SettingsCuisine of New Orleans, Louisiana
Austin Leslie
Austin Leslie (2 July 1934 – 29 September 2005) was an internationally famous New Orleans chef whose work defined 'Creole Soul'.
Austin Leslie (2 July 1934 – 29 September 2005) was an internationally famous New Orleans chef whose work defined 'Creole Soul'.
Bananas Foster
Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur.
Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur.
Beignet
Beignet, synonymous with the English “fritter”, is the French term for a pastry made from deep-fried choux paste.
Beignet, synonymous with the English “fritter”, is the French term for a pastry made from deep-fried choux paste.
Calas (food)
Calas are deep fried rice cakes, made with sugar, flour, eggs and rice.
Calas are deep fried rice cakes, made with sugar, flour, eggs and rice.
Crystal Hot Sauce
Crystal Hot Sauce is a mass produced brand of Louisiana-style hot sauce produced by family-owned Baumer Foods since 1923.
Crystal Hot Sauce is a mass produced brand of Louisiana-style hot sauce produced by family-owned Baumer Foods since 1923.
Delaware Punch
Delaware Punch is a fruit-flavored soft drink.
Delaware Punch is a fruit-flavored soft drink.
Dirty rice
Dirty rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark ("dirty") color and a mild but distinctive flavor.
Dirty rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark ("dirty") color and a mild but distinctive flavor.
Grits and grillades
Grits and grillades, sometimes grillades and grits, are a traditional New Orleans dish generally served at breakfast or brunch.
Grits and grillades, sometimes grillades and grits, are a traditional New Orleans dish generally served at breakfast or brunch.
Gumbo
Gumbo is a stew or soup that probably originated in southern Louisiana during the 18th century.
Gumbo is a stew or soup that probably originated in southern Louisiana during the 18th century.
Hand Grenade (cocktail)
The specialty cocktail drink known as the Hand Grenade® is sold frozen or on-the-rocks exclusively by 721 Bourbon, Inc. through five licensed nightclub bars in the New Orleans French Quarter.
The specialty cocktail drink known as the Hand Grenade® is sold frozen or on-the-rocks exclusively by 721 Bourbon, Inc. through five licensed nightclub bars in the New Orleans French Quarter.
Hubig's New Orleans Style Pies
Hubig's New Orleans Style Pies are a brand of fruit and sweet-filled fried pies produced by the Simon Hubig Pie Company in New Orleans, Louisiana.
Hubig's New Orleans Style Pies are a brand of fruit and sweet-filled fried pies produced by the Simon Hubig Pie Company in New Orleans, Louisiana.
Huckabuck
A huckabuck is a homemade frozen dessert enjoyed by children in Louisiana, particularly New Orleanians.
A huckabuck is a homemade frozen dessert enjoyed by children in Louisiana, particularly New Orleanians.
Kay Prudhomme
Kay Hinrichs Prudhomme is the former wife of an American celebrity chef whose specialty is Cajun cuisine.
Kay Hinrichs Prudhomme is the former wife of an American celebrity chef whose specialty is Cajun cuisine.
King cake
A king cake is a type of cake associated with the festival of Epiphany in the Christmas season in a number of countries, and in other places with the pre-Lenten celebrations of Mardi Gras / Carnival.
A king cake is a type of cake associated with the festival of Epiphany in the Christmas season in a number of countries, and in other places with the pre-Lenten celebrations of Mardi Gras / Carnival.
Milk punch
Milk punch is a milk based brandy or bourbon beverage that is common in New Orleans.
Milk punch is a milk based brandy or bourbon beverage that is common in New Orleans.
Muffuletta
The muffuletta is a type of round Sicilian sesame bread, as well as a submarine sandwich made with that bread that originated among Sicilian immigrants in New Orleans, Louisiana.
The muffuletta is a type of round Sicilian sesame bread, as well as a submarine sandwich made with that bread that originated among Sicilian immigrants in New Orleans, Louisiana.
Oysters en brochette
Oysters en brochette is a classic dish in New Orleans Creole cuisine.
Oysters en brochette is a classic dish in New Orleans Creole cuisine.
Oysters Rockefeller
Oysters Rockefeller consists of oysters on the half-shell that have been topped with various other ingredients and are then baked or broiled.
Oysters Rockefeller consists of oysters on the half-shell that have been topped with various other ingredients and are then baked or broiled.
Pompano en Papillote
Pompano en Papillote is a dish created by Jules Alciatore at Antoine's Restaurant in New Orleans for a banquet honoring the Brazilian balloonist Alberto Santos-Dumont.
Pompano en Papillote is a dish created by Jules Alciatore at Antoine's Restaurant in New Orleans for a banquet honoring the Brazilian balloonist Alberto Santos-Dumont.
Praline
Praline can refer to confections made from nuts and sugar syrup, whether in whole pieces or a ground powder, or to any chocolate cookie containing the ground powder or nuts.
Praline can refer to confections made from nuts and sugar syrup, whether in whole pieces or a ground powder, or to any chocolate cookie containing the ground powder or nuts.
Red beans and rice
Red beans and rice is an emblematic dish of Louisiana Creole cuisine, traditionally made on Mondays with red beans, vegetables, spices and pork bones as left over from Sunday dinner, cooked toge...
Red beans and rice is an emblematic dish of Louisiana Creole cuisine, traditionally made on Mondays with red beans, vegetables, spices and pork bones as left over from Sunday dinner, cooked toge...
Rice and beans
Rice and beans is a very popular dish in Latin America, the Caribbean, and in communities of Latino, Caribbean or Sephardic people elsewhere.
Rice and beans is a very popular dish in Latin America, the Caribbean, and in communities of Latino, Caribbean or Sephardic people elsewhere.
Sazerac
The Sazerac is a local New Orleans variation of an old-fashioned cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of cognac that was its original prime ingredient.
The Sazerac is a local New Orleans variation of an old-fashioned cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of cognac that was its original prime ingredient.
Seafood boil
Seafood boil is the generic term for any number of different kinds of social events in which shellfish is the central element.
Seafood boil is the generic term for any number of different kinds of social events in which shellfish is the central element.
Shrimp Creole
Shrimp creole is a dish of Louisiana Creole origin, consisting of cooked shrimp in a mixture of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or another hot p...
Shrimp creole is a dish of Louisiana Creole origin, consisting of cooked shrimp in a mixture of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or another hot p...
Étouffée
Étouffée or etouffee is a dish found in both Cajun and creole cuisine typically served with shellfish over rice.
Étouffée or etouffee is a dish found in both Cajun and creole cuisine typically served with shellfish over rice.