157 new orlean recipes

Classic pecan pralines, the New Orleans candy with toasted pecans suspended in a creamy brown sugar candy. Six ingredients, no nuts skipped, classic Cajun holiday treat.

Oyster and artichoke soup from chef Gunther Preuss with sweated aromatics, blanched artichokes, briny oysters, and marjoram. New Orleans-style elegant soup ready in 30 minutes.

Oysters Rockefeller, the New Orleans classic appetizer with fresh oysters on the half shell topped with a rich spinach, scallion, and anchovy butter and broiled hot.

Mirlitons farcis aux crevettes: stuffed chayote squash filled with a shrimp and bechamel filling, topped with cheddar breadcrumbs, and baked golden. A New Orleans Creole classic.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Creole bouillabaisse layers fish, shrimp, and oysters into a roux-thickened broth with tomatoes, white wine, and cayenne. A New Orleans take on the French seafood classic.

Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.

New Orleans-style barbecued shrimp baked in a buttery Worcestershire-and-herb sauce, peel-on for maximum flavor. The classic Pascal's Manale-inspired dish that's all about sopping the buttery sauce with crusty bread.

Oysters Bienville baked on the half shell with a rich cream sauce of shrimp, mushrooms, white wine, green onions, and Parmesan. A classic New Orleans appetizer that's worth every minute.

Authentic crawfish etouffee builds on a dark roux with the Cajun trinity, a small army of garlic, and Louisiana crawfish tails. Smothered over rice, this is true New Orleans comfort food.

Let your bread machine handle the dough while you create pillowy fried squares dusted with powdered sugar that taste just like the famous New Orleans café treats.

Classic Bananas Foster with brown sugar, butter, cinnamon, rum, and brandy flambéed over vanilla ice cream. This legendary New Orleans dessert comes together in just 20 minutes.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

BBQ shrimp marinated 24 hours in a spicy sauce of chili sauce, Worcestershire, hot sauce, garlic, and lemon, then skewered and broiled. Bold New Orleans-style flavor.

Muffaletta-style po-boys with ham, salami, mozzarella, and olive salad on French rolls broiled until bubbly. A quick New Orleans-inspired sandwich ready in 15 minutes.

New Orleans-style barbecued shrimp swimming in spicy butter-beer sauce loaded with garlic, Worcestershire, cayenne, and rosemary. Skillet seafood meant for sopping with crusty French bread.