New Orleans is known for its food, from simple po' boy sandwiches to classic cocktails such as the Pimms Cup and more refined Creole and Cajun cuisine. In simple terms, Creole cuisine is referred to as city food whilst Cajun is more rustic country food.
These are some of the dishes that we tried in New Orleans, and specifically what New Orleans is known for.
A beignet is a deep fried donut. Served hot with lots of powdered sugar, they are generally plain with no jam and are well known as the iconic food at Cafe Du Monde and Cafe Beignet in the French Quarter, New Orleans.
Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists of a flavoured stock thickened with a roux, meat such as chicken or andouille sausage, onions, peppers and celery and sometimes seafood. The gumbo above was a simple dish I ate at a cafe, more luxurious dishes are eaten in one of the many restaurants.
A Sazerac is a cocktail invented in New Orleans containing rye whiskey, bitters, and Absinthe. This Sazerac was drunk in the Monteleone hotel, famous for it's rotating carousel bar. Served quite strong you could really taste the whiskey in this cocktail.
A muffuletta is a popular sandwich made of round flattened bread, similar to focaccia and filled with salami, ham, provolone cheese, and olive salad. Traditionally served cold, although many places will toast it for you, this is a total meal in a sandwich. The one shown above was half a whole muffuletta, so you can see how big they are.
A Po' boy is a submarine-type sandwich from Lousiana, served on bread similar to French Bread and consist of roast beef, chicken, ham or fried seafood. A "dressed" Po' boy has lettuce, tomato, pickles, and mayonnaise. It is said this sandwich was invented when the New Orleans streetcar drivers went on strike in 1929 as an inexpensive sandwich of bits of leftover roast beef and gravy.
Shrimp And Grits
Shrimp and grits is a traditional dish from South Carolina, North Carolina, and Georgia. Grits are made by boiling ground maize and is similar to porridge in consistency. A traditional breakfast dish grits is also served well seasoned and accompanied with shrimp as a main course for dinner in some of the finer restaurants. I had this dish in Mr. B's bistro, an excellent New Orleans restaurant known for it's refined Creole food.
A Pimms Cup, although invented in London in the 1800's, was brought to New Orleans by a restaurant and bar called the Napoleon House bar in the late 1940's. Consisting of Pimms No 1, lemonade, a lemon-lime soda such as 7 Up, lots of strawberries and topped with ice, it is very refreshing on a warm day garnished with cucumber.
For information on well-priced food when in NOLA check out this post, 10 Cheap Eats In New Orleans by 2foodtrippers.
These are some of the dishes we ate and drunk in New Orleans. Which would you try?