The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others.
New Orleans cuisine
culinary traditions of New Orleans, Louisiana (USA)
Characteristic parts
Café Brûlot
Flambéed coffee dessert from New Orleans
Creole mustard
type of mustard
Doberge cake
Layered cake originating in New Orleans, Louisiana
Gumbo
Louisianan stew of a strongly-flavored stock, meat or shellfish, a thickener (okra, filé powder, or roux), celery, bell peppers, and onions
Jambalaya
Louisiana Creole and Cajun rice dish of meat and vegetables mixed with rice
New Orleans cocktail
Oysters en brochette
New Orleans Creole dish of skewered oysters and bacon
Shrimp rémoulade
Shrimp in rémoulade sauce, characteristic New Orleans dish
Has characteristic parts:
Café Brûlot
Creole mustard
Doberge cake
Gumbo
Jambalaya
New Orleans cocktail
Oysters en brochette
Shrimp rémoulade
Characteristic of:
New Orleans
Categories:
American cuisine
Also known as:
Wikidata ID:
Q22059288
Wikipedia title:
Cuisine of New Orleans
References:
Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation
ID: 17140