We’ve put together a ranking of the top brunch spots in New Orleans. Check out our favorite restaurants serving up delicious breakfast and lunch food in NOLA.

The Brennan family of New Orleans shares their take on Louisiana classic: jambalaya. Try it at home yourself with this recipe.

Creole Potato Salad is a creamy potato salad with some zip. Flavored with Creole mustard and Zatarain's Creole Seasoning.

Farmer’s Grocery in Grace, Mississippi, is a hidden gem known for its delicious Delta cuisine, including its signature deep-fried

This creamy Creole Coleslaw is a great variation on that classic potluck side dish. Your traditional slaw gets a zippy upgrade.

Take your sweetie here!

Arnaud's Restaurant is known for packing a punch when it comes to brunch - specifically their egg

A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago.

Looking for amazing places to eat in New Orleans? These restaurants and spots in New Orleans are worth adding to your itinerary plans.

Make this Straight-From-the-Restaurant Ruth's Chris Steak House Crab Cakes Recipe at home and your Crab Cakes will taste just like Ruth's Chris Steak House.

Restaurant Style Fettuccini Jambalaya is my favourite dish at our local pizza joint. It's spicy and hearty and downright delicious. Peppers, onions and tomatoes are seasoned and mixed with chicken, andouille sausage and shrimp and then tossed with fettuccini pasta to create the most delicious, comfort main dish. The leftovers are even better!

This recipe for Lobster and Shrimp Étouffée is Cajun to the roots. Normally, étouffées are made with crawfish or shrimp, but he spiced it up by adding lobster.

Façon traiteur ? Oui c'est comme ça que j'appelle les petites quiches avec une garniture bien généreuse (#2cm) qui me font toujours craquer ! Aujourd'hui, je vous donne donc ma version de ce que je trouve être une quiche bien généreuse ! :) Ingrédients : 1 pâte brisée 2 œufs 10 cL de lait demi-écrémé 10 cL de crème liquide 100 g de comté coupé en dés 100 g de dés de jambon blanc persil plat sel et poivre Préparation : J'utilise des cercles de pâtisserie pour obtenir une pâte à bord bien haut ! Étaler la pâte brisée et la partager en 4 de façon à garnir 4 cercles à pâtisserie. Préchauffer le four à 200°C. Dans un bol, battre les oeufs avec le lait et la crème liquide. Ajouter les dés de jambon et le comté coupé en dés. Ajouter du persil plat, puis saler et poivrer . Verser la préparation dans les moules. Enfourner pour 20 à 25 minutes.

Originally built in the 1840s, this Creole cottage sits between a sugarcane field and Bayou Teche in Franklin, Louisiana

Traditionnellement la chiquetaille (qui signifie émietté, déchiqueté) se prépare avec de la morue. Elle se décline avec du hareng-saur ou même du…

In our guide we want to show you the 11 Best St Lucia Restaurants of 2024 for your vacation away in the Caribbean!

'Restaurant quality' 'One of the best things you've ever made.' These are the Boyfriend's quotes. Personally, I think this is THE BEST thing I've ever made. It is just another level of deliciousness. Need to impress someone? This is is. I'm telling you. It's warm and creamy, has great depth. The risotto is kicked up with a little creole seasoning, cooled down with the tomato herb sauce... There's just no other words. Perfection. Now I'll be honest, you're going to need to set aside some time to chop all these veggies. This recipe takes time. Good things come to those who wait. IT IS SO WORTH IT. I beg you. Take the time to make chicken stock. Your dish will be so much more flavorful. Make a huge amount, and freeze some. I pour extra stock into tupperware containers and freeze, and I also pour into ice cube trays. It's super convenient to pop a couple out of the ice cube tray for a recipe. Creole Shrimp Risotto Modified from Slade Rushing and Allison Vines-Rushing recipe You will need: 20 medium shrimp, peeled and deveined, shells reserved 1 large red pepper or 2 small, seeded and finally chopped 1 white onion, finely chopped 2 tomatoes, chopped 3 stalks celery, finely chopped 2 carrots, peeled and finely chopped 4 cloves of garlic, coarsely chopped 1 jalapeno Chile, finely chopped 1 tsp finely grated orange zest 4 whole sprigs fresh thyme 2 dried Turkish bay leaves (you can use any bay leaf) 3 whole springs fresh parsley 3 tbsp creole seasoning, purchased or homemade 1 tbsp salt 2 tsp black pepper 1 3/4 cup dry white wine 1 cup arborio rice 1 cup chicken stock, or low sodium chicken broth 3 tbsp unsalted butter, cut into pieces zest and juice of 1/3 of a lemon 3 scallions, thinly sliced About 1/4 cup olive oil 1. Make shrimp stock. In a medium saucepan, combine shrimp shells with enough water to cover. Place over high heat, cover, and bring to a boil. Reduce heat to moderately low and simmer 25 minutes, skimming foam off the top occasionally. Pour stock through a fine mesh sieve (or line a regular strainer with a cheesecloth), strain, and set aside. 2. Make tomato herb sauce. Heat a bit of oil in a heavy large pot over medium heat. Add the red pepper, half of the onion, half of the celery, half of the carrots, half garlic, the jalapeno, orange zest, 3 sprigs thyme, a bay leaf, 1 1/2 springs parsley, 1 1/2 tsp salt and 1 tsp pepper. Saute about 10 minutes, or until very tender. Add half of the tomatoes and 1 cup of wine. Simmer a couple minutes to let it be absorbed a bit. Add the shrimp stock and enough water to cover the vegetables. Simmer 20 minutes. Remove parsley, thyme, and bay leaf. Puree in a blender, working in batches if necessary. 3. Get the chicken stock ready. Bring the chicken stock to a simmer in a saucepan. Cover, and keep warm over low heat. 4. Make the risotto. heat a drizzle of olive oil in a heavy large saucepan over medium high heat. Add remaining onions, celery, carrots, garlic, thyme, bay leaf, parsley, 1 tbsp creole seasoning, salt and pepper. Reduce heat to medium and saute until tender, about 10 minutes. Add the arborio rice and cook, stirring constantly, until the rice is fully coated with olive oil (1-2 minutes). Add remaining wine and cook, stirring often, until wine is almost completely absorbed (4-5 minutes). Add 1/2 cup chicken stock and simmer, stirring occasionally, until liquid is absorbed (~10 minutes). This step is important- to cook arborio rice correctly, you must add the chicken stock in small increments. Once absorbed, add another 1/2 cup, waiting for that to be absorbed, and continue this process until rice is creamy looking but still al dente, about 30-40 minutes. You may have leftover stock. Remove the thyme, parsley, and bay leaf, and stir in the butter, lemon zest and juice, salt and pepper to taste. Cover and keep warm. 5. Make the shrimp. Sprinkle shrimp with a little salt and pepper and remaining creole seasoning. Heat a drizzle of olive oil over medium high heat in a large saute pan. Add shrimp and saute until pink, about 2-3 minutes. 6. Assemble. Mound risotto in the center of 4 bowls. Top each with 5 shrimp, and spoon the tomato herb sauce around the dish. Garnish with scallions, and Enjoy!

Creole cream cheese is seeing a resurgence in its native Louisiana.