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New Orlean's native Randy Jackson shares his favorite Red Beans and Rice recipe
Salt-Free Cajun Spice Blend - New Orleans is famous for its fattier fare, but once in a while Louisianians eat something simple like beans and rice. Use this spice blend in a Red Beans & Rice dish, or use it as a seasoning on chicken.
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Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's restaurant, in New Orleans, to make use of local shellfish and greens. Named for John D. Rockefeller, this classic first course is likewise rich. Though Louisiana oysters tend to be quite large, it's best to use small ones, such as Kumamoto or Prince Edward Island, for this recipe.
Kick off Mardi Gras with a spicy sandwich that hails from New Orleans.
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NOLA Bloody Mary: Pay homage to New Orleans with pickled green beans, okra, and olives for garnish, then seasons the rim of the glass with large-grain salt, cayenne, chili powder, garlic salt, and red pepper for extra punch.
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King Cakes are a traditional Mardi Gras treat in which a plastic trinket is slid inside after baking. Tradition says that whoever finds it has to make next year’s cake! What do you hide in your King Cake?
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Simmer a large pot of this Andouille Gumbo featuring duck and shrimp. This recipe comes to us from the Culinary Institute of America
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Up until the late 1950s, crawfish was eaten only by the fishermen who caught the crustaceans in the Atchafalaya Basin. Now, crawfish is king and is much sought after by both visitors and locals alike. This étouffée is a classic Cajun-style dish.
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This recipe hails from "The Jambalaya Capital of the World," Gonzales, La. Gonzales is home to the annual Jambalaya Festival, which features dozens of varieties of the zesty Cajun-Creole rice dish, including one very very large batch (pictured above). Try this (much smaller) version of this festival's favorite recipe.
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Though it's not 100% New Orleans authentic, Brett Favre's family recipe for Jambalaya is a hit with our readers!
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