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New Orleans Recipes 45

Mardi Gras King Cake

Mardi Gras King Cake

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"A sweet yeast dough is rolled up around a filling of cinnamon, sugar, and pecans, coiled into rings, and baked. It's glazed and topped with purple, green, and gold sugars--or you can decorate cakes with pecans and cherries. Don't forget the plastic baby!" — by Jo 
Beignets

Beignets

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"A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!" — by ginampls 
Costas French Market Doughnuts (Beignets)

Costas French Market Doughnuts (Beignets)

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"Try this traditional recipe for beignets from a user who swears this tastes just like the ones served at the famous New Orleans hot spot, the Cafe du Monde. Pour a coffee or hot chocolate and enjoy these tender pillow-like doughnuts for any special occasion or weekend breakfast." — by PREGOCOOK 
Remoulade Sauce a la New Orleans

Remoulade Sauce a la New Orleans

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"Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans." — by COOKINCOWGIRLS 
Real N'awlins Muffuletta

Real N'awlins Muffuletta

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"A homemade olive salad is spread on fresh bread which is then layered with salami, ham, mortadella, mozzarella and Provolone. Great sandwich, anyone?! Note: Use round bread loaves for real muffuletta." — by jenn 
Jen's Jambalaya

Jen's Jambalaya

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  • 55
"My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that's got a nice kick to it but not overly hot for those who's tongues can't handle it." — by JenC 
Jambalaya Salad

Jambalaya Salad

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  • 39
"This is a New Orleans-style salad with shrimp, ham, bacon, rice, and Creole seasonings." — by Louis 
New Orleans Jambalaya

New Orleans Jambalaya

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  • 38
"For when you really have to feed an army!" — by Christine 
Real New Orleans Style BBQ Shrimp

Real New Orleans Style BBQ Shrimp

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  • 34
"Fresh shrimp baked in butter and Creole seasoning makes a deliciously rich dinner that is sure to please a crowd." — by Melissa S. 
Bourbon Street Rib-Eye Steak

Bourbon Street Rib-Eye Steak

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  • 31
"Rib-eye steaks are marinated in a sweet and savory bourbon whiskey marinade, then quickly grilled to smoky perfection for a New Orleans-inspired meal." — by Nokomo 
Sugar-Free Bread Pudding with Whiskey Sauce

Sugar-Free Bread Pudding with Whiskey Sauce

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  • 31
"A classic bread pudding recipe made with raisins and broiled with a creamy whiskey sauce before serving. This bread pudding recipe is from the famous Bon Ton Cafe in New Orleans, modified to use sucralose sweetener." — by KJEPPESE 
Cajun Skillet Surprise

Cajun Skillet Surprise

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  • 28
"This is a takeoff of New Orleans Shrimp. Chicken, smoked sausage, and shrimp are simmered with celery, red and green peppers, and zucchini, then spiced with hot pepper." — by Nicole 
Crawfish and Corn Soup

Crawfish and Corn Soup

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  • 26
"This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!" — by LucyF 
Richard and Suzanne's Louisiana Crawfish Pasta

Richard and Suzanne's Louisiana Crawfish Pasta

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  • 21
"This is a traditional crawfish dish in New Orleans. This dish can be spicy or mild depending on the amount of red pepper flakes you use, so be careful." — by Richard and Suzanne 
Muffuletta Pinwheels

Muffuletta Pinwheels

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  • 15
"Tortilla rolls filled with ham, salami, cheese, and an olive salad make an appetizer sized version of the New Orleans traditional sandwich." — by Greg 
Cajun Crab Cakes (No Breadcrumbs)

Cajun Crab Cakes (No Breadcrumbs)

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  • 21
"These Creole-spiced crab cakes make a delicious side dish or appetizer. The key is to use a small amount of crumbled crackers instead of breadcrumbs for a lighter, less-starchy cake." — by Tracy 
Jambalaya I

Jambalaya I

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  • 14
"This jambalaya boasts shrimp, smoked ham, onions, celery and bell peppers, and requires eight to ten hours of cooking time. Thyme, clove, and garlic provide extra flavor for this zesty stew." — by CORWYNN DARKHOLME 
Pain Perdu II

Pain Perdu II

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  • 11
"Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter." — by stevefenton 
Crawfish Etouffee

Crawfish Etouffee

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  • 14
"In this version of a New Orleans favorite, crawfish simmer with cream of mushroom and cream of celery soups, paprika, mustard seed, Worcestershire sauce, cayenne, and sauteed vegetables." — by MIKI 
Niki's Famous Crawfish Dip

Niki's Famous Crawfish Dip

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  • 9
"Being from New Orleans, and being a true 'Cajun cook' I create a lot of my own recipes simply by experimenting. This dip recipe came to me when I decided that adding crab boil to almost anything will make it taste incredible. Everyone that tastes it agrees! It's best when prepared a day ahead of time and reheated. Serve with chicken flavored crackers." — by Niki Mouton 
 
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