Gluten-Free Pastalaya
Servings: 8 servings
Ingredients
- 1 pound pork chops diced
- 12 oz sausage sliced
- 1 medium onion finely diced
- 2 stalks celery finely diced
- 2 Tbs vegetable oil
- 2 cloves garlic minced
- 3 tsp beef bouillon
- 3 1/2 cups water
- 1 (10.5 oz) can gluten-free cream of chicken soup
- 1 (12 oz) box gluten-free penne pasta uncooked
- 1 tsp salt
- 1 tsp parsley
- 1 tsp garlic
- 1 tsp Cajun seasoning
Instructions
- Preheat oven to 300℉.
- In a Dutch oven, heat 2 Tbs of oil over medium heat. Add sausage and cook until browned. Remove and set aside.
- Add pork chops to the pot and season with Cajun seasoning to taste. Cook until the pork is done, stirring occasionally. Remove from the pot and set aside.
- Stir in onion and celery. Cover and cook for 8 minutes, stirring occasionally. Remove the lid and continue cooking for an additional 10-15 minutes. Until the vegetables are softened. Add the garlic and heat until fragrant.
- Add in beef bouillon, salt, parsley, garlic, and Cajun seasoning. Stir to combine. Pour water into the pan and stir. Add the can of gluten-free cream of chicken soup and mix thoroughly. Add the sausage and pork chops and stir to combine.
- Stir in uncooked pasta. Flatten down to make sure it’s touching the liquid. Bring to a boil. Cover and bake in the oven for 45 minutes.
- Remove from the oven and allow to rest with the lid on for 5 minutes.
- After the rest time, remove the lid and serve.
Notes
*Make sure to read the labels for gluten-free.
Did you make this recipe?