Creamy Creole Pasta … Gluten-Free!

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Creamy Creole Pasta!

Gluten-Free 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.

Gluten-Free Creamy Creole Pasta

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!

Beyond Flour, Beyond Flour 2

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!

Creamy Creole Pasta

Creamy Creole Pasta

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

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