Best 3 Authentic New Orleans Recipes

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Venture into the vibrant culinary heritage of New Orleans with a delectable array of authentic recipes that capture the city's unique flavors. From the soulful sounds of jazz clubs to the tantalizing aromas wafting from local kitchens, New Orleans cuisine is a symphony of diverse influences, a tapestry of tastes that tells the story of a city shaped by centuries of history and culture. Embark on a culinary journey with our carefully curated collection of time-honored recipes, each a testament to the city's rich culinary traditions. From the succulent flavors of Jambalaya, a hearty union of rice, meats, and the "holy trinity" of vegetables, to the spicy kick of Gumbos, a rich stew brimming with seafood and Creole seasonings, our recipes offer a taste of New Orleans' vibrant spirit. Indulge in the classic simplicity of Red Beans and Rice, a comforting dish that showcases the humble ingredients elevated by soulful preparation. Discover the harmonious blend of Shrimp Creole, where plump shrimp, Creole sauce, and fluffy rice come together in a delightful symphony of flavors. And don't miss the zesty kick of Etouffee, a rich stew where succulent seafood simmers in a flavorful sauce made from butter, flour, and the trinity of vegetables. Prepare to tantalize your taste buds and embark on a culinary adventure that pays homage to the authentic flavors of New Orleans.

Let's cook with our recipes!

AUTHENTIC NEW ORLEANS RED BEANS AND RICE



Authentic New Orleans Red Beans and Rice image

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Provided by Matt

Categories     Side Dish     Rice Side Dish Recipes

Time 5h30m

Yield 10

Number Of Ingredients 15

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white rice

Steps:

  • Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
  • Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
  • Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 44.1 g, Cholesterol 44.5 mg, Fat 20.5 g, Fiber 12.1 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 861.3 mg, Sugar 2.9 g

AUTHENTIC NEW ORLEANS BREAD PUDDING



Authentic New Orleans Bread Pudding image

Franks Authentic New Orleans Bread Pudding. From http://www.wwltv.com Chef's Notes: There's a certain way to "scald" milk. You pour it into a deep saucepan and heat the milk gently, stirring constantly. Don't let it come to a boil and don't let it burn! When you see tiny bubbles beginning to form around the edge of the pan, take the pan off the fire and stir the milk until the bubbling stops. Some food scientists say that because of pasteurization it's no longer necessary (it was done originally to kill whatever bacteria might be in the milk). . .other scientists, however, say it should still be done when doing baked goods. I always scald the milk that goes into my bread pudding. I m not sure how many people this serves, Sorry I just estimated. Serve with Franks Rum Walnut Sauce "Recipe #388590"

Provided by daisygrl64

Categories     Dessert

Time 1h35m

Yield 12-14 pieces

Number Of Ingredients 12

1 tablespoon butter
1 loaf stale new orleans French bread
6 eggs, beaten well
1 1/4 cups granulated sugar
2 tablespoons pure vanilla extract
2 tablespoons ground cinnamon
1/4 teaspoon nutmeg
5 cups whole milk, scalded
1 cup whipping cream
1/2 cup butter, melted
2 cups rum-soaked raisins
1 large rome apple, peeled and diced (or Fiji apple)

Steps:

  • First, grease an 11 x 14 Pyrex baking pan with the tablespoon of butter. The cut the stale French bread into 2"x2" squares and place them in the pan.
  • Next, take a large mixing bowl and a piano wire whisk and make an egg custard by creaming together the eggs and the sugar until smooth.
  • Then whip in the vanilla, cinnamon, and nutmeg until everything is thoroughly incorporated into the custard.
  • Now stir in the scalded whole milk, the whipping cream, and the butter and work that well into the mixture.
  • At this point pour the custard mixture over the bread chunks and, using your fingers, work it into the bread until the pieces soften (ideally, you want to allow the bread to truly "soak" into the custard).
  • Then when the bread becomes "heavenly moist" and fluffy, evenly sprinkle on the raisins and the diced apple (again with your fingers, gently push them into the softened bread).
  • Finally, sprinkle a little more cinnamon over the top of the pudding and bake in a preheated 325-degree oven for about an hour (or until the pudding turns a rich honey brown and a toothpick inserted into the center comes out clean).

AUTHENTIC NEW ORLEANS BBQ SHRIMP



Authentic New Orleans BBQ Shrimp image

BBQ Shrimp was born at Pascal's Manale restauruant on Napoleon Ave in New Orleans. There are as many versions of this famously delicious as there are revelers during Mardi Gras. Not to be confused with traditional BBQ, true New Orleans BBQ Shrimp is a simple combination of spices, lemon, Lea & Perrins Worcestershire sauce, and...

Provided by Donna Graffagnino

Categories     Seafood

Time 15m

Number Of Ingredients 11

16-20 jumbo shrimp (about 1 1/2 pounds)
2 Tbsp fresh lemon juice (2 lemons)
1 tsp minced garlic
2 tsp coarsely ground black pepper
1 tsp freshly cracked black pepper
2 tsp creole seasonings (tony cacherie's)
1/3 c worcestershire sauce
4 bay leaves
3 stick unsalted butter, cubed
french bread (reislings or leidenheimer's)
lots of napkins or a wet hand towel

Steps:

  • 1. In a large heavy skillet, preferably cast iron, combine shrimp, lemon juice, garlic, lemon juice, black peppers, Creole seasoning, worcestershire sauce, and bay leaves; cook over medium high heat until shrimp turn pink, about 1-2 minutes on each side.
  • 2. Reduce heat to medium and start adding butter, a few cubes at a time, stirring or shaking pan vigorously constantly.
  • 3. When butter melts then add a few more cubes - continue until all butter is incorporated. Don't add the butter all at once, it won't emulsify into the sauce.
  • 4. Remove skillet from heat. Place 4-5 shrimp into a bowl (for appetizer), 8-10 (for entree), and pour sauce over the shrimp. Serve with lots of French Bread and a wet hand towel.

Tips:

  • Use fresh, local ingredients whenever possible. This will result in the most flavorful dishes.
  • Don't be afraid to experiment. New Orleans cuisine is all about bold flavors, so don't be afraid to try new things.
  • Don't skimp on the spices. Spices are what give New Orleans food its unique flavor.
  • Cook with love. The best New Orleans dishes are made with love, so make sure to put your heart into your cooking.
  • Share your food with others. New Orleans food is meant to be shared, so make sure to invite your friends and family to enjoy it with you.

Conclusion:

New Orleans cuisine is a delicious and unique blend of flavors that has been enjoyed for centuries. With its bold flavors and spices, New Orleans food is sure to please even the most discerning palate. If you're looking for a taste of the Big Easy, be sure to try some of the recipes featured in this article.

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