Go Back Email Link
+ servings
A bowl of gluten-free creamy creole soup with cornmeal dumplings.
Print Recipe
5 from 1 vote

Creamy Creole Soup with Gluten-Free Cornmeal Dumplings

This Creamy Creole Soup combines all of my favourite creole flavours in a soup form... and tops it all off with gluten-free cornmeal dumplings!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Soup
Cuisine: American, Louisiana
Servings: 6 People
Calories: 1084kcal
Author: admin



  • 1 lb Andouille sausage
  • 2 tablespoon olive oil
  • 1 green pepper
  • 1 medium onion
  • 3-4 stalks celery Star Trekked
  • 4 cloves Garlic
  • ¼ cup Tomato paste*
  • 4 cups shrimp stock
  • ½-1 teaspoon cayenne
  • 2 teaspoon black pepper
  • ½ teaspoon dried sage
  • ¼ teaspoon thyme
  • Salt to taste
  • ½ cup butter
  • ½ cup White rice flour
  • 2 cups Heavy cream
  • 1 lb raw shrimp deveined and shelled
  • Chopped fresh parsley for garnish optional


  • cup Light buckwheat flour
  • cup Millet flour
  • cup yellow cornmeal
  • 2 tablespoon finely chopped green onions
  • 2 tablespoon finely chopped parsley
  • 2 teaspoon Tapioca Starch/Flour
  • 2 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ¼ cup Shortening or butter
  • ¾ cup Milk or buttermilk


  • 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 ¼ cup of tomato paste results in a more … subdued… colour!


Calories: 1084kcal | Carbohydrates: 43g | Protein: 41g | Fat: 84g | Saturated Fat: 39g | Cholesterol: 406mg | Sodium: 2408mg | Potassium: 842mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2031IU | Vitamin C: 24mg | Calcium: 371mg | Iron: 5mg