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Square shot of GF chicken sausage pastalaya.

Gluten Free Chicken and Sausage Jambalaya Pasta

An authentic, ultra-comforting south Louisiana recipe that's made with marinated chicken, local sausage, seasonings and gluten free spaghetti noodles.
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Prep Time: 2 hours
Cook Time: 1 hour 27 minutes
Servings: 6
Author: Lyn Corinne Liner | A Sprinkling of Cayenne

Ingredients

  • 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

Instructions

  • 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.
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