51 new orlean recipes

New Orleans-style pickled pearl onions with crab boil, red pepper flakes, basil, and bay. Spicy Creole condiment that's a must with red beans and rice or gumbo.

Monterey Jack cheese blended with sour cream and topped with spicy andouille sausage on crispy pizza shells. This Louisiana-inspired pizza brings bold Cajun flavors to your weeknight dinner rotation.

New Orleans-style spinach and crabmeat casserole with shrimp, artichoke hearts, sour cream, Parmesan, Tabasco, and Worcestershire. Rich Cajun-Creole comfort food.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.

French Belgian endive salad (Salade d'Endives) with a Dijon mustard and walnut oil vinaigrette, garnished with walnuts and fresh tomatoes. A crisp, bitter, elegant starter.

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

Marchand de vin is a classic New Orleans red wine and demi-glace sauce with sauteed ham, mushrooms, and green onions. Rich, savory, and built for steak or eggs Benedict.

A New Orleans masterchef classic: whole redfish wrapped in puff pastry, layered with salmon and spinach mousses, sculpted into fish-shape, baked golden, and served with beurre blanc.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

New Orleans muffaletta: a round Italian loaf piled with salami, mortadella, prosciutto, and provolone, soaked with a briny green olive salad. The classic Sicilian-Creole deli sandwich, made for sharing.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Emeril's calzone wraps a basil-sun-dried tomato yeast dough around a pork, red pepper, and white wine filling. A flavor-packed Italian turnover from the New Orleans chef.