Creole/Cajun Jambalaya - with shrimp,
chicken or spicy Cajun andouille sausage combined with rice, bell peppers, onions, celery and spices.
Red Beans and Rice- local comfort
food, usually served on Lundi (Monday) over rice. Add a dash of Tabasco hot sauce popular since the 1860's.
Po-boy - New Orleans version of the hero
sandwich. Crusty French bread stuffed with any number of ingredients from fried fish, oysters to turkey, ham or roast
beef and "dressed" with lettuce, tomato and Blue Plate mayonnaise, a Louisiana favorite. Created in the 1920's to
feed striking streetcar workers. Cost 5 cents.
Creole pastries carrés (square-shaped pastries), fried and sprinkled with powdered sugar. Enjoyed with a Café
au Lait at the Café Du Monde in the French Quarter.
(say Praw-leen) - New Orleans style
are soft, rich and buttery. Aunt Sally's are the most famous.
Crème Brûlée- Arnaud's restaurant served the first one in the 1980's.
Kids will love the sugar crusted on top of creamy custard.
Pecan Pie - Louisiana Pecans
King Cake- traditional brioche-type ring cake served at parties and masked balls during
Carnival season from January 6 to Mardi Gras. Try one for a birthday party. Insert a lucky token for someone to find and ask
the kids to decorate with colorful icing and colored sugars.