Gluten-Free Creamy Creole Soup & Cornmeal Dumplings
I'm sure I've mentioned before that I get really "If you give a mouse a cookie" about things.
Home decor? We went from "Need to tile the bathroom" to "let's tile a subtle Fibonacci sequence into the wall" to ".. and Pi on this other wall!", to... 159 digits of pi tiled into our kitchen backsplash.
Costuming, cooking, whatever. I'll have a simple idea, and by the time I'm done with it... Yeah.
So, when we were grocery shopping one morning, one of the things on the to-make list for photographing Beyond Flour 2 was cream of shrimp soup.
... But then I wanted some kick.
... And then I decided to do it Creole. Oh, that needs a deep dark roux!
... So of course I had to add andouille sausage.
... Also in the mood for dumplings. Let's go with cornmeal ones!
Came home, developed the recipe, had it for breakfast. Teetering on the edge of a food coma now... Ooh, it was SO good. No longer anything resembling cream of shrimp soup... But SO much better: Gluten-Free Creamy Creole Soup & Cornmeal Dumplings
This recipe is VERY adaptable. Since creating it, my husband has developed an intolerance for beef and pork... so we use poultry-based Andouille sausage. Sometimes we can't find that, so we use a turkey based smoked sausage coil. Sometimes we'll swap the shrimp out entirely, and replace it with a couple lbs of chopped up chicken breast (We brown it in the olive oil, before browning the sausage). Chicken or vegetable sauce can be swapped in for the shrimp stock. Sometimes we skip the dumplings altogether!
No matter which way we go with it, this is a creamy, delicious, VERY satisfying and addictive soup.
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!
|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.