Simple and rustic with unexpected pops of south Louisiana flavor, my new gluten free Cajun chicken spaghetti with okra tastes like grandma made it y’all. The browned Cajun trinity base with garlic, marinated chicken and okra get cooked down in an easy stove top red gravy. Served with gluten free pasta for a heart-warming traditional meal. But, since the Cajun tomato sauce is keto, low carb, Paleo and grain free without the noodles, you can cook it up to serve with whatever veggies fit into your everyday diet lifestyle. Yep and yay…
Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Oh Gluten Free Cajun Chicken Spaghetti With Okra, You’re a New Staple Around Here…Yep…
The long, three-day Labor Day weekend has now come and gone, y’all. Mark used the time to pretty up the yard and pay special attention to his garden babies. Me, I took the time to rearrange my living room and kitchen. And of course cook and eat, and then cook and eat again and again until the holiday was over.
Instead of Mark grilling out this year, I opted to cook a new meal indoors with familiar flavors that I knew we both would love. Chicken and okra are such an integral part of our food culture. So, the combination shows up in our gumbos all of the time.
And several months ago I decided to throw together my original Creole baked chicken with rice and okra that Mark and I both really enjoyed. So, in another kitchen fit of wanting to eat something old school redone in a whole new way, I came up with another new original dish: this super tasty and over-the-top comforting gluten free Cajun chicken spaghetti with okra.
Easy to make in a cast iron skillet, this dish is super filling and ultra tasty. Serving four as written, the sauce is easy to double if you need to feed a crowd within an hour (not including chicken breast cube marinating time.)
How to Make Gluten Free Cajun Chicken Spaghetti with Okra Work For You, Too
Start this gluten free Cajun chicken spaghetti with okra by marinating the chicken breast cubes for at least 1 hour, but up to overnight. Then, boil a pot of water on the stove. Cook the noodles to package directions. Drain, and set aside.
Next, brown the Cajun trinity of onion, bell pepper and celery in a cast iron skillet or Dutch oven. When the trinity is browned, add the marinated chicken:
When the chicken cooks through, add the tomato sauce:
Then, add the okra and seasonings:
Cook down for about 1 hour, stirring often. Then taste and re-season if necessary.
And that’s it, y’all!!
The easy homemade Cajun red gravy of course gains much of its flavor from the browned Cajun trinity and garlic. And the tender marinated chicken makes each bite literally melt-in-your-mouth. And well, the okra, oh y’all the okra!! Tender and surprising and earthy, and sooo south Louisiana special that it makes this sketti stand out boldly and proudly against all others!!
Share this gluten free Cajun chicken spaghetti with okra with those who appreciate all the love, respect and reciprocity that you put into your relationship with them. And see y’all on the yum side…
Gluten Free Cajun Chicken Spaghetti with Okra
Ingredients
- 1 1/2 pounds chicken breasts, cubed
- 1 1/2 cups gluten free chicken broth
- 1 teaspoon apple cider vinegar
- 1 teaspoon gluten free Worcestershire sauce
- 1 teaspoon dried parsley flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 10 ounces uncooked gluten free spaghetti
- 2 cups okra, fresh or frozen
- 3 cups gluten free tomato sauce
- 1 teaspoon dried parsley flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon gluten free hot sauce
- 1 teaspoon paprika
- salt, black pepper and cayenne pepper to taste
Instructions
- Submerge cubed chicken breasts into the chicken broth, apple cider vinegar, Worcestershire sauce, dried parsley flakes, garlic powder, onion powder and paprika mixture in a bowl.
- Cover and refrigerate for at least one hour, but up to overnight. Remove and let come down to room temperature.
- Boil the gluten free spaghetti to package directions. Set aside.
- Brown the Cajun trinity of onion, bell pepper and celery in a 12-inch cast iron skillet.
- When the trinity is browned, add the garlic and chicken. (There will be some liquid. If there's too much, use a large spoon to remove excess liquid.)
- Add the tomato sauce, okra, and additional seasonings.
- Cover, and cook over low to medium-low heat for about 1 hour.
87 - 87Shares
- 87Shares
Leave a Reply