Updated
The cooking of Louisiana and the Gulf Coast is built on seafood and smoke: shrimp, crawfish and Gulf fish, andouille sausage, and the holy trinity of onion, celery and bell pepper. Here are the classics, from a dark-roux chicken and sausage gumbo to Creole jambalaya and a buttery crawfish etouffee.
Shrimp and grits from the Lowcountry and a spicy blackened salmon round it out. For more Gulf flavor, see our seafood boil, chargrilled oysters and oysters Rockefeller.
The flaming New Orleans dessert created at Brennan's in 1951: bananas caramelized in butter, brown sugar and cinnamon, flamed with rum and spooned over vanilla ice cream. Serves 4.
The classic New Orleans appetizer made famous at Arnaud's as Shrimp Arnaud: chilled boiled shrimp in a zesty red Creole mustard and paprika remoulade over crisp lettuce. Serves 6.
A deep, dark-roux Cajun gumbo of chicken thighs, smoked andouille and the holy trinity, simmered with thyme and cayenne and served over rice. Serves 8.
A one-pot New Orleans rice dish of andouille, chicken and shrimp cooked with tomatoes, the holy trinity and Creole spices. Serves 6 to 8.
Crawfish tails smothered in a rich, buttery blond-roux sauce with the holy trinity, garlic and Cajun spices, served over white rice. Serves 6.
Salmon fillets coated in a smoky Cajun spice blend and seared in a very hot cast-iron skillet until a dark, flavorful crust forms. Ready in 15 minutes; serves 4.
The New Orleans brunch classic from Antoine's: poached eggs on warm artichoke bottoms over creamed spinach, finished with hollandaise. Serves 4.
Fried Shrimp Po’boy40 min total | 4 sandwichesNew Orleans-style shrimp po’boys: cornmeal-crusted fried shrimp on toasted French bread with shredded lettuce, tomato, pickles and a spicy remoulade. Makes 4 sandwiches.
Creamy stone-ground Cheddar grits topped with shrimp sauteed with bacon, garlic and green onion in a spicy lemon pan sauce. The Lowcountry classic. Serves 4.
Shrimp, snow crab legs, corn, red potatoes and smoked sausage boiled in a spicy Cajun-seasoned broth and tossed with garlic butter. Serves 6.
Oysters on the half shell grilled until bubbling with garlic herb butter and Parmesan, the Gulf Coast way. Serves 4.
Oysters on the half shell topped with a rich green herb and spinach butter and golden bread crumbs, baked until bubbling. The New Orleans classic. Serves 4.
Boneless pork chops or tenderloin coated in a quick homemade Cajun rub of paprika, cayenne, sage, black pepper and seasoned salt, then grilled. Serves 4.
Iced tea steeped with a cinnamon stick and slices of orange and lemon for an hour, served over ice with fresh mint.
Sweet potato slices baked in a glossy glaze of vegan butter, brown sugar, maple syrup, orange juice and warm spices. Serves 8.
Pork shoulder rubbed with brown sugar and smoked paprika, slow cooked with onions and cider vinegar until it falls apart, then tossed with barbecue sauce. Serves 10.
