1/2pound chicken breast, cut into very small pieces
1pound shrimp, peeled and deveined
5cups gluten free tomato sauce
4ounces cream cheese, softened and cubed
3cups mozzarella cheese, shredded
2cups Pepper Jack cheese, shredded
Place the oven-ready gluten free lasagna noodles in a large rectangular dish. Cover with hot water and set aside. Cover the dish loosely with the lid or a large piece of aluminum foil.
Place the chopped chicken breasts and the shrimp into two separate bowls. Season the raw shrimp and chopped chicken breasts with roughly 2/3 of the onion powder, garlic powder, dried parsley flakes, dried paprika, hot sauce, and salt, black pepper and cayenne pepper to taste. Set both bowls aside.
Heat 2 to 3 tablespoons of the butter in a deep cast iron skillet or Dutch oven over medium heat.
Add the Cajun trinity of onion, bell pepper and celery to the skillet.
Brown the veggies for about 10 minutes, or until the onions start to brown around the edges and the bell pepper and celery get soft.
Add the sliced mushrooms and sausage, then let brown for about 5 minutes. (Add more butter if necessary to prevent burning.)
Add the minced garlic, stir until incorporated, then cook for 1 additional minute. (Add more butter if necessary to prevent burning).
Reduce heat to medium low. Stir the tomato sauce into the skillet. Add the remaining garlic powder, onion powder, parsley flakes, dried paprika and hot sauce to the skillet.
Cook over medium-low heat for 30 minutes, stirring often.
Stir the shrimp into the skillet, then cook for 5 additional minutes.
Remove the skillet from heat, then taste. Add salt, black pepper or cayenne pepper to taste, if desired.