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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.


King Cake Sua Da Cocktail thumb King Cake Sua Da Cocktail

Recipe By: SoBou
This may only be December but Carnival is in the air! Here is a wonderful Mardi Gras cocktail recipe from Bar Chef Laura Bellucci at SoBou. Inspired by Vietnamese iced coffee (Cafe Sua Da), this cocktail is absolutely delicious and a great way to make use of those king cake babies you’ve got stuffed away in that kitchen drawer.
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Combination Pan Roast thumb Combination Pan Roast

Recipe By: Pascal’s Manale
Pascal’s Manale is known far and wide as the place where BBQ Shrimp was invented but that’s not all they do well. This bubbly seafood concoction is absolute perfection and will make a nice addition to your holiday table. Enjoy!
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Satsuma Crush thumb Satsuma Crush

Recipe By: Cafe Beignet
Along with their award-winning beignets (they placed first in the traditional category at Beignet Fest), one of the things folks love best about Café Beignet is that they serve more than café au a lait. One sip and you’ll feel like you’re back in New Orleans.
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Chicken Andouille Gumbo thumb Chicken Andouille Gumbo

Recipe By: Gumbo Shop
Every year, Gambit Weekly asks its readers who makes the best gumbo in the city. According to Publisher Margo du Bois, “Gumbo Shop is the winner every time!” This fall, treat your family and friends to this fabulous recipe for Chicken Andouille Gumbo. We can’t think of a better way to welcome autumn.
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Bread Pudding Souffle thumb Bread Pudding Souffle

Recipe By: Commander’s Palace
One of the most frequent photos we see in our friends’ Facebook feeds is of Commander’s Palace’s Bread Pudding Souffle. Commander’s signature dessert is one of the city’s favorites – right up there with and Antoine’s Baked Alaska. It’s just one of the reasons the restaurant was honored six times by the James Beard Foundation. What’s more, Southern Living recently named Commander’s “The South’s Best Restaurant.” Wow your guests and make it at home.
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Crawfish Étouffée thumb Crawfish Étouffée

Recipe By: New Orleans School of Cooking
From their kitchens in an old renovated molasses warehouse in the French Quarter, the chef/teachers at the New Orleans School of Cooking have been spicing up vacations to the Big Easy since 1980. This recipe for Crawfish Étouffée will become one of your favorites.
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Mulate's Homemade Bread Pudding thumb Mulate's Homemade Bread Pudding

Recipe By: Mulate's
What do you do with stale bread? In New Orleans, you either feed the ducks in City Park or you make bread pudding. If you have hamburger buns, you make Mulate’s Homemade Bread Pudding. This customer favorite was featured in Alton Brown’s cookbook, Feasting on Asphalt. It’s also included in the Mulate’s cookbook. Buy it online at . If you’re watching your weight, put on a little Cajun music and two-step off the calories the way they do at the popular restaurant and dance hall near the Convention Center.
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"The Jazz," a.k.a. The Jalapeño Margarita

Recipe By: Streetcar Restaurant
What happens when you muddle jalapeño-infused silver tequila with the seasons’ best fresh jalapeños? You hear jazz! This recipe is from the Clarinet Lounge – the fun, modern bar in the Holiday Inn Downtown Superdome. It’s a great place to gather after work, before heading to the French Quarter on the weekend, or to meet for a nightcap before retiring. You’ll find Happy Hour specials served daily from 4 to 6 p.m. or, if you prefer, you can make The Jazz at home right now.
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Redfish Pontchartrain thumb Redfish Pontchartrain

Recipe By: Oceana Grill
Fishermen in Louisiana will tell you that redfish is fun to catch. It’s also fun to eat! A cousin to the black drum, redfish (or red drum) can be found all over south Louisiana in marshes, bayous and the Gulf of Mexico. These fish put up a great fight. Your guests, however, will be easily hooked. Redfish Pontchartrain from Ocean Grill in the French Quarter is a Louisiana blackened redfish filet, served atop crawfish cornbread. It’s topped with Oceana’s Creamy Shrimp Pontchartrain Sauce and served with a side of mustard greens. Delicious doesn’t begin to describe it.
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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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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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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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