vegetarian or garlic-free Louisiana fare?

Friends, I'm from Louisiana but am drawing a blank here. I'm planning a large LA-themed luncheon but one person is vegetarian and another can't handle garlic. Can you help me brainstorm some authentic entrees that might work w/ one or both of those limitations?

  • 1460 views
  • 20 Comments

15 Comments

Review our Code of Conduct
Don't send me emails about new comments
Monita
Monita March 14, 2013

What about a vegetarian Gumbo soup; red beans and rice Creole style; fried green tomatoes;hush puppies; spoon bread; stewed collard greens or mashed turnips -- all of these are very Southern; maybe not all Louisiana

Review our Code of Conduct
Don't send me emails about new comments
em-i-lis
em-i-lis March 14, 2013

Great ideas. I just can't wrap my head around vegetarian gumbo or RB&R!!! ;) I need an entree but this is a good start! Thank you!

Review our Code of Conduct
Don't send me emails about new comments
HalfPint
HalfPint March 14, 2013

Not sure if this is indigenous Louisiana,but...
How about a vegetarian Red Beans and Rice, using liquid smoke for the smoky flavor? Leave out the garlic and add more onions?

Review our Code of Conduct
Don't send me emails about new comments
HalfPint
HalfPint March 14, 2013

Forgot, here's a link to Vegetarian Times and they have a category for vegetarian Cajun recipes, http://www.vegetariantimes...

Review our Code of Conduct
Don't send me emails about new comments
em-i-lis
em-i-lis March 14, 2013

Thanks everyone!!!! Really appreciate it!

ChefJune
ChefJune March 14, 2013

Emily: Leah Chase's Gumbo Z'Herbes is a vegetarian gumbo traditionally served on Maundy Thursday that is SO delicious, and that folks line up out the door of Dooky Chase for. I have the recipe, but it's in a book. If you like, I can email it to you. As well, there are lots of vegetarians down there in LA. Most of the dishes can be done just fine without meat -- and just as tasty.

Review our Code of Conduct
Don't send me emails about new comments
em-i-lis
em-i-lis March 14, 2013

You are right, ChefJune. I was a vegetarian for nearly 20 years but having moved back into the realm of meat, well...it's hard to think back whilst ignoring the siren call of bacon. :) i would LOVE the gumbo z'herbes recipe if it's no trouble for you! i'm already doing a chicken and sausage gumbo so it might be neat to have both...i'll message you my email address but no rush or obligation! thank you!

Review our Code of Conduct
Don't send me emails about new comments
healthierkitchen
healthierkitchen March 14, 2013

If it's easier, emily, I can check my copy of the Dooky chase book and if it's in there you can just borrow it. Let me know by message or email!

ChefJune
ChefJune March 14, 2013

no trouble, Emily.

hardlikearmour
hardlikearmour March 14, 2013

I commonly have a turkey gumbo feast after TG, but make vegetarian red beans and rice and greens gumbo for the vegetarian contingent. Cornbread is a must, too. Check out Chuck Taggart's Gumbo pages. He's got recipes for veggie red beans and rice, gumbo z'herbes, and a vegetarian jambalaya: http://www.gumbopages.com/food/veg/
The red beans and rice and gumbo are really, really good -- I've made both numerous times.

Review our Code of Conduct
Don't send me emails about new comments
em-i-lis
em-i-lis March 14, 2013

this is very exciting, hla and everyone. thanks! always good to expand one's horizons!

mrslarkin
mrslarkin March 14, 2013

wait, is vegetarian no fish? are eggs okay?

how 'bout a veggie po' boy? Tempura veggies instead of oysters. I made these shrimp po' boys and they rock. Especially the tartar sauce. http://food52.com/recipes... You could replace the shrimp with okra, like here: http://www.saveur.com/article...
(although it doesn't specify how much buttermilk to use, but I would guess a few cups worth.) Or how about fried green tomatoes instead, if you can get green tomatoes?

Or veggie muffuletta? I know, that's probably a sacrilege even to think it. ;)

Review our Code of Conduct
Don't send me emails about new comments
drbabs
drbabs March 14, 2013

Hi Em--I have 2 gumbo z'herbes recipes on this site: http://food52.com/recipes... and
http://food52.com/recipes... (which has andouille but you could leave it out).
a

Review our Code of Conduct
Don't send me emails about new comments
drbabs
drbabs March 14, 2013

Oops. And here's testkitchenette's yummy vegetable muffaletta:
http://food52.com/recipes...

Review our Code of Conduct
Don't send me emails about new comments
drbabs
drbabs March 14, 2013

I'm not sure how this would be without meat or garlic, but the wine does add a lot of flavor: http://food52.com/recipes...

Review our Code of Conduct
Don't send me emails about new comments
ChefJune
ChefJune March 14, 2013

Emily: Maque Choux is just corn and tomatoes... you can use veggie broth instead of chicken.

Review our Code of Conduct
Don't send me emails about new comments
em-i-lis
em-i-lis March 14, 2013

love maque choux!!
truly, thank you SO MUCH everyone!!!

susan g
susan g March 14, 2013

Susan Voisin's blog, blog.fatfreevegan.com, is a good resource. Susan is originally from SE Louisiana, now lives in Jackson, Mississippi. I searched the site for 'Cajun' and 'Louisiana' and found plenty of recipes. Just about all the recipes mentioned are included there.

Review our Code of Conduct
Don't send me emails about new comments
pierino
pierino March 14, 2013

Another good one is stuffed mirlton aka Chayote. I feel obliged to point out that there is a big difference between "cajun" and the broader spectrum of Louisiana cooking which is mostly creole. Visitors to New Orleans tend to errantly assume that they are one and the same, but they are not. You won't find blackened redfish on the menu at Galatoire. Likewise, the classic muffaletta has nothing to do with cajun anything.

Review our Code of Conduct
Don't send me emails about new comments
krusher
krusher June 6, 2013

Just whispering ... no doubt you would not that Emily is a brilliant cook but did you know that her grandparents owned an amazing restaurant there long before your ancestors left Italy and my Irish ones left Ireland? Food52 is packed full of people who know stuff.

Review our Code of Conduct
Don't send me emails about new comments
Showing 15 out of 15 Comments Back to top
Recommended by Food52