Combine all remaining ingredients in a 2.3L casserole dish.
  4. Cover and cook for 75-80 minutes, or until rice is cooked and water is absorbed.

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Nutrition Information Per Serving

  • Calories: 271
  • Calories from Fat: 127
  • Total Fat: 14.1
  • Saturated Fat: 6.9 g
  • Cholesterol: 63> mg
  • Sodium: 400 mg
  • Carbs: 14.2 g
  • Dietary Fiber: 2.9 g
  • Net Carbs: 11.3 g
  • Sugars: 4.9 g
  • Protein: 20.6 g