Take a culinary tour of the Big Easy with these New Orleans favorites, including bananas foster, gumbo, and crawfish étouffée.
April 22, 2009
1 of 6Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Cajun Bloody Mary
Cajun Bloody Mary Recipe For a pretty presentation, rub the rims of glasses with lemon wedges, and dip in a mixture of black pepper and coarse salt.
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5 to Try: New Orleans Classics
BBQ Shrimp takes just 5 minutes to prepare, plus 35 minutes of bake time that you can spend whipping of a quick side of cheese grits or salad. This simple dish gets its flavor from ketchup, Worcestershire sauce, garlic, Old Bay seasoning, and dried rosemary and thyme.
Étoufée is an elegant, yet earthy, example of New Orleans home cooking. Thicken sautéed onion, celery, bell pepper, garlic, and shallots with flour, then simmer with chicken broth, seasonings, and cooked crawfish tails. Serve over hot cooked rice.
There are so many variations of this one-pot soup. Start with a classic roux of oil or flour and butter. Then add the "trinity"–green bell pepper, celery, and onion–before stirring in the meat and other vegetables and spices. Serve with rice, or over potato salad for authentic southern Louisiana presentation.