Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
Gumbo is a stew popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" – celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder.
The holiday of Mardi Gras is celebrated in southern Louisiana, including the city of New Orleans. Celebrations are concentrated for about two weeks before and through Shrove Tuesday, the day before Ash Wednesday. Mardi Gras is French for Fat Tuesday, but the season actually begins on King's Day, January 6, and extends until midnight before Ash Wednesday. Club, or Krewe, balls start soon after, though most are extremely private, with their Kings and Queens coming from wealthy old families and their courts consisting of the season's debutantes. Most of the high society Krewes do not stage parades. As Fat Tuesday gets nearer, the parades start in earnest. Usually there is one major parade each day ; many days have several large parades. The largest and most elaborate parades take place the last five days of the Mardi Gras season. In the final week, many events occur throughout New Orleans and surrounding communities, including parades and balls.
Bourbon Street is a historic street in the heart of the French Quarter of New Orleans. Extending thirteen blocks from Canal Street to Esplanade Avenue, Bourbon Street is famous for its many bars and strip clubs.
Paul Prudhomme, also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote 11 cookbooks.
Pointe à la Hache is a census-designated place (CDP) and unincorporated community in Plaquemines Parish, Louisiana, United States. Located on the east bank of the Mississippi River, the village has been the seat for Plaquemines Parish since the formation of the parish. As of the 2020 census, its population was 183, less than half its 1930 population. It suffered severe damage from Hurricane Katrina in 2005 and Tropical Storm Lee in 2011.
Commander's Palace is a Louisiana Creole restaurant in New Orleans, Louisiana.
Oysters Rockefeller consists of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. Lemon wedges are the typical garnish.
Harrah's New Orleans is a casino in New Orleans, Louisiana, United States, near the foot of Canal Street a block away from the Mississippi River. It is a 115,000 sq ft (10,700 m2) casino with approximately 2,100 slot machines, over 90 table games and a poker room. The casino is owned by Vici Properties and operated by Caesars Entertainment.
The culture of New Orleans is unique among, and distinct from, that of other cities in the United States, including other Southern cities. New Orleans has been called the "northernmost Caribbean city" and "perhaps the most hedonistic city in the United States". Over the years, New Orleans has had a dominant influence on American and global culture.
Austin Leslie was an internationally famous New Orleans, Louisiana, chef whose work defined 'Creole Soul'. He died in Atlanta, Georgia, at the age of 71 after having been evacuated from New Orleans; he had been trapped in his attic for two days in the 98 °F heat, in the aftermath of the August 29 Hurricane Katrina. He was honored with the first jazz funeral after Katrina on October 9, 2005, in the still largely-deserted city. The procession, led by the Hot 8 Brass Band, marched through the flood-ravaged remains of Leslie's old Seventh Ward neighborhood, starting out at Pampy's Creole Kitchen and stopping along the way at the location of the original Chez Helene.
Brennan's is a Creole restaurant in the French Quarter of New Orleans, Louisiana.
En papillote, or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. It is a combination cooking method of baking and steaming.
Arnaud's is a restaurant in New Orleans, Louisiana, United States which serves classic Creole dishes.
Roy Francis Guste Jr. was a New Orleans based author, photographer, and culinary historian. He wrote 10 Louisiana French-Creole cuisine cookbooks. Guste, a noted Creole historian and resident of the historic French Quarter of New Orleans for more than four decades, grew up in the Garden District, New Orleans and studied at the Le Cordon Bleu.
Broussard's, along with Galatoire's, Antoine's, and Arnaud's, is one of the four classic Creole New Orleans restaurants known as the Grand Dames.
Mosca's is a Louisiana Creole Italian restaurant in Waggaman, Louisiana, near New Orleans. Operated by the same family since it opened in 1946, it has long been regarded as one of New Orleans' best restaurants, known for dishes such as Oysters Mosca, crab salad, Chicken a la Grande, and pineapple fluff.
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others.
Mr. B's Bistro is a restaurant in New Orleans, Louisiana, United States. Located in New Orleans' French Quarter, the restaurant is run by restaurateur Cindy Brennan.
Eat: An Oyster Bar is a Cajun and Louisiana Creole restaurant in Portland, Oregon.
