New Orleans | Edible Paradise

Seafood Gumbo

First, prepare the seafood gumbo stock (recipe below) very early in the day, or better yet, make it the day before you plan to serve the gumbo. In true New Orleans style, serve gumbo with some crusty bread and an ice-cold beer. INGREDIENTS: 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground white pepper 1/2 teaspoon...

French Quarter Banana Rum Crêpes

Crêpesbanana rum crêpes, bananas, Crêpes, dessert, French Quarter, New Orleans, rum sauce

INGREDIENTS: 2 ounces butter (1/2 stick) 2 tablespoons brown sugar 2 teaspoons pure vanilla 1 teaspoon cinnamon 6 to 8 large bananas, sliced 6 ounces light rum 4 ounces banana liqueur 1/2 cup pecans, toasted lightly and chopped 3/4 cup water or milk, if you’d like a richer sauce Whipping cream 2 ounces chocolate syrup,...

Bananas Foster

Ice Cream, Sorbets and Gelatosbanana foster, bananas, New Orleans

Bananas Foster is a New Orleans classic — it’s easy, delicious, and makes a grand finale to any meal! INGREDIENTS: 4 tablespoons unsalted butter 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg 4 firm-ripe bananas, peeled and sliced lengthwise into halves 1/4 cup banana liqueur 1/2 cup dark rum 1...

Shrimp Étoufée

Fish and SeafoodÉtoufée, New Orleans, New Orleans cooking, NOLA, seafood stew, shrimp Étoufée

The original recipe is from The New Orleans Cookbook, by Rima Collin, featuring crawfish – but shrimp is also popular and more readily available in California. Étoufée is a highly spiced stew and a one-dish meal. If you can find a copy of this cookbook, it’s worth every penny for authentic New Orleans-style cooking. INGREDIENTS:...

French Market Beignets

Yeast Breadsbeignet, beignets, cafe due monde, donuts, french, french market donuts, New Orleans

Start the dough the night before you plan to serve. For a true New Orleans experience, serve with piping hot cafe au lait made with chicory-flavored Community Coffee and hot milk. INGREDIENTS: 1 package active dry yeast 1 1/2 cups warm water (100-115° F) 1/2 cup sugar 2 teaspoons salt 2 large eggs 1 cup...

Oyster and Artichoke Soup

Soupsartichokes, LeRuth's Restaurant, New Orleans, New Orleans cooking, NOLA, oyster artichoke soup, oysters

This is one of the great soups of New Orleans. The original version was the gift of the late Chef Warren LeRuth and is now a staple on nearly every restaurant menu in the city. INGREDIENTS: 1/2 cup butter 2 bunches green onions, chopped 3 stalks celery, chopped 3 cloves garlic, pressed 1 3/4 pounds...

Oyster Beignets (Beignets d’Huitres)

Appetizers Hotappetizer, horseradish sauce, New Orleans, oyster beignets, oysters, seafood

This is a fabulous holiday appetizer from New Orleans. Be sure to make the horseradish dipping sauce ahead of time to allow the flavors to meld. INGREDIENTS: Oil for deep frying 1 cup all-purpose flour 1/2 teaspoon sugar 1 cup milk 1/4 cup butter, cut into pieces 4 eggs 1 dozen large or 1 1/2...