If death by chocolate was a thing, this sinful dessert would surely kill you. Boiled seafood is more than just a menu item in Louisiana: it's a social event. Serious props to the genius who conceived this divine flavor combo. As kids, we always put in a heart-filled request for these on Christmas Eve. What defines the muffaletta is the bread. Copyright © 2019 Her Campus Media LLC. This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers! Try this Italian sandwich invented in New Orleans with cured meats, cheese, olive dressing and great bread. This is a traditional Christmas dish for our family, but could be eaten as an entree, a side, or even breakfast anytime of the year! This iconic family-run restaurant serves up a variety of traditional southern delicacies, but their famous “America’s best” fried chicken is what people come from all over to taste. Thanks to the prominent Vietnamese population in New Orleans, the city has no shortage of quality Vietnamese restaurants. While one can find delectable variations of this treat throughout the city, Tartine’s, filled with brown sugar and cream cheese is irresistible. It's easy and delicious! Also, don’t be ashamed if you find yourself eating the side of whipped feta by the spoonful. The muffuletta is a Sicilian contribution to the New Orleans food repertoire. Beignets are a simple dessert, fried square pieces of dough covered with powdered sugar. 33. I'm Katherine, and my husband Romeo and I are part-time travelers. Key word: Almost. There's no grill involved and the sauce is hardly the smoky-sweet brown stuff you'd expect from a BBQ. Make sure to order this extravagant dessert in advance with your meal. Get our latest travel stories, travel destination information, and more straight into your INBOX for free. One of the restaurant's best versions is the springtime gumbo (pictured), made with black pepper-roasted rabbit and Indian Creek oyster mushrooms. It could have come from the Choctaw word “kombo,” the name of the filé powder, or it could have come from the word “kingumbo,” the African word for okra. Simple, yes, but moan-inducing and decadent when done right. My husband made this for me at least twice a week (35-year-old son came into this world loving oysters). New Orleans is one of America’s food meccas. This juicy patty topped with American cheese, homemade bread and butter pickles, and red onions, is so outstanding that Thrillist has declared it one of the best burgers in America. Alligator can be found both in casual restaurants and fine dining establishments. This upscale John Besh establishment is all about high quality ingredients, in simple but elegant plates, and his potato gnocchi is a prime example of this. This is his version. Beignets were brought to New Orleans by Acadians, French colonists who came from Canada. Pour absinthe over a sugar cube into a glass and then light the cube on fire to caramelize the sugar before dissolving it into the glass. Mouthwatering oysters grilled in their shells over an open fire and topped with melted butter, garlic, cheese, and seasoning. The gumbo on the menu changes seasonally—and typically daily—to reflect the year-round bounty of Louisiana's farms and bayous. The originator of the muffaletta sandwich is Central Grocery in New Orleans. This marinade is very different from the only other one I have seen on this site. Bennie and Clovis Martin of Martin Brothers Coffee Stand put together sandwiches for the striking conductors, asking, “What are we going to feed these poor boys?”  The same year Parkway Bakery put the new poor boy sandwich on their menu, made with their in-house baked bread filled with potatoes and roast beef gravy. There are a couple of theories about the origin of the term gumbo. Get a true taste of the south by ordering Eggs Atchafalaya — fried green tomatoes topped with poached eggs, jumbo lump crabmeat, hollandaise and a side of potatoes. No trip to NOLA is complete without these eats. The name comes from the cooking technique, as the chicken is cooked under a brick wrapped in tin foil. The experience of biting into this warm, fluffy, gooey goodness is 100% worth the sugar coma that follows. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. Photo courtesy of Christophe Jammet flickr.com. Make Cajun groceries online with CajunGrocer.com. Sugar-Free Bread Pudding with Whiskey Sauce, Richard and Suzanne's Louisiana Crawfish Pasta, Allrecipes is part of the Meredith Food Group. Make it yourself with our recipe. Dig in while listening to some of the world’s best musicians and you’ll think you landed in heaven. Photo courtesy of Elliot Mandel on flickr.com. A delicious, grilled version of the flavorful New Orleans sandwich. Locals would argue that gumbo is almost its own food group. Original recipes only mention brown sugar and nuts, but more recent recipes include butter, milk or cream, and vanilla. During this time I was pregnant with my son and I craved oysters any way but raw. Yes, you read that right. Note: Use round bread loaves for real muffuletta. Different flavored pralines can also be found, including coconut or chocolate. There’s simply no other way. We all fell in love with their oyster dressing. Katherine Belarmino and Romeo Belarmino are the authors of Travel the World, a travel blog for the everyday working stiff. Bean Dishes. Home Holidays & Events Holidays Mardi Gras, Gumbo is one dish that makes Louisiana cuisine so famous. This is a New Orleans-style casserole. Otherwise, the Firecracker Shrimp is a must. Muffaletta sandwiches are made using muffaletta bread, a large, round, flattish bread which is split and stuffed with olive salad, meats, and cheeses. Laura is a New York-based freelance food writer with a degree in Culinary Arts from the Institute of Culinary Education and a degree in Journalism from Penn State. It is the best we have ever tasted and I know you will enjoy it too. While you can sample this southern classic at numerous restaurants throughout the city, no one masters this dish quite like Chef John Besh, who combines fresh gulf shrimp, creamy and rich grits, mascarpone cheese, and spicy Creole seasonings to provide a sensory experience with every bite. Good and simple. Willie's Chicken Shack. If you save enough room you’ll surely want to try their heavenly mac and cheese, as well.