Oh my goodness! Over Memorial Day weekend while you were barbecuing, crab boiling or just laying back, I was eating my way through New Orleans!  It was oh so yummy.  lucky you I have taken pictures, reviewed everything and even dug out an old recipe to share with you.  So sit back, loosen your waist band and start reading.

I started the weekend at John Besh’s restaurant Luke. We were able to book the back for our party and the eating ensued. We started with fresh P&J oysters, the crispy brussels sprouts, flamenkuchen and the crab hush puppies. While I thought they were all delicious, the “hush puppies” were more fritters than hush puppies. For dinner we had the Luke Burger, Shrimp and Grits, the Crab BLT, and the market fish.  The grits were amazing!  They were just the right amount of creamy with enough texture to feel the “grit” of the corn. The desserts were okay but to be honest we were so full, it didn’t matter.

Red Fish Meuniere, with crabmeat
Red Fish Meuniere, with crabmeat
Shrimp and Grits
Shrimp and Grits
Soft Shell Crab BLT
Soft Shell Crab BLT

The next day we went for a airboat ride and saw the alligators so it seemed only right that we went to “Daisy Dukes” and had an alligator po’ boy.

Wally Gator
Wally Gator

It was a good thing we did because we were having hotel banquet food.  It was okay as hotel food goes, but we were left unsatisfied at the end of the night.  It was late so of course we headed over to Cafe du Monde for beignets.  It turned out to be the great powdered sugar war of 2015!  Beignets are absolutely heavenly! A couple of tips: eat the beignets hot, they lose something as they cool. Have the chicory coffee.  You can get it hot or iced and do the cafe au lait.  Delicious!

Jambalaya
Print Recipe
A Louisiana Creole dish that came from the Spanish and French influences in New Orleans. It is very similar to a Spanish Paella.
Servings
11 cups
Servings
11 cups
Jambalaya
Print Recipe
A Louisiana Creole dish that came from the Spanish and French influences in New Orleans. It is very similar to a Spanish Paella.
Servings
11 cups
Servings
11 cups
Ingredients
Servings: cups
Instructions
  1. Combine seasoning mix ingredients in a small bowl and set aside.
  2. In a large stock pot or dutch oven, melt the chicken fat over medium heat. Add 1 1/2 cups onions, 1 cup of celery,and 3/4 cup green bell peppers. Cook until the vegetables are caramelized, about 20 minutes, stirring occasionally. The onions should be a rich dark brown, but not burnt.
  3. Add the hame, sausage and remaining onion, celery and green bell peppers. Continue cooking and stirring for 5 minutes. Add the tomatoes, garlic, tomato sauce, bay leaves, seasoning mix and Tabasco. Simmer for 15 minutes, stirring occasionally.
  4. Turn the heat to high, fold in rice until well mixed. Add the stock, cover pot and remove from heat. Let stand, covered, for 15 minutes. Return to medium heat and cook, covered, until rice is tender, about 10 minutes.
  5. Serve with crusty bread and cold beer. Enjoy!
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