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All of New Orleans

New Orleans is a historic city, which means its food (and drink) is rich with history and tradition: classic cocktails, chicory coffee and beignets, Cajun and Creole gumbo and jambalaya, muffulettas and po' boys—but it offers plenty of new surprises too. Discover why The Big Easy's flavors are so easy to love.

New Orleans Content

Chile-Roasted Shrimp

Chile-Roasted Shrimp

A spicy dish that doesn’t mask the fresh flavor of the shrimp.

Natchitoches Meat Pies

Natchitoches Meat Pies

A recipe for the famous Louisiana meat pies filled with spicy beef and fried.

Boudin Balls

Boudin Balls

Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.

Vegetarian Muffuletta

Vegetarian Muffuletta

Portobellos, artichokes, and roasted peppers add flavor, but the olives are the key to this sandwich.

Pimiento Cheese Spread

Pimiento Cheese Spread

This Southern classic made with sharp cheddar cheese, Tabasco, and cream cheese balances tang, sweet, and spice.

Creole-Seasoned Pumpkin Seeds

Creole-Seasoned Pumpkin Seeds

Simply pumpkin seeds roasted and tossed with Creole seasoning.

Bananas Foster Milkshake

Bananas Foster Milkshake

Yes, we made the classic dessert even better by turning it into a shake.

Creole Cream Cheese

Creole Cream Cheese

The original indigenous cheese of New Orleans.

N.O.B.B.Q. Shrimp

N.O.B.B.Q. Shrimp

Tangy, buttery shrimp that despite the name are not cooked on a barbecue, or with barbecue sauce.

New Orleans King Cake for Mardi Gras 03:04

New Orleans King Cake for Mardi Gras

by Lessley Anderson | In every office break room in New Orleans from Epiphany (January 6) to Fat Tuesday (late February/early March), there’s a half-eaten king cake: a gaudy...

Mardi Gras King Cake

Mardi Gras King Cake

Make a Mardi Gras king cake for the New Orleans Carnival with Chowhound's step-by-step guide. Using bourbon and spices, a plastic baby is optional for...

"Dirty Matzoh" Dressing

"Dirty Matzoh" Dressing

A country Jewish recipe to be served at Passover.

Vieux Carré Cocktail

Vieux Carré Cocktail

This classic rye whiskey cocktail from New Orleans also calls for Cognac, sweet vermouth, Bénédictine liqueur, Peychaud's Bitters, and angostura bitters...

The Flying Fig

The Flying Fig

This cocktail recipe uses fresh figs, vodka, lemon juice, St-Germain elderflower liqueur, and agave nectar.

Maxie's Fried Green Tomatoes

Maxie's Fried Green Tomatoes

Deliciously crispy and crunchy with a lemon zest, tarragon, and Old Bay panko coating.

Gumbo Z'herbes

Gumbo Z'herbes

This vegetarian gumbo recipe packs in five bunches of cooking greens and is a New Orleans classic.

Chicken and Andouille Gumbo

Chicken and Andouille Gumbo

Smoky sausage and chicken star in this classic.

Shrimp and Okra Gumbo with Tasso

Shrimp and Okra Gumbo with Tasso

A seafood and ham gumbo that’s thickened with okra.

Crawfish Boil

Crawfish Boil

A classic Louisiana crawfish boil recipe.

Sazerac Cocktail

Sazerac Cocktail

This Sazerac cocktail recipe is a New Orleans favorite: rye whiskey, Peychaud’s Bitters, sugar, and absinthe, served neat with a lemon-peel twist.

Ramos Gin Fizz

Ramos Gin Fizz

A classic New Orleans cocktail recipe that uses gin, citrus, egg white, cream, and orange flower water and is great with brunch.

Gin Fizz

Gin Fizz

A light, refreshing gin-based cocktail.

Classic Frozen Daiquiri

Classic Frozen Daiquiri

Originally made with shaved ice, now made in a blender.

Classic Daiquiri

Classic Daiquiri

Learn how to make a Classic Daiquiri with Chowhound's one-step, three-ingredient guide. Add the Classic Daiquiri to your home bartender toolbox with...

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