New Orleans Food

Last year at this time i was headed to New Orleans and one of the things i like to do in New Orleans is eat and here are some of the foods i was anticipating and managed to eat most .
from beignets to gumbo to jambalaya,red beans and rice and sausage and barbecued shrimp and po boys and muffulettas

GUMBO
A trip to New Orleans is not complete without a steamy helping of gumbo. Treat yourself to a culinary carnival created with a mix of West European, African, Caribbean and Native American influences.
Classic gumbo recipes call for okra simmered for hours in a roux, a dark stock made from either butter or oil and flour, with a variety of meats, onions, celery and bell peppers. Served over rice, variations include seafood gumbo with shrimp, oysters and crabmeat or chicken gumbo with andouille sausage.
JAMBALAYA

A meal in itself, this classic New Orleans dish consists of sausage, vegetables and a variety of meats and/or seafood. The final touch – adding raw long-grain rice to absorb flavors from the stock – is what sets this one-pot wonder apart from similar ethnic dishes. Variations can include chicken, turkey shrimp, alligator meat and more. Consider it a New Orleans version of paella.
ANDOUILLE

This spiced, heavily smoked pork sausage is a key flavor in many New Orleans dishes. Originally brought to Louisiana by French colonists, today’s Cajun andouille is the best-known variety in the U.S. – and the spiciest. The sausage is seasoned with salt, cracked black pepper and garlic and is smoked over pecan wood and sugar cane for up to eight hours. Andouille can be found in gumbo, jambalaya, on a po boy and served along side red beans and rice.
CRAWFISH ÉTOUFFÉE

A local favorite, crawfish étouffée could be called gumbo’s spiced-up cousin. Stemming from the French word for “smothered,” this thick Cajun creation employs hot spices including cayenne pepper, a mélange of onion and green pepper and hints of garlic. With loads of fresh crawfish, this tantalizing Southern treat is typically enjoyed over rice.
SHRIMP CREOLE

As time-honored as shrimping is to Louisiana, this coveted culinary delight offers fresh peeled shrimp, chopped onion, green pepper, green onion and chopped tomato. Satisfy your Southern spice craving while keeping the calorie factor low – this tomato-based favorite is a healthy, light and flavorful Creole dish.
MUFFULETTA Muffaletta

Stuffed with classically Italian flavors such as salami, ham, provolone and the piquant olive spread that gives it its distinctive taste, this famous sandwich was born in New Orleans. Restaurants all over the city have their own versions, but for a taste of the original, visit Central Grocery, which invented the sandwich in 1903.
PO-BOY

There are many variations of this classic New Orleans sandwich, as well as a few different stories about its origins. A couple of commonalities across all interpretations: long, baguette-style French bread and an affordable price. Po-boys usually are piled high with meat such as roast beef and debris (a tasty version of gravy), turkey or smoked sausage. They can also be filled with fried seafood such as shrimp, catfish or oysters mixed with a specialty white sauce that is a more flavorful version of tartar sauce. If your waitress asks if you want your poboy “dressed,” say yes – po-boys are always better with lettuce, tomatoes, pickles and mayonnaise.
Red Beans and RiceRED BEANS AND RICE
This Creole classic is a staple on menus across the city, and many restaurants feature it on Mondays – that’s because New Orleanians traditionally made the dish with leftover pork from Sunday dinner and could leave the beans to cook all day while they tended to their washing. Red beans can be served with a side of sausage, pork chops or fried chicken.

 
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