Category: Food

What can be more tasty than a hot bowl of delicious gumbo? Not many things for lunch or dinner. Many a New Orleans cook and chef have prepared the dish to perfection with select ingredients.

In this article, we’ll show you how to make some terrific, tasty and flavorful gumbo.

How To Make Gumbo New Orleans-Style

The recipe for gumbo, like many stews in the Bayou, includes the “Holy Trinity” of ingredients — onions, celery and bell peppers. There are several other ingredients to make gumbo, including sausage, beef, chicken, duck, alligator and shellfish.

We’ll make us some good seafood gumbo.

Seafood Gumbo is a delicious and flavorful Louisiana seafood dish that combines various seafood with a rich roux-based broth. Here’s a basic recipe to make Seafood Gumbo:

Ingredients:

• 1/2 cup vegetable oil or canola oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 pound fresh or frozen okra, sliced
• 1 can (14.5 ounces) diced tomatoes (with juice)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 bay leaf
• 6 cups seafood or chicken broth
• 1 pound medium shrimp, peeled and deveined
• 1/2 pound crab meat (fresh or canned)
• 1/2 pound shucked oysters (optional)
• 1/2 pound firm white fish (such as cod or snapper), cut into bite-sized pieces
• Salt and pepper to taste
• Cooked white rice, for serving
• Chopped green onions or parsley for garnish

Instructions:

1. Prepare the Roux:
   • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
   • Gradually whisk in the all-purpose flour, stirring constantly to prevent lumps.
   • Continue to cook the roux, stirring frequently, until it reaches a dark brown color. Be patient; this can take about 30 minutes. The roux is a crucial element for the gumbo’s flavor, so take care not to burn it.
2. Add Vegetables:
   • Once the roux is dark brown, add chopped onions, bell peppers, and celery to the pot. Cook for 5-7 minutes or until the vegetables are softened.
3. Add Seasonings and Tomatoes:
   • Stir in minced garlic, sliced okra (if using), diced tomatoes with their juice, thyme, oregano, paprika, cayenne pepper, and the bay leaf. Cook for another 5 minutes, allowing the flavors to meld.
4. Pour in Broth:
   • Slowly pour in the seafood or chicken broth, stirring continuously to incorporate the roux with the liquid. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
5. Add Shrimp and Other Meats or Seafood:
   • Add the shrimp, crab meat, oysters (if using), and the firm white fish to the pot. Simmer for an additional 5-7 minutes, or until the seafood is cooked through.
6. Season and Serve:
   • Taste the gumbo and adjust the seasoning with salt and pepper as needed.
   • Serve the seafood gumbo over cooked white rice and garnish with chopped green onions or parsley.

How does it look? This is me adding the shrimp. As you can see I use Jumbo Shrimp, frozen from the grocery store.

Once the shrimp is in, you let it simmer in the roux for several minutes.

Enjoy your homemade Seafood Gumbo, a delicious taste of Louisiana cuisine!

Want to eat out on the town? A handful of restaurants have been voted to have the best gumbo in New Orleans.

Read our guide how to make fried chicken like a Southern chef.

When the New Orleans Saints and Derek Carr play on TV, you can bet that it’s must-see TV. If you don’t have a ticket, you can still enjoy the game among friends at your local sports bar.

This article will show you some of the best sports bars in New Orleans.

Here Are The Best Sports Bars In New Orleans

This places all have great food, strong drinks and big-screen TVs so you won’t miss out on the action on the field. Are you ready to see where the best bars are?

Let’s go! Hut! Hut! Hut!

Walk-On’s Sports Bistreaux

1009 Poydras St, New Orleans, LA 70112 | (504) 309-6530

Here’s what one reviewer says about Walk-On’s Sports Bistreaux – New Orleans. “Great bar service. Mellow sports vibe. Loved it. The wings were some of the best I’ve ever had. The bread pudding was sublime. Everything was fresh and delicious. This is definitely the place to pregame.”

American Sports Saloon

1200 Decatur St, New Orleans, LA 70116 | (504) 300-1782

Here’s what one sports fan said about American Sports Saloon: “Great sports bar. It has many TVs showing every important sports game there is to watch at the moment. This place has pretty much every NFL game playing on Sundays during football season.”

Bullet’s Sports Bar

2441 A P Tureaud Ave, New Orleans, LA 70119 | (504) 948-4003

Here’s what one customer says about Bullet’s Sports Bar: “One of the best experiences I’ve ever had at a live music venue. We went on a Tuesday evening. India the bartender was super accommodating and friendly. The entire staff and customers made us feel welcome. We got to meet Kermit Ruffins too! One of the best experiences we had on our our trip to New Orleans!”

The Jimani

141 Chartres St, New Orleans, LA 70130 |  (504) 524-0493

Here’s what one customer says about The Jimani: “Visiting from South Dakota, and came in tonight after a reading a review in the fall restaurant guide. The food is awesome (Steak Po Boy on point). Incredible selection of beers and expansive menu for such a small space. Super friendly space and a ton of TVs to enjoy any sporting event. The perfect little bar, some would call it a dive bar, but it doesn’t do it justice.”

Jockey’s Pub & Sports Bar

841 Gentilly Blvd, New Orleans, LA 70119 | (504) 309-9727

Here’s what one bar fan says about Jockey’s: “I have been to this place twice, once to see LSU beat Bama and last Sunday for the Saints/Carolina game. Both times I had a great experience. The volume for the games was very good so all could hear. The service was great and the folks there were amazing. I struck up some great conversation. I though by myself, had an awesome time on both occasions. Highly recommend.”

J&J’s Sports Lounge

800 France St, New Orleans, LA 70117 |  (504) 942-8877

Here’s what one bar fan says about J&J’s: “Game days look and feel different now, but that doesn’t mean you can’t enjoy a cold beverage, in a great bar! Tables are spaced out, there is no standing at the bar and there is plenty of hand sanitizer on site. Each time your Saints score, you can hear the cowbells!”

Mid City Yacht Club

440 S St Patrick St, New Orleans, LA 70119 |  (504) 483-2517

Here’s what one bar fan says about Mid City Yacht Club: “Great bar for casual drinks, catching a game, and goooood food. The vibe is non-pretentious and everyone, even the patrons, are friendly. Typical bar food but isn’t soggy and greasy like some places can be. Highly recommend!”

Finn McCool’s Irish Pub

3701 Banks St, New Orleans, LA 70119 | (504) 486-9080

Here’s what one bar fan says about Finn McCool’s: “Great place to go watch the Saints game. Drinks were cheap, food was good. I definitely recommend the cheese fries!!”

Is The Saints Game Streaming Anywhere?

You can watch the New Orleans Saints games live online by going to NFL Game Pass. You can also watch the game on Fox, ABC or ESPN.

Final Word

No matter where you go to enjoy the game, the key is to have a good time and enjoy your food and drink!

Remember that waiters and waitresses across the industry make less than $3 a day unless they receive tips, so please show your gratitude for your service.

Looking for more places to eat in Nola? Here Are Some Top Desserts To Order In New Orleans.

More From NolaFi.com:

• Here Are The Best Concert Venues In New Orleans
• Who’s Got The Best Gumbo In New Orleans?
•  Is It Safe To Travel To New Orleans Right Now?

New Orleans, Louisiana, has made a name for itself for a lot of things, but its cuisine is at the top of the list. When you think about ‘Nawlins, no doubt you can think of great cuisine and rich culture.

But what food stands out when you think of the city? That’s what this article will answer and more.

What Is New Orleans’ Signature Dish?

Many people in New Orleans will swear by their mama’s cooking, and for good reason. That’s where many of its residents learned how to cook.

Let’s look at some dishes New Orleans is known for from the French Quarter to the Garden District and beyond.

• Bananas Foster
• Beignets
• Boudin
• Bread Pudding
• Crawfish Etouffee
• Fried Fish
• Gumbo
• Jambalaya
• Po-Boys
• Red Beans And Rice
• The Muffaletta

Bananas Foster

Bananas Foster is a classic dessert with a rich history that dates back to 1950s New Orleans. The dish was created at Brennan’s Restaurant, a famous eatery in the French Quarter.

At the time, New Orleans was a major hub for the importation of bananas from Central and South America. Owen Brennan, the restaurant’s owner, challenged his chef, Paul Blangé, to create a dessert that featured bananas.

The result was Bananas Foster, a decadent dish made with bananas, butter, brown sugar, cinnamon, rum, and banana liqueur. The ingredients are flambéed and served over vanilla ice cream. The dessert was named after Richard Foster, a friend of Owen Brennan and a local civic and business leader who was involved in various initiatives in the city. Bananas Foster quickly became a signature dish at Brennan’s and has since become an iconic dessert, enjoyed both in New Orleans and around the world.

Food is a huge part of the city’s identity and heritage, and the dishes that are served at New Orleans restaurants have become a big part of civic pride.

Some dishes more accustomed to diners on the Eastern Seaboard — like oysters and crabs — or served in New Orleans as well. But when all is said and done, crawfish rules.

Beignets

Beignets are a beloved New Orleans delicacy with a deep history rooted in French cuisine. The word “beignet” comes from the French term meaning “fritter” or “doughnut,” and these pillowy squares of fried dough are traditionally dusted with powdered sugar.

The history of beignets in New Orleans dates back to the 18th century, when French colonists settled in the area. It’s believed that beignets were introduced to the city by French settlers or Acadians (who became the Cajuns) fleeing Canada. The recipe evolved from European fritters, which were a common treat in France and other parts of Europe.

In New Orleans, beignets became a staple of the Creole cuisine and were typically enjoyed for breakfast or as a snack, often paired with chicory coffee. The popularity of beignets skyrocketed in the 20th century, largely due to Café du Monde, a historic coffee stand that has been serving these treats since 1862. Located in the French Quarter, Café du Monde is synonymous with beignets and is a must-visit spot for locals and tourists alike.

Today, beignets are recognized as a symbol of New Orleans culture and continue to be enjoyed by people worldwide.

Read up on where to get great beignets in New Orleans.

Boudin

Boudin is a traditional Cajun sausage with a rich history tied to the cultural melting pot of southern Louisiana. The origins of boudin trace back to the 18th century when French-speaking Acadians were expelled from Canada and settled in the swamps and bayous of Louisiana, forming the backbone of Cajun culture.

Boudin was born out of necessity and resourcefulness. In rural Louisiana, where hunting and farming were crucial for survival, every part of the animal was used, and nothing went to waste. Boudin evolved as a way to stretch limited resources and provide a filling meal. Traditionally, boudin is made from a mixture of pork (often using scraps like liver), cooked rice, onions, peppers, and seasonings, all stuffed into a sausage casing.

There are two main varieties of boudin: boudin blanc and boudin rouge. Boudin blanc is the most common and contains no blood, while boudin rouge, which is less common today, includes pig’s blood, giving it a reddish color.

Boudin became a staple in Cajun communities because it was easy to prepare and transport. It was often eaten as a quick meal or snack, especially in the morning or while working in the fields. The tradition of making boudin has been passed down through generations, with families and butchers in Acadiana (the heart of Cajun country) each developing their own recipes and techniques.

Bread Pudding

Bread pudding is a beloved dessert with humble origins that date back centuries. Its history is rooted in frugality and resourcefulness, as it was originally developed as a way to use up stale or leftover bread. Variations of bread pudding can be traced back to ancient times, with similar recipes found in medieval Europe.

In the 11th and 12th centuries, European cooks began soaking stale bread in milk, fat, and sweeteners like honey to create a custard-like dish. Known as “poor man’s pudding,” it became a staple among lower-income households, where food waste had to be minimized.

As bread pudding recipes spread across Europe, they evolved and became more refined. By the 18th century, the dish was a common comfort food in England and France, where it was often flavored with spices, dried fruit, and alcohol.

In the United States, bread pudding became especially popular in the South, where it was adapted with local ingredients and flavors. In New Orleans, the dish took on a distinct Creole influence.

The city’s version often includes ingredients like bourbon, vanilla, and raisins, served warm with a rich, boozy sauce. Bread pudding became a staple in New Orleans cuisine, appearing on menus from fine dining establishments to casual eateries.

Crawfish étouffée

Crawfish étouffée is a classic Louisiana dish with roots deeply embedded in Creole and Cajun cuisine. The word “étouffée” comes from the French word meaning “to smother” or “to stew,” which perfectly describes the cooking process for this rich and flavorful dish.

The origins of crawfish étouffée can be traced back to the 1920s and 1930s in the bayou regions of Louisiana, particularly in the town of Breaux Bridge, which is now known as the “Crawfish Capital of the World.” It was originally a home-cooked dish, likely created by Cajun families who lived off the land and made meals using locally sourced ingredients like crawfish.

Cajun cuisine is known for its simple yet hearty cooking, often using a dark roux (flour and fat cooked until brown) as a base for stews and gravies. Crawfish étouffée is made by smothering crawfish tails in a buttery roux, along with onions, bell peppers, celery (the “holy trinity” of Cajun cooking), and spices. The dish is then served over rice.

The dish eventually crossed over into Creole cuisine, which is more refined and influenced by the French, Spanish, and African cultures of New Orleans. Creole versions of étouffée might include tomatoes and a lighter roux, differing from the traditional darker, spicier Cajun style.

Check out the best étouffée in New Orleans.

Fried Fish

Fried fish is a dish with a long and diverse history, crossing cultures and centuries. The technique of frying fish likely dates back thousands of years, as frying is one of the oldest cooking methods known to humans. Different cultures have prepared and enjoyed fried fish for generations, but the dish we know today has its roots in several distinct culinary traditions.

The earliest references to frying fish can be traced to ancient civilizations like Egypt and Rome, where frying was used as a quick and effective method of cooking. As trade routes expanded, the technique spread to various regions, leading to diverse regional adaptations of fried fish.

In Europe, particularly in England, fried fish became popular in the 16th century. Sephardic Jews fleeing religious persecution in Spain and Portugal are credited with introducing the practice of frying fish in oil.

They prepared pescado frito (fried fish), a dish that became a staple in Jewish communities in London. Over time, this practice influenced the creation of one of England’s most famous dishes: fish and chips, which emerged in the 19th century and became a working-class staple.

Gumbo

Gumbo is a quintessential dish of Louisiana cuisine with a rich and complex history, reflecting the cultural fusion that characterizes Creole and Cajun cooking. Its origins are a blend of influences from French, Spanish, African, and Native American culinary traditions.

• The base for gumbo often includes a thickened broth made from ingredients like okra or filé powder (dried, ground sassafras leaves). Okra is believed to have been introduced by Native Americans, while filé powder was used by the Choctaw people. These ingredients became integral to gumbo’s unique texture and flavor.
• African Influence: Enslaved Africans contributed significantly to the development of gumbo, particularly through the use of spices, herbs, and the technique of creating a roux (a mixture of flour and fat). The practice of simmering meats and vegetables to create a rich, hearty stew was also an African culinary influence.
• French and Spanish Influence: The French and Spanish settlers brought their own cooking techniques and ingredients to Louisiana. French chefs introduced the concept of using a roux as a base for soups and stews, while Spanish influence can be seen in the use of spices and cooking methods.

Evolution: Gumbo began to take shape in the 18th and 19th centuries as various cultures in Louisiana blended their culinary traditions. The dish traditionally consists of a strongly flavored stock, a roux, and a combination of meats or seafood. Common proteins include chicken, sausage, shrimp, and crab. Vegetables such as onions, bell peppers, and celery (the “holy trinity” of Creole cooking) are also essential components.

Check out our New Orleans Gumbo Guide.

Jambalaya

Jambalaya is a classic dish of Creole and Cajun cuisine with a history deeply intertwined with the cultural melting pot of Louisiana. The origins of jambalaya reflect the diverse influences that shaped Louisiana’s culinary traditions, combining elements from French, Spanish, African, and Caribbean cooking.

The dish likely evolved in the 18th century in New Orleans and the surrounding areas, blending the culinary practices of early French settlers, Spanish colonists, and enslaved Africans.

The concept of jambalaya is thought to have been influenced by Spanish paella, a rice-based dish that often included a mix of meats and seafood. When the Spanish settlers arrived in Louisiana, they brought their rice-cooking traditions with them, which eventually merged with local ingredients and cooking styles.

The name “jambalaya” itself is believed to come from the Provençal word “jambalaia,” meaning a mishmash or mix of ingredients.

This reflects the dish’s nature as a hearty, one-pot meal made with whatever ingredients were available. Traditional jambalaya recipes include a base of rice cooked with a variety of meats, seafood, and vegetables, seasoned with spices like paprika, cayenne, and thyme.

Check out our New Orleans Jambalaya Guide.

Po-Boy

The po-boy is a quintessential New Orleans sandwich with a rich history that reflects the city’s diverse culinary traditions. Its origins date back to the early 20th century and are deeply connected to New Orleans’ working-class communities.

The term “po-boy” is a shortening of “poor boy,” and the sandwich was created in the 1920s by the Martin brothers, Benny and Clovis.

The Martins were owners of a restaurant called Martin Brothers Coffee Stand and Restaurant, located on St. Charles Avenue. The story goes that the brothers invented the po-boy as a way to feed striking streetcar workers who were protesting poor wages and working conditions during a major strike in 1929.

To support the strikers, the Martins made a large sandwich filled with roast beef or fried seafood, served on a long, French-style baguette. The bread was intended to be both affordable and hearty, providing a satisfying meal for the workers. The sandwich became popular among the working-class community, and the name “po-boy” stuck as a reference to its origins and the idea of offering a substantial meal to those in need.

Traditionally, po-boys are made with French bread—crisp on the outside and soft on the inside—filled with a variety of ingredients.

The classic fillings include roast beef, fried shrimp, oysters, catfish, and other seafood, often topped with lettuce, tomatoes, pickles, and mayonnaise. Variations and regional adaptations have emerged over time, reflecting the diverse ingredients available in Louisiana.

Who has the best po-boys in New Orleans?

Red Beans and Rice

Red beans and rice is a traditional dish with deep roots in Louisiana cuisine, particularly within Creole and Cajun culinary traditions. Its history reflects the diverse influences of the region’s cultural melting pot.

The dish’s origins can be traced back to the 18th and 19th centuries when Spanish, French, and African cooking traditions began to merge in Louisiana. It is believed that red beans and rice became popular as a practical and hearty meal for working-class families. The dish is traditionally prepared on Mondays, a practice that originated from the custom of using leftover meat from Sunday’s big meal, such as ham or pork, to flavor the beans.

The basic ingredients of red beans and rice include red kidney beans, rice, and a variety of seasonings and vegetables like onions, bell peppers, and celery. The beans are often cooked with smoked sausage, ham hocks, or other pork products, which infuse the dish with a rich, savory flavor. The use of these ingredients reflects the influence of African, Creole, and Cajun cooking techniques.

One of the key figures in popularizing red beans and rice was the legendary New Orleans chef and restaurateur, Leah Chase. Known as the “Queen of Creole Cuisine,” Chase was instrumental in elevating the dish from a humble, everyday meal to a celebrated culinary staple. Her version of red beans and rice, which she served at her restaurant Dooky Chase’s, became a symbol of both traditional Creole cooking and the cultural significance of the dish.

Final Word

New Orleans cuisine reflects a rich blend of influences, including French, Spanish, African, Caribbean, and Native American. This cultural melting pot has led to the development of unique dishes and cooking techniques that combine spices, ingredients, and flavors from various traditions.

When New Orleans’ food is talked about elsewhere, it somehow always reverts back to gumbo, which is the best around, although the city’s eateries certainly represent those dishes well, there’s so much more.

More From NolaFi.com:

• New Orleans Is Known For These Delicious Desserts
• Best Seafood Restaurants In The Big Easy
• Top Places To Get Jambalaya Around New Orleans