14 New Orleans Dishes

Updated January 18, 2008
Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

In honor of the city that loves and lives to eat, we bring you recipes for po'boys, beignets, gumbo, fried oysters, and étoufée.

Start Slideshow

1 of 14

Shrimp Po'boy with Spicy Ketchup

Credit: Cooking Light

Shrimp Po'boy with Spicy Ketchup Recipe

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.

Advertisement
Advertisement

2 of 14

Crawfish-Stuffed Mirlitons

Credit: Becky Luigart-Stayner; Jan Gautro and Lydia DeGaris-Pursell

Crawfish-Stuffed Mirlitons Recipe

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.

3 of 14

Chicken-and-Sausage Gumbo

Chicken-and-Sausage Gumbo Recipe

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

Advertisement

4 of 14

Crawfish-Eggplant Beignets with Remoulade Sauce

Crawfish-Eggplant Beignets with Remoulade Sauce Recipe

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.

5 of 14

John's Creole Red Beans

John's Creole Red Beans Recipe

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.

6 of 14

Crab-and-Shrimp Étouffée

Credit: Ralph Anderson

Crab-and-Shrimp Étouffée Recipe

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.

Advertisement
Advertisement
Advertisement

7 of 14

Creole Jambalaya

Creole Jambalaya Recipe

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.

8 of 14

Okra Creole

Okra Creole Recipe

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.

9 of 14

Southwest Fried Oysters

Southwest Fried Oysters Recipe

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.

Advertisement
Advertisement
Advertisement

10 of 14

Easy Mini Muffulettas

Credit: Ralph Anderson; Mindi Shapiro Levine

Easy Mini Muffulettas Recipe

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.

11 of 14

Café Brûlot

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Café Brûlot Recipe

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.

12 of 14

Brennan's Bananas Foster

Credit: Becky Luigart-Stayner

Brennan's Bananas Foster Recipe

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.

Advertisement
Advertisement
Advertisement

13 of 14

Prosciutto-Wrapped Duck with Gumbo Gravy

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Prosciutto-Wrapped Duck with Gumbo Gravy Recipe

Use paper-thin sliced prosciutto to wrap the duck, and sub chicken thighs for wild duck if needed.

14 of 14

Acadian Syrup Cake with Roasted Pears and Caramel Sauce

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Acadian Syrup Cake with Roasted Pears and Caramel Sauce Recipe

A Cajun classic, this spice cake (aka Gateau au Sirop) gets much of its sweet flavor from a Southern staple, cane syrup. To dress up the cake for serving, we used a fleur-de-lis stencil to create a powdered sugar design atop this glorious dark and deeply delicious cake.

Replay gallery

Share the Gallery

Up Next