This succulent spread features three classic New Orleans recipes sure to thrill everyone at the table, whether or not they eat gluten. Two of these dishes embody some of my favorite food memories of growing up and spending my summer months in the Big Easy, simply made gluten free. The third is inspired by the incredible bounty of fresh produce we have here in the summer months that you can find easily.
The bonus with these gluten-free New Orleans recipes is the low cost to prepare them. The chowder costs about $2 per serving, the po’ boy about $4 and the shortcakes less than $1! Please keep in mind that I shop around for the best deals and prices. These products I found to be especially cheap at my local farmers market and produce stand, so do try to find your local ones as well for extra savings. I also swear by shopping at Aldi’s, so see if you have one in your area.
Click on each recipe below for the item-by-item cost breakdown.
Summer Corn and Heirloom Tomato Chowder
New Orleans-Style “Fried” Shrimp Po’ Boys
Strawberry and Basil Shortcakes with Chantilly Cream
Jilly Lagasse began cooking as a child when her father, Chef Emeril Lagasse, gave her a set of chef’s whites and let her help in the pastry and dessert department in one of his restaurants. She was diagnosed with celiac in 2004 and has written two gluten-free cookbooks with her sister, Jessie Lagasse Swanson, as the duo The Lagasse Girls, lagassegirls.com.
Photos by Jilly Lagasse
