What is the food like in New Orleans?

Creole cuisine

Louisiana Creole is the overarching cuisine when it comes to wining and dining in New Orleans. It’s a combination of French, Spanish, Indian, Caribbean and African influences, so it’s the perfect grub to try if you’re a foodie. Meals here are all about slow cooking, grilling, and deep-frying, so you can expect to try lots of meat-heavy dishes where shrimp is the most prominent ingredient. And in terms of the must-try dishes you need to sink your teeth into, we recommend gumbo, po boys, and chargrilled oysters.

Po boy

Love sandwiches? If you’re nodding, then you’ll fall head over heels with New Orleans’ po boy. This traditional sarnie is made with thick, French baguette-style bread, and is usually packed with roast beef or fried seafood, like shrimp and crawfish. On top of that, it’s garnished with shredded lettuce, sliced tomatoes, and Creole mayonnaise – so it’s basically sandwich heaven and not too dissimilar from a Vietnamese bánh mì. This is one of the most popular dishes in New Orleans, sold at most restaurants, shops and deli counters, so you won’t have any trouble when it comes to sourcing this tasty snack.

We recommend tucking into a po boy at Parkway Bakery and Tavern, in Bayou St. John. This place has been serving up the good stuff for a whopping 100 years. Plus, when you’re not busy enjoying your sandwich, there’s also a funky bar and a photo booth for those all-important selfies.

Shrimp and grits

Wondering what grits are? It’s made from corn-based, ground maize kernels which are then boiled in water or milk for a creamy, porridge-like consistency.

The southern breakfast classic is made from boiled Creole shrimp, sautéed bacon, boiled grits, freshly-squeezed lemon juice, chopped garlic, and sliced onions. It’s usually eaten as a broth and is served in a large bowl.

Why not try shrimp and grits at Boucherie, in Leonidas? This southern-style eatery is highly rated on TripAdvisor, with dishes like blackened shrimp and grit cake with cured bacon vinaigrette topping the menu. Drooling, yet?

Gumbo

Gumbo is a famous stew that dates all the way back to the 18th century – and it’s still really popular today. This flavoursome bowl consists of flavoured stock, meat or shellfish, and thickening vegetables such as celery, bell peppers, and onions. When it comes to Creole gumbo, you can expect it to be shellfish heavy and slathered in lashings of dark-coloured sauce. This slow-cooked dish is usually left to simmer for a couple of hours, which is how the broth becomes so thick and tasty.

Make tracks for Galatoire's in the French Quarter, where you’ll get to sample the likes of seafood gumbo for yourself. It comes with crabmeat, shrimp, onion, celery, and tomatoes, so it’s really delicious.

Jambalaya

If you like Spanish paella, we promise you’ll love its south American cousin, jambalaya. This Spanish and French-inspired dish is usually made from smoked sausages, celery, green bell peppers, tomatoes, chillies, garlic and rice. There are two different types that you can sample in New Orleans, called red jambalaya and Cajun jambalaya. Red jambalaya is made predominantly with shrimp, while the Cajun version leaves out tomatoes, giving the dish more of a brown tint. Whichever one you decide to try, we guarantee it’ll leave you wanting more…

Fancy trying authentic jambalaya? We don’t blame you. Go for a stroll to Mother’s on Poydras Street’s restaurant row in the Central Business District, where you can try out the local’s favourite, Jerry’s Jambalaya, which is highly rated all over the city.

Beignets

If you’re after a sweet treat (who isn’t?), look no further than a French-inspired beignet (pronounced ben-yay) – they’re a Nola phenomenon. These deep-fried fritters are made from square-shaped pieces of dough, and are then fried and covered with icing sugar. They’re usually served in threes, and locals eat them at breakfast. Need we say more?

You have to try beignets at Café Du Monde, in the French Quarter. This place first opened its doors in 1862, so its brunching credentials are as good as it gets. And while you’re at it, pair your doughnut with a traditional cup of chicory coffee.

Hurricane cocktail

A hurricane cocktail is one of the most renowned in New Orleans. This brightly-coloured concoction was created during World War Two when liquor, such as whiskey, was in low supply. The sweet-tasting cocktail is made with dark and white rum, passion fruit syrup, and lemon juice. It’s usually served on the rocks, and is topped with cocktail cherries and orange slices – totally Instagram worthy. This stand-out drink is served all over the French Quarter of New Orleans, so it’s a must-try while you’re on holiday in the Big Easy. It’s notoriously strong, though, so go easy…

Visit Pat O’Brien's in Farbourg Marigny, where the hurricane cocktail was first invented. While you’re there, make sure you check out the piano bar – pianist competitions and dancing is on the agenda.

HOW TO MAKE A SOUTHERN-FRIED CHICKEN BURGER AT HOME

Southern-fried chicken burger (serves four)

250ml buttermilk

4 chicken thighs, skin on

½ tsp salt

1 tsp paprika

3cm oil

Seasoned flour

150g plain flour

2 tsp ground black pepper

1 tsp sea salt

2 tsp paprika

2 tsp garlic powder

2 tsp mustard powder

2 tbsp buttermilk

Spicy mayonnaise

8 tbsp mayonnaise

1 tbsp chipotle paste

1 tsp paprika

1 tsp honey

½ lime, squeezed

Serve with: dill pickles and toasted brioche buns

Place the chicken thighs into a large bowl and season with the salt and paprika. Then, add 200ml buttermilk into the bowl and leave the chicken to marinate for several hours in the fridge, ideally overnight.

Once you’ve prepared the chicken thighs, it’s time to make the spicy mayonnaise. Mix the mayonnaise, chipotle paste, paprika, honey, and lime together into a bowl and set aside.

Next, whisk the seasoned flour mix in a shallow dish. Add the remaining buttermilk to the flour mix and rub together with your fingers until it resembles large breadcrumbs.

Remove the chicken from the buttermilk marinade one piece at a time, allowing the excess liquid to drip back into the bowl and dredge in the flour mixture. Push it on until it adheres properly. Set aside ready to fry.

Heat 3cm oil in a large heavy based saucepan or casserole dish. Use a thermometer to ensure temperature reaches 170 degrees. Cook for 10-12 minutes, turning half way through. Poke your thermometer into the meat – it will be cooked when it reaches 73 degrees.

Transfer to a wire rack to drain and cool.

Serve the chicken in a toasted brioche bun, then add the spicy mayo and dill pickles to garnish.

Now you know what the food is like in New Orleans, it’s time to book.

You can visit New Orleans as part of our Self-Drive Holidays in Florida. Or, find out what is the food like in Thailand, Cuba, and Mexico.

Author: Olivia Hunt