When it comes to cooking, few cities can rival the rich culinary heritage of New Orleans. The birthplace of jazz and jambalaya, NOLA is a melting pot of flavors, where African, French, Spanish, Italian, and Caribbean cuisines all converge. In this city, every meal is an excuse for celebration, and every dish tells a story of history, culture, and community. In this article, we’ll take you on a culinary journey through the vibrant streets of New Orleans, sharing 18 mouth-watering recipes that showcase the city’s signature spices, bold flavors, and warm hospitality.
From classic Creole jambalaya to indulgent beignets and decadent praline pecan pie, these spicy New Orleans recipes are sure to satisfy your cravings and transport you straight to the heart of Dixie. So grab a plate of gumbo, pull up a chair at the table, and get ready to taste the magic of this beloved city!
Creole Jambalaya with Andouille Sausage
This hearty one-pot dish is a staple of Louisiana cuisine, featuring spicy Andouille sausage, savory chicken, and flavorful rice. Perfect for a cozy dinner or a crowd-pleasing gathering.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 Andouille sausages, sliced
– 2 cups uncooked white rice
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup diced bell peppers (any color)
– 2 teaspoons paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat oil in a large cast-iron pot or Dutch oven over medium-high heat.
2. Add sausage, cooking until browned, about 5 minutes. Remove from pot.
3. Add chicken, onion, garlic, bell peppers, paprika, cumin, and cayenne pepper to the pot. Cook until vegetables are tender, about 5 minutes.
4. Add cooked sausage back into the pot, followed by rice and chicken broth. Stir well.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid absorbed.
Cooking Time: 30-40 minutes
Cajun Shrimp and Grits
Get ready to spice up your breakfast or brunch with this bold and flavorful recipe that combines the richness of shrimp with the creamy comfort of grits. This hearty dish is perfect for a lazy Sunday morning or a quick weeknight meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/2 cup stone-ground grits
– 4 cups water
– Salt and pepper to taste
– 1 tablespoon butter
Instructions:
1. Cook the grits according to package instructions using 4 cups of water. Set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic and Cajun seasoning; cook for an additional minute.
4. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. Stir in the butter and season with salt and pepper to taste.
6. Serve the shrimp over the creamy grits.
Cooking Time: About 15-20 minutes
New Orleans-Style Red Beans and Rice
A classic Creole dish that’s a staple of New Orleans cuisine, this hearty recipe combines tender red beans with flavorful pork sausage and served over a bed of fluffy white rice.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 pound smoked pork sausage (such as Andouille), sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 4 cups chicken broth
– 2 cups cooked white rice
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
4. Add the cumin, paprika, salt, and pepper; stir to combine.
5. Add the soaked red beans and chicken broth; bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender.
6. Serve the bean mixture over cooked white rice.
Cooking Time: 1 hour 15 minutes
Spicy Crawfish Étouffée
Spicy Crawfish Étouffée Recipe
This classic Cajun dish from Louisiana is a staple of spicy seafood cuisine. This recipe combines succulent crawfish with aromatic spices and vegetables for a flavorful and spicy étouffée.
Ingredients:
– 1 lb crawfish tails
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup chopped bell peppers (any color)
– 1 cup diced tomatoes
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 1/4 cup all-purpose flour
– 2 cups fish broth
– 1 tbsp Worcestershire sauce
– 1/4 cup chopped scallions for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bell peppers; cook until vegetables are tender.
2. Add crawfish, paprika, cayenne pepper, salt, and pepper. Cook 2-3 minutes or until crawfish is pinkish-orange.
3. Sprinkle flour over mixture and stir to combine. Cook 1 minute.
4. Gradually add fish broth and Worcestershire sauce; bring to a boil. Reduce heat to low and simmer for 10-15 minutes or until sauce thickens.
5. Serve étouffée hot, garnished with scallions.
Cooking Time: 20-25 minutes
Southern Fried Chicken with Hot Honey Drizzle
Get ready for a taste of southern comfort with this crispy fried chicken dish smothered in a spicy hot honey drizzle.
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Hot honey (store-bought or homemade), for drizzling
Instructions:
1. In a large bowl, whisk together buttermilk, paprika, garlic powder, onion powder, salt, and pepper.
2. Add chicken pieces to the marinade; refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat oil in a deep frying pan to 350°F (175°C).
4. Remove chicken from marinade, letting excess liquid drip off. Dredge in flour, shaking off excess.
5. Fry chicken for 8-10 minutes or until golden brown and cooked through. Drain on paper towels.
6. Drizzle hot honey over fried chicken; serve immediately.
Cooking Time: Approximately 20-25 minutes (including marinating time)
Blackened Catfish with Remoulade Sauce
Experience the bold flavors of Cajun country with this classic dish, featuring tender catfish smothered in a spicy blackening seasoning and served with a tangy remoulade sauce.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 2 tbsp butter
– 1 cup all-purpose flour
– 1 cup buttermilk
– 1/2 cup remoulade sauce (see below for recipe)
– Lemon wedges, for serving
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together blackening seasoning and flour.
3. Dredge catfish fillets in the seasoning mixture, shaking off excess.
4. Melt butter in an oven-safe skillet over medium-high heat. Add catfish and cook for 2-3 minutes on each side, or until browned.
5. Transfer skillet to preheated oven and bake for 10-12 minutes, or until cooked through.
6. Serve with remoulade sauce and lemon wedges.
Remoulade Sauce:
– 1 cup mayonnaise
– 2 tbsp chopped fresh parsley
– 2 tbsp Dijon mustard
– 1 tsp paprika
– Salt and pepper, to taste
Mix all ingredients until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-18 minutes
Gumbo with Okra and Smoked Sausage
This classic Southern stew combines the rich flavors of smoked sausage and okra, simmered in a spicy roux-based broth. Serve over rice for a comforting meal.
Ingredients:
– 1 lb smoked sausage, sliced
– 2 cups chopped onion
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 2 cups okra, sliced
– 1 tsp paprika
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
– 2 tbsp all-purpose flour
– 4 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium-high. Add sausage and cook until browned, about 5 minutes.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Stir in paprika, thyme, cayenne pepper, salt, and black pepper. Cook for 1 minute.
4. Gradually whisk in flour to make a roux, cooking for 1-2 minutes.
5. Add diced tomatoes, okra, and chicken broth. Simmer for 20-25 minutes or until okra is tender.
6. Serve over cooked rice.
Cooking Time: 30-40 minutes
Bananas Foster French Toast
Elevate your breakfast game with this decadent twist on classic French toast, featuring caramelized bananas and a hint of rum. Perfect for special occasions or a indulgent weekend treat.
Ingredients:
– 4 slices of bread ( Challah or Brioche work well)
– 2 ripe bananas, sliced
– 1/4 cup brown sugar
– 2 tablespoons unsalted butter
– 2 eggs
– 1 teaspoon vanilla extract
– Pinch of salt
– 1 tablespoon dark rum (optional)
Instructions:
1. In a shallow dish, whisk together eggs, vanilla extract, and salt.
2. Heat a non-stick skillet or griddle over medium heat.
3. Dip each bread slice into the egg mixture, coating both sides evenly.
4. Place coated bread slices on the skillet and cook for 2-3 minutes per side, or until golden brown.
5. Meanwhile, melt butter in a separate skillet over medium heat. Add sliced bananas and cook for 2-3 minutes, or until caramelized.
6. To assemble, place cooked French toast on a serving plate, top with caramelized banana slices, and drizzle with rum (if using).
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Grilled Oysters with Garlic Butter
Elevate your oyster game with this simple yet decadent recipe that combines the brininess of oysters with the richness of garlic butter.
Ingredients:
– 12-15 oysters, shucked and on the half shell
– 4 tablespoons (1/2 stick) unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or chives, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together softened butter and minced garlic until well combined.
3. Place oysters on the grill and cook for 2-3 minutes, or until they start to open.
4. Remove oysters from grill and top each with a pat of garlic butter.
5. Return oysters to the grill and cook for an additional 30 seconds to 1 minute, or until the butter is melted and bubbly.
6. Serve immediately, garnished with chopped parsley or chives if desired.
Cooking Time: 4-5 minutes total
Dirty Rice with Ground Pork and Liver
This hearty one-pot dish is a staple of Louisiana cuisine, packed with flavorful ground pork, liver, and rice. A perfect comfort food for any occasion!
Ingredients:
– 1 lb ground pork
– 1/2 cup chopped liver (beef or chicken)
– 1 cup uncooked white rice
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.
3. Add the chopped liver, onion, and garlic; cook until the liver is no longer pink, about 5 minutes.
4. Stir in the paprika, salt, and pepper.
5. Add the rice and chicken broth to the skillet; bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 25-30 minutes
Beignets with Powdered Sugar
These soft, fluffy beignets are drizzled with a generous helping of powdered sugar, making them the perfect sweet treat for any occasion.
Ingredients:
– 1 package active dry yeast (2 1/4 teaspoons)
– 3 tablespoons warm water
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup whole milk, lukewarm
– Vegetable oil for frying
– Powdered sugar for dusting
Instructions:
1. In a small bowl, combine yeast and warm water. Let sit for 5 minutes.
2. In a large mixing bowl, whisk together flour, salt, and granulated sugar.
3. Add lukewarm milk and yeast mixture to the dry ingredients. Mix until smooth.
4. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
5. Heat vegetable oil in a deep frying pan to 375°F (190°C).
6. Punch down dough and cut into small pieces. Fry for 2-3 minutes on each side, or until golden brown.
7. Drain excess oil with paper towels. Dust with powdered sugar while still warm.
Cooking Time: 20-25 minutes
Po’ Boy Sandwich with Fried Shrimp
A classic Louisiana sandwich gets a seafood twist with this recipe for Fried Shrimp Po’ Boys.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– 4 Po’ Boy bread loaves
– Mayonnaise or remoulade sauce (optional)
– Lettuce, tomato, and pickles (optional)
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each shrimp into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the shrimp for 2-3 minutes per side, or until golden brown and crispy.
6. Assemble Po’ Boys by spreading mayonnaise or remoulade sauce on the bread, if desired. Add fried shrimp, lettuce, tomato, and pickles, if using.
Cooking Time: About 20-25 minutes for all 4 loaves of bread and 1 pound of shrimp.
Boudin Balls with Creole Mustard
This recipe adds a tangy kick to traditional boudin balls by incorporating Creole mustard. The combination of spicy and savory flavors will have you hooked from the first bite.
Ingredients:
– 1 pound boudin sausage
– 1/2 cup breadcrumbs
– 1 egg, beaten
– 1 tablespoon Creole mustard
– 1 teaspoon Worcestershire sauce
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 375°F.
2. In a large bowl, combine boudin sausage, breadcrumbs, egg, Creole mustard, Worcestershire sauce, and paprika. Mix well with your hands until just combined.
3. Use your hands to shape the mixture into small balls, about 1 1/2 inches in diameter.
4. Fry the boudin balls in batches for 3-4 minutes or until golden brown.
5. Drain the boudin balls on paper towels and serve hot.
Cooking Time: 15-20 minutes
Muffuletta Sandwich with Olive Salad
This iconic sandwich originated in the French Quarter of New Orleans, where it’s a staple at local delis. Our version combines soft bread, savory meats, and a tangy olive salad for a flavor explosion.
Ingredients:
– 1 round Italian bread (such as Ciabatta or Focaccia)
– 8 oz ham
– 4 oz salami
– 4 oz provolone cheese, sliced
– Olive Salad (see below)
– Fresh parsley, chopped
Olive Salad:
– 1 cup pitted green olives, sliced
– 1/2 cup pitted black olives, sliced
– 1/4 cup chopped red onion
– 1 tablespoon olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Slice the bread in half lengthwise.
2. Layer the ham, salami, and cheese on one half of the bread.
3. Spread the Olive Salad on top of the meats.
4. Top with the other bread half.
5. Cut into wedges and serve.
Cooking Time: None! Assemble and serve at your leisure.
Praline Pecan Pie
This classic Southern dessert combines the rich flavors of pecans and pralines with a flaky crust, creating a sweet and satisfying treat.
Ingredients:
– 1 cup light corn syrup
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup chopped pecans
– 1/4 cup praline topping (see note)
– 1 pie crust
Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, combine corn syrup, brown sugar, and granulated sugar. Cook over medium heat, stirring occasionally, until sugar dissolves.
3. Remove from heat and stir in heavy cream, vanilla extract, and salt.
4. Stir in chopped pecans and praline topping.
5. Roll out pie crust and fill with pecan mixture.
6. Bake for 45-50 minutes or until filling is set.
Note: Praline topping can be store-bought or homemade (see recipe).
Corn Maque Choux with Bell Peppers
This classic Southern side dish combines the natural sweetness of corn and bell peppers with a hint of smoky flavor from bacon. Perfect for summer gatherings or as a comforting accompaniment to your favorite main courses.
Ingredients:
– 2 cups fresh corn kernels
– 1 large red bell pepper, diced
– 6 slices of bacon, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook bacon over medium heat until crispy. Remove from pan and set aside.
3. Add onion and garlic to the same pan; sauté until softened.
4. Add bell pepper and cook for an additional 2-3 minutes or until tender.
5. Stir in heavy cream, salt, and pepper. Bring mixture to a simmer.
6. Add corn kernels and cooked bacon; stir well to combine.
7. Transfer skillet to the oven and bake for 15-20 minutes or until corn is tender and slightly caramelized.
Cooking Time: 25-30 minutes
Creole Stuffed Bell Peppers
These vibrant bell peppers are stuffed with a flavorful Creole-inspired filling, featuring sausage, rice, and spices. Perfect for a weeknight dinner or special occasion, this recipe is sure to delight!
Ingredients:
– 4 large bell peppers, any color
– 1 lb smoked sausage (such as Andouille), sliced
– 1 cup cooked white rice
– 1/2 cup chopped onion
– 1/2 cup chopped celery
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking up with spoon as it cooks.
4. Add onion, celery, parsley, garlic, paprika, salt, and pepper to the skillet; cook until vegetables are tender.
5. Stuff each bell pepper with the sausage mixture, filling to the top.
6. Place peppers in a baking dish, drizzle with olive oil, and cover with aluminum foil.
7. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes, or until bell peppers are tender.
Cooking Time: 45-50 minutes
New Orleans-Style Bread Pudding with Whiskey Sauce
This classic Southern dessert combines rich bread pudding with a velvety whiskey sauce, perfect for special occasions or cozy nights in.
Ingredients:
For the bread pudding:
– 4 cups stale French bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
For the whiskey sauce:
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 2 tablespoons dark corn syrup
– 1 tablespoon bourbon whiskey (or to taste)
– 1 teaspoon vanilla extract
– Powdered sugar, for dusting
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine bread, granulated sugar, brown sugar, and cinnamon. Toss until bread is evenly coated.
3. In a separate bowl, whisk together heavy cream, eggs, and vanilla extract. Pour over bread mixture and stir until bread is fully saturated.
4. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
5. For the whiskey sauce, combine heavy cream, butter, corn syrup, bourbon, and vanilla extract in a small saucepan. Bring to a simmer over medium heat and cook for 2-3 minutes or until slightly thickened.
6. Serve warm bread pudding with whiskey sauce drizzled on top. Dust with powdered sugar, if desired.
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your life with these 18 mouth-watering New Orleans recipes! From classic dishes like Jambalaya and Gumbo, to sweet treats like Bananas Foster French Toast and Praline Pecan Pie, this collection has something for every palate. Discover Southern twists on Cajun Shrimp and Grits, Spicy Crawfish Etouffee, and Blackened Catfish with Remoulade Sauce. Don’t miss the indulgent Dirty Rice with Ground Pork and Liver, or the iconic Beignets with Powdered Sugar. Whether you’re a NOLA native or just looking for a taste of the Big Easy, these recipes are sure to transport your taste buds to the heart of Louisiana.
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