Shrimp Po'boy with Spicy Ketchup
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.
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.
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Crawfish-Stuffed Mirlitons
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.
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.
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.
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.
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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.
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.
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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.
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.
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Crab-and-Shrimp Étouffée
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.
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.
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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.
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.
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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.
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.
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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.
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.
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Easy Mini Muffulettas
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.
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.
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Café Brûlot
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.
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.
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Brennan's Bananas Foster
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.
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.
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Prosciutto-Wrapped Duck with Gumbo Gravy
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.
Use paper-thin sliced prosciutto to wrap the duck, and sub chicken thighs for wild duck if needed.
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Acadian Syrup Cake with Roasted Pears and Caramel Sauce
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.
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.
