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New Orleans Food - Recipes

Cajun Tailgate Burger

Just in time for all your tailgating needs, a burger that satisfies the Louisiana palate with a good kick from jalapeno juice and Cajun seasonings. Made with an ultra big pattie and served on muffuletta bread, it will clearly label you Rex of the tailgating party. If you like the recipe, then visit Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2011, and they'll donate $5 to WWOZ.
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Shrimp Stew

Home homemade seafood stock, a roux, some okra and shrimp, what's there not to love? It's a little gumbo-y, served atop rice, but we're not judging, we'll just be at the table ready to consume two, or six, bowls of it. It's practically Fall in Louisiana, why not dig into something cozy and hot?
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Dark Chocolate Mousse with Citrus and Grand Marnier

Impress your friends with a fancy dessert from one of our favorite soul food restaurants in New Orleans, Dooky Chase. Dooky Chase may be better known for its homestyle fried chicken and lunchtime buffets, but this is something worth whipping up just for the "oohs" and "ahhs."
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Jumbo Lump Crab with Citrus and Mango

Looking for new ways to eat crab outside of the traditional crab boil? Impress your friends with this haute cuisine. With mango, cucumber, crab and shrimp, this is a cool Louisiana riff on a classic and refreshing summer combination.
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Cajun Blackberry Dumplings

'Tis the season for berry picking! With this delicious recipe right from Louisiana Cookin's own Frank Davis, you'll have somewhere to putall those great berries that you picked last weekend up on the Northshore. Check out this link to "u-pick" farms in Louisiana. Just like King Cake, this recipe is great for breakfast, snack or dessert, and you can easily substitute out the blackberries for a mixture of berries.
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Louisiana Cookin' Recipe: Shrimp Mosca

Way out in Avondale, there's a little Italian restaurant called Mosca's. With a long and colorful history (urban legends of it being a mafia hangout), you know that the food here is top-notch. Their "Shrimp Mosca," one of the house specialties, is easy to make, but relies on the quality of the shrimp, and we say, "Louisiana seafood all the way!"
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Lance’s Award Winning Crawfish Étouffée

The "award-winning" étouffée recipe comes from L'Acadie Inn & Park in Eunice, owned by Kelly and Lance Pitre. It took second place in the Professional Division at the annual World Championship Crawfish Etouffee Cook-off last year. The Pitres are considered real Cajun cooking pros, and have also landed several winning titles throughout the years.

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Chicken and Sausage Jambalaya

Courtesy of Chef Paul Prudhomme, here is one of the dishes that put Louisiana, Creole and Cajun cooking on the map back at the 1984 Worlds Fair in New Orleans. Featured in an article on the popularity and history of Louisiana foodways, this dish is a standard in the repetoire that's worth learning to do right.

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Fleischmann’s Yeast King Cake

A traditional King Cake is circular in shape to represent a crown, and decorated with sugar tinted in the classic Carnival colors---green, gold, and purple, symbolizing faith, power, and justice. If you're tired of eating grocery store King Cake and want a great recipe to use as a jumping off point (cherry cream cheese with pecans, anyone?) try this out.

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Mamere’s Brown Oyster Stew in Pastry Shells

Based on a family recipe and reinterpreted by Chef John Folse, this stew is a unique option for hors d'oeuvres, with fresh Louisiana oysters and no spoons or bowls to wash later. If you like the recipe, then check out Louisiana Cookin' magazine.

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