My wife is allergic to gluten products, so I have to find creative ways to cooks for her. Gluten free pasta is a Godsend. We both love Cajun and creole cooking. Here is a great creole recipe.
Gluten Free Creole Pasta with Andouille
1 pkg. gluten free linguine
1# Andouille sausage, thin sliced
1 red bell pepper, seeded and sliced in strips
1 green bell pepper, same way
1/2 small red onion, sliced in strips
3 green onions, diced
3 cloves garlic, minced
1 tablespoon tomato paste or 1/2 cup diced tomatoes
2 tablespoons butter
3 tablespoons creole seasoning ( or 2 tablespoons and 1 tsp of Old Bay Seasoning)
1 can chicken stock
1/4 cup cornstarch
1/4 tsp lemon pepper
salt to taste
On medium-high heat, add 2 tablespoons butter to saute pan, saute sausage until 1/2 done, add garlic. Saute 2 minutes. Reduce heat to Medium. Add onions and peppers. Cook for 10 minutes. Reduce to medium low and add chicken stock, tomato paste (or tomatoes), and seasonings.
In separate pan cook linguine. Do not overcook gluten free pasta or it will fall apart. Cook just shy of al dente. It will soften.
Stir in cornstarch to sausage mixture to thicken. Finish to taste with salt. If you prefer more heat, add 3-4 shakes of Tabasco sauce.
Serve over linguine. Garnish with green onion. Serve with garlic bread and a nice crisp white wine..