157 new orlean recipes

New Orleans-style BBQ shrimp baked, not grilled, in a peppery garlic-butter Worcestershire sauce with lemon and bay. Pile it in a bowl with crusty French bread to soak up every drop of the sauce.

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-style seafood rice salad with shrimp, tuna, hard-boiled eggs, sweet pickles, and pimentos in a creamy mayo dressing. Chilled and served on fresh greens, Creole-style.

This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.

A shortcut to New Orleans-style beignets using hot roll mix, sugar, and vanilla. Cut into squares, fried golden, and showered in powdered sugar. Makes 2 dozen.

Bring the flavor of New Orleans into your kitchen with this succulent dish made of shrimp, potatoes and yellow squash.

Gluten-free red beans and rice, New Orleans style, with ham, the holy trinity of onion, celery, and bell pepper, plus garlic and crushed red chili. Hearty Cajun comfort over brown rice.

New Orleans-style red bean gratin baked with cumin, coriander, cayenne, and red wine under a crispy breadcrumb-Parmesan topping. A vegetarian main dish with serious Cajun flavor.

Strawberry crepes flambe fresh berries in a citrus-butter-brandy syrup, then fold them into delicate crepes glazed with the reduced sauce. Showy New Orleans-style dessert ready in 30 minutes.

Spinach mousse made with blanched fresh spinach, egg whites and a drizzle of heavy cream, finished with a pinch of nutmeg. Cold, silky, no-cook starter for a French or Creole table.

Hazelnut pastry cream (creme patissiere) with scalded milk, eggs, flour, and hazelnut paste, lightened with whipped cream. A professional-grade filling for pastries.

Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.

New Orleans-style oyster souffle with minced and whole oysters, the Cajun holy trinity, and stiff egg white meringue. A classic Creole seafood souffle from masterchef tradition.

Oysters Lafitte: oysters on the half shell topped with crabmeat in dill cream and a tarragon béarnaise, broiled until golden. A French Quarter classic for the brave home cook.

New Orleans-style shrimp and fettuccine simmered in shrimp stock, white wine, and butter with mushrooms, tomatoes, and seafood seasoning. Finished with a swirl of butter for a rich, silky sauce.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.