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5 Bites From New Orleans' Jazz Fest

5 Bites From New Orleans' Jazz Fest

Get your music and food fixes in one place this weekend

The New Orleans Jazz Fest has it all: great music, great food.

Ah, New Orleans: home to our favorite Cajun dishes, jambalaya, crayfish boils, beignets, and more. But what the city's even more famous for is its rich music culture. This year's Jazz Fest, beginning April 27, will fill you up with music stylings from the greats (classics like Bruce Springsteen and newcomers like Bon Iver) and great eats. The fest also comes with a foodie bonus: cooking demonstrations at the Food Heritage Stage, where local chefs take you through classic NOLA dishes, like catfish and grits, Louisiana strawberry delights, and more. While what sets you decide to attend is up to you, we can help guide you to the best foods:

Crawfish po'boy from the Vaucresson family: Ian McNulty of WWNO shares that the Vaucresson family is almost as legendary as the festival itself. Selling at the festival for more than 40 years, the family takes the po'boy to a new level with sausage, Creole mustard, and crawfish.

Crawfish Monica: The pasta and crawfish dish is a hit among festival-goers, says NOLA.com. Look for it at the Kajun Kettle stand.

Pheasant, quail and Andouille gumbo: The true foodie will be delighted by this gourmet creation from Prejean’s Restaurant:, a Cajun restaurant that also serves up eats like crawfish enchiladas — yum.

Lemon Ice: From the New Orleans classic Angelo Brocato's, you'll find the perfect cool-off treat plus other flavors of gelato and ice, along with Italian desserts like cannolis. We're in.

Beignets from Café du Monde: Tourists, if you don't stop by New Orleans' most famous eatery for a doughnut or beignet, you'll regret it forever. The café is also the best stop for a hot or iced coffee.


New Orleans Recipes

It makes sense that New Orleans cuisine is known worldwide, because a lot of the world participated in making it what it is. People from across Europe, Africa, the Caribbean and elsewhere arrived in New Orleans over the 18th and 19th centuries. Different culinary techniques and recipes arrived with them, and these customs collided and intermingled. The result was the cuisine of New Orleans, reflective of its global heritage but altogether new and unlike anything else.

Saffron was virtually impossible to come by in New Orleans in the 1780s, which meant Spanish colonists were unable to make their beloved paella. Enter jambalaya! Like paella, jambalaya is a blend of meats, rice, vegetables and seasonings. Traditionally, the meats are sausage (introduced to South Louisiana by German immigrants) paired with chicken, shrimp or pork. Seasoning usually comes from cayenne pepper and the &ldquoholy trinity&rdquo of New Orleans cuisine (an evolution of the French mirepoix), a mixture of diced onion, celery and bell pepper. Even the name &ldquojambalaya,&rdquo derived from the Provençal word jambalaia, meaning a mix or mishmash, reflects its unique fusion of flavors.

Gumbo is a meat or shellfish stew believed to be derived from West African dishes or French bouillabaisse, or most likely a little of both. The word &ldquogumbo&rdquo comes from a West African word for okra, a vegetable sometimes used in gumbo. The foundation of most every gumbo is a roux, a blend of oil and flour that&rsquos browned over heat and used to thicken a stock made from shellfish or meat. The mixture is seasoned with the &ldquoholy trinity,&rdquo spices and herbs, and served with rice. Ask a handful of New Orleanians what they put in their gumbo and each will give a different answer, but all will tell you there exists no better recipe than their own.

Red Beans & Rice

The versatile red beans & rice can be enjoyed as a main course or as the chosen side dish of almost every New Orleans meal. It is so beloved, it even has its own day: Mondays. The dish began as a way to incorporate the leftover ham bones from Sunday meals into a new creation the following day. Ham, andouille sausage, the &ldquoholy trinity&rdquo vegetables and spices slowly simmer and then are poured over rice. The concoction is adored in New Orleans. The city&rsquos own Louis Armstrong famously signed his letters &ldquoRed Beans and Ricely Yours.&rdquo

This &ldquodirty&rdquo dish gets its name from the tiny bits of meat that infuse every bite with flavor. A simple yet delicious combination of rice, spices, celery, onion, bell peppers and protein is also known as rice dressing. Though this concoction originated in South Louisiana, it has become popular in most southern states.

In French étouffée means &ldquosmothered.&rdquo In New Orleans, étouffée is a dish that&rsquos most popular during crawfish season but is also enjoyed year-round with shrimp or even chicken. These meats are simmered in a rich sauce of stock, and sometimes wine, and then thickened with roux. Served over a bed of rice, étouffée has been a local favorite since the 1920s.

These New Orleans recipes are wonderful both in their flavor and in their simplicity. Zatarain&rsquos is a New Orleans company that makes it easy for people around the world to experience the flavors of New Orleans. There are Zatarain&rsquos products designed to help you make any of the dishes above, quickly and easily, any night of the week. So it&rsquos always the right time to jazz it up with Zatarain&rsquos.


New Orleans Recipes

It makes sense that New Orleans cuisine is known worldwide, because a lot of the world participated in making it what it is. People from across Europe, Africa, the Caribbean and elsewhere arrived in New Orleans over the 18th and 19th centuries. Different culinary techniques and recipes arrived with them, and these customs collided and intermingled. The result was the cuisine of New Orleans, reflective of its global heritage but altogether new and unlike anything else.

Saffron was virtually impossible to come by in New Orleans in the 1780s, which meant Spanish colonists were unable to make their beloved paella. Enter jambalaya! Like paella, jambalaya is a blend of meats, rice, vegetables and seasonings. Traditionally, the meats are sausage (introduced to South Louisiana by German immigrants) paired with chicken, shrimp or pork. Seasoning usually comes from cayenne pepper and the &ldquoholy trinity&rdquo of New Orleans cuisine (an evolution of the French mirepoix), a mixture of diced onion, celery and bell pepper. Even the name &ldquojambalaya,&rdquo derived from the Provençal word jambalaia, meaning a mix or mishmash, reflects its unique fusion of flavors.

Gumbo is a meat or shellfish stew believed to be derived from West African dishes or French bouillabaisse, or most likely a little of both. The word &ldquogumbo&rdquo comes from a West African word for okra, a vegetable sometimes used in gumbo. The foundation of most every gumbo is a roux, a blend of oil and flour that&rsquos browned over heat and used to thicken a stock made from shellfish or meat. The mixture is seasoned with the &ldquoholy trinity,&rdquo spices and herbs, and served with rice. Ask a handful of New Orleanians what they put in their gumbo and each will give a different answer, but all will tell you there exists no better recipe than their own.

Red Beans & Rice

The versatile red beans & rice can be enjoyed as a main course or as the chosen side dish of almost every New Orleans meal. It is so beloved, it even has its own day: Mondays. The dish began as a way to incorporate the leftover ham bones from Sunday meals into a new creation the following day. Ham, andouille sausage, the &ldquoholy trinity&rdquo vegetables and spices slowly simmer and then are poured over rice. The concoction is adored in New Orleans. The city&rsquos own Louis Armstrong famously signed his letters &ldquoRed Beans and Ricely Yours.&rdquo

This &ldquodirty&rdquo dish gets its name from the tiny bits of meat that infuse every bite with flavor. A simple yet delicious combination of rice, spices, celery, onion, bell peppers and protein is also known as rice dressing. Though this concoction originated in South Louisiana, it has become popular in most southern states.

In French étouffée means &ldquosmothered.&rdquo In New Orleans, étouffée is a dish that&rsquos most popular during crawfish season but is also enjoyed year-round with shrimp or even chicken. These meats are simmered in a rich sauce of stock, and sometimes wine, and then thickened with roux. Served over a bed of rice, étouffée has been a local favorite since the 1920s.

These New Orleans recipes are wonderful both in their flavor and in their simplicity. Zatarain&rsquos is a New Orleans company that makes it easy for people around the world to experience the flavors of New Orleans. There are Zatarain&rsquos products designed to help you make any of the dishes above, quickly and easily, any night of the week. So it&rsquos always the right time to jazz it up with Zatarain&rsquos.


New Orleans Recipes

It makes sense that New Orleans cuisine is known worldwide, because a lot of the world participated in making it what it is. People from across Europe, Africa, the Caribbean and elsewhere arrived in New Orleans over the 18th and 19th centuries. Different culinary techniques and recipes arrived with them, and these customs collided and intermingled. The result was the cuisine of New Orleans, reflective of its global heritage but altogether new and unlike anything else.

Saffron was virtually impossible to come by in New Orleans in the 1780s, which meant Spanish colonists were unable to make their beloved paella. Enter jambalaya! Like paella, jambalaya is a blend of meats, rice, vegetables and seasonings. Traditionally, the meats are sausage (introduced to South Louisiana by German immigrants) paired with chicken, shrimp or pork. Seasoning usually comes from cayenne pepper and the &ldquoholy trinity&rdquo of New Orleans cuisine (an evolution of the French mirepoix), a mixture of diced onion, celery and bell pepper. Even the name &ldquojambalaya,&rdquo derived from the Provençal word jambalaia, meaning a mix or mishmash, reflects its unique fusion of flavors.

Gumbo is a meat or shellfish stew believed to be derived from West African dishes or French bouillabaisse, or most likely a little of both. The word &ldquogumbo&rdquo comes from a West African word for okra, a vegetable sometimes used in gumbo. The foundation of most every gumbo is a roux, a blend of oil and flour that&rsquos browned over heat and used to thicken a stock made from shellfish or meat. The mixture is seasoned with the &ldquoholy trinity,&rdquo spices and herbs, and served with rice. Ask a handful of New Orleanians what they put in their gumbo and each will give a different answer, but all will tell you there exists no better recipe than their own.

Red Beans & Rice

The versatile red beans & rice can be enjoyed as a main course or as the chosen side dish of almost every New Orleans meal. It is so beloved, it even has its own day: Mondays. The dish began as a way to incorporate the leftover ham bones from Sunday meals into a new creation the following day. Ham, andouille sausage, the &ldquoholy trinity&rdquo vegetables and spices slowly simmer and then are poured over rice. The concoction is adored in New Orleans. The city&rsquos own Louis Armstrong famously signed his letters &ldquoRed Beans and Ricely Yours.&rdquo

This &ldquodirty&rdquo dish gets its name from the tiny bits of meat that infuse every bite with flavor. A simple yet delicious combination of rice, spices, celery, onion, bell peppers and protein is also known as rice dressing. Though this concoction originated in South Louisiana, it has become popular in most southern states.

In French étouffée means &ldquosmothered.&rdquo In New Orleans, étouffée is a dish that&rsquos most popular during crawfish season but is also enjoyed year-round with shrimp or even chicken. These meats are simmered in a rich sauce of stock, and sometimes wine, and then thickened with roux. Served over a bed of rice, étouffée has been a local favorite since the 1920s.

These New Orleans recipes are wonderful both in their flavor and in their simplicity. Zatarain&rsquos is a New Orleans company that makes it easy for people around the world to experience the flavors of New Orleans. There are Zatarain&rsquos products designed to help you make any of the dishes above, quickly and easily, any night of the week. So it&rsquos always the right time to jazz it up with Zatarain&rsquos.


New Orleans Recipes

It makes sense that New Orleans cuisine is known worldwide, because a lot of the world participated in making it what it is. People from across Europe, Africa, the Caribbean and elsewhere arrived in New Orleans over the 18th and 19th centuries. Different culinary techniques and recipes arrived with them, and these customs collided and intermingled. The result was the cuisine of New Orleans, reflective of its global heritage but altogether new and unlike anything else.

Saffron was virtually impossible to come by in New Orleans in the 1780s, which meant Spanish colonists were unable to make their beloved paella. Enter jambalaya! Like paella, jambalaya is a blend of meats, rice, vegetables and seasonings. Traditionally, the meats are sausage (introduced to South Louisiana by German immigrants) paired with chicken, shrimp or pork. Seasoning usually comes from cayenne pepper and the &ldquoholy trinity&rdquo of New Orleans cuisine (an evolution of the French mirepoix), a mixture of diced onion, celery and bell pepper. Even the name &ldquojambalaya,&rdquo derived from the Provençal word jambalaia, meaning a mix or mishmash, reflects its unique fusion of flavors.

Gumbo is a meat or shellfish stew believed to be derived from West African dishes or French bouillabaisse, or most likely a little of both. The word &ldquogumbo&rdquo comes from a West African word for okra, a vegetable sometimes used in gumbo. The foundation of most every gumbo is a roux, a blend of oil and flour that&rsquos browned over heat and used to thicken a stock made from shellfish or meat. The mixture is seasoned with the &ldquoholy trinity,&rdquo spices and herbs, and served with rice. Ask a handful of New Orleanians what they put in their gumbo and each will give a different answer, but all will tell you there exists no better recipe than their own.

Red Beans & Rice

The versatile red beans & rice can be enjoyed as a main course or as the chosen side dish of almost every New Orleans meal. It is so beloved, it even has its own day: Mondays. The dish began as a way to incorporate the leftover ham bones from Sunday meals into a new creation the following day. Ham, andouille sausage, the &ldquoholy trinity&rdquo vegetables and spices slowly simmer and then are poured over rice. The concoction is adored in New Orleans. The city&rsquos own Louis Armstrong famously signed his letters &ldquoRed Beans and Ricely Yours.&rdquo

This &ldquodirty&rdquo dish gets its name from the tiny bits of meat that infuse every bite with flavor. A simple yet delicious combination of rice, spices, celery, onion, bell peppers and protein is also known as rice dressing. Though this concoction originated in South Louisiana, it has become popular in most southern states.

In French étouffée means &ldquosmothered.&rdquo In New Orleans, étouffée is a dish that&rsquos most popular during crawfish season but is also enjoyed year-round with shrimp or even chicken. These meats are simmered in a rich sauce of stock, and sometimes wine, and then thickened with roux. Served over a bed of rice, étouffée has been a local favorite since the 1920s.

These New Orleans recipes are wonderful both in their flavor and in their simplicity. Zatarain&rsquos is a New Orleans company that makes it easy for people around the world to experience the flavors of New Orleans. There are Zatarain&rsquos products designed to help you make any of the dishes above, quickly and easily, any night of the week. So it&rsquos always the right time to jazz it up with Zatarain&rsquos.


New Orleans Recipes

It makes sense that New Orleans cuisine is known worldwide, because a lot of the world participated in making it what it is. People from across Europe, Africa, the Caribbean and elsewhere arrived in New Orleans over the 18th and 19th centuries. Different culinary techniques and recipes arrived with them, and these customs collided and intermingled. The result was the cuisine of New Orleans, reflective of its global heritage but altogether new and unlike anything else.

Saffron was virtually impossible to come by in New Orleans in the 1780s, which meant Spanish colonists were unable to make their beloved paella. Enter jambalaya! Like paella, jambalaya is a blend of meats, rice, vegetables and seasonings. Traditionally, the meats are sausage (introduced to South Louisiana by German immigrants) paired with chicken, shrimp or pork. Seasoning usually comes from cayenne pepper and the &ldquoholy trinity&rdquo of New Orleans cuisine (an evolution of the French mirepoix), a mixture of diced onion, celery and bell pepper. Even the name &ldquojambalaya,&rdquo derived from the Provençal word jambalaia, meaning a mix or mishmash, reflects its unique fusion of flavors.

Gumbo is a meat or shellfish stew believed to be derived from West African dishes or French bouillabaisse, or most likely a little of both. The word &ldquogumbo&rdquo comes from a West African word for okra, a vegetable sometimes used in gumbo. The foundation of most every gumbo is a roux, a blend of oil and flour that&rsquos browned over heat and used to thicken a stock made from shellfish or meat. The mixture is seasoned with the &ldquoholy trinity,&rdquo spices and herbs, and served with rice. Ask a handful of New Orleanians what they put in their gumbo and each will give a different answer, but all will tell you there exists no better recipe than their own.

Red Beans & Rice

The versatile red beans & rice can be enjoyed as a main course or as the chosen side dish of almost every New Orleans meal. It is so beloved, it even has its own day: Mondays. The dish began as a way to incorporate the leftover ham bones from Sunday meals into a new creation the following day. Ham, andouille sausage, the &ldquoholy trinity&rdquo vegetables and spices slowly simmer and then are poured over rice. The concoction is adored in New Orleans. The city&rsquos own Louis Armstrong famously signed his letters &ldquoRed Beans and Ricely Yours.&rdquo

This &ldquodirty&rdquo dish gets its name from the tiny bits of meat that infuse every bite with flavor. A simple yet delicious combination of rice, spices, celery, onion, bell peppers and protein is also known as rice dressing. Though this concoction originated in South Louisiana, it has become popular in most southern states.

In French étouffée means &ldquosmothered.&rdquo In New Orleans, étouffée is a dish that&rsquos most popular during crawfish season but is also enjoyed year-round with shrimp or even chicken. These meats are simmered in a rich sauce of stock, and sometimes wine, and then thickened with roux. Served over a bed of rice, étouffée has been a local favorite since the 1920s.

These New Orleans recipes are wonderful both in their flavor and in their simplicity. Zatarain&rsquos is a New Orleans company that makes it easy for people around the world to experience the flavors of New Orleans. There are Zatarain&rsquos products designed to help you make any of the dishes above, quickly and easily, any night of the week. So it&rsquos always the right time to jazz it up with Zatarain&rsquos.


New Orleans Recipes

It makes sense that New Orleans cuisine is known worldwide, because a lot of the world participated in making it what it is. People from across Europe, Africa, the Caribbean and elsewhere arrived in New Orleans over the 18th and 19th centuries. Different culinary techniques and recipes arrived with them, and these customs collided and intermingled. The result was the cuisine of New Orleans, reflective of its global heritage but altogether new and unlike anything else.

Saffron was virtually impossible to come by in New Orleans in the 1780s, which meant Spanish colonists were unable to make their beloved paella. Enter jambalaya! Like paella, jambalaya is a blend of meats, rice, vegetables and seasonings. Traditionally, the meats are sausage (introduced to South Louisiana by German immigrants) paired with chicken, shrimp or pork. Seasoning usually comes from cayenne pepper and the &ldquoholy trinity&rdquo of New Orleans cuisine (an evolution of the French mirepoix), a mixture of diced onion, celery and bell pepper. Even the name &ldquojambalaya,&rdquo derived from the Provençal word jambalaia, meaning a mix or mishmash, reflects its unique fusion of flavors.

Gumbo is a meat or shellfish stew believed to be derived from West African dishes or French bouillabaisse, or most likely a little of both. The word &ldquogumbo&rdquo comes from a West African word for okra, a vegetable sometimes used in gumbo. The foundation of most every gumbo is a roux, a blend of oil and flour that&rsquos browned over heat and used to thicken a stock made from shellfish or meat. The mixture is seasoned with the &ldquoholy trinity,&rdquo spices and herbs, and served with rice. Ask a handful of New Orleanians what they put in their gumbo and each will give a different answer, but all will tell you there exists no better recipe than their own.

Red Beans & Rice

The versatile red beans & rice can be enjoyed as a main course or as the chosen side dish of almost every New Orleans meal. It is so beloved, it even has its own day: Mondays. The dish began as a way to incorporate the leftover ham bones from Sunday meals into a new creation the following day. Ham, andouille sausage, the &ldquoholy trinity&rdquo vegetables and spices slowly simmer and then are poured over rice. The concoction is adored in New Orleans. The city&rsquos own Louis Armstrong famously signed his letters &ldquoRed Beans and Ricely Yours.&rdquo

This &ldquodirty&rdquo dish gets its name from the tiny bits of meat that infuse every bite with flavor. A simple yet delicious combination of rice, spices, celery, onion, bell peppers and protein is also known as rice dressing. Though this concoction originated in South Louisiana, it has become popular in most southern states.

In French étouffée means &ldquosmothered.&rdquo In New Orleans, étouffée is a dish that&rsquos most popular during crawfish season but is also enjoyed year-round with shrimp or even chicken. These meats are simmered in a rich sauce of stock, and sometimes wine, and then thickened with roux. Served over a bed of rice, étouffée has been a local favorite since the 1920s.

These New Orleans recipes are wonderful both in their flavor and in their simplicity. Zatarain&rsquos is a New Orleans company that makes it easy for people around the world to experience the flavors of New Orleans. There are Zatarain&rsquos products designed to help you make any of the dishes above, quickly and easily, any night of the week. So it&rsquos always the right time to jazz it up with Zatarain&rsquos.


New Orleans Recipes

It makes sense that New Orleans cuisine is known worldwide, because a lot of the world participated in making it what it is. People from across Europe, Africa, the Caribbean and elsewhere arrived in New Orleans over the 18th and 19th centuries. Different culinary techniques and recipes arrived with them, and these customs collided and intermingled. The result was the cuisine of New Orleans, reflective of its global heritage but altogether new and unlike anything else.

Saffron was virtually impossible to come by in New Orleans in the 1780s, which meant Spanish colonists were unable to make their beloved paella. Enter jambalaya! Like paella, jambalaya is a blend of meats, rice, vegetables and seasonings. Traditionally, the meats are sausage (introduced to South Louisiana by German immigrants) paired with chicken, shrimp or pork. Seasoning usually comes from cayenne pepper and the &ldquoholy trinity&rdquo of New Orleans cuisine (an evolution of the French mirepoix), a mixture of diced onion, celery and bell pepper. Even the name &ldquojambalaya,&rdquo derived from the Provençal word jambalaia, meaning a mix or mishmash, reflects its unique fusion of flavors.

Gumbo is a meat or shellfish stew believed to be derived from West African dishes or French bouillabaisse, or most likely a little of both. The word &ldquogumbo&rdquo comes from a West African word for okra, a vegetable sometimes used in gumbo. The foundation of most every gumbo is a roux, a blend of oil and flour that&rsquos browned over heat and used to thicken a stock made from shellfish or meat. The mixture is seasoned with the &ldquoholy trinity,&rdquo spices and herbs, and served with rice. Ask a handful of New Orleanians what they put in their gumbo and each will give a different answer, but all will tell you there exists no better recipe than their own.

Red Beans & Rice

The versatile red beans & rice can be enjoyed as a main course or as the chosen side dish of almost every New Orleans meal. It is so beloved, it even has its own day: Mondays. The dish began as a way to incorporate the leftover ham bones from Sunday meals into a new creation the following day. Ham, andouille sausage, the &ldquoholy trinity&rdquo vegetables and spices slowly simmer and then are poured over rice. The concoction is adored in New Orleans. The city&rsquos own Louis Armstrong famously signed his letters &ldquoRed Beans and Ricely Yours.&rdquo

This &ldquodirty&rdquo dish gets its name from the tiny bits of meat that infuse every bite with flavor. A simple yet delicious combination of rice, spices, celery, onion, bell peppers and protein is also known as rice dressing. Though this concoction originated in South Louisiana, it has become popular in most southern states.

In French étouffée means &ldquosmothered.&rdquo In New Orleans, étouffée is a dish that&rsquos most popular during crawfish season but is also enjoyed year-round with shrimp or even chicken. These meats are simmered in a rich sauce of stock, and sometimes wine, and then thickened with roux. Served over a bed of rice, étouffée has been a local favorite since the 1920s.

These New Orleans recipes are wonderful both in their flavor and in their simplicity. Zatarain&rsquos is a New Orleans company that makes it easy for people around the world to experience the flavors of New Orleans. There are Zatarain&rsquos products designed to help you make any of the dishes above, quickly and easily, any night of the week. So it&rsquos always the right time to jazz it up with Zatarain&rsquos.


New Orleans Recipes

It makes sense that New Orleans cuisine is known worldwide, because a lot of the world participated in making it what it is. People from across Europe, Africa, the Caribbean and elsewhere arrived in New Orleans over the 18th and 19th centuries. Different culinary techniques and recipes arrived with them, and these customs collided and intermingled. The result was the cuisine of New Orleans, reflective of its global heritage but altogether new and unlike anything else.

Saffron was virtually impossible to come by in New Orleans in the 1780s, which meant Spanish colonists were unable to make their beloved paella. Enter jambalaya! Like paella, jambalaya is a blend of meats, rice, vegetables and seasonings. Traditionally, the meats are sausage (introduced to South Louisiana by German immigrants) paired with chicken, shrimp or pork. Seasoning usually comes from cayenne pepper and the &ldquoholy trinity&rdquo of New Orleans cuisine (an evolution of the French mirepoix), a mixture of diced onion, celery and bell pepper. Even the name &ldquojambalaya,&rdquo derived from the Provençal word jambalaia, meaning a mix or mishmash, reflects its unique fusion of flavors.

Gumbo is a meat or shellfish stew believed to be derived from West African dishes or French bouillabaisse, or most likely a little of both. The word &ldquogumbo&rdquo comes from a West African word for okra, a vegetable sometimes used in gumbo. The foundation of most every gumbo is a roux, a blend of oil and flour that&rsquos browned over heat and used to thicken a stock made from shellfish or meat. The mixture is seasoned with the &ldquoholy trinity,&rdquo spices and herbs, and served with rice. Ask a handful of New Orleanians what they put in their gumbo and each will give a different answer, but all will tell you there exists no better recipe than their own.

Red Beans & Rice

The versatile red beans & rice can be enjoyed as a main course or as the chosen side dish of almost every New Orleans meal. It is so beloved, it even has its own day: Mondays. The dish began as a way to incorporate the leftover ham bones from Sunday meals into a new creation the following day. Ham, andouille sausage, the &ldquoholy trinity&rdquo vegetables and spices slowly simmer and then are poured over rice. The concoction is adored in New Orleans. The city&rsquos own Louis Armstrong famously signed his letters &ldquoRed Beans and Ricely Yours.&rdquo

This &ldquodirty&rdquo dish gets its name from the tiny bits of meat that infuse every bite with flavor. A simple yet delicious combination of rice, spices, celery, onion, bell peppers and protein is also known as rice dressing. Though this concoction originated in South Louisiana, it has become popular in most southern states.

In French étouffée means &ldquosmothered.&rdquo In New Orleans, étouffée is a dish that&rsquos most popular during crawfish season but is also enjoyed year-round with shrimp or even chicken. These meats are simmered in a rich sauce of stock, and sometimes wine, and then thickened with roux. Served over a bed of rice, étouffée has been a local favorite since the 1920s.

These New Orleans recipes are wonderful both in their flavor and in their simplicity. Zatarain&rsquos is a New Orleans company that makes it easy for people around the world to experience the flavors of New Orleans. There are Zatarain&rsquos products designed to help you make any of the dishes above, quickly and easily, any night of the week. So it&rsquos always the right time to jazz it up with Zatarain&rsquos.


New Orleans Recipes

It makes sense that New Orleans cuisine is known worldwide, because a lot of the world participated in making it what it is. People from across Europe, Africa, the Caribbean and elsewhere arrived in New Orleans over the 18th and 19th centuries. Different culinary techniques and recipes arrived with them, and these customs collided and intermingled. The result was the cuisine of New Orleans, reflective of its global heritage but altogether new and unlike anything else.

Saffron was virtually impossible to come by in New Orleans in the 1780s, which meant Spanish colonists were unable to make their beloved paella. Enter jambalaya! Like paella, jambalaya is a blend of meats, rice, vegetables and seasonings. Traditionally, the meats are sausage (introduced to South Louisiana by German immigrants) paired with chicken, shrimp or pork. Seasoning usually comes from cayenne pepper and the &ldquoholy trinity&rdquo of New Orleans cuisine (an evolution of the French mirepoix), a mixture of diced onion, celery and bell pepper. Even the name &ldquojambalaya,&rdquo derived from the Provençal word jambalaia, meaning a mix or mishmash, reflects its unique fusion of flavors.

Gumbo is a meat or shellfish stew believed to be derived from West African dishes or French bouillabaisse, or most likely a little of both. The word &ldquogumbo&rdquo comes from a West African word for okra, a vegetable sometimes used in gumbo. The foundation of most every gumbo is a roux, a blend of oil and flour that&rsquos browned over heat and used to thicken a stock made from shellfish or meat. The mixture is seasoned with the &ldquoholy trinity,&rdquo spices and herbs, and served with rice. Ask a handful of New Orleanians what they put in their gumbo and each will give a different answer, but all will tell you there exists no better recipe than their own.

Red Beans & Rice

The versatile red beans & rice can be enjoyed as a main course or as the chosen side dish of almost every New Orleans meal. It is so beloved, it even has its own day: Mondays. The dish began as a way to incorporate the leftover ham bones from Sunday meals into a new creation the following day. Ham, andouille sausage, the &ldquoholy trinity&rdquo vegetables and spices slowly simmer and then are poured over rice. The concoction is adored in New Orleans. The city&rsquos own Louis Armstrong famously signed his letters &ldquoRed Beans and Ricely Yours.&rdquo

This &ldquodirty&rdquo dish gets its name from the tiny bits of meat that infuse every bite with flavor. A simple yet delicious combination of rice, spices, celery, onion, bell peppers and protein is also known as rice dressing. Though this concoction originated in South Louisiana, it has become popular in most southern states.

In French étouffée means &ldquosmothered.&rdquo In New Orleans, étouffée is a dish that&rsquos most popular during crawfish season but is also enjoyed year-round with shrimp or even chicken. These meats are simmered in a rich sauce of stock, and sometimes wine, and then thickened with roux. Served over a bed of rice, étouffée has been a local favorite since the 1920s.

These New Orleans recipes are wonderful both in their flavor and in their simplicity. Zatarain&rsquos is a New Orleans company that makes it easy for people around the world to experience the flavors of New Orleans. There are Zatarain&rsquos products designed to help you make any of the dishes above, quickly and easily, any night of the week. So it&rsquos always the right time to jazz it up with Zatarain&rsquos.


New Orleans Recipes

It makes sense that New Orleans cuisine is known worldwide, because a lot of the world participated in making it what it is. People from across Europe, Africa, the Caribbean and elsewhere arrived in New Orleans over the 18th and 19th centuries. Different culinary techniques and recipes arrived with them, and these customs collided and intermingled. The result was the cuisine of New Orleans, reflective of its global heritage but altogether new and unlike anything else.

Saffron was virtually impossible to come by in New Orleans in the 1780s, which meant Spanish colonists were unable to make their beloved paella. Enter jambalaya! Like paella, jambalaya is a blend of meats, rice, vegetables and seasonings. Traditionally, the meats are sausage (introduced to South Louisiana by German immigrants) paired with chicken, shrimp or pork. Seasoning usually comes from cayenne pepper and the &ldquoholy trinity&rdquo of New Orleans cuisine (an evolution of the French mirepoix), a mixture of diced onion, celery and bell pepper. Even the name &ldquojambalaya,&rdquo derived from the Provençal word jambalaia, meaning a mix or mishmash, reflects its unique fusion of flavors.

Gumbo is a meat or shellfish stew believed to be derived from West African dishes or French bouillabaisse, or most likely a little of both. The word &ldquogumbo&rdquo comes from a West African word for okra, a vegetable sometimes used in gumbo. The foundation of most every gumbo is a roux, a blend of oil and flour that&rsquos browned over heat and used to thicken a stock made from shellfish or meat. The mixture is seasoned with the &ldquoholy trinity,&rdquo spices and herbs, and served with rice. Ask a handful of New Orleanians what they put in their gumbo and each will give a different answer, but all will tell you there exists no better recipe than their own.

Red Beans & Rice

The versatile red beans & rice can be enjoyed as a main course or as the chosen side dish of almost every New Orleans meal. It is so beloved, it even has its own day: Mondays. The dish began as a way to incorporate the leftover ham bones from Sunday meals into a new creation the following day. Ham, andouille sausage, the &ldquoholy trinity&rdquo vegetables and spices slowly simmer and then are poured over rice. The concoction is adored in New Orleans. The city&rsquos own Louis Armstrong famously signed his letters &ldquoRed Beans and Ricely Yours.&rdquo

This &ldquodirty&rdquo dish gets its name from the tiny bits of meat that infuse every bite with flavor. A simple yet delicious combination of rice, spices, celery, onion, bell peppers and protein is also known as rice dressing. Though this concoction originated in South Louisiana, it has become popular in most southern states.

In French étouffée means &ldquosmothered.&rdquo In New Orleans, étouffée is a dish that&rsquos most popular during crawfish season but is also enjoyed year-round with shrimp or even chicken. These meats are simmered in a rich sauce of stock, and sometimes wine, and then thickened with roux. Served over a bed of rice, étouffée has been a local favorite since the 1920s.

These New Orleans recipes are wonderful both in their flavor and in their simplicity. Zatarain&rsquos is a New Orleans company that makes it easy for people around the world to experience the flavors of New Orleans. There are Zatarain&rsquos products designed to help you make any of the dishes above, quickly and easily, any night of the week. So it&rsquos always the right time to jazz it up with Zatarain&rsquos.


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