Gluten Free Cajun/Creole

  • February 9, 2013 · 7:00 PM

Cajun and Creole are very similar to one another with some subtle differences. Creole cooking is city cooking, based on French traditions, but with influences from Spain, Africa, Germany, Italy, the West Indies, etc. Cajun cooking is peasant food, the cooking the Acadians (later Cajuns) developed as they learned to live in the south Louisiana swamps. Creole food is more refined and subtler. Cajun food is pungent and more highly spiced.

Here are some of the main seasonings used judiciously in Creole and Cajun cooking: allspice, basil, bay leaves, caraway seeds, cardamom, cayenne, celery seed, chives, chili peppers, cinnamon, cloves, cumin, dill seed and weed, garlic, gumbo filé, lemon, mace, marjoram, mustard seed, nutmeg, onion, oregano, paprika, parsley, peppercorns, saffron, salt, savory, tarragon, and thyme.

Many dishes call for flour. Please note this is a a GLUTEN FREE dinner. Please use caution when choosing your dish as well as making you dish to ensure that it is truly Gluten Free.

This dinner is limited to 12 people so please be sure to commit carefully as there will be a waiting list. We do want everyone who RSVP's to attend rather than not show. So, if you cannot make it please change your RSVP immediately so someone else can attend.

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  • jan b.

    Cynthia, let me assure you that the size of the group had nothing to do with how I felt on Saturday. I actually prefer small groups. The host has stated that she did not feel well and this is why the dinner wasn't held. On days that I'm planning on attending a dinner, I check my email every hour or so on the day of the dinner to see if there have been changes. This is an internet-based social group and this is the way that we have to communicate with each other, though providing phone numbers is a good idea.

    February 12, 2013

  • A former member
    A former member

    Yes we need contacts and phone numbers.. I now know that when there is a small group of guests not to go to much trouble at all... when a person has been sick all week maybe they can give the host a heads up earlier and seehow things go...I suffer from Candida and have had bad physical issues (stomach !!!) presently and watch what i eat myself all
    the time but I still would have been there ... i feel that the issue was there werent enough people. one learns life lessons all the time

    February 12, 2013

  • Jennifer

    Cynthia, I understand your frustration. However, life happens and we just need to go with the flow. In light of the flu going around I think for everyone it is better to be safe than sorry these days. We can consider everyone providing the host their phone # in case of emergency/cancellation occurs again.

    February 12, 2013

  • Frances M.

    I understand your disappointment, Cynthia, and I'm sorry you'd gone to so much work to make something. I, too, was really looking forward to making a couple things and having a great Mardi Gras celebration! However, I overdid it Friday (Happy Hour at Ringside was too enticing), and because I have stomach issues, I pay the price sometimes. Or I may have gotten gluten inadvertently. Anyway I was feeling sicker & sicker Saturday and had no energy. Meanwhile, another couple had canceled because she didn't feel well and we were down to just a few folks. It seemed to me that there wasn't any way to pull this off. It's a lot of work to host, and if I'm going to do it, I need to feel well and have enough people coming to make it worth my while! Jennifer, what are your thoughts?

    February 12, 2013

  • A former member
    A former member

    This event wasn't even technically cancelled until yesterday the day after.. I think this makes me want to go back the dinosaur days when people used to actually call you to cancel or give more than two hour notice.

    February 11, 2013

  • A former member
    A former member

    So I was aware that there were never a lot of people coming anyway but that was fine. I had to get a lot of specialty ingredients up here in Washington and gluten free flour etc. and sent ken on a scavenger hunt in Portland for the rest. I eventful spent a whole morning cooking and as I had a full day on Saturday had to have the gumbo with us in the car we looked at the computer before we left and by a strange and amazing coincidence ONE HOUR before the party we ran into someone from the group who wasn't going saying this was cancelled! Impossible I thought how would I have known??? I don't have a smart phone and Though ken does we use them as phones. Very disappoint ting and it wasn't even technically cancelled at the time.. I haven't been back since new years and put a lot of effort into this ..time and money is precious these days... there has got to be a better way...

    February 11, 2013

  • Frances M.

    Sounds like a good salad, Jennifer! I'll have to try that! We made a Creole Gumbo recipe last night that I'd sampled at New Seasons.
    Delicious! Nice to have a Mardi Gras meal after all.

    February 11, 2013

    • Jennifer

      The New Season by me (North PDX) had that on Saturday as well! It was tasty. I hope you are feeling better!!

      February 11, 2013

  • Jennifer

    Sadly this had to be cancelled due to host illness. This will be rescheduled. My recipe I made anyway is spicy crab, avocado & tomato creole salad. Here is the recipe to enjoy: www.nola.com/food/index.ssf/2008/04/crabmeat_and_avocado_with_spic.html

    February 10, 2013

  • jan b.

    Frances, I am so sorry to do this, but Kent and I are going to have to cancel. I've been fighting a bug all week and had hoped to be better by today, but it just isn't happening. I was so looking forward to being there!

    February 9, 2013

    • Frances M.

      Jan, as it turns out, I'm not feeling well either and there are so few people coming that I decided to cancel. Will definitely reschedule this meetup. Maybe April or May.

      February 9, 2013

  • jan b.

    Not feeling well today -- so sorry to miss :(

    February 9, 2013

  • A former member
    A former member

    I'm hoping that we'll have some cooked or uncooked veggies. We seem to have a lot of protein and starchy foods. I picked up the red snapper this afternoon.

    February 8, 2013

  • A former member
    A former member

    I need the address thanks

    February 8, 2013

  • Frances M.

    Just printed out recipes for Sausage & Shrimp Jambalaya, Seafood Fritters with Mango Dipping Sauce & Bread Pudding with Apples and Bourbon Sauce. I'm leaning towards the fritters (with crab meat) as something different. We'll see! The bread pudding you can count on!

    February 8, 2013

  • A former member
    A former member

    There is no seafood in the gumbo... and apologies in advance as we will be about one half hour late.. will be good to be in from Washington and see everyone

    February 7, 2013

  • Frances M.

    Fish sounds wonderful, Gretchen. Love it. I'm planning to do a bourbon bread pudding for dessert, but haven't looked at recipes yet (I have another potluck here tomorrow night, so am planning for that first!) I'm planning to make something else, but not totally sure yet. Maybe etouffee? Don't forget your beverage to share and mardi gras beads, if you have 'em!

    February 6, 2013

  • A former member
    A former member

    Yes! I'm committed to participate. I've been planning on fish (seemed like an appropriate choice in the bayou), but so far, it sounds as though we could use some greens (cooked or raw) and a (yes, gluten free) dessert. Is anybody commiting to bring either? Perhaps there will be seafood in the gumbo. I'd be happy to change to cooked greens. Will there be zydeco music?

    February 5, 2013

  • A former member
    A former member

    Second thought: jambalaya might be too much like the gumbo. In the interest of variety I'll bring cajun style baked fish. Another thing that I appreciate about this group (in addition to the wonderful food and terrific people) is the opportunity to sample and learn about a wide variety of foods, in this dinner, to check out some of the differences between creole and cajun.

    February 1, 2013

  • A former member
    A former member

    What about Chicken, Shrimp and Andouille Jambalaya as another entree? I'd like to give that a try.

    February 1, 2013

  • Frances M.

    Yum... Gumbo, and the Cajun Corn Maque Choux both sound good! I'm thinking of Bourbon Bread Pudding and another entree or vegetable-oriented side dish. Looking forward to it!

    February 1, 2013

  • A former member
    A former member

    I will be in from Washington and making Cajun Gumbo

    January 30, 2013

  • jan b.

    I will be making Cajun Corn Maque Choux and will think about a dessert, too.

    January 30, 2013

  • Frances M.

    Peter & I are the hosts and will make 14. I'm sorry I have to limit it, but I like to be sure people have a place to sit at one of our 2 tables.

    January 18, 2013

  • A former member
    A former member

    didn't we just have cajun?

    January 9, 2013

  • A former member
    A former member

    Other commitment, hope to do this the next time around. Enjoy the evening.

    January 9, 2013

  • Michael B.

    Sorry... need to back out of this one. See everyone soon!

    January 9, 2013

4 went

  • Jennifer
    Organizer
    Event Host
  • A former member
  • A former member
    +1 guest

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