Traditional Foods


Upcoming Events

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"Mysterious…

Nov 23 - 23, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

"Prospect.3: Notes…

Nov 23, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

Andrew Jackson: Hero…

Nov 23, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Boesman and Lena

Nov 23 - 23, 2014
American Theatre Project of New Orleans returns to Ashé Cultural Arts… more

Celebration in the…

Nov 23 - 23, 2014
Kids get the royal holiday treatment at their own Celebration in the Oaks… more

Kirk Franklin…

Nov 23 - 23, 2014
Raise the roof Sunday mornings with brunch featuring the explosive energy of… more

Le Petit Theatre…

Nov 23 - 23, 2014
This swashbuckling prequel to Peter Pan will have you and your family hooked… more

Mistletoe Marketplace…

Nov 23 - 23, 2014
Kickoff Mistletoe Marketplace in the French Quarter at 4 p.m. on Thursday,… more

New Orleans Poboy…

Nov 23 - 23, 2014
Come join us for the New Orleans Poboy Festival. The New Orleans Po-Boy… more

Smoothie King Center…

Nov 23 - 23, 2014
Deep within a forest, at the summit of a volcano, exists an extraordinary world… more

THE GUANTÁNAMO PUBLIC…

Nov 23 - 26, 2014
This traveling exhibit examines the history of the U.S. naval base in… more

The Mysterious…

Nov 23 - 23, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

The New Orleans…

Nov 23 - 23, 2014
The New Orleans Fringe has become known for its offbeat and sometimes crazy… more

The Victory Belles…

Nov 23, 2014 - Jun 24, 2015
Noted for their close harmonies and synchronized dance steps, the Andrews… more

CELEBRATE THE BLACK…

Nov 24 - 24, 2014
Get your fix of Emeril's famed contemporary New Orleans cuisine at the flagship… more

CELEBRATE THE BLACK…

Nov 24 - 24, 2014
Make a pit-stop on the way to the Superdome at the iconic Emeril's Delmonico in… more

CELEBRATE THE BLACK…

Nov 24 - 24, 2014
NOLA, the casual, funky eatery located in the heart of the French Quarter, is a… more

New Orleans Saints…

Nov 24 - 24, 2014
The New Orleans Saints & Baltimore Ravens kick-off at 7:30 pm more

ThinkerKids Holiday…

Nov 24 - 26, 2014
Come explore science, technology, art and math with us at ThinkerKids Holiday… more

Canal Street Lighting…

Nov 25 - 25, 2014
Stroll along Canal Street and watch as the Downtown Development District and… more

"Mysterious…

Nov 23 - 23, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more
Guidebook

Traditional New Orleans Foods

If you end up at some boring chain restaurant eating bland hamburgers while you're in New Orleans, we'll simply never forgive you. More importantly, you'll never forgive yourself. Avoid such shame by familiarizing yourself with the dishes below and be well prepared to savor forkfuls of the culture, tradition and recipe perfection that have earned New Orleans its culinary legacy.

Gumbo

A trip to New Orleans is not complete without a steamy helping of gumbo. Treat yourself to a culinary carnival created by a mix of West European, African, Caribbean and native Indian influences.

Classic gumbo recipes call for okra simmered for hours in a stock made as rich as possible using a variety of meats, onions, celery and bell peppers. Served over rice, variations include seafood gumbo with shrimp, oysters and crabmeat, or chicken gumbo with andouille sausage.

Jambalaya

A meal in itself, this classic New Orleans dish consists of sausage, vegetables and a variety of meats and/or seafood. The final touch - adding raw long-grain rice to absorb flavors from the stock - is what sets this one-pot wonder apart from similar ethnic dishes. Variations can include chicken, turkey shrimp, alligator meat and more!

Andouille

This spiced, heavily smoked pork sausage is a key flavor in many New Orleans dishes. Originally brought to Louisiana by French colonists, today's Cajun andouille is the best-known variety in the U.S. - and the spiciest. The sausage is seasoned with salt, cracked black pepper and garlic and is smoked over pecan wood and sugar cane for up to eight hours. Andouille can be found in gumbo, jambalaya, on a po boy, and served along side red beans and rice.

Crawfish Étouffée

A local favorite, crawfish étouffée could be called gumbo's spiced-up, savory cousin. Stemming from the French word for "smothered," this thicker Cajun creation employs hot spices, including cayenne pepper, a mélange of onion and green pepper and hints of garlic. With loads of fresh crawfish, this tantalizing Southern treat is typically enjoyed over rice.

Shrimp Creole

As time-honored as shrimping is to Louisiana, this coveted culinary delight offers fresh peeled shrimp, chopped onion, green pepper, green onion and chopped tomato. Satisfy your Southern spice craving while keeping the calorie factor low - this tomato-based favorite is a healthy, light and flavorful Creole dish.

Muffuletta

While filled with classically Italian flavors such as salami, ham, provolone and the piquant olive spread that gives it its distinctive taste, this famous sandwich was born in New Orleans. Restaurants all over the city have their own versions, but for a taste of the original, visit the Central Grocery, which invented the sandwich in 1903.

Po-boy

There are many variations of the classic New Orleans sandwich, as well as a few different stories about its origins. A couple of commonalities across all interpretations: long, submarine-style French bread and an affordable price. Po-boys usually are piled high with meat such as roast beef and topped in debris (a tasty version of gravy), turkey or smoked sausage. They can also be filled with fried seafood such as shrimp, catfish or oysters mixed with a specialty white sauce that is a more flavorful version of tarter sauce.

Red Beans and Rice

This Creole classic is a staple on menus across the city, and many restaurants feature it on Mondays - that's because New Orleanians traditionally made the dish with leftover pork from Sunday dinner and could leave the beans to cook all day while they tended to their washing. Red beans can be served with a side of sausage, pork chops or fried chicken.

Oysters Rockefeller

Oysters Rockefeller can be ordered all over the city, but the New Orleans institution Antoine's holds the title of creator, serving the original dish since 1899. Though the exact recipe remains a secret, chefs describe the dish as oysters on the half shell topped with a combination of capers, parsley and parmesan cheese topped with a rich white sauce of butter, flour and milk, broiled to perfection.

Bread Pudding

What began as a creative way to use out-of-date bread has progressed into a popular closing course and New Orleans menu mainstay. Soaked in milk, eggs and sugar, the bread is baked and topped with a sweet, typically bourbon-based sauce. Local chefs put their own spin on the rich dish, adding white chocolate, candied pecans or chantilly cream with lemon.

Bananas Foster

This distinctive dessert - made with bananas, ice cream, dark rum, sugar and spices - was famously invented at Brennan's Restaurant right here in New Orleans. The flamed treat remains Brennan's most popular item, requiring 35,000 pounds of bananas each year!

Beignets

Sometimes called a "French doughnut," these decadent treats were brought to Louisiana by the Acadians. A beignet is a square piece of dough that, upon being deep fried, forms a slightly doughy yet slightly crispy pillow. Most often, they are covered with powdered sugar, but savory versions, with fillings such as crawfish or shrimp, are also seen on New Orleans menus and are served as appetizers.

Creole Pralines

These sweet confections date back to 17th century France. The chef of a French diplomat created a recipe for sugar coating almonds that is said to have been used a digestive aid. When the sweet treat made its way to the states, the singular almond was replaced by a handful of the local nut, pecans. Today, variations on the praline can be found in a variety of flavors, with hot Tabasco sauce or added cream for a chewier treat.

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