154 new orlean recipes

New Orleans-style barbecued shrimp baked in butter, garlic, cracked black pepper, Worcestershire, and Tabasco. Not grilled, oven-roasted in a peppery butter bath.

Creole gumbo loaded with shrimp, crab, oysters, chicken wings, veal, ham bone, and okra, thickened with file powder. A true New Orleans-style gumbo served over rice.

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.

Cajun-spiced shrimp simmered with the holy trinity, fresh tomatoes, apple juice, and fish stock over rice. This New Orleans-style skillet dinner brings bold bayou flavor to your table in 40 minutes flat.

Crispy sautéed trout fillets crowned with pecan butter and roasted pecans, inspired by New Orleans' legendary Commander's Palace. Creole-seasoned, buttery, and ready in 30 minutes.

Muffaletta-style po-boys with ham, salami, mozzarella, and olive salad on French rolls broiled until bubbly. A quick New Orleans-inspired sandwich ready in 15 minutes.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Classic New Orleans bananas Foster: halved bananas caramelized in brown sugar and butter, flambeed with rum, and spooned over French vanilla ice cream tableside.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Creole or red jambalaya includes tomatoes while the Cajun style does not. Either way, it is a spicy and robust dish that epitomizes the soul of New Orleans. Here's my recipe for Cajun style jambalaya.

Classic Bananas Foster with brown sugar, butter, cinnamon, rum, and brandy flambéed over vanilla ice cream. This legendary New Orleans dessert comes together in just 20 minutes.

New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.

New Orleans-style barbecue shrimp baked in the shell in a buttery, garlicky sauce with lemon, Worcestershire, and cayenne. Grab some crusty French bread for dipping because that sauce is the whole point.

New Orleans-style barbecued shrimp swimming in spicy butter-beer sauce loaded with garlic, Worcestershire, cayenne, and rosemary. Skillet seafood meant for sopping with crusty French bread.

New Orleans-style red beans and rice slow-simmered with salt pork, the holy trinity, hot sauce, and Worcestershire. A Cajun Monday tradition from dried beans.

Oysters Rockefeller, the New Orleans classic appetizer with fresh oysters on the half shell topped with a rich spinach, scallion, and anchovy butter and broiled hot.