10 Classic Dishes From The Heart of New Orleans
Along with the status of being one of the most culturally rich port cities of the U.S., New Orleans still continues to reign supreme as one of the culinary gems of the country. You simply cannot deny the fact that New Orleans’ vibrant history of native, Spanish and French influence has affected the diverse and comforting dishes that comprise some of the port city’s culinary masterpieces. With this in mind, the combination of spice and historical recipes from the Old World highlight the area’s melting pot history which make New Orleans what it is today. See below for just some of the interesting dishes that this city has to offer and read more about them on CN Traveler.
Chargrilled Oysters Acme Oyster House and Drago’s Seafood Restaurant
A special dish to New Orleans, the grill adds a completely different level to oysters that are usually served raw in other parts of the south. The smokiness of the char grill is a subtle undertone in the oyster which is complemented perfectly by the heavenly bread crumb herb mixture.
Po’ Boys at Johnny’s Po’ Boys
Originally provided to unpaid, picketing laborers in the 1920’s, this sandwich with a story is a popular quick lunch pick me up for anyone working in the neighborhood. The fried shrimp Po’Boy is an almost must.
Beignets at Café Du Monde
A french pastry that made its way to the New Orleans port, this light doughnut smothered in powdered sugar could easily make any afternoon on the town even more enjoyable.
Muffuletta at Central Grocery
Another super delicious, hearty sandwich that is packed with italian meats ranging from mortadella to salami with fresh italian bread of course.
Red Beans & Rice at Mother’s Restaurant
Made with pork bones from Sunday night dinner, this dish is no way a leftover meal. Perfect from the first bite and never disappointing, Mother’s makes you believe you’re in the comfort of your living room.
Gumbo at Commander’s Palace Restaurant
The most famous New Orleans dish stewed to perfection with seafood, chicken and cured pork is a fantastic addition to any type of day.
Pralines at Tee-Eva’s Old Fashioned Pies and Pralines
Made with sugar cane and pecans locally grown in the region, this simple cookie is truly one of a kind. Another recipe brought by the French, this dessert allows us to appreciate culinary genius from the Old World.
Blackened Redfish at Jacques-Imos
Even though this dish has a strange and somewhat unappetizing name, this butter dipped spice induced fish with all its crusty goodness will have you coming back for more.
Boudin Ronnie’s Boudin & Cracklin’ House
This Cajun sausage is a staple for any New Orleans local and is a rite of passage for anyone visiting the area. Enough said, just please go have some.