Classic New Orleans Food and Recipes
August 16, 2013
The city of New Orleans is renowned for its rich culinary heritage, and the people of the Big Easy are food-crazy. Discover the city’s most favored food and how to prepare them yourself: Po-boys, Gumbo, Muffulettas, Jambalaya, Beignets, Crawfish Etouffee, Red Beans & Rice, and Bananas Foster. Here you can find some original traditional New Orleans Foods recipes:
This delicious Cajun specialty belongs to New Orleans’ tastiest dishes – have a bite and you definitely will agree. Ingredients: 3.5 ounces butter, 3.5 ounces chopped green bell peppers, 2 cups chopped onions, 7 ounces chopped celery, 1 lbs crawfish tails – peeled, 2 bay leaves, 2 teaspoons minced garlic, 1 tbl spoon flour, 1 cup water, 1 teaspoon salt, 3 tbl spoons chopped green onions, bit of cayenne, 2 tbl spoons chopped parsley. Preparation directions: Melt the butter in a large pan over medium high heat, add the chopped onions, green bell peppers, celery, and saute for some 10 minutes until the veggies are wilted. Now add garlic, the bay leaves and the crawfish and let everything cool down to medium heat.
Let the crawfish cook for some 10 minutes while occasionally stirring. Now it is time to dissolve the flour in water, and add the crawfish mixture. You can season with salt and cayenne pepper, and stir the mixture for a few minutes until it thickens. Now add the parsley and green onions, let it cook for 2 more minutes, and serve the mixture over steamed rice.
You can’t go wrong with gumbo, no matter what goes in, seafood, chicken, sausage, or okra. Ingredients: 3 large chicken breasts, salt and pepper, 1.75 ounces vegggie oil, 1 lbs smoked sausage cut into thin slices, 3.5 ounces flour, 5 tbl spoons margarine, 1 chopped onion, 8 minced garlic cloves, 1 chopped and seeded green bell pepper, 3 stalks chopped celery, 0,25 cup Worcestershire sauce, 0,25 bunch coarsely, chopped parsley, chopped parsley leaves for garnish, 4 cups hot water, 5 cubes beef bouillon, a 14-ounce can stewed tomatoes with juice, 2 cups sliced okra, 4 chopped green onions, 0,5 lbs small and peeled cooked shrimp. Preparation directions: flavor the chicken breasts with salt and pepper to taste and warm up the oil in a thick saucepan to medium heat. Bake the chicken meat right until it is all browned and take it out of the pan, and repeat this with the sausage. Then the oil should be sprinkled with the flour and add 2 tbl spoons of margarine are added and cooked at medium heat. Keep stirring for 10 minutes until the roux is brown, and then let it cool down. Let the saucepan come back to low heat and then melt the other 3 tbl spoons of margarine. Put the green pepper, onion, garlic and celery in the pan, let it simmer for some 10 minutes, and add Worcestershire sauce and salt and pepper to your liking and don’t forget to add the 0,25 bunch of parsley. Now add 4 cups of hot water as well as the bouillon cubes and keep on stirring. Now it is time to add the chicken and sausage, while bringing everything to a boil. Reduce the heat and let it simmer for some 40 minutes, then add the stewed tomatoes and okra. Cover the pan, let it simmer for one hour, and add the shrimp, green onions and chopped parsley just before serving. Gumbo at its best, bon appetit.
Then the oil should be sprinkled with the flour and add 2 tbl spoons of margarine are added and cooked at medium heat. Keep stirring for 10 minutes until the roux is brown, and then let it cool down. Let the saucepan come back to low heat and then melt the other 3 tbl spoons of margarine. Put the green pepper, onion, garlic, and celery in the pan, let it simmer for some 10 minutes, and add Worcestershire sauce and salt and pepper to your liking and don’t forget to add the 0,25 bunch of parsley. Now add 4 cups of hot water as well as the bouillon cubes and keep on stirring. Now it is time to add the chicken and sausage while bringing everything to a boil. Reduce the heat and let it simmer for some 40 minutes, then add the stewed tomatoes and okra. Cover the pan, let it simmer for one hour, and add the shrimp, green onions, and chopped parsley just before serving. Gumbo at its best, bon appetit.
This classic dish can be prepared with a variety of ingredients, but you won’t ever be able to get enough of this delicious New Orleans preference. Ingredients: 1 lbs medium sized peeled and chopped shrimp, 2 diced chicken breasts, 2 tbl spoons olive oil, 1 tbl spoon Creole seasoning, 1.75 ounces chopped onion, 1.75 ounces chopped green bell pepper, 1.75 ounces chopped celery, 2 tbl spoons chopped garlic, 3.5 ounces chopped tomatoes, 3 bay leaves, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 3/4 cup rice, 3 cups chicken stock, 5 ounces sliced Andouille sausage and salt and pepper. Preparation directions: Combine the shrimp, chicken and Creole seasoning in a bowl, and let the seasoning work in well. Heat up oil in a large saucepan over high heat and add onion, pepper, and celery. After a few minutes, add tomatoes, garlic, bay leaves, Worcestershire and hot sauce. Now stir in the rice, slowly add the chicken stock, and reduce to medium heat and let it sit until the rice absorbs the liquid for about 15 minutes while stirring occasionally. When the rice is just tender, add the shrimp and chicken mixture and the sausage, and cook everything for around 10 minutes until the meat is done. Season to your liking with salt, pepper and Creole seasoning.
Red Beans and Rice
This is the delicious traditional Monday New Orleans meal. Ingredients for red beans: 2 table spoons veggie oil, 1 chopped onion, 2 chopped green bell peppers, 3 chopped stalks celery, 2 teaspoons salt, 1 teaspoon ground black pepper, 5 minced cloves garlic, 12 ounces pickled pork cut into pieces, 3 bay leaves, 1 teaspoon thyme, 1 teaspoon hot sauce, 0,5 teaspoon cayenne pepper, 2 quarts water and 1 lbs cleaned red kidney beans. Ingredients for the rice: 3 cups water, 1,5tablel spoons butter, 2 cups long-grain rice, 1 teaspoon salt. Preparation directions: Put the vegetable oil in a large saucepan at medium high heat, and add onion, bell pepper, celery, salt and pepper. Cook for some 8 minutes while constantly stirring, then add the garlic and let it cook for 1 more minute.
Now add the pickled pork, thyme, bay leaves, hot sauce, cayenne pepper, water and beans to the pan heat up. Cook, while stirring frequently, for 8 minutes until the mixture is boiling. Then decrease the heat, cover the pan and let everything simmer for 1,5 hour while stirring every half hour. Then uncover and let it cook until the beans are tender and the sauce has become thick. Prepare the rice in the last half hour of cooking the beans, and begin by placing the water into an electric kettle to bring it to a boil. Put the butter into a medium sized saucepan over medium heat, and add the rice at the moment the butter begins to bubble, while stirring. Add salt and cook for some 3 minutes and stir continuously. Now it is time to pour the water over the rice, but remember to keep on stirring. Lower the heat and cook the rice for another 20 minutes, and serve the beans over the rice.
This delicious but massive classic New Orleans sandwich is a must-try for every visitor. Ingredients: 1.75 ounces red wine vinegar, 2 minced garlic cloves, 1 teaspoon dry oregano, 1.75 ounces olive oil, 10 large chopped and pitted green olives and the same amount of chopped kalamata olives, 0,25 cup chopped roasted red bell peppers, salt and ground black pepper, 1 lbs round bread loaf, 4 ounces sliced ham, 4 ounces sliced mortadella, 4 ounces sliced salami, 4 ounces sliced provolone, a half thinly sliced red onion and 1,5 ounces of arugula leaves. Preparation directions: Blend the vinegar, garlic and oregano in a large bowl, and gradually blend in the oil. Then add the olives and the roasted peppers, and season the vinaigrette to your liking with salt and pepper. Cut a 1-inch slice off the top of the bread loaf, set this aside, and hollow out the two halves of the bread. Now disperse a little bit of the olive and roasted pepper spread over the bread bottom and cut the sides of the bread top. Put the meat and cheese in layers in the bread bottom, and top first with the onions and then with the arugula leaves. Spread the rest of the olive and roasted pepper mix on top of the sandwich and cautiously cover it with the bread top. You can eat the sandwich immediately, but it also is recommended to tightly wrap the whole sandwich in plastic and put in in the refrigerator to rest for a day. The next day, cut the sandwich into wedges and enjoy.
New Orleans is the place to enjoy a real beignet, so very unlike your average doughnut. Ingredients: 1,5 cup of warm water, 0.5 cup of granulated sugar, 2 slightly beaten eggs, 1 package active dry yeast, 1,25 teaspoons salt, 7 cups bread flour, 1 cup evaporated milk, deep-frying oil and 3 cups confectioners’ sugar. Preparation directions: Mix water, yeast and sugar in a bowl and let the mixture sit for some 10 minutes., Beat the eggs, evaporated milk and salt in another bowl, mix the ingredients of the two bowls. At the same time, measure out the bread flour in another bowl, add 3 cups of the flour to the yeast mixture and keep stirring.
Now add the shortening and continue to stir while adding the remaining flour. Remove the dough from the bowl, put it onto a floured surface and knead it until it is smooth. Take a large bowl and cover it with nonstick spray, place the dough in the bowl, cover the bowl with plastic or a towel and let it rise in a warm place for no less than 2 hours. Preheat the frying oil in a deep-fryer to 350 degrees F. Put the confectioners’ sugar in a paper or plastic bag and set this aside. Roll out the dough until the thickness is about 1/4-inch, and cut the dough into 1-inch squares. Deep-fry the dough pieces, flipping constantly until they have a golden color. After the beignets are fried, take the paper towels to drain them for a moment, and then toss them into the bag with confectioners’ sugar. Hold the bag closed and shake it slightly to coat the beignets evenly. Delicious.
This New Orleans tradition is an overstuffed sandwich served on French bread. Ingredients: 0.75 cup veggie oil, 1.75 ounces sherry vinegar, 1 teaspoon chopped garlic, 2 tab spoons chopped shallots, salt, freshly ground black pepper,1 teaspoon chopped garlic, 0,75 cup blue cheese, 0,5 cup thinly sliced red onion, 2 cups shredded white cabbage, 2 cups shredded red cabbage, 1 tablespoon finely chopped parsley leaves, 1 cup masa flour, 1 cup all-purpose flour, 32 large Louisiana oysters, 1 cup Emeril’s BBQ Sauce, Creole seasoning and 8 individual French bread rolls or pistolettes. Preparation directions: Mix the oil and vinegar together in a bowl. add the shallots and garlic, and season with salt and pepper, fold in the blue cheese and continue to whisk until well blended. Combine the cabbages and the onion in another larger mixing bowl, add the dressing and mix well, season again, and add the parsley to mix everything well.
Cover the bowl with plastic wrap and keep the mixture cold until it is ready to use. Combine the two flours in a shallow bowl, and season this, as well as the oysters with Creole seasoning. Now dredge the oysters in the seasoned flour so that they become completely coated. Fry the oysters in small portions until they are golden brown in around 3 minutes, drain them on paper towels, and season again with Creole seasoning. To create the po’boy, spread the BBQ sauce evenly over the two sides of the pistolette, put 3 or 4 of the oysters on the bottom of the roll, and spoon some of the slaw over the oysters. Now place the top of the pistolette over the slaw and the New Orleans classic Po’boy is ready to be served.
This gourmet Creole delicacy was created right here in New Orleans. Ingredients: 2 table spoons butter (no salt), 1.75 ounces dark brown sugar, 0,25 teaspoon ground allspice, 0,5 teaspoon freshly ground nutmeg, 1.5 tablespoon banana liqueur, 2 unripe bananas, sliced in half lengthwise, 1.75 ounces dark rum, 1/2 teaspoon finely grated orange zest. Preparation directions: First, melt the butter in a large and heavy frying pan over low heat, then add the brown sugar, allspice, and nutmeg and stir until the sugar dissolves. Add in the banana liqueur and heat up until the sauce comes to simmer, add the bananas and cook them for one minute on each side.
Carefully spoon the sauce over the bananas as they are cooking, and remove the bananas from the pan onto a serving dish. Then let the sauce simmer and carefully add the rum, and if the sauce is hot enough, the alcohol will flame by itself. If not, carefully ignite it and continue to cook until the flame dies out after a little while. When the sauce is too thin, allow it to cook for another while until it becomes syrupy. Now add the orange zest, stir, and immediately spoon the sauce over bananas. The bananas Foster are to be served with waffles, crepes, or ice cream.
In the period from January 6 until Mardi Gras Day you can find King Cakes everywhere in New Orleans Ingredients: 3,5 ounces warm water, 2 packages dry yeast, 2 teaspoons sugar, 5 cups flour, 5.5 ounces sugar, 2 teaspoons salt, 1 teaspoon ground nutmeg, 1 teaspoon grated lemon rind, 3.5 ounces warm milk, 3.5 ounces cooled melted butter (no salt), 5 egg yolks, 3.5 ounces finely chopped candied citron and 1 pecan half, uncooked dried bean or King Cake Baby. For the glaze: 2 cups powder sugar, 2 tablespoons water, 2 tablespoons lemon juice and purple, green and gold sugar crystals. Preparation directions: First, combine the warm water, yeast, and 2 teaspoons of sugar in a bowl, mix everything well and set the bowl aside in a warm place for some 10 minutes. Then combine 4 cups of flour, salt, sugar, nutmeg, lemon rind and add warm milk, egg yolks and melted butter and the yeast mixture. Beat everything until it becomes smooth, and turn the dough out onto a floured surface. Knead in enough of the remaining flour until the dough is no longer sticky and continue to knead until the dough is smooth and elastic.
Now place the dough in a well-greased bowl, and turn it once so the greased surface is on top. Cover the dough, put it in a warm place and let it rise it doubled in volume after about 1.5 hours. Now take out the dough and punch it down on a lightly floured surface again. Sprinkle the dough with the citron and knead it until the citron is equally distributed. Shape the dough into the form of a cylinder, around 30 inches long and place this cylinder on a buttered baking sheet. Shape it into a ring, and pinch the ends together to seal. Put a well-greased coffee can or shortening can in the center of the ring to keep the shape during the baking process.
Press the King Cake Baby, the pecan half or the dried bean into the ring from the bottom, so that it is entirely covered by the dough. Now cover the dough ring with a towel and let it rise in a warm spot until it has doubled in volume after some 45 minutes. Preheat the oven to 350 degrees, and bake the ring until it is golden brown in about 30 minutes, remove the coffee can immediately and let the cake cool down. To make the glaze you must combine all ingredients and beat this until it becomes smooth, then drizzle the cake with the glaze. Sprinkle the cake with sugar crystals, alternating the colors, cut into the cake and just hope that you don’t get the king cake baby.