Easy and amazing shrimp po boy

There’s a restaurant downtown with super tasty shrimp po boy sandwiches. I usually don’t love Cajun anything or tomatoes, but on this sandwich I love the Cajun aioli and the diced tomatoes that top the lettuce and shrimp. The restaurant downtown obviously (or maybe not “obviously”) doesn’t sell gluten free sandwiches so I decided to make them at home so I could make sure I used seasonings I knew were safe and of course at home I can easily substitute gluten free rolls. 


Cajun aioli sauce

– 1 cup mayo

– 1/2 cup ketchup 

– 2 tbsp fresh lemon juice

– 1/2 tsp paprika 

– 1/2 tsp garlic powder

– 1 tbsp creole/Cajun seasoning ** zatarans brand IS gluten free**
Shrimp ingredients:

– 4tbsp butter

– 1 tsp garlic powder or crushed fresh garlic.. I used powder because it was easier 

– 1-2 lbs of raw/peeled/deveined shrimp. I used frozen ones because it was easy. I’m seeing a trend here with the “quick and easy”

*breaded shrimp is delicious too, but I didn’t feel like adding more steps for myself when I made these sammys. *

– 1 lemon to squeeze over shrimp as they cook 

– more of that creole/Cajun seasoning to shake over the shrimp 

Other ingredients:

– rolls/buns

Here are a few good and easy to find gluten free options:

-diced tomato

-shredded lettuce 

Over medium heat in a large skillet, melt the butter and add the shrimp. 

Sprinkle the seasoning, squeeze the lemon and add the garlic over the shrimp and stir. While that starts to turn all those little shrimpies pink and delicious looking, mix all sauce ingredients together. 

(I forgot to take the tails of before cooking because that’s just the way my brain works, so I did it before assembling my po boy. )

Get your roll and fill it with shrimps. So many. Then add the shredded lettuce and tomato. Then drizzle a little (or be like me a drizzle a gallon) of the Cajun aioli sauce. If you have time you can take a picture, if not just try to eat slow enough to enjoy it. It’s delish.


Gluten free Alfredo sauce

If you have read my blog for a while or if you know Opie, you know it’s been a continuous struggle to get him to eat and therefore to gain weight. I often find myself spending hours a day making him food that he refuses to even try. Also, whenever he has a flare up, he’s more sensitive to dairy so a lot of the time I have to make his food not only completely gluten free, but dairy/lactose free as well. It’s very frustrating, but I march on. Fortunately his tummy has been great lately so I decided to try something that could help pack on the pounds. With all that said, today I made him a lunch that he not only tried, but actually liked! This recipe is delicious and easy but I’m going to warn you.. It is not ‘light’. There are ways you could easily make it light, but that wasn’t my goal here. I ate this Alfredo sauce over gf pasta. For Opie, I sprinkled mozzarella cheese over gf bread and baked it until melty. Then I sliced it into wedges and had him dip his cheesy bread into the alrefo sauce. I had two reasons for this: 1. He likes to dip any and everything so I figured the chances of him eating it would be higher if there was an opportunity to dip. 2. Bread with cheese on it is more calories and more fat than just gf pasta.
He didn’t eat the whole thing, or even 1/2 but he did eat more than I was expecting. He really just wanted to eat the sauce and I don’t blame him.. It’s tasty!





3 tbsp butter
2 tbsp Olive oil
2 cloves minced garlic
1/4 tsp pepper
2 cups heavy cream
1/2 cup grated/shredded Parmesan cheese
3/4 shredded mozzarella cheese


Over medium low heat, melt butter and oil together. Add in garlic, pepper and cream. Stirring often, bring to a simmer. Add Parmesan cheese and let summer for about 10 minutes stirring constantly. When sauce is thickened, add in mozzarella cheese and stir until smooth.

That’s it! It’s honestly delicious and takes less that 15 minutes to make from start to finish.