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New Orleans Food

Lemony Southern Risotto with Roasted Asparagus, Lima Beans, and Bacon

Looking for the perfect summer culinary labor of love? Try this rich and creamy dish nuanced with lemon and mint. This recipe is courtesy of Stephanie Jane Carter and OKRA Magazine, from the Southern Food and Beverage Museum.
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French Onion Soup

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Ok, so maybe you're thinking, "Hot soup? In this weather?" but here at 'OZ we are thinking "Bastille Day with brandy, croutons and cheese." Even if Bastille Day has come and gone, you can still celebrate New Orleans' Frenchiness with this fantastic dish. This recipe is courtesy of Louisiana Cookin' magazine. If you like the recipe, then check them out!
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Grilled Oysters with Garlic-Chile Butter

Check out this great recipe for Grilled Oysters with Garlic-Chile Butter, courtesy of Chef Donald Link, Chef and Owner of Herbsaint, Cochon, Cochon Butcher and Calcasieu. It's featured in the New Orleans All The Way Live episode "Louisiana Cajun Zydeco Festival 2012."
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Rice Dressing

Whether you're serving plain old chicken or making a crawfish étouffée, try fancifying the rice below your favorite main course. Or, think about substituting your favorite stuffing (crabs? turkey? pork chops?) with this rice dressing recipe.
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Glazed Fresh Strawberry Pizza Pie

We are secretly in love with anything that involves pre-made cookie dough, soda, cream cheese, strawberries galore and potential for orange liqueur. This month's recipe combines all these things into a pizza-pie style cookie dish that you can slice up and serve to kids (sans hooch) or adults.

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Crawfish Pasta

"If I had a crawfish, I'd crawfish in the morning, I'd crawfish in the evening and all over this land!" Well, maybe not. But we'd definitely make this killer crawfish pasta courtesy of Angelina's Zydeco Okra Cookbook, and maybe a couple other crawfish recipes, too.
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Shrimp with Cheese Grits

An easy to eat dish that will make you feel all warm and fuzzy inside, we recommend making yourself a large quantity and bringing it out in single servings to the parade route, the Krewe den (for your late-night craft making), or taking the entire dish to your next Mardi Gras celebration. Don't be one of the five people bringing the King Cake, show up with this filling entrée instead!
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Seafood Cornbread

This isn't your ordinary cornbread, but we'd still call it a side. So make some fancy pants seafood cornbread and then match it up with one of delicious recipes from the archives. Chicken and sausage jambalaya? Maybe in lieu of the french bread for Shrimp Mosca? Think about it. We're not pressuring you, but why would you say no?
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Crabmeat au Gratin

Short of eating it straight out of the crab, we can't think of a better way to eat lump crabmeat... unless it involves a pound of cheese, a 1/2 cup of butter and baked in a casserole dish. A great dish to bring to a potluck dinner or to eat straight from the oven and not share (so what if its four servings?)
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Chicken and Andouille Étouffee

Time to turn on the stove, slow cook that roux and heat up the house. This is an easy, hearty recipe featuring chicken and andouille sausage, with the holy trifecta and a roux. It's easy to make, you probably already have all the ingredients on hand, and you can whip this up to stay warm when it just too cold to leave the house.
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