Gallery: 15+ New Orleans Recipes We Love for Mardi Gras

  • Muffuletta Sandwich

    Muffuletta Sandwich
    J. Kenji López-Alt

    Though it's pretty much impossible to find real muffaletta bread outside of New Orleans, Italian focaccia is very closely related so it should do the trick here. The uniqueness really comes with the olive spread painted on both sides of the bread. Ingredients can range from celery to capers to pickled cauliflower, depending on who's making it. It wins for best-named sandwich too, right? Get the recipe »

    Shrimp, Andouille and Okra Gumbo

    Sydney Oland

    Turkey Neck Gumbo

    Robyn Lee

    Barbecue Shrimp Po' Boy

    Suzanne Lehrer

    This is the Big Easy's specific take on BBQ shrimp (which involves neither a grill, nor BBQ sauce). Shrimp is quickly simmered in garlicky butter with rosemary and Worcestershire—no deep frying necessary. A homemade remoulade is yards better than the jarred stuff; make it the day before to let the flavors meld.

    Get the recipe here »

    Roast Beef Po' Boy

    Kenji Lopez-Alt

    Fried Oyster Po' Boy

    Nick Kindelsperger

    Fried Squid Po' Boy with Avocado and Black Chile Oil

    Nick Kindelsperger

    Andouille, Chicken, and Shrimp Jambalaya-Stuffed Peppers

    Jennifer Olvera

    Grilled Chicken and Sausage Jambalaya

    Joshua Bousel

    Cajun Chicken Wings

    Joshua Bousel

    Fried Pickles With Spicy Remoulade

    Crunchy and briney kosher dills get battered and fried, and are served up with a spicy remoulade for dipping. Get the recipe »

    [Photograph: Jennifer Olvera

    Oysters Rockefeller

    Syd Oland

    Oysters Rockefeller were first conceived at the New Orleans restaurant Antoine's in 1899 during a French snail shortage. The locally available Gulf oysters were subbed in for snails (and we like it that way). There's something about the crisp breadcrumbs, soft oyster meat, and salty cheese happening here. Get the recipe »

    Cajun Spiced Barbecue Ribs

    Joshua Bousel

    Spicy Crab Dip

    Marvin Gapultos

    In the Grand Hierarchy of Dips (if there were such a thing), crab dip perhaps lies near the bottom of the totem pole—well below the likes of salsa, guacamole, onion dip, spinach dip, and even ranch. But as anyone from Maryland can perhaps attest, crab dip is a tastier and more interesting options with which to anoint that crudité platter or bag of chips. This crab dip is a spicy-creamy concoction of tangy cream cheese and sweet crab meat. It's a combination of flavors that will surely benefit any carrot stick, cracker, or chip.

    Get the recipe »

    Louisiana Remoulade

    Joshua Bousel