Taste of New Orleans

Shrimp Po'boy with Spicy Ketchup

A New Orleans specialty, this famed French bread sandwich got its start during the railway strike in 1922. Restaurant owners Bennie and Clovis Martin offered any "poor boy" without work a free meal. Today, you'll find variations stuffed with fried shrimp, oysters, chicken, and roast beef–all deliciously satisfying.

Recipe: Shrimp Po'boy with Spicy Ketchup

Crawfish-Stuffed Mirlitons

Mirlitons, also known as chayotes, are commonplace in New Orleans and have a texture similar to acorn squash. Try them stuffed with crawfish tail meat in this signature French Quarter recipe.

Recipe: Crawfish-Stuffed Mirlitons

Chicken-and-Sausage Gumbo

A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this recipe a classic and, as in any good gumbo, a deep, rich roux thickens the stew.

Recipe: Chicken-and-Sausage Gumbo

Crawfish-Eggplant Beignets with Remoulade Sauce

This recipe combines three New Orleans favorites--crawfish, beignets, and remoulade sauce–into one tasty dish. Beignets, similar to fried fritters, are stuffed with crawfish meat and chopped eggplant, and served with a classic French remoulade dipping sauce.

Recipe: Crawfish-Eggplant Beignets with Remoulade Sauce

John's Creole Red Beans

Monday is the traditional day to serve red beans and rice in New Orleans. It's said that red beans were perfect for "washing day" (Monday) because they could be left to simmer while the day was devoted to laundry. The cook time for this recipe is three hours. While you may opt to wash a few loads, we prefer relaxing with a good book.

Recipe: John's Creole Red Beans

Crab-and-Shrimp Étouffée

This Cajun stew served over rice gets its rich depth and flavor by starting with a simple roux base that keeps the stew thick and flavorful. Create the roux by mixing flour and butter until it’s caramel-colored, then add your seafood, vegetables, and flavorings.

Recipe: Crab-and-Shrimp Étouffée

Creole Jambalaya

Using Andouille or Cajun-flavored sausage adds a kick to this signature, Louisiana dish. Jambalaya, similar to Spanish paella, is a combination of rice with vegetables, meat, or seafood.

Recipe: Creole Jambalaya

Okra Creole

Okra, a native African vegetable, is a staple of Southern cuisine and Creole cooking. Try this spicy variation for flavors reminiscent of the Crescent City.

Southwest Fried Oysters

More than a third of the nation's oysters come from Louisiana waters, so it's no surprise they also line the city's menus. Fry them up in this classic recipe.

Recipe: Southwest Fried Oysters

Easy Mini Muffulettas

A New Orleans specialty, muffuletta sandwiches originated in 1906 at the Central Grocery. This easy version from Southern Living calls for traditional Genoa salami, provolone cheese, and an olive salad topping.

Recipe: Easy Mini Muffulettas

Café Brûlot

Brûlot in French means "spicy" or "burned" with sugar. The recipe for this famous blend of dark roast coffee with cognac or brandy, spiced with cinnamon and orange peel, is attributed to Dominique Youx, top lieutenant to the 18th-century Louisiana pirate Jean Lafitte.

Recipe: Café Brûlot

Brennan's Bananas Foster

Brennan's, one of New Orleans' original restaurants, is famous for its Bananas Foster created by Chef Paul Blangé. The banana-and-rum dessert was added to the restaurant menu in the 1950s and soon became an international favorite.

Recipe: Brennan's Bananas Foster

More from New Orleans

Enjoy more of the best from the city that loves and lives to eat.

• 9 Recipes from New Orleans' Best Chefs (left)
• A Salute to King Cake
• The Flavor of Mardi Gras
• Local Flavor: New Orleans
• New Orleans-Style Dinner Tonight