10 Best Local Dishes from New Orleans

Gumbo is rich in flavour and history. With roots in Western Europe, Africa, The Caribbean and Native American culture, the strongly flavoured stew is quite literally a melting pot of cultures. It consists of the Cajun holy trinity of vegetables: celery, bell peppers and onions. Since its creation in 18th century Southern Louisiana, many variations have arisen including andouille, chicken, duck, seafood, okra and more.

The dish is so famous it’s become an adjective of its own; when the cold rolls in, locals will exclaim 'it’s gumbo weather'. For all the gumbo you could want, head to Herbsaint, The Gumbo Shop or Liuzza’s By the Track.

Another dish originating in the French Quarter, Jambalaya has Spanish and French influences and literally means 'mish-mash' or 'mix-up'. Its meaning is reflecting in its ingredients; sausage and vegetables combined with stock rice and sometimes served with seafood or meat, or both. 

The one-pot meal is often played with, as cooks and chefs experiment with ingredients in the kitchen. It’s safe to say one pot is never the same as the next. The dish is served in 2 manners depending on the inclusion of tomatoes: Creole Jambalaya or rural Creole Jambalaya. Mother’s Restaurant, The Gumbo Shop and Le Bayou Restaurant are the places to go for a pot of authentic Jambalaya.

Red beans and rice is so simple yet so satisfying. This filling dish is, without a doubt, found on every menu serving New Orleans food across the city. The dish is often only available on Monday nights. This is because, historically, on Mondays, red beans and rice would be cooked and seasoned with the bones and scraps from the ham prepared on Sundays. The classic creole tradition is still alive and well in restaurants and homes across New Orleans.

For the best of this dish, pop into Mother’s Restaurant or Sammy’s Food Service and Deli. It’s usually served with either pork chops, chicken or sausage, but veggie and vegan versions are becoming popular too.

Beignets are little pastry squares of sugary heaven. Brought to Louisiana in the 17th century by the Acadians, they are made by frying dough in vegetable oil then dousing it generously with icing sugar. Sometimes nicknamed 'French donuts', these crispy pastries are often served in 3s with mounds of sugar and a creamy café au lait.

Visit world-famous Café du Monde on the brink of Jackson Square to watch them being made. If the line is too long, go around the back, grab some to go and enjoy them on one of the benches littering the square. Other bakeries worth trying are Morning Call Coffee Stand and Café Beignet. Remember to eat quickly as they’re best hot.

Muffuletta is as much a handful to eat as it is to say. The sandwich is made with Sicilian sesame bread, which is cut horizontally and filled with marinated mortadella, mozzarella, ham, provolone, salami and olive salad. It was invented by Italian immigrants in 1903 who opened delis and cafes on the riverfront of the French Market.

Variations of the sandwich can be found all across the city. For a traditional muffuletta go to Central Grocery & Deli in the French Quarter and for an adventurous take on it, go to Cochon Butcher. If you can’t finish it, save it for later. It’s often even better when the oil has soaked into the bread.

Andouille is a pork sausage seasoned with salt, cracked black pepper and garlic, and brought to New Orleans by French immigrants. The sausage is somewhat of a chameleon as it is well paired with many other dishes such as red beans and rice or other local delicacies like jambalaya or gumbo.

Andouille is prepared over 8 hours over pecan wood and sugar cane and then often implemented within other recipes. Go to Jacob’s World-Famous Andouille or Wayne Jacob’s Smokehouse for some of the best andouille in the city.

Comprising of 2 long, baguette-style slices of French bread, the po-boy is a quintessential New Orleans sandwich, ideal for a quick and cheap lunch. Essentially, it’s a sub, but the magic of the po-boy is found in the ingredients and flavours of the fillings, which are toyed with to make a mouth-watering sandwich.

It comes in variations with seafood or different meats. Think soft-shell crab, fried oysters and shrimp. or hot Louisiana sausage and crumbed chicken breast. If you really want to indulge, try roast beef and gravy or catfish with Louisiana-styled tartar sauce. Go to Verti Marte for the famous 'All That Jazz' and for seafood variations, try Parasol’s or Tracey’s Original Irish Channel Bar.

Crawfish are a freshwater crustacean easily found in the swamps of Southern Louisiana, as well as in the state’s thousands of watery rice fields. It has, and continues to be, cooked in lots of ways. From the rich and decadent crayfish étouffée, which is a spicy stew served atop rice, to the simpler crawfish pie, it's worth trying whatever its form.

If you’re really aiming to experience its flavours, go for the basic, boiled crawfish with spices. With this order, you’ll usually get a big tray of potatoes, onions, corn on the cob, mushrooms or spiced sausage. The best crawfish is out in Cajun country but, in the city, head to Deanie’s Seafood Restaurant or Zimmer’s Seafood.

Pralines are made of pecans which are hardened with caramelised sugar and a cream base. These fudgey sweets are ideal snacks to eat on the go, and sometimes come in flavours such as chocolate, coconut and peanut butter. 

Pralines are found all over the place, but homemade ones are the best. They make for good souvenirs if you want to bring a little Louisiana sweetness home with you. Your best bet is to try a batch and find the type that you like best. Go-to places include Southern Candymakers or Leah’s Pralines in the French Quarter.

Bananas Foster is truly for all those with a sweet tooth. It consists of a couple of sliced bananas, a sauce made from rum, butter and sugar, a scoop of vanilla ice cream and, for dramatic effect, fire.

This dessert has been a staple at the French Quarter’s legendary Brennan’s Restaurant since 1951 and is even served at breakfast. You’ll find the dish is available at most white-linen restaurants in town. Besides the obvious choice of Brennan’s, Bananas Foster is worth trying at Palace Café and Arnaud’s as well.