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Crabmeat And Eggs New Orleans

Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.

Good New Orleans Creole Gumbo

cup bacon drippings together in a large, heavy saucepan over

New Orleans Style Bread Pudding

egrees (lower temperature if baking in glass pan).
Butter 10

Authentic New Orleans Bread Pudding

x2\" squares and place them in the pan.
Next, take

Spicy Stuffed Cabbage Rolls In Mushroom Gravy Sauce

Cut cabbage head in half.
In a glass bowl add 1/

New Orleans French Loaves

ombine water and sugar. Sprinkle in yeast; stir until blended. Let

New Orleans Style Red Beans & Rice

everal hours prior to cooking, in order to avoid possible gas

New Orleans Cafe Au Lait

Mix the coffee and chicory.
Using your favorite coffee maker (a manual drip model is traditional in New Orleans), brew the coffee mixture with 1 1/2 cups water heated to the point just below boiling.
Pour the coffee equally into 3 eight-ounce coffee cups or 2 twelve-ounce coffee cups and fill each with the same amount of cream (the ratio of coffee to cream should be 1:1).
Serve immediately with sugar, if desired.

Gumbo

ith Creole seasoning and brown in the oven. Slice the sausage

Shrimp Gumbo(Copied From New Orleans Recipe)

Saute okra in oil for 10 minutes.
Add shrimp, onions, garlic and pepper.
Cook about 5 minutes.
Add water, tomatoes and bay leaves.
Cover and simmer 20 minutes.
Remove bay leaves and sprinkle in Tabasco.
Place 1/4 cup cooked rice in each of 6 soup bowls.
Fill with gumbo and serve (about 260 calories per serving).

Christe'S Real New Orleans Seafood Gumbo

Crab Directions:
Put crabs in sink; pour a large pot of boiling salty water on them.
When they stop moving they are dead. Remove the point on underside of shell and the top shell.
Clean out the guts and fingers and break crabs in half.
Rinse.

New Orleans Style Beignet Recipe

he Yeast, Water, and Sugar in the work bowl of a

Quick & Easy Creole Gumbo

at and reserve meats.
In a large, heavy pot, heat

New Orleans Style Gumbo

Place chicken, sausage, tomatoes, and okra in just enough water to cover chicken and cook until done.
Take chicken out of broth and pull meat off of bone.
Put chicken back in broth with all seasonings and shrimp.
Mix cajun gumbo mix as directed.
Pour in the pot with other ingredients and cook until shrimp are done. Serve over rice.

New Orleans Style Creole Chicken

alt and white pepper.
In a large electric skillet or

New Orleans' Pralines

Caramelize 1/2 cup of sugar in a saucepan.
In the meantime, have the 2
cups of sugar and Pet milk in another large saucepan and put on fire and let boil real good.
Pour caramelized sugar into it and stir good.
Let boil up until it forms a soft ball. Take off fire and add butter.
Beat until creamy and drop by tablespoonfuls to make a large New Orleans size patty.
(This recipe is creamy, not grainy.)

New Orleans' Style Choux Fritters

*Melt butter in boiling water, add salt and

New Orleans Gumbo

Mix all of the ingredients in a 2-quart saucepan; bring mixture to a boil.
Reduce heat; stir and cover.
Simmer over low heat for 25 minutes.
Makes 8 (1 cup) servings.

New Orleans Black Eyed Peas For The New Year

r yucky looking.
Place in a large bowl with a

New Orleans Steamer

and 1/2 teaspoon cumin in a bowl. Divide rice mixture

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