Our Favorite Nola Recipes

Traditional New Orleans Food


  • 1 lb. (4 sticks) unsalted butter

  • 3 cups all-purpose flour

  • 2 red bell peppers, in medium dice

  • 2 green bell peppers, in medium dice

  • 2 celery stalks, in medium dice

  • 1 ¼ gallon (20 cups) chicken stock

  • 2 tablespoons Creole seasoning

  • 1 teaspoon ground black pepper

  • 1 teaspoon dried hot red pepper flakes

  • 1 teaspoon chili powder

  • 1 teaspoon dried thyme

  • 1 tablespoon chopped garlic

  • 2 bay leaves

  • 2 tablespoons kosher salt

  • 1 lb. andouille sausage, cut into ¼ inch-thick slices

  • 3 ½ lb. chicken, roasted and boned

  • hot sauce to taste

  • boiled rice as accompaniment

In a 12-quart stockpot melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add a third more flour and sit constantly 30 seconds. Add remaining third of flour and stir constantly 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour.

Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Add the stock to roux, stirring constantly to prevent lumps. Add all remaining ingredients except chicken, rice, and hot sauce and bring to boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. Add chicken and simmer 15 minutes. Adjust seasoning with hot sauce. Serve over rice.

This recipe yields about 6 quarts, but gumbo freezes well and can be thawed out later.


  • 1 cup water

  • 4 oz unsalted butter

  • ¼ teaspoon salt

  • 1 teaspoon sugar

  • 1 cup, plus 2 tablespoons sifted all-purpose flour

  • 4 large eggs

  • 1 teaspoon vanilla

  • vegetable shortening, for deep frying

  • confectioner's sugar

  • In a small saucepan combine the water, butter, granulated sugar, and salt and bring the mixture to a rapid boil. Remove the pan from heat and add the flour all at once, stirring vigorously. Cook the paste over low heat, beatin briskly, until the ingredients are thoroughly combined and the dough cleanly leaves the sides of the pain and forms a ball. Remove the pan from the heat. Add the eggs, 1 at a time, beating well after each addition. By hand or with an electric mixer set at medium speed, beat the paste until it is smooth and glossy. Stir in the vanilla.

  • In a deep fryer, heat 3 inches shortening 370 degrees F. drop the dough by teaspoonfuls into the shortening, and fry the beignets in bathes, turning them, until golden brown (about 3 minutes). With a slotted spoon, remove to paper towels to drain. Sprinkle the beignets with the confectioners' sugar and serve the hot.

Shrimp Ettouffee

  • 1 stick (1/4 pound) butter

  • 2 cups chopped onions

  • 1 cup chopped celery

  • ½ cup chopped bell peppers

  • 1 pound peeled crawfish tails

  • 2 bay leaves

  • 1 tablespoon flour

  • 1 cup water

  • 1 teaspoon salt

  • ¼ teaspoon cayenne

  • 2 tablespoons chopped parsley

  • 3 tablespoons chopped green onions

Melt the butter in a large skillet over medium-high heat. Add the onions, celery, and bell peppers and sauté until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.

Dissolve the flour in the water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.

Remove the bay leaves and serve.


  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

  • 1/2 pound andouille sausage, diced

  • 1 (28-ounce) can diced tomatoes

  • 1 medium onion, chopped

  • 1 green bell pepper, seeded and chopped

  • 1 stalk celery, chopped

  • 1 cup reduced-sodium chicken broth

  • 2 teaspoons dried oregano

  • 2 teaspoons Cajun or Creole seasoning

  • 1 teaspoon hot sauce

  • 2 bay leaves

  • 1/2 teaspoon dried thyme

  • 1 pound frozen peeled and cooked shrimp, thawed

  • 2 cups cooked rice

  • In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

  • Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Red Beans & Rice

  • 1 pound dried red beans, rinsed and sorted over

  • 3 tablespoons bacon grease

  • 1/4 cup chopped tasso, or chopped ham

  • 1 1/2 cups chopped yellow onions

  • 3/4 cup chopped celery

  • 3/4 cup chopped green bell peppers

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • Pinch cayenne

  • 3 bay leaves

  • 2 tablespoons chopped fresh parsley

  • 2 teaspoons fresh thyme

  • 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces

  • 1 pound smoked ham hocks

  • 3 tablespoons chopped garlic

  • 10 cups chicken stock, or water

  • 4 cups cooked white rice

  • 1/4 cup chopped green onions, garnish

  • Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

  • In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

  • Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

  • Serve over rice and garnish with green onions.