Description
A hearty one-pot meal pairing halal beef andouille sausage with vibrant bell peppers, earthy mushrooms, and a creamy fire-roasted tomato sauce. Made with keto-friendly gluten-free pasta, this 30-minute dinner balances smoky, spicy, and tangy flavors without pork or alcohol.
Ingredients
Beef or chicken andouille sausage links (no pork) – 13 oz.
Baby bella mushrooms (thinly sliced) – 6 oz.
Red bell pepper (thinly sliced) – 1/2 medium
Yellow bell pepper (thinly sliced) – 1/2 medium
Garlic (freshly minced) – 3 large cloves
Gluten-free penne pasta – 12 oz.
Fire-roasted tomatoes (canned, diced) – 1/2 cup
Chicken broth (low-sodium) – 3 1/2 cups
Cajun seasoning blend – 2 tbsp
Unsalted butter – 2 tbsp
Cream cheese (softened) – 4 oz.
Fresh parsley (chopped) – 4 tbsp (optional)
Instructions
Heat butter in a large skillet over medium-high heat.
Add andouille sausage medallions and brown on both sides (5-7 minutes), then remove from pan.
Sauté garlic, mushrooms, bell peppers, and Cajun seasoning (3-4 minutes) until softened.
Return sausage to pan, add broth and fire-roasted tomatoes; bring to a boil.
Stir in gluten-free pasta and reduce heat to low. Simmer 12-15 minutes until pasta is tender.
Remove from heat, fold in softened cream cheese until sauce is smooth and glossy.
Season with salt/pepper to taste and garnish with parsley.
Notes
Substitute chicken breast for sausage to make meat-free
Cabbage or zucchini can replace bell peppers for a different flavor
Store leftovers in airtight containers (2-3 days)
Use a keto-certified fiber pasta for lowest carb count
- Prep Time: 10
- Cook Time: 20
- Category: Main dish
- Method: Stovetop One-pot
- Cuisine: Cajun