Cook the ground chicken in a pan until fully cooked. Remove from the pan and set aside.
Add the sliced smoked sausage to the same pan and cook. Remove and set aside once done.
Using the residual grease left in the pan, add the flour and stir continuously to create a dark roux. A darker roux will provide deeper flavor and color.
Add the holy trinity and chopped green onions to the roux and sauté.
Stir in the garlic paste, tomato paste, and chicken stock.
Season the sauce aggressively with Cajun seasoning, garlic powder, onion powder, Accent, black pepper, cayenne pepper, smoked paprika, and Worcestershire sauce.
Add the cooked ground chicken and smoked sausage back into the gravy. Taste and adjust seasoning if needed.
In a separate pot, cook the spaghetti in salted water for about 2 minutes less than the package instructions. Reserve 1 cup of pasta water before draining.
Add the cooked spaghetti and reserved pasta water to the gravy. Mix well, allowing the pasta to finish cooking in the sauce and the starchy water to thicken and coat the noodles.
Finish the dish with a generous amount of fresh parsley and an optional sprinkle of habanero pepperjack cheese. Serve and enjoy.
Cook it hands-free.
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