Gallery: 15+ New Orleans Recipes We Love for Mardi Gras
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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.
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.
Louisiana Remoulade
Joshua Bousel