Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

New Orleans Food - Anything?


cdog7

Recommended Posts

cdog7 Contributor

Ok I was watching the Travel Channel, and couldn't help but notice that Every. Single. Dish. in this show about Louisiana cooking was either battered or cooked in a roux. At some point the host even said you can't cook anything here if you can't make a roux.I admit it, I cried. I was entertaining this fantasy that some day I could visit this land and eat some great seafood gumbo, at least. It's a roux. Am I wrong? Can celiacs get any good local dishes there? Is there a culinary point in visiting? Or would I just have to live on PF Changs and hurricanes? Just hoping I'm overreacting.

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lovegrov Collaborator

You're overreacting, although there is a lot of gluten. Gumbo is probably out, although you can ask. There is a version thickened with file. Jambalaya made the right way will not have gluten or roux. Some restaurants fry with cornmeal only. And you can always get steamed, broiled or boiled (pronounced "berled") seafood. N.O. also has large numbers of fine restaurants with chefs who know about gluten.

richard

Link to comment
Share on other sites
cdog7 Contributor

Richard, thank you for soothing me and talking me off the ledge, so to speak! That's awesome news. I love all of those things - jambalaya, cornmeal, and seafood on its own. Hooray!

Link to comment
Share on other sites
srall Contributor

We were just there last week. It was the first time in two years I didn't get one tiny bit sick on the road. HOWEVER, my food always came out with no flavor. I don't even think they salted my food. But it did mean they took a lot of care with prep which was more important to me. One server had a mom with celiac sprue so she literally stood in the kitchen and watched over our order (my daughter is gluten-free too)

I did have jambalaya and red beans and rice and those were my only tasty meals.

So, for New Orleans I will say a lot of restaurants were good at accommodating someone with celiac, but I didn't get to partake of the food that makes New Orleans New Orleans.

I could not wait to get home and make some food that had some flavor though.

Link to comment
Share on other sites
lovegrov Collaborator

I forgot that red beans and rice should be gluten-free.

I'm sorry, srall, that you didn't get any flavor. Most Cajun or New Orleans-style spices are completely gluten-free and nobody should be afraid to use them. For instance, Zatarains is gluten-free. I've had some absolutely delicious stuff down there. One of my favorite spots is Commander's Palace. Expensive, but, hey, you're in N.O. Time to eat!!

richard

Link to comment
Share on other sites
cdog7 Contributor

Wow, good to know! Yeah I am a spicy-food addict. I'll have to tell people not to be afraid to spice it up! So long as all their spices aren't pre-blended with flour or something odd, I don't see why that should be a problem. But yeah, it's one of those things you don't even think you'll need to tell people, seems so obvious to us! I've had people tell me I can't eat something because it has rice in it - sometimes people are just trying to cover all the bases, and they add a few extra bases in there I guess.

Link to comment
Share on other sites
love2travel Mentor

Just so you know, you can easily make a roux using gluten-free flour. And if you go to a high-end restaurant, call ahead and they may be able to accommodate you. There are plenty of fine dining places in NOLA. Don't settle for Outback! This is a time to treat yourself. At least one really good place.

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



ShannonA Contributor

Yes I live in Louisiana & food is my passion as it is for many people here. But just made my first gluten free roux & gumbo came out awesome!

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,762
    • Most Online (within 30 mins)
      7,748

    Jody-JS
    Newest Member
    Jody-JS
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • julie falco
    • Dhruv
      @trents I absolutely understand the perspective of getting off completely from wheat,  but sometimes situation may occur that you won't have choice to eat other than wheat,  my son travels a lot, since they travel in team, it's not easy to go out and find him a gluten free every single time! I have seen, even in NJ I m struggling to find out gluten free stuff, in this country we don't get fresh food in stores, other day i saw gluten free bread so hard that will never feel to eat it! Once in while means once in a while, when there is no absolute option. Here all goes by book, there is no enough scientific research done yet on eating gluten with celiac,  everyone has there own narrative,  only it being said don't eat wheat, but Noone has come up with the experience. And moreover my sons diagnosis is yet to define, whether he has celiac or NCGS. last time his endoscopy came negative hence doctor did not bother to tell us. I hope this time it will be the same case. We are figuring out why his billirubin is high, may be that could be the reason his igg iga test is high, will get check on all and come to the conclusion. My son and us is absolutely fine not eating gluten, but one can't guarantee that every time they will get the gluten free food other than home. I also don't trust under the table of "gluten free products" have see people still have same iga igg count even after following the diet. This is all learnings, will keep him under observation and go through the regular testing to find out how his body reacts to what.  I may sound like a fool, but medical is scam in US, hence i would consult doctors in India. 14 years ago they have announced i had a breast cancer, which was not, since then I don't trust medical system here.
    • Scott Adams
      Here are two older articles we've done on this topic which might be helpful:  
    • Rogol72
      I've been to Italy recently for a wedding and it was excellent. I made my own gluten-free sandwiches/pannini to take on the flights.  Spain is good and you can get good gluten-free breads in the supermarkets there. The UK and Ireland are very good also. Australia would be good since Coeliac Disease is fairly common there ...1 in 70 as opposed to 1 in 100 in other countries. You have to advocate for yourself in restaurants when eating out. I've read about several Coeliacs being cross contaminated from preordered gluten-free meals on airlines. Personally, I wouldn't trust a gluten-free meal on an airline especially long haul. Try the hashtag celiactravel on tiktok and instagram. Loads of Coeliacs posting about their experiences with plenty travel tips. The Atly app has a list of gluten-free friendly restaurants worldwide.
    • Pat Denman
      "Do not follow after the crowd to do what is bad." Bible. The world is full of crazy people who have little love for their neighbor. Eat what is best for you and ignore their recommendations. 
×
×
  • Create New...