A collection of gluten-free Mardi Gras recipes inspired by the legendary cuisine of New Orleans.
01 of 07
A bowl of gumbo is as rich, steeped in mystery and complex as Louisiana, where it originated. Gluten-Free Chicken Gumbo starts with a simple deep, dark caramel-colored gluten-free roux- a combination of browned oil and flour.
02 of 07
Here's another classic Creole recipe from Chef John Mitzewich, Guide to American Food- Sausage and Shrimp Jambalaya with Brown Rice! Be sure to use gluten-free sausage, chicken broth, and spices and enjoy this recipe, which John calls "soul food at its finest - hearty, satisfying, and deeply comforting."
03 of 07
Barbecued shrimp is a very popular recipe in New Orleans and this super fast and easy recipe for pan-grilled barbecued shrimp comes from our wildly popular Guide to American Food, Chef John Mitzewich. Be sure to use gluten-free ketchup and spices in this terrific Creole recipe from John.
04 of 07
Use your favorite gluten-free bread to make this rich recipe for Gluten-Free Bread Pudding with Bourbon Sauce. For a fast, easy and delicious alternative to using homemade gluten-free bread in this luscious recipe, try Udi's Gluten-Free Whole Grain Bread.Continue to 5 of 7 below.
05 of 07
"Toasted pecans give these cream pralines a distinct pecan flavor. Make these pralines for Mardi Gras, or any special occasion." - Diana Rattray, Guide to Southern Food
06 of 07
An elegant dessert that's legendary in the French Quarter. This is another 5-star recipe from Diana Rattray, Guide to Southern Food.
Recipe for Bananas Foster
Watch Bananas Foster Being Prepared at Brennan's Restaurant in New Orleans
07 of 07
"Also known as a Ramos Fizz, the New Orleans Fizz was created in the late 1800's by Henry C. Ramos in New Orleans. The cocktail became so popular that by the 1915 Mardi Gras celebration Ramos' 35 "shaker boys" could not keep up with demand." - Colleen Graham, Guide to Cocktails