Creamy Creole Pasta!
This weekend, amidst dealing with ALL OF THE PEPPERS (more on that later this week!), I had a weird craving.
I really wanted creole food… but then I also really wanted pasta. I think the change in weather lately just put me right in the mood for pasta, for something creamy… but also loaded with the flavours of southern cuisine. So, I decided to freestyle it, and came up with this dish.
Oh MAN… I think it may now be my favourite pasta dish ever. Total comfort food, elevated a bit – I could live on this. The flavours and textures were perfect. and everything worked SO well together.
While it’s traditional to chop celery to roughly the same size as the onion and green peppers in Creole – or Cajun, for that matter – cooking, I decided that I wanted to “Star Trek” my celery. (Slice at an angle, making little celery Star Trek insignias!), for a bit more crunch, and a prettier dish.
Also, a note: While I would normally use Andouille sausage for this – and it would be FANTASTIC – we used a smoked turkey sausage. Beef and pork haven’t really been agreeing with my husband lately… so poultry it is!
If you’re into gluten-free cooking, you should definitely check out my gluten-free cookbooks! They’re available here on my site, as well as through any major bookseller.
Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!
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