RECIPE: Gluten-Free Pasta Jambalaya by Jamil Pineda of Michael’s on East, Sarasota, Florida

Gluten-Free Pasta Jambalaya

Michael’s On East Executive Chef Jamil Pineda suggests this winning-recipe to please lovers of jambalaya and those with Celiac disease plus who choose to eat gluten-free for any reason.

Michael’s On East Gluten-Free Pasta Jambalaya

Serves 4

Ingredients
1 lb free-range chicken breast, diced (large)
½ lb spicy Andouille sausage, sliced
1 medium carrot, diced
1 Spanish onion, diced (medium)
3 stocks of celery, sliced (medium)
3 tablespoons Cajun spices
3 oz blended oil
1 stick salted butter
1 cup organic chicken stock
1 tablespoon tomato paste
1 large tomato, diced (medium)
1 cup of organic tomato sauce
1 lb penne rice pasta, cooked al dente

Method

  1. Heat oil in a large sauce pan over medium high heat.
  2. Add the chicken, Cajun spices and Andouille sausage. Cook for 5 minutes.
  3. Add one stick of butter and vegetables and cook until vegetables are transparent.
  4. Add all tomatoes, the rest of the butter and chicken stock and cook for 10 minutes stirring occasionally.
  5. Season with salt and pepper if needed/desired.
  6. Add the pasta.
  7. Garnish with grated parmesan cheese.
  8. Serve immediately and enjoy!

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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