What is your favorite cajun or New Orleans food?

Question

Lots to choose from. Beignets, Muffaletta, Jambalaya, Gumbo, Crawfish, Po Boys, Etoufee, Boiled Crabs, BBQ Shrimp, the list goes on and on... Please tell me your favorite cajun dish & share the recipe if you have one. Please dont copy paste a recipe from some site, I want recipes that you actually use. Thanks! I'll pick a best answer so give me something good!

Answer 1

OK..as not to offend anyone...konriko is not the best cajun seasoning....if you did a walk thru of every house in the cajun parishes you would find one thing in each kitchen....Tony Chachere's cajun seasoning.....just wanted y'all to know!!!! and when i get back home i usually eat po boy's...one place they have one thats just french fries on french bread and covered with debris..(the brown gravy with the meat scraps)..sounds silly..but its incredible!!!

Answer 2

Well first I'd like to say that I think your idea of what cajun food is is probably not correct. Cajun food is not what all New Orleans-type food is. Depending on your budget I'd say there is really about any type of food you could ask for. Higher end stuff I'd suggest places like Stella!, Herbsaint, Brigtsen's, Clancy's, Upperline, Bacco, Palace Cafe, etc... Mid range stuff you're looking at places like Red Fish Grill, maybe Marigny Brasserie, lighter fare look for places like Cafe Rani... If you want Italian definitely go Bacco or Vincent's I'd say; Mexican I would suggest Tacqueros Coyoacan; Chinese you can't beat Five Happiness... look up these places, I'm sure you'll be pleased and have fun!

Answer 3

Jambalaya, Shrimp Creole, Muffaletta, Beignets..............

Answer 4

Beignets, YES
Muffaletta, YES
Jambalaya, yes
Gumbo, not so much
Crawfish, not so much
Po Boys, YES
Etoufee, yes
Boiled Crabs, not so much
BBQ Shrimp, okay

Po' Boy
* 6 tablespoons Butter or margarine
* 6 tablespoons Flour
* 1 Onion,large -- sliced
* 1 Green bell pepper, small -- sliced
* 2 cups Beef broth
* 1 teaspoon Worcestershire sauce
* 3/4 teaspoon Tabasco sauce
* 1/2 teaspoon Thyme -- crumbled
* 1 pound Beef -- thinly sliced cooked
* 4 Hero rolls

Melt butter in medium saucepan; stir in flour. Cook over medium heat, stirring constantly, until flour browns, about 4 minutes.
Add onion and bell pepper. Cook over medium heat, stirring constantly, about 5 minutes; gradually stir in broth. Add Worcestershire sauce, Tabasco and thyme; stir constantly until mixture boils and thickens.
Cut a thin slice from top of each roll; scoop out soft insides.
Arrange meat on each roll; spoon gravy over meat and replace tops on rolls.

Answer 5

I don't know how cajun it is but I make cajun fried chicken all the time and I make it all the time.

Cajun Fried Chicken


2 boneless, skinless chicken breasts
4 heaping tbsp flour
2 heaping tbsp Mrs. Dash
2 tbsp Cajun seasoning (Konriko is best) or to taste
1 tsp baking powder
2 eggs
2 tbsp milk or buttermilk
Salt and pepper
Oil to go ½-inch or more up a large skillet


Mix together all dry ingredients, minus the salt and pepper. Season chicken with salt and pepper. Mix together eggs and milk, season with salt and pepper. Dunk the chicken in the wet mix then the dry mix to coat. Set on a rack till oil heats up under medium-high heat.

Place single layer of chicken in skillet and cook from 4-6 ½ minutes, depending on thickness of chicken. Turn only once.

Drain on rack.

NOTE: If you require more cooking time, split time and turn chicken to cook evenly.

NOTE: Use a cover after turning the chicken the first time, allow steam to escape.

Answer 6

My sister and her husband were stationed in New Orleans. They used to go to the French Quarter and Bourbon Street on weekends to get these.
SOOOOOO Good!

DRESSED OYSTER PO'BOYS
1 1/4 cups self-rising cornmeal
2 tablespoons Creole seasoning
2 (12-ounce) containers fresh select oysters, drained
Peanut or vegetable oil
1 cup mayonnaise, divided
2 tablespoons white vinegar
2 tablespoons Dijon mustard
1 (10-ounce) package finely shredded cabbage
2 tablespoons ketchup
1 tablespoon prepared horseradish
1 teaspoon Creole seasoning
3/4 teaspoon paprika
4 French bread rolls, split and toasted
Combine cornmeal and Creole seasoning; dredge oysters in mixture.
Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°. Fry oysters, in 3 batches, 2 to 3 minutes or until golden. Drain on wire racks.
Stir together 1/2 cup mayonnaise, vinegar, and mustard. Stir in cabbage; set slaw aside.
Stir together remaining 1/2 cup mayonnaise, ketchup, and next 3 ingredients.
Spread cut sides of rolls with ketchup mixture. Place oysters and slaw evenly on bottom halves of rolls; cover with roll tops.
Yield: Makes 4 sandwiches

Variation: Coming from the SC Lowcountry, we use the same recipe and substitued fried shrimp. Another keeper!!!!

Answer 7

boiled crawfish. with potatoes and corn and sausage. nice and spicy, not too mild. mmmmm, my mouth is watering.....
we just use zatarains crawfish boil seasoning and throw in some whole onions, garlic cloves, halved lemons and oranges, and mushrooms with the potatoes, corn, sausage and crawfish. so yummy.....

Answer 8

Shrimp gumbo made with okra.

Answer 9

hard to choose i'm just a food lover, NO food has a special place in my stomach.

Answer 10

boiled crawdads. the spicier the better.