Explore the vibrant flavors of New Orleans cuisine with this collection of recipes from renowned chefs. From iconic dishes like Gumbo and Oysters Rockefeller to modern takes on classics, this roundup offers a taste of the city's culinary heritage.
Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly.New Orleans is a city rich with many things, not the least of which are its culinary traditions.
If a trip is not in the cards anytime soon, or if you're looking to serve a memorable dining moment for Mardi Gras or a themed meal, this roundup of New Orleans recipes features dishes from some of the city's best chefs. Try your hand at Emeril Lagasse's Oysters Rockefeller, Kelly Fields' King Cake with Caramel Crunch, or Isaac Toups' shrimp and stone-ground grits — whatever you choose, it's bound to be delicious.
. “When you grind shrimp in a food processor, it becomes sticky, and just a small amount will hold crabmeat and smothered vegetables together well enough to form into patties,” she advises. “You’ll need a pound of crab meat for this recipe.”Chef Justin Devillier's beignet batter thinly coats a creamy, warm crab filling with a crisp, light crust. They can be tricky to shape at first. but keep frying and practicing — your beignets will improve with each batch.
In this easy-to-double recipe by Meg Bickford of Commander's Palace in New Orleans, tender sweet peas, and yellow corn kernels make a light and refreshing salad atop a silky, creamy corn coulis. Sour cream and buttermilk balance the natural sweetness of the vegetables and Gulf shrimp.This pasta salad from Mason Hereford’s Turkey and the Wolf gets a touch of heat from hot sauce in its tangy dressing rich with buttermilk, feta, and herbs.
NEW ORLEANS RECIPES CULINARY TRADITIONS CHEFS GUMBO OYSTERS ROCKEFELLER
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