In New Orleans, Beignets are a fried yeasted dough served with confectioners’ sugar on top. They are traditionally prepared right before they’re served to be eaten fresh and hot. They were brought to New Orleans in the 18th century by French colonists, and made famous by the Café du Monde.
Mardi Gras
Beef Grillades and Smoked Gouda Grits
Beef Grillades (pronounced ɡree-yahds) and Grits is a classic New Orleans dish. The beef is cooked in a flavorful gravy accented with the Trinity of onion, celery, and bell pepper until it is fork tender. Beef Grillades is made extra special when served with Smoked Gouda Grits. It’s not only delicious when first made, but…
New Orleans Po ‘Boy Rolls (Bread Machine)
New Orleans Po ‘Boy Rolls are known for their light crispy crust and fluffy interior. There are different stories as to the origin of the term Po ‘Boys, but a popular view is that it’s the Louisiana rendition of “poor boys.” Because of their fluffy interior, New Orleans Po ‘Boy Rolls are perfect for sopping…
Mardi Gras Munch
Laissez les bon temps rouler with Mardi Gras Munch! Mardi Gras this year is February 13, 2018 It is much earlier this year than it has been in the past giving you not so much time to whip up Mardi Gras treats.
Spicy New Orleans Jambalaya
New Orleans Jambalaya is classic spicy cuisine from the Crescent City. Laizzez les bons temps rouler with this iconic one-pot meal that’s perfect for Mardi Gras. It combines rice, shrimp, chicken, and andouille sausage in a spicy tomato sauce enhanced by the holy trinity. Origins of Jambalaya The word jambalaya comes from the Provençal word jambalaia,…
Spicy New Orleans Shrimp Creole
Shrimp Creole is a classic New Orleans dish with both Spanish and French undertones. It consists of shrimp cooked in a spicy mixture of diced tomatoes and the trinity of onion, celery and bell pepper. Traditionally, shrimp creole is served with cooked white rice. Add a piece of freshly baked crusty french bread for an amazing meal!
Mardi Gras Macarons
Today is the first day of the New Orleans Carnival Season, which ends on Mardi Gras or Fat Tuesday. This year, Mardi Gras is on February 13. Carnival is a time to eat, drink, and be merry before the rigorous fasting and sacrifice during Lent. During this time, I thought that I would challenge myself…
20 Tantalizing Mardi Gras Recipes
From easy beginnings to dramatic endings and everything in between, tempt your tastebuds with 20 tantalizing Mardi Gras recipes. I’ve teamed up with Grits and Pinecones to help you “laissez les bon temps rouler!”
Mini-King Cakes
Mini King Cakes are a miniature version of the ever popular New Orleans King Cakes. The most traditional style is a ring of twisted cinnamon roll dough topped with icing, decorated with purple, green, and gold sugar or sprinkles. As an added treat the King Cake may be filled with cream cheese. Whatever the filling, the…
Susan’s Red Beans and Rice
Red beans and rice is a quintessential Louisiana Creole dish made with red beans (obviously), the holy trinity of onion, celery, and bell pepper, spices, and andouille sausage. It’s both easy to make and absolutely delicious!
New Orleans Pralines
New Orleans pralines are different from their European ancestor in that the New Orleans variety uses pecans rather than almonds, and includes cream. Pecans were used because they were, and still are, plentiful. Cream was introduced as a thickener. Thus, the New Orleans pralines have a creamy consistency and are similar to fudge. They are…