Recipe: Gluten-Free Pasta Jambalaya 

As you prepare for the holidays, whether your largest gathering is expected to be with family on Christmas Day or on New Year's Day as you host friends for a football bowl game, we know it can be stressful planning the menu for your in-home celebrations. 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. 

(Chef Jamil will also be sharing this recipe on TV! Please turn into Sarasota's ABC 7 noon news broadcast on Thursday, December 20, 2018.) 

 Michael’s On East Gluten-Free Pasta Jambalaya

Serves 4

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 


  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!
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