New Orleans food tells a story of history, culture, and flavor unlike anywhere else in America. From French and Spanish roots to Creole and Cajun influences, the Big Easy’s cuisine is a melting pot of delicious traditions.
These 18 dishes capture the soul of NOLA – half are timeless classics that built the city’s reputation, while the others represent the evolving food scene you should try right now.
1. Gumbo: The Soul Of Louisiana In A Bowl
Nothing says New Orleans like a steaming bowl of gumbo. This thick stew combines okra, filé powder, and the holy trinity of bell peppers, onions, and celery.
Whether seafood or chicken-and-sausage, each family’s recipe claims to be the best. The secret? A perfectly dark roux that takes patience and practice.
2. Jambalaya: The One-Pot Wonder
Spanish paella’s Creole cousin packs serious flavor in every spoonful. Rice cooks directly in a spicy tomato mixture with chicken, andouille sausage, and the trinity of vegetables.
Creole versions have tomatoes, while Cajun styles don’t. What they share is that incredible layer of crusty rice at the bottom that everyone fights over!
3. Po’ Boys: The Sandwich That Feeds The Soul
Legend says these overstuffed sandwiches were created to feed striking streetcar workers – “poor boys” – in 1929. Crusty French bread is the non-negotiable foundation.
Fillings range from fried oysters to roast beef dripping with gravy. Order it “dressed” for lettuce, tomato, pickles and mayo.
4. Red Beans And Rice: Monday’s Ritual
Monday was traditionally laundry day in New Orleans, and red beans simmering all day needed little attention. This humble dish remains a weekly tradition in many households.
Kidney beans cook down with the trinity, herbs, and ham hocks until velvety smooth. Proof that simple food can be extraordinary.
5. Crawfish Étouffée: The Smothered Sensation
“Étouffée” means “smothered” in French, perfectly describing this dish of crawfish tails bathed in a rich, spicy sauce. The butter-based roux is lighter than gumbo’s, creating a silky texture.
Peak crawfish season (February to May) is the best time to enjoy this dish. Locals know to look for a sauce that’s not too thick or too soupy – just right to coat the rice.
6. Beignets: The Sweet Cloud Of Powdered Sugar
These French-inspired fried dough squares create powdered sugar mustaches across the city every morning. Café du Monde made them famous, but you’ll find them throughout the French Quarter.
Crispy outside, airy inside, and buried under an avalanche of powdered sugar. Just don’t wear black unless you enjoy looking like a snowman!
7. Muffuletta: The Sandwich That Demands Two Hands
Central Grocery invented this Italian-Creole masterpiece in 1906. The round loaf is layered with ham, salami, mortadella, provolone, and the signature olive salad that makes it unique.
Traditional muffulettas are the size of dinner plates! The magic happens as the sandwich sits and the olive oil soaks into the bread. Many locals prefer it at room temperature.
8. Bread Pudding With Whiskey Sauce: Sweet Salvation
New Orleans never wastes good French bread. Day-old loaves transform into this decadent dessert soaked in custard, studded with raisins, and baked until golden.
The crowning glory is warm whiskey sauce poured generously on top. Commander’s Palace serves a famous version, but neighborhood restaurants often have the most soulful recipes, passed down through generations.
9. Bananas Foster: The Flaming Finale
Created at Brennan’s Restaurant in 1951, this theatrical dessert honors a regular customer and local produce importer. Bananas sautéed in butter, brown sugar, and cinnamon become magic when rum is added and ignited tableside.
The caramelized sauce is spooned over vanilla ice cream while still warm. It remains one of the most ordered desserts in the city.
10. Yakamein: The Hangover Healer
Known as “Old Sober” for its reputation as a hangover cure, this beef noodle soup represents the multicultural fabric of New Orleans. A fusion of Chinese and African American influences, it features spaghetti noodles in beef broth.
Topped with boiled egg, green onions, and hot sauce, it’s sold at second lines and festivals. Ms. Linda Green, the “Yakamein Lady,” helped preserve this street food tradition after nearly losing it post-Katrina.
11. BBQ Shrimp: The Butter-Soaked Misnomer
Despite the name, there’s no barbecue sauce or grill involved. This New Orleans classic features gulf shrimp swimming in a pool of butter, Worcestershire sauce, and spices.
Pascal’s Manale Restaurant claims to have invented it in the 1950s. The best part might be sopping up the sauce with French bread.
12. Turtle Soup: The Luxurious Throwback
Commander’s Palace keeps this old-world delicacy alive with their signature version finished with sherry tableside. Made with actual snapping turtle meat, the rich, dark soup has a flavor somewhere between beef and fish.
The stock simmers for hours with veal stock and tomatoes. Few restaurants still serve authentic turtle soup.
13. Chargrilled Oysters: The Gateway Shellfish
Even people who don’t like raw oysters fall for this buttery, smoky variation. Gulf oysters on the half-shell get topped with garlic butter and Parmesan before hitting a hot grill.
Drago’s restaurant popularized them, but they’re now citywide. The oysters bubble and caramelize while soaking up smoke flavor. Don’t waste a drop of that butter – that’s what the French bread is for!
14. Shrimp And Grits: The Creole Comfort Upgrade
This Southern staple gets the New Orleans treatment with Creole seasoning and sauce. Stone-ground grits provide the creamy base for plump Gulf shrimp.
The best versions feature a rich sauce with the trinity, tasso ham, and sometimes a splash of beer or cream. While originally a breakfast dish, NOLA restaurants now serve it all day.
15. Crawfish Boil: The Communal Feast
More event than mere meal, a crawfish boil brings people together around newspapers covered with spicy mudbugs. Locals pinch the tails, suck the heads, and debate whose spice mix reigns supreme.
Potatoes, corn, and sausage cook alongside, soaking up all that flavor. Peak season runs February through May.
16. Debris Po’ Boy: The Roast Beef Revolution
“Debris” refers to the bits of roast beef that fall into the gravy during long, slow cooking. These scraps create the most flavorful, melt-in-your-mouth sandwich filling imaginable.
Mother’s Restaurant made it famous, but great versions exist citywide. The bread soaks up the gravy while maintaining its crusty exterior. Some locals consider this the ultimate po’ boy.
17. Boudin Balls: The Portable Rice Sausage
Traditional Cajun boudin sausage gets reimagined as crispy fried spheres perfect for snacking. The filling combines rice, pork, liver, and spices that would normally go into sausage casings.
Rolled into balls, breaded, and deep-fried, they’re often served with remoulade sauce. They’ve migrated from Cajun country into New Orleans bars and restaurants as the perfect accompaniment to local beers.
18. Oyster Dressing: The Holiday Table Essential
Thanksgiving and Christmas tables in New Orleans always feature this savory side dish. French bread combines with the trinity, herbs, and plenty of plump Gulf oysters.
The mixture bakes until crispy on top while staying moist inside. Some families serve it stuffed in a turkey, others as a casserole. Either way, it showcases the city’s love affair with local oysters beyond the raw bar.