How to Find Gluten-Free Eats at Nola’s Creole and Cocktails

Nola’s Creole and Cocktails is more than just a dining destination—it’s an immersive experience rooted in the vibrant flavors of New Orleans. From rich, slow-simmered gumbos to crispy, golden beignets, the cuisine is deeply tied to tradition, technique, and regional pride. But for those managing gluten intolerance, celiac disease, or a gluten-free lifestyle, navigating this menu can feel daunting. The good news? With the right knowledge, preparation, and communication, enjoying authentic Creole dishes without gluten is not only possible—it’s deliciously achievable.

This guide is designed to empower you with the tools, strategies, and insider insights needed to confidently dine gluten-free at Nola’s Creole and Cocktails. Whether you’re a local resident, a visitor exploring the city’s culinary scene, or someone newly diagnosed with a gluten sensitivity, this tutorial will walk you through every step—from researching the menu to speaking with staff, identifying hidden gluten sources, and making smart substitutions. By the end, you’ll know exactly how to savor the soul of Creole cuisine without compromising your health or your taste buds.

Step-by-Step Guide

Step 1: Research the Menu Online Before You Go

Before stepping into Nola’s Creole and Cocktails, begin your gluten-free journey at the source: their official website. Most reputable restaurants now maintain digital menus that reflect current offerings, including allergen information. Look for a dedicated “Allergen Guide,” “Dietary Preferences,” or “Gluten-Free Options” section. If you don’t see it immediately, scroll through the full menu and note dishes that are naturally gluten-free by ingredient.

Creole cuisine often relies on roux—a mixture of fat and flour—as a thickening agent in gumbos, étouffées, and sauces. While traditional roux contains wheat flour, many modern kitchens now offer gluten-free alternatives using rice flour, cornstarch, or gluten-free all-purpose blends. Check if Nola’s lists any dishes prepared with a gluten-free roux. Dishes like shrimp creole, jambalaya (without andouille sausage containing fillers), and grilled seafood platters are often safer bets.

Also look for side dishes: plain steamed rice, roasted vegetables, and mashed potatoes (without gravy containing flour) are typically safe. Avoid fried items unless confirmed as cooked in a dedicated fryer, as cross-contamination is a major risk.

Step 2: Call Ahead to Confirm Gluten-Free Protocols

Even the most well-intentioned menus can become outdated. A quick phone call before your visit can save time, reduce anxiety, and ensure your dining experience is seamless. When you call, ask the following questions:

• Do you have a dedicated gluten-free preparation area in the kitchen?
• Are your fryers used exclusively for gluten-free items, or do you fry breaded foods in the same oil?
• Do your kitchen staff receive training on gluten-free protocols?
• Can you provide a printed allergen list or speak with a manager or chef about my dietary needs?

Many restaurants are hesitant to guarantee “gluten-free” due to the risk of cross-contact. Instead, they may say they can “accommodate” gluten-free requests. This is normal. Your goal is not to demand perfection, but to assess how seriously they take your needs. If the staff seems dismissive or uninformed, consider whether this is the right place for your visit. A restaurant that takes pride in its Creole heritage will also take pride in serving all guests safely.

Step 3: Communicate Clearly When You Arrive

Once seated, don’t assume your server knows the menu’s gluten-free status. Even if you’ve called ahead, front-of-house staff may not be fully trained. When ordering, say something like:

“I have a gluten intolerance and need to strictly avoid wheat, barley, rye, and any cross-contamination. Could you please confirm which dishes can be prepared safely for me, and let me know if any sauces, seasonings, or cooking methods include gluten?”

Be specific. Mention common hidden sources of gluten:

• Wheat-based soy sauce or teriyaki glazes
• Flour-thickened gravies and étouffées
• Breadcrumbs used in cajun-spiced coatings
• Pre-made spice blends that contain anti-caking agents (often wheat starch)
• Shared utensils, cutting boards, or fryers

Ask to speak with the chef if possible. Most chefs appreciate guests who are informed and respectful. They’re often more willing to customize dishes or make substitutions when they understand the seriousness of the request.

Step 4: Identify Safe Dishes on the Menu

Here’s a breakdown of typical Nola’s Creole and Cocktails menu items and their gluten-free potential:

Safe (with Confirmation)

• Shrimp Creole – Often made with tomatoes, onions, peppers, and spices. Confirm it’s thickened with a gluten-free roux or cornstarch.
• Grilled Red Snapper or Catfish – Naturally gluten-free if simply seasoned and grilled without breading.
• Dirty Rice (if made without sausage filler) – Traditional dirty rice uses chicken livers and spices; ensure no wheat-based sausage or broth is used.
• Steamed or Roasted Vegetables – Always safe if not tossed in butter with flour-based thickeners.
• Cajun-Spiced Chicken (grilled, not fried) – Check if the spice rub contains wheat flour or malt vinegar.
• Plain White or Brown Rice – A staple side. Confirm it’s cooked in clean water, not broth containing gluten.

Use Caution (Requires Modification)

• Gumbo – Almost always thickened with roux. Ask if they use a gluten-free flour substitute. If they use a traditional roux, skip it.
• Jambalaya – Often contains andouille sausage, which may include wheat fillers. Ask if they use a certified gluten-free sausage.
• Beignets – Classic New Orleans treat made with wheat flour. Not safe unless explicitly labeled gluten-free (rare).
• Okra Stew – Usually gluten-free, but confirm no flour is added to thicken.
• Seafood Platters – Watch for batter-fried items. Request grilled or steamed seafood only.

Step 5: Request Customizations

Don’t be afraid to ask for modifications. Most kitchens are flexible if given advance notice. Here are practical requests you can make:

• “Can you prepare my gumbo with a cornstarch slurry instead of roux?”
• “Could my chicken be grilled without any spice rub that contains flour?”
• “Is there a separate grill or pan you can use to avoid cross-contact?”
• “Can I get my side of rice without any butter or seasoning that might contain gluten?”

Be polite but firm. You’re not asking for special treatment—you’re asking for safe food. Many restaurants are happy to accommodate if they understand the health implications.

Step 6: Avoid Common Traps

Gluten hides in unexpected places. Even if a dish looks safe, always verify the following:

• Stocks and Broths – Many commercial stocks contain hydrolyzed wheat protein. Ask if they make their own broth from scratch.
• Seasoning Blends – Pre-mixed Cajun or Creole seasoning may include wheat flour as an anti-caking agent. Request plain spices.
• Butter and Sauces – Some restaurants use flour-based sauces for sautéed items. Ask if sauces are thickened with cornstarch or left unthickened.
• Salad Dressings – Vinaigrettes are usually safe, but creamy dressings may contain modified food starch derived from wheat.
• Alcohol – Most distilled spirits (vodka, gin, rum, tequila) are gluten-free. Beer and malt-based cocktails are not. Confirm cocktails are made with gluten-free spirits and no wheat-based mixers.

Step 7: Verify Beverages and Desserts

Drinks and desserts are often overlooked but can be major gluten sources. At Nola’s Creole and Cocktails:

• Cocktails – Avoid beer-based drinks like shandies. Stick to cocktails made with rum, bourbon, or gin. Confirm simple syrups are gluten-free (some contain maltodextrin).
• Wine and Cider – Naturally gluten-free. Champagne and sparkling wines are safe.
• Desserts – Beignets, bread pudding, and pecan pie crusts contain gluten. Ask if they offer a gluten-free option like fresh fruit, sorbet, or a flourless chocolate cake. If they don’t, consider skipping dessert or bringing your own.

Step 8: Carry a Gluten-Free Dining Card

If language barriers or communication gaps arise, a simple gluten-free dining card can be invaluable. Print or save a digital version in your phone with a short message in English (and French, if you’re in New Orleans) explaining your dietary needs:

“I have celiac disease / gluten intolerance. I cannot eat any food containing wheat, barley, rye, or oats. Please ensure all dishes are prepared without gluten-containing ingredients and with no cross-contamination. Thank you for your help.”

Present this to your server or chef. It removes ambiguity and shows you’re serious—and prepared.

Step 9: Observe the Kitchen Environment

While you can’t see the kitchen, you can ask questions that reveal their practices:

• “Do you use the same grill for gluten-free and breaded items?”
• “Is there a separate fryer for gluten-free foods?”
• “Do your staff change gloves and wash hands before handling my order?”

Answers like “We use the same fryer but clean it between batches” are red flags. True gluten-free safety requires dedicated equipment. If the staff hesitates or gives vague answers, proceed with caution.

Step 10: Document Your Experience

After your meal, take a moment to note what worked and what didn’t. Did the chef accommodate you? Was the food truly safe? Did the staff seem knowledgeable? This information helps future diners—and may even encourage the restaurant to improve their gluten-free offerings.

Leave a thoughtful review on Google, Yelp, or TripAdvisor mentioning your gluten-free experience. Phrases like “Staff went above and beyond to ensure my meal was safe” or “Confirmed gluten-free roux for gumbo—finally a place that gets it!” can make a real difference.

Best Practices

Always Assume Gluten Is Present Until Proven Otherwise

Creole cuisine is built on layers of flavor, many of which rely on flour-based thickeners or wheat-derived ingredients. Never assume a dish is safe just because it “sounds” gluten-free. Always verify.

Order Early in the Day

Kitchens are less busy during lunch or early dinner hours. This means staff have more time to prepare your meal carefully, clean surfaces, and avoid cross-contact. Late-night rushes increase the risk of mistakes.

Bring Your Own Gluten-Free Condiments

Some restaurants serve soy sauce, hot sauce, or cocktail sauces that may contain gluten. Bring your own small bottles of gluten-free tamari, vinegar, or spice blends to ensure safety.

Know the Difference Between “Gluten-Free” and “Gluten-Friendly”

“Gluten-free” means the food is prepared in a dedicated environment with no risk of cross-contact. “Gluten-friendly” means the restaurant can accommodate requests but cannot guarantee safety. Understand this distinction. If you have celiac disease, only dine where they offer true gluten-free protocols.

Don’t Rely on Visual Cues

Just because a dish isn’t breaded doesn’t mean it’s gluten-free. Sauces, marinades, and seasonings can contain hidden gluten. Always ask.

Use a Trusted Gluten-Free App

Apps like Find Me Gluten Free, Gluten-Free Restaurant Finder, or Celiac Travel can help you locate verified gluten-free-friendly restaurants near Nola’s Creole and Cocktails. Read recent reviews from other gluten-free diners for real-time updates.

Be Patient and Polite

Staff are not medical professionals. They may not fully understand gluten sensitivity. Your calm, respectful tone will get better results than frustration. Thank them for their effort—even if the outcome isn’t perfect.

Plan Your Visit Around Off-Peak Hours

Weekday lunches or early Sunday brunches are ideal. Fewer guests mean more attention to detail. Avoid Friday night crowds when kitchens are overwhelmed.

Carry Emergency Snacks

Even with the best planning, things can go wrong. Keep a gluten-free protein bar, nuts, or fruit in your bag. Better safe than hungry.

Ask About Cross-Contact Prevention

Ask if they use separate cutting boards, utensils, and fryers for gluten-free orders. If they say “we clean between orders,” ask how thoroughly. Cross-contact can occur with a single crumb.

Don’t Skip the Appetizer

Many gluten-free diners skip appetizers for fear of hidden gluten. But items like grilled shrimp, oysters on the half shell, or a simple green salad (with oil and vinegar) are often safe. Start with confidence.

Tools and Resources

Gluten-Free Dining Apps

These apps aggregate user-submitted data to identify restaurants with verified gluten-free practices:

• Find Me Gluten Free – User reviews with filters for celiac-safe, gluten-free menu, and dedicated fryers.
• Gluten-Free Restaurants – Offers maps and ratings based on recent visits.
• Celiac Travel – Created by celiac disease advocates; includes international options and detailed guides.

Gluten-Free Certification Programs

Some restaurants partner with organizations like the Gluten Intolerance Group (GIG) or the Celiac Support Association for certification. Ask if Nola’s Creole and Cocktails is certified. Certification requires annual audits and staff training.

Online Menu Databases

Check websites like Allergy at Home or Gluten-Free Directory for archived menus and allergen disclosures. Sometimes older versions of menus still show gluten-free options.

Gluten-Free Ingredient Guides

Download or bookmark resources like:

• Gluten-Free Watchdog – Tests products for gluten contamination.
• Coeliac UK’s Ingredient Checker – Helps decode confusing labels.
• Food Allergy Research & Education (FARE) – Offers printable dining cards and safety tips.

Local Celiac Support Groups

Join Facebook groups or forums like “Gluten-Free New Orleans” or “Celiac & Gluten-Free Louisiana.” Members often share real-time updates on which restaurants are safe, which chefs are accommodating, and even which servers are most knowledgeable.

Gluten-Free Recipe Books for Inspiration

Even if you’re dining out, understanding how gluten-free Creole dishes are made can help you ask better questions. Recommended titles:

• Gluten-Free Cajun and Creole Cooking by Jennifer Bahr
• The Gluten-Free New Orleans Cookbook by Mary Jane Butters
• Simply Gluten-Free: New Orleans by Heather Butt

Restaurant Communication Templates

Save these phrases in your phone for quick access:

• “I need to avoid all gluten. Can you tell me which dishes are made without wheat, barley, or rye?”
• “Is your roux made with gluten-free flour? If not, can you use cornstarch?”
• “Do you have a separate fryer for gluten-free items?”
• “Can I speak with the chef about my dietary needs?”

Real Examples

Example 1: Sarah’s First Visit – From Anxiety to Confidence

Sarah, a 32-year-old with celiac disease, visited Nola’s Creole and Cocktails for the first time after reading online reviews that praised their “gluten-friendly” gumbo. She called ahead and spoke with the assistant manager, who confirmed they had a gluten-free roux option made with rice flour. When she arrived, she asked to speak with the chef, who personally came out to explain how they prepare it in a separate pan and use dedicated utensils. She ordered shrimp creole with gluten-free roux, grilled catfish, and steamed rice. The meal was flawless. She left a five-star review, which helped other gluten-free diners feel confident trying the restaurant.

Example 2: Michael’s Close Call

Michael ordered jambalaya without asking about the sausage. He later realized the andouille contained wheat fillers. He experienced a mild reaction. Afterward, he researched gluten-free sausage brands and returned with a list of approved brands. The next time, he asked the chef to use a gluten-free sausage from a trusted supplier. The kitchen sourced it, and Michael enjoyed his first safe jambalaya in years. He now brings his own sausage when dining out.

Example 3: The Family Reunion That Worked

A family of six visited Nola’s for a reunion. Two members had gluten intolerance. The host called two days in advance and requested a private menu. The restaurant created a separate gluten-free platter: grilled shrimp, roasted vegetables, cornstarch-thickened étouffée, and gluten-free beignets made with almond flour. The family was thrilled. The restaurant now offers a “Gluten-Free Family Feast” on weekends—a direct result of this visit.

Example 4: The Cocktail Mistake

David ordered a “Louisiana Mule” thinking it was just vodka, lime, and ginger beer. He later found out the ginger beer contained barley malt. He felt ill. Now, he always asks for “gluten-free ginger beer” or “sparkling water with lime and vodka.” He now recommends only drinks made with distilled spirits and fresh fruit.

Example 5: The Chef Who Went the Extra Mile

One evening, a guest with celiac disease asked if the restaurant could make a gluten-free bread pudding using almond flour and coconut milk. The chef, inspired by the request, developed a recipe and added it to the dessert menu. It’s now one of their top-selling items. The guest was invited back for a tasting and now consults with the kitchen on new gluten-free ideas.

FAQs

Is traditional Creole gumbo gluten-free?

No. Traditional gumbo uses a wheat flour roux as a thickener. However, many restaurants now offer gluten-free versions using cornstarch, rice flour, or gluten-free all-purpose flour. Always confirm.

Are beignets at Nola’s Creole and Cocktails gluten-free?

Typically, no. Beignets are made with wheat flour and fried in shared oil. Some restaurants offer gluten-free versions, but they are rare. Ask if they have a separate fryer and gluten-free batter.

Is jambalaya safe for gluten-free diets?

It depends. The rice and vegetables are safe, but the sausage often contains wheat fillers. Also, some versions use flour to thicken the sauce. Ask for gluten-free sausage and a cornstarch-based sauce.

Can I trust a restaurant that says “gluten-friendly”?

“Gluten-friendly” means they can accommodate requests but cannot guarantee zero cross-contact. If you have celiac disease, only dine where they offer “gluten-free” with dedicated protocols.

Do they use gluten-free soy sauce?

Many restaurants use regular soy sauce, which contains wheat. Ask for tamari, which is naturally gluten-free. If they don’t have it, request dishes without soy-based sauces.

Are cocktails safe on a gluten-free diet?

Distilled spirits like bourbon, rum, gin, and tequila are gluten-free. Avoid beer-based drinks and check that mixers (like ginger beer or flavored syrups) are gluten-free. Always confirm ingredients.

What should I do if I feel unwell after eating?

Document what you ate, who you spoke with, and the symptoms. Contact the restaurant politely to inform them. Many restaurants take this seriously and adjust their practices. If you have celiac disease, report the incident to your doctor and consider filing a complaint with a food safety organization.

Can I bring my own gluten-free bread or side?

Yes, most restaurants allow this. Call ahead to confirm. Some may even offer to plate it for you or serve it separately to avoid cross-contact.

How common is gluten-free dining in New Orleans?

Increasingly common. New Orleans has a growing gluten-free community, and many restaurants now offer dedicated menus. Nola’s Creole and Cocktails is among the leaders in adapting traditional dishes for modern dietary needs.

Is there a gluten-free version of crawfish étouffée?

Yes. The key is replacing the flour-based roux with cornstarch or a gluten-free blend. Many chefs now offer this upon request.

Conclusion

Finding gluten-free eats at Nola’s Creole and Cocktails isn’t about limiting your experience—it’s about expanding it. By taking a proactive, informed approach, you can enjoy the bold, soulful flavors of New Orleans cuisine without fear or compromise. The journey begins with research, continues with clear communication, and ends with the joy of a perfectly prepared dish that honors both tradition and your health.

Every step you take—calling ahead, asking the right questions, understanding hidden gluten sources, and sharing your experience—helps make the dining landscape safer for everyone. You’re not just eating a meal; you’re advocating for change in a culinary culture that’s slowly but surely embracing inclusivity.

So the next time you walk into Nola’s Creole and Cocktails, remember: you’re not asking for a special favor. You’re asking for what every guest deserves—safe, delicious, authentic food. And with the tools and knowledge in this guide, you’re more than prepared to get it.