157 new orlean recipes

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 Oysters Rockefeller with broiled oysters topped with rich spinach-herb butter and breadcrumbs, spiked with Pernod for an elegant appetizer.

Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.

Light, pillowy yeasted beignets fried golden and buried under powdered sugar. This overnight dough recipe makes about 5 dozen New Orleans-style French doughnuts.

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

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

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

A New Orleans-style charlotte: chocolate sponge rolled with almond paste, sliced and pressed into a springform, filled with amaretto-soaked chocolate mousse. A Mardi Gras showstopper.

New Orleans-style French Market beignets: pillowy yeast-raised squares fried golden and buried in powdered sugar. Mix the dough the night before for fluffier, easier-to-handle pastries.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Oysters Bienville, the classic New Orleans baked oyster dish with a rich shrimp and mushroom cream sauce, topped with parmesan and breadcrumbs. Old-school Creole indulgence.

Classic New Orleans crabmeat ravigote with lump crab, bell pepper, pimiento, scallions, and a bright lemon-cayenne kick. No cooking required. Ready in 20 minutes.

Louisiana red beans and sausage simmered low and slow with the holy trinity, smoked sausage, and warm Cajun spices. Serve over rice with garlic bread for the classic New Orleans Monday meal.

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.

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.