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Te de Canela (Cinnamon Tea)
I have been drinking te de canela, or cinnamon tea, since I was a kid. My mother always made it for us when we had a sore throat, a fever or just because. This cinnamon tea can be sweetened with honey, sugar, or piloncillo, which is Mexican brown sugar, and we often added a squeeze of fresh lemon juice. As adults the tea is spiked with pure cane alcohol, which is very common amongst Hispanic people.
Crawfish Pistolettes
Pistolette bread is fried and then stuffed with a delicious, cheesy, crawfish mixture! To reheat, place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.
Cajun Corn and Crab Bisque
This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!
Chef John's New Orleans-Style Barbequed Shrimp
This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.
Louisiana Crawfish Bisque
This crawfish bisque recipe is creamy and hearty. My mom and I make it frequently — always to rave reviews. Being from Louisiana, I am happy to be able to make a crawfish bisque better than what I've tried at any restaurant. Serve with French bread and a nice salad.
Seafood Boil in a Bag
Seafood boil in a bag? Yes! Add shrimp, crab, corn, potatoes, smoked sausage, and spicy, seasoned butter to a cooking bag and bake it in the oven. It's the easiest, juiciest, most flavorful seafood boil ever.
River Road Spinach Madeline
First published in 1959 in River Road Recipes, the Junior League of Baton Rouge's community cookbook, spinach Madeline remains a favorite side dish in Southern Louisiana. Thick and creamy with a hint of jalapeño heat, it's most at home on holidays next to turkey, cornbread dressing, and green bean casserole.
Crawfish Beignets
If you've ever been to Brenda's French Soul Food in San Francisco, you know how delicious these crawfish beignets are. For those who haven't, prepare yourself for a mouthful of awesome! I'm not sure the exact measurements they use, but this recipe is my personal version that comes pretty close to the real thing. I'm looking forward to your feedback, and hope you all enjoy!
Ellen's Muffaletta Pasta Salad
This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!
Bourbon Chicken
Bourbon chicken is a dish with New Orleans roots that's easy to make with chicken thigh pieces cooked in a sweet brown sugar, bourbon, ginger, garlic, and soy sauce glaze. Serve with rice for a restaurant-worthy meal.
Vieux Carre Cocktail
A complex, complex rye whiskey and cognac cocktail named after a hotel in the Old Quarter of New Orleans.
Not Ya Mama's Oyster Dressing
Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version.
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