new orleans

Making red beans and rice from scratch is easy; all it takes is beans, vegetables, some cured pork and sausage, and patience.

New Orleans&#8211;Style Red Beans and Rice Recipe

(450 grams) red kidney beans

Kosher salt

(15 milliliters) vegetable oil

large onion, finely chopped (about 12 ounces; 340 grams)

green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225 grams)

celery,

garlic, minced

(about 4 grams) ground sage

black pepper

ham hock (optional)

thyme

bay leaves

sauce,

Cider vinegar, to taste (optional; see note)

white rice,

Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.

In a large Dutch oven, heat oil or lard over medium-high heat until shimmering. Add andouille and cook, stirring, until lightly browned, about 5 minutes. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper. Cook, stirring, until fragrant, about 30 seconds. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock (if using), pickled pork (if using), thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)

Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. Discard bay leaves and thyme stems. Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper. For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. Serve red beans over steamed white rice.

Red Creole jambalaya is a classic of New Orleans cookery: a pot of rice loaded with meats, seafood, tomatoes, and more flavor than you'll know what to do with. The secret to this one is in carefully orchestrated steps to deepen and build flavor, plus a trip to the oven to guarantee you don't end up with a burnt layer of rice on the bottom of your pot.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe

(28-ounce; 795 grams) can peeled whole tomatoes, packed in juice (see note)

chicken stock

(565 grams) boneless, skinless chicken thighs

salt and black pepper

(15 milliliters) vegetable, canola,

(340 grams) cooked Cajun or Creole sausage,

onion

green bell peppers

celery

(5 milliliters) tomato paste

(15 milliliters) Louisiana-style hot sauce,

thyme leaves thyme

oregano

cayenne pepper,

garlic powder

long-grain rice (12 ounces; 370 grams)

(340 grams) peeled and deveined shrimp

scallions,

Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.

Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.

Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.

Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.

Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.

Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves, if desired (see note).

Serve, passing hot sauce at the table for diners to add to taste. 

The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts. The secret is to let it rest before eating so the olive juices get absorbed into the bread.

Classic New Orleans Muffuletta Sandwich Recipe

olives

capers

red peppers

parsley leaves

giardiniera (Italian-style pickled vegetable salad, see note)

garlic clove, minced (about 1 teaspoon)

red wine vinegar

olive oil

muffuletta-style roll (see note)

sweet soppressata

mortadella

capicola

provolone cheese

Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Transfer to a bowl. Add vinegar and olive oil and stir to combine. For best results, let olive salad rest overnight before continuing to step 2.

Split muffuletta roll in half and spread each cut surface generously with olive salad, making sure to include the juices when spreading. Layer half of soppressata on bottom half of bun, followed by half of mortadella, half of capicola, and half of provolone. Repeat layers with remaining meat and cheese. Close sandwiches and press down gently to compress. For best flavor, wrap tightly in paper or plastic and let rest for 1 hour before serving. Cut into triangular wedges to serve.

Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.

Cajun Gumbo With Chicken and Andouille Sausage Recipe

boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)

Cajun-style andouille sausage

all-purpose flour (4 1/2 ounces; 130 grams)

onions

cayenne pepper

chicken broth

filé powder,

rice,

In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.

Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside.

Add remaining 1 cup (235ml) oil to Dutch oven along with flour, stirring to form a paste. Lower heat to medium-low and cook, stirring and scraping frequently, until roux is a chestnut or chocolate-brown color but not scorched, about 1 hour. Alternatively, you can combine the flour and 1 cup oil in a separate ovenproof vessel and cook, uncovered, in a 350°F (180°C) oven, stirring occasionally, until roux is chestnut or chocolate-brown, about 4 hours, though how long this will take can vary dramatically depending on your oven. You can add the finished oven roux to the pot on the stovetop after removing the sausage, then immediately proceed to the next step of sautéing the aromatics.

Add onion, bell pepper, and celery and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes; lower heat to medium if any of the ingredients threaten to scorch. 

Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.

Add stock, bay leaves, and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, if using, along with sausage and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates.

Remove from heat and add filé powder, if using, stirring well to break up any small lumps. Season stew with salt. Discard thyme sprigs and bay leaves.

Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, as well as filé powder, if desired, to lightly shake on top of each serving of gumbo and rice.

My New Orleans by John Besh includes no fewer than five recipes for gumbo, which isn't really all that shocking considering gumbo is the epitome of Louisiana cooking. This Chicken and Smoked Sausage Gumbo starts with a roux made up of equal parts fat and flour that gets slowly cooked until the mix changes from a light tan to a deep, rich brown.

Chicken and Smoked Sausage Gumbo Recipe | Cook the Book

rendered chicken fat or canola oil

flour

onions,

chicken,

Basic Creole Spices (recipe follows)

spicy smoked sausage, sliced ½ inch thick

green bell peppers,

tomato,

garlic,

andouille sausage, chopped

okra

Worcestershire

Salt

Filé powder

Tabasco

White rice

celery salt

sweet paprika

coarse sea salt

onion powder

allspice

Make a roux by heating the chicken fat or oil in a large cast-iron or heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a glossy dark brown, about 10 minutes.

Season the chicken with Creole Spices. Add the chicken to the pot, raise heat to moderate, and cook, turning the pieces until browned, about 10 minutes.

Add the smoked sausage and stir for a minute before adding the celery, bell peppers, tomatoes, and garlic. Cook, stirring, for about 3 minutes. Add the thyme, Chicken Stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo every so often.

Add the andouille, okra, and Worcestershire and season with salt and pepper, several dashes of filé powder, and Tabasco. Simmer for another 45 minutes, continuing to skim the fat off the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé at the table.

Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store. 

Easy Maque Choux

bacon grease

onion,

green bell pepper,

(14 sweet corn

(14.5-ounce) can petitie diced tomatoes, drained

heavy cream

salt

Creole seasoning (optional)

In a large skillet or dutch oven, melt the bacon grease or butter over medium heat.  Add the oninon and peppers and cook until they are tender - about 5 minutes.  Add the garlic and cook, sitrring frequently, for 1 minute.

Add the corn, tomatoes, and heavy cream and stir to combine.  Add the salt and reduce the heat to a low simmer.  Cook, uncovered, for 15 to 20 minutes or until the corn is cooked through and most of the liquid had evaporated.  Adjust seasoning to taste, adding Creole seasoning, if desired.  Allow to rest about 5 minutes to allow the mixture to thicken before serving.

Creole Cream Cheese Recipe | Epicurious.Com

skim milk

buttermilk

rennet tablet

The original indigenous cheese of New Orleans.

Creole Cream Cheese

milk

liquid vegetable rennet (available in health food stores)

Salt:salt

Light or dark, thick or thin: shrimp étouffée the way you want it.

Shrimp &#201;touff&#233;e Recipe

For the Shrimp Stock (see note):

(900 grams) shell-on shrimp,

baking soda

(45 milliliters) vegetable or canola oil

yellow onion, diced

tomato paste

(120 milliliters) dry sherry or brandy (optional)

bay leaf

flat-leaf parsley

For the Étouffée:

(4 ounces; 115 grams) unsalted butter

(2 1/4 ounces; 65 grams) all-purpose flour

(8-ounce; 225 grams) medium yellow onion, diced

paprika (optional)

(700 milliliters) shrimp stock, plus more as needed

For the Shrimp Stock (see note): Peel and devein shrimp, reserving the shrimp shells; if using head-on shrimp, twist off the heads and reserve with the shells. In a medium bowl, combine peeled shrimp with the 2 teaspoons salt and 1/2 teaspoon baking soda and stir well. Refrigerate shrimp until it's time to add them to the étouffée.

In a heavy-bottomed stockpot or Dutch oven, heat oil over high heat until shimmering. Add shrimp shells and heads (if using) and cook, stirring constantly and scraping up any browned bits as they form on the bottom of the pot, until it becomes difficult to remove the browned bits and it seems they could start to burn, about 4 minutes; lower heat at any point if necessary to avoid burning.

Add onion, celery, and garlic and continue to cook, stirring and scraping, until softened. Add tomato paste and stir well until incorporated. If using sherry or brandy, add it to the pot and bring to a boil, scraping up any browned bits, then add 2 quarts (1.9L) water. (If not using sherry or brandy, just add the water right away.)

Add bay leaf, parsley, and thyme and bring to a gentle simmer, then cook for 45 minutes. Strain stock; do not skim the oil from the surface of the stock, as the oil contains a lot of the shrimp flavor and won't be a problem for the étouffée.

For the Étouffée: In a Dutch oven, melt butter over medium-high heat until foaming. Add flour and stir to form a smooth paste. Cook, stirring and scraping the bottom very frequently, until roux turns the color of your choice: light tan, peanut butter–colored, or chocolaty brown. The color of the roux will change the flavor of the étouffée, from mild and light with a sweet shrimp flavor for a blond roux, to dark, slightly bitter, and complex for a darker brown one.

Add onion, celery, and bell pepper, then lower heat to medium and cook, stirring, until vegetables are coated in the floury paste and have softened slightly, about 4 minutes. Stir in garlic and scallion and cook for 1 minute.

Stir in dried oregano, dried thyme, garlic powder, onion powder, cayenne, and hot paprika, if using.

Add the shrimp stock in ladlefuls, stirring well to incorporate between additions. At first the stock will form a thick, gluey paste with the flour, but it will eventually thicken into a thick sauce. Bring to a simmer, then lower heat to maintain a bare simmer.

Add bay leaves, season with salt and pepper, then cover and simmer, occasionally stirring and scraping the bottom to prevent scorching, until vegetables are very soft, about 30 minutes.

Stir in shrimp and cook until they have just turned pink and are cooked through; the amount of time this takes will depend on the size of the shrimp. At this point, if the étouffée is too thick for your taste, add more stock as needed to thin it to your desired consistency.

Season étouffée with salt and pepper. Spoon into bowls or onto plates with warm rice. Garnish with thinly sliced scallions and serve.

I like to think of the muffaletta as a distant relative of the Italian sub. They both layer on the various meats and cheese—ham, capicola, salami, mortadella, provolone—and rely on something piquant and lively to stand up to all that meat, whether that's hot peppers in an Italian or the famed olive spread of the muffaletta.

Classic Muffaletta Sandwich Recipe

For the Olive Salad

shallots

red pepper strips

capers, rinsed, dried, and roughly chopped

pickled peppers (such

For the Sandwich

focaccia,

salami,

capicola,

mortadella,

provolone cheese, thinly sliced

Combine olives, shallot, celery, red peppers, capers, hot peppers (if using) and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.

Tear out some of the doughy insides of the bread if it's especially thick, and lay bread slices down face up on cutting board. Spoon olive mixture on both top and bottom halves. Layer meat and cheese onto bottom half, then top with top half. Cut into quarters and serve immediately, or for better flavor, wrap in plastic and allow bread to soak up juices for one hour before serving.

This crock pot jambalaya is easy to make and brings home the taste of New Orleans

Crock Pot Jambalaya - Slow Cooker Delight

(14 ounces) diced tomatoes

ham,

vegetable broth

white rice

onion, chopped

colorful sweet peppers, chopped

garlic

parsley

tsp green hot sauce

cloves

Place all of the ingredients except for the...

Place all of the ingredients except for the shrimp into a slow cooker. Stir well to combine. Colver and cook on high for 4-6 hours or on low for 8-10 hours.

Thirty minutes before serving time, turn the slow...

Thirty minutes before serving time, turn the slow cooker to high.

Add the shrimp and continue cooking until the...

Add the shrimp and continue cooking until the shrimp are done. Adjust the seasonings as needed.

Serve in a bowl with hot crusty bread.

A taste of the French Quarter. Authentic New Orleans Red Beans and Rice made with Andouille Sausage, ham, Creole seasoning, and rice. This Red Beans and Rice recipe is authentic and the real deal. Do what the locals do and serve this on a Monday!

Top 34 new orleans recipes from across the web

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Top 34 new orleans recipes from across the web

The most viewed new orleans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

New Orleans&#8211;Style Red Beans a...

Creole-Style Red Jambalaya With Chi...

Classic New Orleans Muffuletta Sand...

Cajun Gumbo With Chicken and Andoui...

Chicken and Smoked Sausage Gumbo Re...

Easy Maque Choux

Creole Cream Cheese Recipe | Epicur...

Creole Cream Cheese

Shrimp &#201;touff&#233;e Recipe

Classic Muffaletta Sandwich Recipe

Crock Pot Jambalaya - Slow Cooker D...

Red Beans and Rice

Creole Chicken and Sausage Jambalay...

Fried Chicken with New Orleans Conf...

New Orleans Style BBQ Shrimp

Delicious New Orleans Instant Pot G...

French Beignets

Isaac Toups' Chicken and Sausage Gu...

Oyster Poor Boy

Beignets (New Orleans)

Dr John's (approximated) Raccoon St...

New Orleans Gumbo with Shrimp and S...

The Easiest Cajun Sauce

Mini Muffuletta

New Orleans Pralines

Olive Salad

Crab and Artichoke Beignets with Ja...

King Cake

Slow Cooker Roast Beef Debris Po' B...

Oysters en Brochette

Instant Pot Red Beans & Rice

The most viewed new orleans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

New Orleans–Style Red Beans a...

Shrimp Étouffée Recipe