10 (American)

List by: itisclaudio, created: 13 Mar 2019, updated: 13 Mar 2019 Public: Users can add dishes

Dishes you must eat when you visit New Orleans

1. Beignet

(American) (French)

Beignet, synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry. Beignets can also be made from other types of dough, including yeast dough. Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on top. They are traditionally prepared right before consumption to be eaten fresh and hot. https://en.wikipedia.org/wiki/Beignet

Preferably from Café Du Monde

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2. Char-Grilled Oysters

Charbroiled Oysters, Chargrilled Oysters (American) (American-Southern)

Seasoned oysters grilled over char

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3. Gumbo

(American) (American-Southern)

Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun holy trinity of vegetables, namely celery, bell peppers, and onions

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4. Crawfish

Crayfish, Crawdads, Crawlfish, Crawldads, Freshwater Lobsters, Mountain Lobsters, Mudbugs, Yabbies (-Worldwide-)

Crawfish is a freshwater crustacean resembling small lobsters. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills.

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5. Muffuletta Sandwich

Muffaletta (American)

A traditional-style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, salami, ham, Swiss cheese, provolone, and mortadella. Quarter, half, and full-sized muffulettas are sold. The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours. A muffuletta is usually served cold, but many vendors will toast it.

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6. Fried Chicken

Deep-Fried Chicken (American)

Fried chicken (also referred to as Southern fried chicken) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.

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7. Etouffee

Étouffée (American) (American-Southern)

A dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, and eastern Texas. https://en.wikipedia.org/wiki/%C3%89touff%C…

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8. Po Boy Sandwich

Po' Boy, Po-boy, po'boy, poboy (American) (American-Southern)

Po Boy is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.

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9. Turbodog Beer

(American) (American-Southern)

Turbodog is a beer from New Orleans, Louisiana of the "English Brown Ale" style with 5.60% alcohol by volume (ABV). Brewed by Abita Brewing Co. Louisiana, United States.

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10. Jambalaya

(American) (American-Southern)

Jambalaya is a Louisiana Creole dish of Spanish and French (especially Provençal) influence. It consists of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as Andouille, along with some other meat or seafood, frequently pork, chicken, crayfish, or shrimp. The vegetables are usually a sofrito-like mixture known as the "holy trinity" in Creole and Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and …

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