Tuesday, February 4, 2014

B's Dairy-Free Creamy Creole

I was craving a spicy creamy creole dish last night, but I could not find one single recipe online that didn't use heavy cream! So I came up with my own and it was soooo yummy! Here's what I did…


- 1 med. onion
- 2-3 bells peppers, one red, one yellow and/or orange
- 3 garlic cloves
- Almond milk
- Chicken broth
- Tomato paste (I like to use the one with italian seasoning for more flavor)
- Creole seasoning (like Tonys)
- Shrimp
- Hot italian sausage
- Fusilini brown rice pasta
- *red pepper flakes
- *sour cream
- *parmesan cheese

Chop onion and saute in a pan with olive oil (can use butter for a richer flavor). When soft, add julienned peppers (remember they will cook down so add a lot). Add 2 t. creole seasoning and some pepper and continue to cook veggies a few minutes until the onions are caramelized and peppers begin to wilt. Add garlic and cook until garlic is slightly browned and fragrant, about 2 minutes. Add 2-3 T tomato paste with veggies and cook until combined. Add about 1/2 C. chicken broth, then about 1 C. Almond milk. Add a sprinkle of red pepper flakes at this point if you desire an even hotter dish. Bring to a boil and let it simmer a few minutes until the sauce begins to thicken. At the end you can add a dollop of sour cream for an even creamier dish but it's really not necessary, it becomes pretty creamy with just the almond milk. If the sauce gets too thick add more broth and almond milk until desired consistency. 

In the meantime while working on your sauce, cook pasta, sausage and shrimp. (I didn't have shrimp so I cooked up a salmon fillet I had in the freezer, it was really good in the dish! Something different). When the sauce is done add everything together in one big pot. Sprinkle with grated parm cheese when your ready to serve if desired.