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Oct 28 - Nov 9, 2016
Join us for Exhibition for "Let Them Eat Cake!"  Fine Art… more

Anne Rice's Vampire…

Oct 28 - 28, 2016
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Art is the Driving…

Oct 28 - Dec 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Boo at the Zoo

Oct 28 - 29, 2016
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Brews and Boos

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Danse Macabre- The…

Oct 28 - 30, 2016
The Historic New Orleans Collection will be offering a special Halloween-themed… more

David Hansen's Garden…

Oct 28, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Education Gallery…

Oct 28 - Nov 27, 2016
Artists and Sense of Place Residency Show featuring artwork created by students… more

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Halloween New Orleans

Oct 28 - 30, 2016
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Historic New Orleans…

Oct 28, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

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Oct 28 - Dec 30, 2016
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Kool Smiles -…

Oct 28 - Nov 5, 2016
Bring your Halloween candy to any Kool Smiles dental office beginning Friday,… more

Music Box Village…

Oct 28 - 30, 2016
Art collective New Orleans Airlift opens their flagship project The Music Box… more

New Orleans Secrets…

Oct 28 - 28, 2016
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Ogden Museum of…

Oct 28 - Nov 8, 2016
Each year, the Ogden Museum celebrates Dia de los Muertos (Day of the Dead),… more

Relapse Halloween…

Oct 28 - 28, 2016
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Saenger Theatre…

Oct 28 - 30, 2016
Join us for the Illusionists- Live from Broadway. This mind blowing spectacular… more

Spooky Tour for Kids

Oct 28, 2016 - Sep 21, 2026
On this tour for kids, we will search for and possibly find these playful and… more

Stoned vs Drunk vs…

Oct 28 - 28, 2016
Join us at the New Movement for a stand -up comedy challenge. Also, enjoy… more

"Let Them Eat Cake!"…

Oct 28 - Nov 9, 2016
Join us for Exhibition for "Let Them Eat Cake!"  Fine Art… more
OVG Guide Widget 1

Cochon's Shrimp and Deviled Egg Gumbo

This is a great recipe for a Super bowl Party. It uses two great party dishes gumbo and deviled eggs. By combining the tradition of the prairie Cajuns' adding hardboiled eggs and potato salad into one component the traditional becomes different and exciting.

Buy whole shrimp for the recipe and take the time to peel them, saving the shells for the stock. Roast the shells with a rough chopped onion, carrot and celery stalk, cover with water and simmer for 45 minutes for the shrimp stock. You could use chicken stock or water but the extra effort is incredibly rewarding.

• 1 cup vegetable oil
• 1 cup flour
• 1 cup diced onion
• 1 cup diced green pepper
• 2/3 cup diced celery
• 4 oz dried Louisiana shrimp
• 4 pounds fresh whole Louisiana shrimp
   (use the heads and shells to make stock)
• 2 pounds okra cut into 1/2" rounds
• 3 quarts shrimp stock
• 1 tablespoon minced garlic
• 5 bay leaves
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 tablespoon dry thyme
• dash hotsauce

Method of Preparation:
In a heavy pot make a dark red-brown roux over medium high heat with the oil and flour stirring constantly. As soon as the right color is achieved add the vegetables to stop the cooking. Be careful not to splash on yourself. Add the dried shrimp, garlic, herbs and spices and mix.

Gradually add the shrimp stock and bring to a simmer stirring constantly. Skim off the fat that comes to the top and simmer for 1 hour.

Sear the okra over high heat in a large pan with vegetable oil until no longer "snotty." Add the fresh shrimp and okra and adjust the seasoning.

Serve in a bowl with a generous helping of rice and a deviled egg floated on top and a pinch of green onions. It is also good with potato salad or plain hard boiled eggs.

Deviled eggs:

• 9 hard boiled eggs cut in half
• ½ small onion diced
• ½ cup mayo
• 1 Tablespoon Dijon mustard
• ½ pound boiled shrimp rough chopped
• dash cayenne pepper
• salt and pepper
• hotsauce

Combine the yolks, onion, mayo and mustard in a bowl and mash with a fork. Add the shrimp and seasonings adjusting to taste.