Creamy Creole Soup with Gluten-Free Cornmeal Dumplings Recipe

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!

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.

Creamy Creole Soup with Gluten-Free Cornmeal Dumplings

Makes about 6 servings

1 lb Andouille sausage
2 Tbsp olive oil
1 green pepper
1 medium onion
3-4 stalks celery, Star Trekked
4 cloves Garlic
1/4 cup Tomato paste*
4 cups shrimp stock
1/2-1 tsp cayenne
2 tsp black pepper
½ tsp dried sage
1/4 tsp thyme
Salt, to taste
½ cup butter
½ cup White rice flour
2 cups Heavy cream

2/3 cup Light buckwheat flour
1/3 cup Millet flour
1/3 cup yellow cornmeal
2 Tbsp finely chopped green onions
2 Tbsp finely chopped parsley
2 tsp Tapioca starch
2 tsp Baking Powder
1/2 tsp Salt
1/4 cup Shortening or butter
3/4 cup Milk or buttermilk

1 lb raw shrimp, deveined and shelled

Chopped fresh parsley for garnish (optional)

Slice the skin of each Andouille sausage, emptying the meat into a large pot. Break it up into bite sized chunks, and drizzle the olive oil over it. Cook over medium high heat until sausage is well browned.

Add pepper, onion, and celery to the pot, saute for 2 minutes or so. Add garlic and tomato paste, continue cooking until tomato paste is browned and fragrant. Add stock and spices, stir well.

In a small pan, melt butter. Add rice flour, whisk until smooth. Cook, stirring constantly, until this roux turns a nice mahogany colour. Slowly and carefully, add heavy cream – it will sputter at first. Whisk mixture as cream gets added, continue whisking until smooth.

Add cream mixture to main pot, stirring to fully incorporate it. Turn heat down to medium and keep at a simmer while you prepare the dumplings:

In a medium sized bowl, mix together flours, cornmeal, green onion and parsley, tapioca starch, baking powder,and salt. Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.

Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk.

Add shrimp to soup pot, stir gently. Immediately drop rounded tablespoons of dumpling dough into boiling soup. Cover and simmer for 15 minutes WITHOUT LIFTING THE LID. Serve hot, garnished with parsley if desired.

* Note: My original recipe – as published in Beyond Flour 2 – called for a whole 12oz can of tomato paste. I’ve since decided that I like it even better with a little less tomato paste. You can use the full 12 oz if you’d like. Just a head’s up: Photos represent the 12oz usage… making this recipe with 1/4 cup of tomato paste results in a more … subdued… colour! 🙂

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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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