United Nations Jambalaya – Ethnic Fusion Recipe – Easily Gluten Free

This flavorful concoction was developed quite by accident last night.It was inspired by what little I know of jambalaya and gumbo and is a fusion of Basque, Polish, West African, Southern, and Asian.

Here’s the situation that caused this creation to materialize:

  • I needed to get dinner on the table really soon.
  • I didn’t have a plan for dinner.
  • I was out of at least one important item for all of my go-to recipes.
  • I was starving and craving some major flavor.
  • I had been watching Chopped and Chopped Junior for a few hours (a cooking show where they have to create their dishes with surprise ingredients).
I went “shopping” in our big freezer and first noticed a package of ground Basque chorizo. I then spotted a package of peeled shrimp. That’s when it started to come together. 
I had seen the first few minutes earlier this week of Sunny Anderson on The Kitchen cooking her Quickest Sausage “Gumbo” Ever. I went online to try to find it, but I didn’t even know the name of the recipe. (I didn’t find her recipe until a couple of hours ago.) 
When I thought about a mixture of sausage and shrimp, Sunny’s recipe of “whatever” kind of merged with the Low Country Boil I make that was originally by Paula Deen that I have made many times throughout the years along with a couple of changes (see my recipe).
That was when it started to really come together! I then grabbed a package of kielbasa as well as a couple of cups of Basque Sauce and headed back to the kitchen. I thought it obviously also needed a lot of sautéed onions.
The very little that I knew about jambalaya….which this was beginning to resemble in my opinion…needed to be served on or mixed into some kind of rice. I have been craving rice noodles a lot lately, so it had been decided.
I mass-produced thawed meat quickly and started to brown and heat everything. Still not knowing what all was going in the dish or how it would turn out.
I started with browning the Basque chorizo and threw the thick slices of onion in when the chorizo was about halfway through the browning process. I sliced the kielbasa into thin coins a little over 1/4 inch thick and found about a cup of pre-cooked chicken to throw in, too.
I then started the “cooking process” with the rice noodles. Mine just needed to soak in hot water for 10 minutes.
Next came the idea of adding a can of Okra and Tomatoes. If I had two cans, I probably would have added the second one. I thawed and heated the Basque Sauce in the microwave. I get my Basque chorizo and Basque sauce at Villa Basque Cafe in nearby Carson City. We stock up on these, as well as tamales and chorizo links whenever we go to Carson.

I served this starting with a base of these rice noodles. I topped those with some Basque sauce. This is basically a tomato sauce with cooked onions and peppers as well as some seasoning that I have not yet figured out. That’s why I still try to have some of theirs on hand. None of the recipes I can find online seem even close. The good news is that this sauce is optional. I had leftovers earlier today without any sauce and it was almost just as tasty. If doing this without the sauce, I would likely just double the Okra and Tomatoes. By the way, if you do not have access to Margaret Holmes Okra and Tomatoes, you could probably use a can of diced tomatoes and about a 1/2 cup of okra (double these if you want it more saucy).

I finished with tossing in the shrimp. Next time, I will either saute these in the skillet first thing and then set aside until the last few minutes or saute them in a separate skillet and then add at the end, because it took quite a bit longer to make sure they were all cooked due to the skillet already being full.

The concoction of meats then was spooned on top. Yummo!
Hubby and “Buddy” both really loved it. Buddy had his separated (rice noodles beside the meat concoction, not on top and without the sauce. It’s one of his Aspie things). He didn’t mind the mixing of the concoction so that was a big win! Buddy was upset when he found out that we are now almost out of leftovers and told me I need to make it again soon! That’s what I love to hear.
I served ours last night with green beans and some Brazi Bites. I get my Brazi Bites at our local Natural Grocers and the Okra and Tomatoes at one of our local Walmarts. For those in the Reno/Sparks area, I usually can find these at the Walmart just off of 395, but occasionally have seen at a couple of other area Walmarts.

No additional seasoning was needed with all of the flavors already going on in the individual ingredients.

I had NO idea what to name this dish. Ed, a friend and fellow church member, was clever enough to come up with the “United Nations” part. Thank you again, Ed!

United Nations Jambalaya - Ethnic Fusion Recipe

Stephanie Parker


  • 1 pound ground Basque chirizo ~ gluten free if needed
  • 1 pound shrimp raw, peeled, deveined, and tail off
  • 1 cup pre-cooked chicken chunked or shredded - optional
  • 1 package of kielbasa - gluten free if needed
  • 1 large yellow onion
  • 1-2 cups Basque sauce - optional
  • 1 or 2 cans of Okra and Tomatoes - I use Margaret Holmes brand
  • 1 package of rice noodles about 6-7 oz
  • Avocado oil or olive oil - if sauteing shrimp first or separately


  • In a large skillet, saute thawed shrimp in a little oil. This will only take a few minutes. When the shrimp is pink and white, it is done. Set aside on a plate. (Keep skillet for cooking additional ingredients.)
  • Meanwhile, begin slicing the onion (cut in half and then thickly slice) and slice the kielbasa into little coins about 1/4 inch thick or slightly larger.
  • In the same (now empty) large skillet over medium-high to high heat, start browning the ground chirizo, breaking it up into small pieces as it cooks. About halfway through the browning process, add the sliced onions to the skillet. Keep stirring, as necessary.
  • Cook or moisten your rice noodles according to the package in a separate bowl or pot.
  • Once the chirizo is cooked and the onions are soft, add the chicken (if using) and sliced kielbasa. Turn the heat down to medium-high (if previously cooking over high heat).
  • Once the kielbasa and chicken begin to heat up, add the okra and tomatoes. Stir well.
  • Heat the Basque sauce, if using.
  • Add the cooked shrimp to the skillet for the last few minutes. You do not want to over-cook shrimp or they will become chewy.
  • Serve by laying a bed of rice noodles on a plate. Top that with some Basque sauce, if using. Finally, top with some of the meat concoction.
  • Enjoy!

What interesting ideas have you come up with when put on the spot to get something tasty on the table? Please share yours below in the comments area.

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