what are some best New Orleans recipes?

Answer 1

Shrimp & Andouille Sausage Gumbo

1/2 Cup Vegetable Oil
1/2 Cup All-Purpose Flour
4 Stalks Celery, chopped coarse
2 Medium Onions, chopped coarse
2 Green Bell Peppers; seeded, cored & chopped
2 Bay Leaves
2 tsp Salt
2 tsp Dried Oregano, crumble
1/2 tsp Cayenne
40 oz Clam Juice
28 oz Canned Plum Tomatoes, drained & chopped
1 lb Smoked Andouille Sausage, halved lengthwise & cut into 1/4" slices
1/2 lb Okra, trimmed & cut crosswise into 1/4" slices
2 lb Uncooked Medium Shrimp, peeled & de-veined
Cooked Long Grain Rice
2 Tomatoes, seeded & diced
Heat the oil in a large Dutch oven over high heat until it is almost smoking.
Add the flour and cook, stirring, until dark reddish brown (about 8 minutes).
Add the celery, onions and bell peppers at once.
Cook 5 minutes, stirring and scraping the bottom of the pan.
Mix in the bay leaves, salt, oregano and cayenne.
Add the clam juice, canned plum tomatoes and sausage.
Boil 15 minutes.
Add the okra.
Reduce heat.
Simmer until the okra is tender (about 15 minutes).
Add the shrimp.
Simmer until just cooked through (about 3 minutes).
Mound rice in each soup bowl.
Ladle the gumbo over.
Serve sprinkled with diced tomato.

Answer 2

Jambalaya

* 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
* 1 pound andouille sausage, sliced
* 1 (28 ounce) can diced tomatoes with juice
* 1 large onion, chopped
* 1 large green bell pepper, chopped
* 1 cup chopped celery
* 1 cup chicken broth
* 2 teaspoons dried oregano
* 2 teaspoons dried parsley
* 2 teaspoons Cajun seasoning
* 1 teaspoon cayenne pepper
* 1/2 teaspoon dried thyme
* 1 pound frozen cooked shrimp without tails

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.


Cajun Crab Soup

* 1/2 cup unsalted butter
* 1 onion, chopped
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 2 cups clam juice
* 2 cups chicken broth
* 1 (10 ounce) package frozen white corn
* 1 teaspoon salt
* 1/2 teaspoon ground white pepper
* 1/4 teaspoon dried thyme
* 1/4 teaspoon ground cayenne pepper
* 2 cups heavy cream
* 1 pound lump crabmeat, drained
* 4 green onions, chopped

1. Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes.
2. Stir in cream, crab meat, and green onions. Heat through, but do not boil once the cream has been added.

Answer 3

Jambalaya
Dirty Rice
Crawfish etoufee'
Beignets (you can buy a mix at the store)YUM!

Answer 4

Some of the best recipes!!

New Orleans BBQ shrimp-
4 lbs fresh unpeeled large shrimp (6 pounds if using shrimp with heads on)
1/2 cup butter
1/2 cup olive oil
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 lemons, sliced
4 cloves garlic, chopped
2 tablespoons creole seasoning
2 tablespoons lemon juice
1 tablespoon chopped parsley
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground red pepper
1/2 teaspoon hot sauce
French bread

Spread shrimp in a shallow, aluminum foil-lined broiler pan.
Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.
Cover and chill 2 hours, turning shrimp every 30 minutes.
Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread!

New Orleans Spinach Garlic Bread
2 (10 ounce) boxes frozen chopped spinach
1 (8 ounce) package cream cheese
1 (6 ounce) package kraft garlic cheese (Can substite Kraft jalapeno cheese)
1/4 teaspoon creole seasoning
1 loaf French bread
2 cups shredded mozzarella cheese
Cook spinach according to package.
Drain and pat dry, removing as much liquid as possible.
Melt cream cheese and garlic cheese over a low fire or in microwave.
Stir and blend into spinach, adding seasoning.
Cut French bread loaf in half, length-wise.
Place open-faced on a cookie sheet.
Spread with spinach/cheese mixture.
Cover with mozzarella and bake for 10 minutes, or until cheese is melted and bubbly, in a preheated 325 oven.

And for dessert..you can't forget The New Orleans Double-chocolate Praline-fudge Cake..it's a must!

Cake
1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
Chocolate Ganache
2 cups semisweet chocolate morsels
1/3 cup whipping cream
1/4 cup butter, cut into pieces
Praline Frosting
1/4 cup butter
1 cup brown sugar, firmly packed
1/3 cup whipping cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

Cake:
Preheat oven to 350 degrees.
Combine butter, cocoa and water in a saucepan.
Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
Combine the butter mixture and buttermilk mixture; beat until well blended.
Combine the sugar, flour and salt in a bowl; mix well.
Gradually add the flour mixture to the buttermilk mixture; beat until blended.
The batter should be thin.
Spray three 8" round cake pans with cooking spray and line them with wax paper.
Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
To assemble the cake:.
Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
Slowly pour the frosting over the center of the cake.
Spread it to the edges of the cake, allowing some frosting to run down the sides.
Chocolate Ganache:.
Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
Gradually add the butter, whisking until smooth and melted.
Cool, whisking often, until spreading consistency, about 15-20 minutes.
Praline Frosting:.
Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
Pour immediately over the cake.