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Many of the dishes that made New Orleans a culinary landmark are based on roux, a mixture of flour and oil cooked to enrich and flavor a dish. Well, what happens when you love the flavors of New Orleans, but are allergic to the ingredients that make it famous? Alyson and her two daughters have celiac disease and must eat gluten free meals, but is homesick and misses flavors of New Orleans.
Alyson will learn how to make Chicken Etouffee with a Rice Flour Roux, a tasty Skillet Cornbread, a traditional Stewed Tomatoes And Okra and the best Southern dessert...New Orleans Style Pecan Pie With Gluten-Free Crust.
TIPS:
- Ninety-seven percent of the nearly one percent of U.S. residents with celiac disease are undiagnosed.
- Eat plenty of fresh vegetables. They can provide the fiber that a person with celiac disease needs and may miss.
- Grains such as Quinoa, Amaranth, as well as brown rice and wild rice are high in antioxidants and b-vitamins, which can be deficient in people with celiac disease.
Recipes featured on this episode:
Emeril's Chicken Etouffee with a Rice Flour Roux
Emeril's Skillet Cornbread
Emeril's Stewed Tomatoes And Okra
Emeril's New Orleans Style Pecan Pie With Gluten Free Crust
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
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Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto
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