Creamy Creole Pasta
This gluten-free Creamy Creole Pasta was designed around traditional Louisiana flavours, but in a less traditional format!
Servings: 4 People
Calories: 1084kcal
Ingredients
- 1 lb Gluten-free Penne Pasta Brown rice pasta works best
- 1 lb Andouille or Smoked Sausage of Choice sliced
- 2 Celery Ribs sliced
- 1 Small Onion chopped
- 1 Green Pepper chopped
- 2 Garlic Cloves pressed or minced
- ¼ cup Butter
- ¼ Brown Rice Flour
- ¼ cup Dry White Wine
- 1 cup Chicken Stock
- 1 cup Milk
- ¼ teaspoon Cayenne Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Sage
- ¼ teaspoon Dried Thyme
- Salt and Pepper
- 1 lb Raw Shrimp shelled and deveined
- 2 Green Onions thinly sliced
Instructions
- Place pasta in a large pot of boiling water. Plan to strain pasta when it’s JUST about tender enough, but in the meantime:
- In a large saucepan, brown sausage. Add celery, onion, and green pepper; saute until tender. Remove from pan, set aside.
- Add butter to pan, stir until melted. Sprinkle rice flour over melted butter; cook – stirring frequently – until the flour paste (roux) turns a golden brown. (Go darker if you’re comfortable with making roux!).
- Carefully add white wine to pot – it will steam violently – and whisk until smooth. Add chicken broth, milk, cayenne powder and herbs, continue whisking until once again smooth. Season with salt and pepper to taste.
- Add sausage and vegetable mix to the pot, along with strained pasta. Cook over medium heat until some of the liquid is absorbed by the pasta, and it is as tender as you like it. Add shrimp, stir, and heat just until shrimp is cooked through.
- Serve hot, sprinkled with green onions.
Nutrition
Calories: 1084kcal | Carbohydrates: 93g | Protein: 60g | Fat: 51g | Saturated Fat: 20g | Cholesterol: 419mg | Sodium: 2177mg | Potassium: 687mg | Fiber: 3g | Sugar: 6g | Vitamin A: 670IU | Vitamin C: 33mg | Calcium: 268mg | Iron: 6mg
