A cherished recipe that soothes and comforts all, my gluten free sausage and chicken pasta jambalaya is just as easy as it is super delicious. Marinated chicken thighs and sliced local sausage brown right along with the Cajun trinity in cast iron. Tomato sauce seasoned with typical south Louisiana spices cooks down til it’s Cajun-style red gravy. Finished off with hot gluten free spaghetti spreads the sustenance, satiating at least six hungry souls into happy, contented silence. Yep and yay…
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Thank You Gluten Free Chicken and Sausage Pasta Jambalaya For Comforting Me Through Tropical Storm Barry…
After days and days of waiting for hurricane Barry to weaken into tropical storm Barry 2019, my nerves are finally becoming unfrazzled, y’all. This slow, wandering storm had no clear direction. And no speed to speak of. And no idea where he was going until he actually got there!! Sigh. Kick. Scream.
For days and days now, we’ve been patiently prepared for the worst. Bags of ice. Check. Canned hurricane food and bottled water. Check. Flashlight batteries charged. Check. And on and on and on, just in case we were going to find ourselves in storm Barry’s direct path. Or just lose power for days on end because sometimes that happens when there’s barely any rain at all, just a lot of pesky gale-force winds. Yep.
Well, our area was spared this time around. So, most of our preparations were for nought. But, that’s okay because better south Louisiana hurricane safe than sorry. But, what you can never prepare for are all of the emotions that you feel when you’re waiting for the hurricane. After living in south Louisiana for ALL of my life, I have to say that the waiting really is the hardest part.
And the up and down waiting on the hurricane roller coaster really tangles your stomach up in knots. One minute you don’t want to eat anything at all. Then, the next minute you’re stress-hungry enough to literally inhale two full plates of whatever you have cooked on the stove.
So, during my last stage of the-hurricane-might-be-coming preparations, I decided to make one of my all time favorites, gluten free chicken and sausage pasta jambalaya. And I almost didn’t share it with y’all because I already have my Paleo version with zoodles on the blog. And also my gluten free shrimp and sausage pastalaya on the blog, too.
But, in the end I decided to put this one up because it’s just a tad bit different from the other two. And, I remember what it’s like to be a novice cook, with minimal meat and sauce differences causing a whole lot of nervous havoc in my home cook heart.
So, here’s my version of gluten free chicken and sausage pasta jambalaya for y’all. To share when you need to feed a crowd something that everyone will like. And to comfort those around you when you just don’t know what the day, or night, is going to bring to your front door…
How to Make Gluten Free Chicken and Sausage Pasta Jambalaya Easy and Peasy
To start the gluten free chicken and sausage pastalaya, marinate the chicken thighs for at least 2 hours, but up to 24 hours. Then, make the GF noodles according to package directions, and set aside. Slice the sausage into rounds, and chop the Cajun trinity of onion, bell pepper and celery.
When the Cajun trinity is about halfway browned, add the sausage and chicken pieces. Cook down until browned. Then, add the tomato sauce and seasonings to the pot:
Now, cook down for 30 to 45 minutes, or until the jambalaya gravy turns from bright red to deep red. Add the GF noodles during the last few minutes of cooking time, and turn off the heat. Taste and adjust seasonings, if desired. Then, let sit for about 5 to 10 minutes to let the pasta absorb much of the red gravy.
Boasting my take on my Cajun mom’s jambalaya gravy, this gluten free jambalaya pasta version holds very true to my family’s culinary roots. Rich from the south Louisiana-style red gravy, with just a little heat from the hot sauce. And all pulled together with local green onion sausage and marinated all-the-way-through chicken thigh pieces.
The perfect comfort meal in one, this gluten free chicken and sausage pasta jambalaya takes me right back ‘home’ in my heart to a place of comfort and safety. I’ve made it sooo many times that I could make this while sleepwalking. So, what I’m passing onto you is a highly tested recipe with a lot of wiggle room to customize it to include whatsoever you have on hand.
I hope y’all love it as much as I do. And that it brings you as much comfort and togetherness with your favorite people as it does with mine.
Share this gluten free chicken and sausage pasta jambalaya with those who remain by your side way, way after the almost-storms of your life pass on through. And see y’all on the yum side…
Gluten Free Chicken and Sausage Jambalaya Pasta
- 1 12-ounce package gluten free sausage, sliced into rounds
- 1 16-ounce package gluten free spaghetti noodles
- 1 1/2 pounds boneless skinless chicken thighs, trimmed and stripped or cubed
For the Chicken Thigh Marinade
- 1 cup gluten free chicken broth
- 2 teaspoons lemon juice
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon parsley flakes
For the Gluten Free Jambalaya Pasta Sauce
- 2 to 3 tablespoons butter or oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 1/2 cups gluten free tomato sauce
- 1 tablespoon celery leaves, chopped
- 1 tablespoon parsley leaves, chopped
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 to 1 teaspoon gluten free hot sauce
- salt, black pepper and cayenne pepper to taste
- Combine all chicken marinade ingredients together in a medium-sized bowl with a fitted lid.
- Submerge the chicken thigh pieces into the marinade. Marinate for at least 2 hours, or up to 24 hours.
- Cook gluten free spaghetti noodles according to package directions. Set aside covered to keep warm.
- Remove chicken pieces, and discard marinade.
- Brown the Cajun trinity of onion, bell pepper and celery in a large cast iron Dutch oven.
- When the trinity is almost browned, add the marinated chicken thighs and sliced sausage.
- Cook for another 5 to 10 minutes, or until the trinity is all-the-way browned and the thighs and sausage are browned. (Add more butter or oil, as necessary, if the veggies or meat start to overbrown.)
- Add the tomato sauce and the rest of the ingredients, except for the cooked gluten free spaghetti, to the Dutch oven.
- Simmer on low for 30 to 45 minutes, or until the gravy turns from bright red to deep red. Taste, and re-season, if desired.
- Add the cooked gluten free spaghetti during the last few minutes of cooking time.
- Turn off the heat, but leave uncovered to let the sauce soak into the pasta.
- Serve immediately.