The New Foodie Heaven is New Orleans

New Orleans is synonymous with great grub. In this city, a meal is considerably more than a requirement; it is a cause for celebration. We say, “What Is for dinner?” as we eat lunch, revere our chefs (both in James Beard Award winning dining rooms and hole in the wall area joints) as Patron Saints of the kitchen and linger just a little more around our dinner tables than most.

The city’s Creole fare exemplifies its abundant tradition: a mixture of Caribbean, German, Spanish, Italian and African influences in one delightful cuisine. A cultural gumbo (we’ll describe later), the city is recognized time and again as one of the top food cities, by some of the finest in the culinary world. As an outsider, it might seem preposterous the amount of delight, energy, time and love go into each meal. But to New Orleanians, it is simply the way it’s.

Here are just a couple of what you will be seeing and eating when you are in the Big Easy, including our “official” recommendations on where to attempt them.

Bbq Shrimp

Despite what its name implies, there isn’t any bbq in this shrimp. It is a tasty mess of butter, Worcestershire, spices and whole shrimp, made to be eaten (and skinned) by hand. With a French Bread accouterment, we gamble the only thing are tails.

Where to Get It?

Pascale Manale’s, on Napoleon Avenue Uptown, credited as the creator of the dish.

Charbroiled Oysters

When straight off-the-boat oysters, cheese and fresh garlic meet with the grill, there’s a match in culinary paradise. Grilling the oysters in their own shell, their flavor intensified. It may be the finest means to eat an oyster -perhaps.

Where to Get It?

Drago’s in Metairie (or Downtown) -their oysters are so well-known there is even a Zapps’ Potato Chip flavor.

A Fried Shrimp (or Roast Beef) Po’Boy

Up North it is called a “hero,” in the Midwest, a “grinder,” but down here they are po’boys. Just in New Orleans they are better… way better. Downy, hours or yet crunchy French Bread, newly fried seafood -long marinated roast beef with gravy, then dressed with mayonnaise, pickles, tomato and lettuce make our Southern variety unforgettable.

Where to Get It?

The issue is up for much discussion, as each New Orleanian has their own unequivocal favorites, so we’ll give three: Domilise’s (Anthony Bourdain’s favorite) in the Irish Channel; Mother’s Restaurant in the CBD (which has an entire wall of star appearances) and Parkway Bakery (Beyonce once purchased 150 after her show in the Superdome) in Midcity.

Seafood Gumbo

One of New Orleans’ most renowned dishes, gumbo is an homage to the cultural melting pot that’s the city. This (either okra- or filé-established) stew contains the “holy trinity” of vegetables: onion, bell pepper and celery, seafood and stock. Each family or eatery kitchen has its own unique recipe, with the first tracing back to the 18th century.

Where to Get It?

The Tremé Gumbo Festival, where you are able to taste chefs from all over Louisiana’s recipes if you are capable. Not in town in October? The Gumbo Shop in the French Quarter continues to win Gambit’s Readers’ Survey as the greatest.

Red Beans and Rice

Traditionally, New Orleans housewives would do the family’s laundry on Mondays (before washing machines were easily accessible) and therefore would have little time to cook. Their alternative? Begin soaking kidney beans on Monday, then on Sunday nights add the sacred trinity, Sunday’s left over meat and them into one large pot. A tasty and easy meal.

Where to Get It?

Liuzza’s By the Trail, naturally, on a Monday.


This seafood and rice dish is commonly when compared with Spanish paella. It disagrees, however, as it adds the sacred trinity (we see a pattern emerging… ), seasonings, sausage and tomatoes and replaces saffron found in conventional paella. The result is a flavor profile all its own.

Where to Get It?

Jambalaya is one dish you’ll find at every New Orleans get together, from small parties to giant festivals. Eatery-wise: K-Paul’s Louisiana Kitchen, the main restaurant in the French Quarter of renowned chef Paul Prudhomme, serves some the finest in the city.

Crawfish Étouffée

Initially “devised” in Cajun country (Breaux Bridge, the “Crawfish Capital of the World,” to be exact), étouffée rapidly made its way into Crescent City kitchens. Its ingredients and preparation are much like gumbo, but it uses a light “roux” (a water and flour mixture) to give it a different flavor.

Where to Get It?

Bon Temp Cafe in the CBD, but be advised -they are just open Monday-Friday.


This ISN’T a snowcone or shaved ice. A snowball (sno-ball or snoball), may be ice and syrup, but that is where the similarities end. And this will be argued by New Orleanians to the departure. Snowballs are made of ice shaved so delicately they’ve an almost fluffy consistency, then topped with fruit-, dessert- and even savory-syrup flavors that penetrate the whole cool treat (not sinking to the bottom like in the other assortments). They can be pure paradise on a hot Summer day.

Where to Get It?

Snowball stands are in every area in the city, but the most famous needs to be Hansen’s Sno-Bliz -it is been running since 1939! Get there early and be prepared to wait; there’s more often than not a line around the block.

Bananas Foster

As it’s the demo this desert is as much about the flavor. Bananas are flambéed table side with brown sugar, cinnamon, banana liqueur and rum and served atop vanilla ice-cream. We ensure this is a show-stopping ending to any meal.

Where to Get It?

For the authentic original, Brennan’s is essential. Paul BlangeÌ, their chef, created when the eatery got an excess of bananas this classic in the 1950s. It is even served at breakfast!


Without including these doughy, fried squares of perfection could we actually compose a NOLA food site? Topped off with powdered sugar, these treats are great morning, day and night (and late night).

Where to Get It?

Café du Monde is a given. Serving hot beignets and found in the center of the French Quarter 24/7, Cafe du Monde is the treatment for late night sugar cravings.

Trust us; one small flavor of New Orleans will have you coming back for more. We advocate taking a cooking course while seeing. You may be cooking and trying iconic New Orleans dishes, while leaving with hints and recipes to take back some New Orleans to your kitchen.