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.

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

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 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 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.

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

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.

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.

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.

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

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.

Hot sausage and mirliton casserole is the New Orleans Creole classic: chayote squash baked with Italian sausage, bell peppers, bread cubes, mozzarella, and fontina. A holiday-table staple.

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.