Newsletter

Close

image description February 25, 2019

Andrew Zimmern’s Best New Orleans-Style Recipes

Andrew Zimmern’s Best New Orleans-Style Recipes
Yum

A Taste of New Orleans in Your Own Kitchen

Mardi Gras is an annual excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole and Cajun flavors. Here are a few of my favorite recipes for a Fat Tuesday feast, from crab and oyster gumbo to an oversized muffuletta sandwich.

 

Andouille, Crab & Oyster Gumbo

Andouille, Crab & Oyster Gumbo

This dish’s success hinges on the roux, which is the foundation to all gumbos. You’re basically scorching the flour in the hot oil (that’s why it turns that deep shade of brown), so do it slow and easy, kids. The stars of this gumbo are the fresh, shucked oysters and crab meat. Get the recipe >>>

 

 

Shrimp Étouffée

While there are as many recipes for étouffée as there are cooks who make it, this one is so easy that it’s become an instant classic in my house. The real magic of this dish is the homemade shellfish stock, so don’t skip that step. Get the recipe >>>

 

 

New Orleans Style Barbecue Shrimp

New Orleans-Style Barbecue Shrimp

Spicy, lemony, garlicky and rich, this barbecue shrimp is a real treat. Be sure to use shrimp with their heads on for this dish. That’s where all the flavor is! Get the recipe >>>

 

 

Muffuletta Sandwich

The muffuletta is a classic New Orleans sandwich made famous by Central Grocery, layered with a few different cured meats, provolone and a tangy olive and tomato relish that soaks into the crusty bread. Get the recipe >>>

 

 

Poached Shrimp Remoulade

I was inspired to make shrimp remoulade after a recent trip to New Orleans, where I gorged myself on this ubiquitous dish. Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. Get the recipe >>>

 

 

creole chicken

Creole Chicken with Coconut Plantation Rice

This chicken and andouille dish is chock full of bold Creole flavors. Served with sweet-and-spicy plantation rice that’s loaded with coconut, jalapeños, pistachios and raisins, the rich Southern stew is perfect for a Mardi Gras celebration. Get the recipe >>>

 

 

Sazerac

Sazerac with Star Anise Bitters

There’s plenty of folklore about this legendary cocktail, invented in New Orleans in the 19th century by Antoine Amédée Peychaud. And while the sazerac may not have actually been the first cocktail ever created, there’s a reason its popularity has stood the test of time. Get the recipe >>>

 

 

Comments

comments

Powered by Facebook Comments