This is a lot like several jambalaya recipes I’ve tried. They all want me to cook the rice in the sauce, and it never turns out good. The rice always ends up mealy or there’s too much liquid left after. I’ll try adding the precooked rice at the end next time.
Jamey: Well, you lose a little color by leaving off the paprika entirely, but I think you could swap in some sweet onion instead of the red pepper. I don’t have the allergy, but I would leave off the chili flakes myself. That’s a “to taste” sort of ingredient, IMHO. Just, pay extra attention to what’s in that sausage. In my experience, smokey sausage can sub for spicy sausage in most things.
You’ll end up with a much less spicy dish, more savory, but still recognizable as “Red Rice.”
You can substitute carrot and celery for the bell pepper. The cajun holy trinity is just a variation on mirepoix. The resulting flavor will be more french than cajun, but it won’t be unfamiliar.
If you can eat it, cayenne can be substituted for the paprika, though it’ll make it spicier. Chili powder works as well, if you can eat it. If all capsicum varietals are out, then cumin or pink peppercorn can be good substitutes. Annatto and tumeric can also be used.