Top 10 Famous Foods of New Orleans - Part 1
New Orleans, Louisiana is famous for many renowned highlights and attractions that draw in thousands of visitors each year.
Visitors from around the world flock to the city located along the Mississippi River to take in the sights, sounds, and especially the tastes. New Orleans, Louisiana is known for its rich heritage of blended cultures, including French influence, Spanish, Creole, African American, Native American and Cajun. This blending of cultures has created an atmosphere and cuisine within the borders of New Orleans that is a defining feature of the city.
When thinking of New Orleans cuisine, many think of Cajun food in particular. Cajun cuisine stems back to the influence of the Acadian people group. The Acadians spoke French and were driven out of their land in Canada by the British in 1755 and ended up in southern Louisiana. Because of the drastic change in the weather and elements, the Acadians could no longer cook their traditional meals. What resulted is what we know as classic Cajun food as today.
However, the spicy “Cajun” flare we now know is the Prudhomme take on classic Cajun dishes. Paul Prudhomme, a famous chef, popularized Cajun and Creole cooking. Prudhomme published a number of cookbooks and released a line of Chef Paul Prudhomme Magic Seasoning Blends. The southern spice we now think of as Cajun we can thank Prudhomme for.
If you are planning a trip to New Orleans, there are some food items to put on your must-try list that New Orleans is especially known for. In this two part blog series, we will highlight the top ten famous food items in New Orleans that you won’t want to miss! Here are five of the top ten famous foods to try during your time in New Orleans:
- Raw or Chargrilled Oysters:
Oysters are a popular menu item in New Orleans, fished from the nearby Gulf of Mexico. Oysters are served up in a number of ways, including raw and charbroiled with a combination of butter, garlic, seasonings, and even cheese.
- Jambalaya:
Jambalaya is a combination of rice, vegetables, tomatoes, peppers and meat and/or seafood. It may appear red or brown. If the jambalaya is red, it is Creole jambalaya which has tomatoes added in. Beware that this dish has quite a spicy kick! If the jambalaya is brown, it is the Cajun-take on jambalaya with caramelized sugar giving the dish its brown appearance.
- Etouffe:
Crawfish etouffee is a staple in New Orleans cuisine. Crawfish have made up a large staple of the diet in the region since the days when Native Americans inhabited the land. Etouffe resembles gumbo in that it is a thick stew-like substance made with vegetables and shellfish or crawfish served over rice.
- Gumbo:
Gumbo is also a thick stew served over rice. Gumbo is made with a combination of meat, such as chicken and sausage, with a thickening agent added in. Okra is an ingredient that is frequently used to thicken the gumbo.
- Alligator:
Alligator is a popular part of New Orleans cuisine. Many cafes and restaurants serve a combination of entrees with alligator meat.
Whether you try a taste of chargrilled oysters or order up a plate of alligator, New Orleans has something to offer every palate. Check out Part 2 of our blog post detailing the next five of the top 10 famous foods to try during your time in New Orleans.
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