23 new orlean recipes

New Orleans-style pickled pearl onions with crab boil, red pepper flakes, basil, and bay. Spicy Creole condiment that's a must with red beans and rice or gumbo.

Easy New Orleans-style okra gumbo with bacon, tomatoes, the holy trinity, and optional shrimp. A quick Cajun stew served over rice without a roux.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

A shortcut to New Orleans-style beignets using hot roll mix, sugar, and vanilla. Cut into squares, fried golden, and showered in powdered sugar. Makes 2 dozen.

New Orleans-style red bean gratin baked with cumin, coriander, cayenne, and red wine under a crispy breadcrumb-Parmesan topping. A vegetarian main dish with serious Cajun flavor.

A New Orleans masterchef classic: whole redfish wrapped in puff pastry, layered with salmon and spinach mousses, sculpted into fish-shape, baked golden, and served with beurre blanc.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

Old-fashioned gingerbread cake with New Orleans-style molasses, ginger, and cinnamon. A moist, dark, warmly spiced snack cake served hot with whipped cream or applesauce.

Cajun coffee swirls strong hot brew with dark molasses for a New Orleans-style nightcap with serious backbone. Optional dark rum and a cloud of whipped cream finish it Bourbon Street style. Don't stir, sip through the cream.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

A quick Cajun red beans and rice with canned kidney beans, chopped sausage, Creole seasoning, and Louisiana hot sauce. Thick, spicy, and on the table in 30 minutes for a weeknight taste of New Orleans.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.