A quick, surefire dinner winner, this gluten free Cajun sausage and peppers pasta is jam-packed with south Louisiana flavor. Red and green bell peppers stand out among the caramelized Cajun trinity base that also includes onion and celery. Our state's beloved Manda sausage fires up each scrumptious bite. And, the gluten free pasta soaks plumps up into creamy, dreamy deliciousness with the tangy 5-ingredient sauce that you add in at the very end. Garlicky, saucy, and oh sooo substantial, this new recipe of mine goes from concept to 'oh-yum-we're-eating-it' completion in less than 1 hour. Yep and double yay...
Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Gluten Free Cajun Sausage and Peppers Pasta is a Yum-Delicious Ending to a Long Day, Y'all...
At our house, Mark does things for me that I don't want to do, like, ever. This honey-always-do-please list includes mowing the yard, weeding the seasonal gardening beds, and emptying the dishwasher. At times it also includes bathing the dogs when they've gotten themselves ridiculously dirty. Oh, and folding the sheets, cause I hate, hate, hate folding the sheets!!! He is also quite adept at capturing and moving scary looking spiders that make me scream loudly from inside of the house to the backyard. There, they can live out the rest of their lives without adding any more terror to mine. Yep.
Well, in turn I cook for Mark, and have a list of house chores of my own. And, 99 percent of the time I'm cool with this arrangement. I love, love, love to develop recipes in my kitchen, and I cook my little heart out on an almost daily basis. Recipe developing and cooking are also a whole, whole lot of work, though. So, sometimes I just want to cook something that's oh sooo yum-delicious that also happens to be quick and easy to boot.
The other night, Mark and I really wanted a warm, home-cooked meal. We were both dog tired from our crazy busy working days. But, I knew I could whip something up quickly if I put my mind to it. After all, there's probably going to be a scary spider lurking in a corner somewhere some day. So I want to keep the spider whisperer full and content so he'll always take care of business when he hears a scream. Yep.
In less than 1 hour, I whipped up this gluten free Cajun sausage and peppers pasta with what I had on hand. And y'all, it was such a hit with us that I can't believe I'd never thought of it sooner...
Oh Soooo Easy and Ultra Yum-Delicious Gluten Free Cajun Sausage and Peppers Pasta is a Keeper, Y'all....
The idea for my gluten free Cajun sausage and peppers recipe started with having some smoked Manda sausage on hand. Manda sausages are a south Louisiana tradition that goes back to the very beginning of my life, I'm sure. Everyone I know buys and uses Manda sausages in their red and white beans, and usually in gumbos, too. Manda sausages also usually show up at south Louisiana seafood boils, and in other tasty dishes that are too exhaustive to list.
We love Manda down here, because the signature Manda sausage texture and taste is just sooo easy to love. And every store everywhere sells it, so locating it is easy, too.
Right now, Mark and I are hooked on Manda smoked chicken sausage with green onion. It's seasoned perfectly, with a few spicy flavor undertones here and there that makes every recipe you put it in explode with even more flavor. And it goes with the Cajun trinity like peanut butter goes with jelly. Yep.
Once I had the 'trinity' going in my cast iron skillet, I decided to make up a new, quick sauce that would pull the gluten free pasta in with the Manda sausage. I waited until the sausage was browned perfectly, and the veggies were tender with a bit of caramelization. Then, I poured the pasta and the sauce into the skillet. Finally, I covered the skillet to let the sauce permeate each and every piece of my gluten free Cajun sausage and peppers pasta.
Ten minutes later, Mark was raving about this dish, and asking me to put in the regular menu rotation. So, my cooking job got accolades that night, and the gluten free Cajun sausage and peppers pasta dish gets to make encore appearances around our house every now and then. Yep and yay for that!! And if I see a spider, I can still scream and know Mark's going to come running to do his job, too!! So yay again!! Share with someone you want to show love with a south Louisiana flavor-inspired comfort food meal. And, see y'all on the yum side...
Disclaimer: This Gluten Free Cajun Sausage and Peppers Pasta post contains affiliate links. The small commissions help to pay the costs associated with running A Sprinkling of Cayenne food blog. Thanks for your support.
Gluten Free Cajun Sausage and Peppers Pasta
- 8 ounces gluten free penne pasta
- 1 tablespoon cooking oil
- 1 pound Manda Smoked Chicken Sausage With Green Onion
- 1 small chopped onion
- 2 chopped celery ribs
- 2 large red bell peppers
- 2 large green bell peppers
- 1 tablespoon minced garlic
- 1 cup chicken broth
- ½ teaspoon honey
- ¼ teaspoon liquid smoke
- ½ teaspoon Frank's Original Red Hot Cayenne Pepper Sauce
- ½ teaspoon Texas Pete Pepper Sauce
- salt black pepper, and cayenne pepper to taste
- Cook and drain the gluten free pasta according to the bag or box directions.
- Brown the Cajun 'trinity' of onion, celery, and red and green bell pepper in a 12-inch cast iron skillet over medium heat.
- Slice the sausage, and add it to the skillet when the 'trinity' is almost tender.
- When the sausage browns, stir garlic into the mixture.
- Cook for one additional minute.
- Make the Cajun sausage and peppers sauce by combining the chicken broth, honey, liquid smoke, hot sauce, and pepper sauce in a bowl. Add SP&C to taste.
- Pour the cooked, drained pasta into the skillet.
- Pour the sauce into the skillet, making sure that it's well-incorporated into the mixture.
- Cover, and cook for 5 minutes, or until the sauce reduces by about half.
- Serve immediately.
Leave a Reply