Creamy shrimp boil pasta

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Creamy shrimp boil pasta

  • Servings: 6-8
  • Time: 30mins
  • Difficulty: easy
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Creamy and delicious shrimp and pasta

Recipe by delish.com

Ingredients

  • 1 lb
    gluten free fettucini
  • 1-2 tablespoon
    grapeseed oil
  • 2 tablespoon
    dairy free spread
  • 2
    sausage links, cut into 1/4 inch pieces
  • 1 lb
    medium shrimp, peeled and deveined
  • 1-2
    garlic cloves, minced
  • 1 cup
    diced onion
  • 2 tablespoons
    white rice flour
  • 1
    red bell pepper, diced
  • 1 cup
    chicken broth
  • 1 cup
    dairy free milk
  • 2-4 teaspoons
    Old Bay seasoning
  • 1 cup
    corn kernels

Cooking Directions

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside
  2. Meanwhile, in a large skillet over medium-high heat, warm 1-2 tablespoon oil, and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, and transfer to plate with sausage.
  3. Return skillet to stove over medium heat. Melt dairy free spread and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half and half, and Old Bay seasoning until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and stir until warmed through.
  4. Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.

Gluten free sausage cornbread stuffing

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Gluten free sausage cornbread stuffing

  • Servings: 6-8
  • Time: 1hr 15mins
  • Difficulty: easy
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This stuffing goes great with either pork or chicken, or with your Thanksgiving Turkey!

Recipe by ezglutenfreeblogspot.com

Ingredients

  • 1 cup
    gluten free Bisquick
  • 1 cup
    fine ground cornmeal
  • 1/3 cup
    sugar*
  • 1/2 teaspoon
    salt
  • 1 1/2 teaspoons
    baking powder
  • 1
    egg
  • 1 cup
    dairy free milk
  • 1/3 cup
    vegetable oil
  • 1
    pan of gluten free cornbread
  • 6 oz
    ground sausage
  • 1
    apple
  • 1 small
    onion, chopped
  • 1
    egg
  • 3 cups
    chicken broth
  • 4 tablespoon
    melted dairy free spread
  • 1 tablespoon
    ground sage
  • 1 tablespoon
    ground thyme
  • 1/2 tablespoon
    celery seed
  • 1/2 teaspoon
    salt

Cooking Directions

For the Cornbread:

  1. Preheat the oven to 400°F or 205 °C and grease an 8” round cake pan.
  2.  In a large bowl stir together the Bisquick, cornmeal, salt, baking powder, and sugar.
  3.  In a small bowl lightly beat the egg, milk, and oil together. Then add the wet ingredients to the dry ingredients and stir them together with a rubber spatula until they are well combined then pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
  4. Let the cornbread cool down. I actually made mine the night before.

For the Stuffing:

  1. Preheat the oven to 350°F or 175 ° C
  2.  Dice the cornbread into small cubes and put it onto a foil lined baking sheet then bake it for about 10 minutes.
  3. In a large skillet over a medium high heat crumble and cook the sausage until just browned then add the butter, diced onions, and apples to the pan with some salt and pepper to taste.
  4.  Meanwhile beat the egg and chicken stock together then stir in the ground sage and thyme and set this aside.
  5. Add the cornbread cubes to the pan with the sausage and veggies and stir to combine then pour over the stock mixture and gently stir but do not over mix.
  6.  Spoon the mixture into a greased casserole dish, then dot the top with dairy free spread and bake for 40 minutes.

Sausage ragout in the crockpot

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What could be better than slow simmered, savory pasta sauce?  It’s really easy in your crockpot.

Gluten and dairy free sausage crockpot ragout

  • Servings: 4-6
  • Time: 5hr 30mins
  • Difficulty: easy
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* you can use beef broth instead of the wine but I recommend you use the wine if you can
*You can leave out the Mrs. Dash but it seasons the meat and sauce nicely
*the baking soda will cut the acidity of the sauce. You can omit it.

Ingredients

  • 1 tablespoon
    olive oil
  • 1 lb
    ground sausage, hot or mild
  • 1 28 oz can
    crushed tomatoes
  • 1 6 oz can
    tomato paste
  • 1 cup
    red wine*
  • 1 tablespoon
    Italian seasoning or to taste
  • 1 tablespoon
    Mrs. Dash original seasoning*
  • 1 teaspoon
    salt or to taste
  • 1-2 teaspoons
    minced garlic or to taste
  • 1 small onion
    chopped
  • 1/2 teaspoon
    baking soda*

Cooking Directions

  1. Line a 6-quart crockpot.  Remove sausage from the refrigerator at least 30 minutes before cooking to allow to come to room temperature.  This will aid in the browning process.
  2. Pat sausage dry with paper towels.  Heat a large stainless steel skillet over medium-high heat.  Add a half tablespoon olive oil and heat until shimmering.   Place ground sausage in the pan and allow to brown, about five minutes. Do NOT disturb the meat.  When you see a brown crust starting to form, flip the meat over to the other side and let brown an additional 3-4 minutes.  Begin breaking up sausage and cook until no longer pink.  It’s very important to thoroughly cook the meat here.  The crockpot won’t get hot enough to cook it through.  Remove sausage to the crockpot.
  3. Reduce heat to medium. Add the additional half tablespoon olive oil to the pan and cook onions until soft.  Add garlic and cook until fragrant.  Add wine or broth to pan, and let reduce by half, scraping up any browned bits from skillet.  Pour remaining wine or broth and any browned bits into crockpot.
  4. Add crushed tomatoes, tomato paste, and seasonings on top of meat and onions.  Stir to incorporate.
  5. Set crockpot on high and cook for 20 minutes.  Reduce setting to low and continue to cook for additional 5-6 hours, stirring occasionally.
  6. *If sauce is too acidic, add 1/2 teaspoon baking soda in the last hour or so of simmering.  The sauce might bubble a little-that’s ok.
  7. Serve over your favorite gluten free pasta.
  8. You can’t overcook this sauce.  The longer it simmers, the better it gets.  And of course, it gets even better after a couple of days.