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Recipe of the Month

Cook like a great chef between visits to New Orleans! Every month, come back here for a new Southern, Cajun or Creole dish from one of the best restaurants in New Orleans. Have recommendations or questions about local NOLA recipes? Just let us know. In the meantime, check out our Recipe of the Month.

Louisiana Crawfish and Goat Cheese Crepes thumb Louisiana Crawfish and Goat Cheese Crepes

Recipe By: Tujague's
Tujague’s Chef Guy D. Sockrider created this dish when he worked at Muriel's years ago and insisted that it be put on the menu at the city’s second-oldest restaurant when he took over the kitchen. We’re glad he did. While the recipe is not in the Tujague's Cookbook: Creole Recipes and Lore in the New Orleans Grand Tradition by Poppy Tooker, many other fantastic recipes are, including their legendary gumbo. To purchase the cookbook, go to the link below.
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Bisque of Curried Pumpkin, Crawfish and Corn thumb Bisque of Curried Pumpkin, Crawfish and Corn

Recipe By: Houmas House
When Irish sugar baron John Burnside purchased Houmas House in 1857, we doubt his guests were served anything as exotic as Bisque of Curried Pumpkin, Crawfish and Corn, but that’s the price you pay for being born in the wrong century. This is the perfect dish for the cooler months in Louisiana, but, frankly, we enjoy it all year long. It’s surprisingly simple and absolutely delicious.
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Trout Meunière / Trout Amandine thumb Trout Meunière / Trout Amandine

Recipe By: Court of Two Sisters
Sometimes visitors, in an attempt to get as much fresh Gulf shrimp and oysters as they can while in New Orleans, leave without ever experiencing some of our classic fish dishes. Nothing compares to Speckled trout – or Specks – caught fresh and prepared Meunière or Amandine style. Both are French classics that have been favorites on New Orleans menus for decades.
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Still hungry? Check out our other New Orleans Recipes and find what your craving!

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