French for “smothered,” étouffée is one of the great dishes of southern Louisianan cuisine.
Tag: Mardi Gras
Gumbo
Gumbo, a full-flavored stew served over rice, is a quintessential Cajun-Creole dish. There are two main types of gumbo — those with okra and those with filé powder.
Beignets
Pillowy puffs of fried dough dusted with snowy powdered sugar, beignets (bane-YAY) are most famously served at the Café du Monde in the French Quarter of New Orleans.
Jambalaya
A classic of Cajun-Creole cuisine, jambalaya got its start in the French Quarter of New Orleans when Spanish immigrants cooked up a dish similar to their beloved paella from home.
Oysters Rockefeller
This luxurious shellfish creation was first served at Antoine’s Restaurant in New Orleans in 1899 and was so rich it was named after John D. Rockefeller, the richest man in America at the time.
Red Beans and Rice
This deeply satisfying, yet simple dish is an old staple in Louisiana Creole kitchens. Based on the similar dishes in the Caribbean, red beans and rice formed the perfect Monday supper