New Orleans Style Classic Recipes

New Orleans Style Classic Recipes

New Orleans is a melting pot of culinary influences, from French, African, and Spanish to Creole and Cajuan. Known for its vibrant food culture, New Orleans serves up some of the most iconic dishes that blend bold flavors, spices, and rich history. Whether it’s the famous gumbo or the sweet treat of beignets, New Orleans-style cuisine is a celebration of taste and tradition. Here are some simple, delicious recipes that capture the essence of New Orleans cuisine!

➡ New Orleans Gumbo

Gumbo is one of the most famous dishes to come from New Orleans. This hearty stew combines seafood, meats, vegetables, and a flavorful broth, often thickened with a roux. It's the perfect dish for a family dinner or a crowd-pleasing meal.

Ingredients:

1 lb smoked sausage, sliced

1 lb chicken thighs, boneless and skinless, chopped

1/2 lb shrimp, peeled and deveined

1 onion, chopped

1 bell pepper, chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

1/4 cup flour

1/4 cup vegetable oil

6 cups chicken broth

2 teaspoons Cajun seasoning

1 teaspoon thyme

2 bay leaves

1/2 teaspoon smoked paprika

Salt and pepper to taste

Cooked rice for serving

Fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, make a roux by combining flour and oil over medium heat. Stir continuously for about 10 minutes, or until it turns a deep brown color.

2. Add the sausage and chicken to the pot and cook for about 5 minutes until browned.

3. Stir in the onion, bell pepper, celery, and garlic. Sauté for about 5 minutes, until softened.

4. Add the tomatoes, chicken broth, Cajun seasoning, thyme, bay leaves, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for about 45 minutes to 1 hour.

5. Add the shrimp and cook for another 5-7 minutes, or until the shrimp are pink and fully cooked.

6. Serve the gumbo over rice and garnish with fresh parsley. Enjoy!

➡ Shrimp Po' Boy Sandwiches

A Po' Boy is a classic New Orleans sandwich made with crispy fried shrimp (or other meats) stuffed in a soft French bread roll. It's topped with lettuce, tomatoes, pickles, and a spicy mayo or remoulade sauce.

Ingredients:

1 lb large shrimp, peeled and deveined

1 cup buttermilk

1 cup cornmeal

1/2 cup flour

1 tablespoon Cajun seasoning

Salt and pepper to taste

Vegetable oil for frying

4 French bread rolls (or Po’ boy rolls)

Lettuce leaves

Sliced tomatoes

Pickles

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon hot sauce

1 tablespoon lemon juice

Instructions:

1. In a bowl, soak shrimp in buttermilk for about 30 minutes.

2. In a shallow dish, combine cornmeal, flour, Cajun seasoning, salt, and pepper.

3. Heat vegetable oil in a large skillet over medium-high heat.

4. Dredge shrimp in the cornmeal mixture, pressing down to ensure an even coating.

5. Fry shrimp in the hot oil for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.

6. To make the remoulade sauce, mix mayonnaise, Dijon mustard, hot sauce, and lemon juice in a bowl.

7. Slice the Po' Boy rolls in half and spread remoulade sauce on both sides.

8. Layer lettuce, tomatoes, pickles, and fried shrimp on the rolls.

9. Serve immediately and enjoy the crispy, spicy goodness!

➡ New Orleans Beignets

Beignets are a beloved New Orleans treat, often served hot and dusted with powdered sugar. These fried dough pastries are a must-have when visiting the city, and they’re incredibly easy to make at home.

Ingredients:

1 package active dry yeast

1/4 cup warm water

1/2 cup milk, warm

1/4 cup granulated sugar

2 1/2 cups all-purpose flour

1 teaspoon salt

2 eggs

1/4 cup melted butter

Vegetable oil for frying

Powdered sugar for dusting

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes, until foamy.

2. In a large mixing bowl, combine milk, sugar, flour, and salt. Add the yeast mixture, eggs, and melted butter, and stir until the dough forms.

3. Knead the dough for about 5 minutes on a lightly floured surface, then place it in a greased bowl. Cover with a clean cloth and let it rise for about 1 hour, or until doubled in size.

4. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).

5. Roll out the dough to about 1/4 inch thickness and cut into squares.

6. Fry the dough squares in batches for 2-3 minutes per side, or until golden brown.

7. Drain on paper towels and dust generously with powdered sugar before serving.

➡ New Orleans Red Beans and Rice

This comforting, flavorful dish is a New Orleans classic. Red beans and rice are typically slow-cooked with sausage, spices, and a rich broth. It's a one-pot meal that's perfect for feeding a crowd.

Ingredients:

1 lb dried red kidney beans, soaked overnight

1/2 lb smoked sausage, sliced

1 onion, chopped

1 bell pepper, chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 bay leaf

1 teaspoon thyme

1 teaspoon paprika

1 teaspoon Cajun seasoning

4 cups chicken broth

2 cups cooked rice

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add sausage and cook until browned.

2. Add onion, bell pepper, celery, and garlic. Sauté for 5 minutes until softened.

3. Stir in Cajun seasoning, thyme, paprika, and bay leaf.

4. Add the soaked beans and chicken broth. Bring to a boil, then reduce heat to low and simmer for about 1 1/2 to 2 hours, or until the beans are tender and the flavors meld together.

5. Serve the beans over cooked rice and garnish with fresh parsley.

➡ New Orleans Crawfish Étouffée

Crawfish Étouffée is a rich, flavorful stew made with crawfish tails, vegetables, and a thick, spicy sauce. This dish is usually served over rice and is a quintessential New Orleans recipe.

Ingredients:

1 lb crawfish tails (or shrimp if crawfish isn’t available)

1/4 cup butter

1/4 cup flour

1 onion, chopped

1 bell pepper, chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 can (14 oz) chicken broth

1 tablespoon Cajun seasoning

1/2 teaspoon thyme

1/4 teaspoon paprika

Salt and pepper to taste

2 cups cooked rice

Fresh parsley for garnish

Instructions:

1. In a large skillet, melt butter over medium heat. Add flour and cook, stirring constantly, to make a roux (about 5 minutes, until golden brown).

2. Add the onion, bell pepper, celery, and garlic to the roux. Sauté for 5-7 minutes until the vegetables soften.

3. Stir in the chicken broth, Cajun seasoning, thyme, paprika, salt, and pepper. Bring the mixture to a simmer.

4. Add crawfish tails and cook for another 5-7 minutes until heated through.

5. Serve the étouffée over cooked rice, and garnish with fresh parsley.

Tips for Cooking New Orleans Classics:

Make your own roux for dishes like gumbo, étouffée, and red beans and rice. It adds depth and richness to the flavor.

When frying shrimp or fish for Po' Boys, be sure to use a good amount of oil to get a crispy texture.

Don’t rush the cooking process for these dishes—allow the flavors to develop and meld together over time.

Adjust the Cajun seasoning to your personal taste for a milder or spicier dish.

From the rich, smoky flavors of gumbo to the crunchy, creamy Po' Boys, these New Orleans-style classics will transport you straight to the heart of the Big Easy. These recipes are perfect for any occasion and will have your family and friends asking for seconds! Enjoy!