New Orleans Eats

Court bouillon (in Louisiana, pronounced coo-bee-yon) is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. Court bouillon loosely translates from French as "short broth" because the cooking time is brief in comparison to a rich and complex stock. Since the foods require only a relatively short cooking time, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes.

Here's an authentic Louisiana-style Shrimp or Redfish Courtbouillon recipe, deeply rooted in Cajun and Creole cooking. This dish is a rich, flavorful tomato-based stew with a slight kick, typically served over rice.

Redfish or Shrimp Courtbouillon Recipe

Serves: 4-6
Cook Time: 1.5 - 2 hours

Ingredients:

• 2 lbs redfish fillets (or other firm white fish like snapper, drum, or catfish) or 1.5 lbs shrimp (peeled & deveined)
• ½ cup vegetable oil (or lard)
• ½ cup all-purpose flour (for roux)
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 3 cups seafood stock (or water + shrimp shells simmered for flavor)
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (adjust to taste)
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ cup green onions, sliced
• ¼ cup fresh parsley, chopped
• Juice of ½ lemon
• Hot sauce (to taste, optional)
• Cooked white rice (for serving)

Instructions:

1. Make the roux:
   • Heat oil in a heavy-bottomed pot or Dutch oven over medium heat.
   • Gradually whisk in the flour, stirring constantly, until it turns a deep brown color (about 10-15 minutes). Be careful not to burn it.
2. Add the trinity:
   • Stir in the onions, bell pepper, and celery. Cook until softened (about 5 minutes).
   • Add the garlic and cook for another 1-2 minutes until fragrant.
3. Build the base:
   • Stir in the diced tomatoes, tomato sauce, and seafood stock.
   • Add the bay leaf, thyme, oregano, paprika, cayenne, salt, and black pepper.
   • Bring to a gentle simmer and let cook for about 30-45 minutes, stirring occasionally.
4. Prepare the seafood:
   • If using redfish, season the fillets lightly with salt, pepper, and a squeeze of lemon. Cut into portions.
   • If using shrimp, ensure they are peeled and deveined.
5. Add the seafood:
   • Gently place the fish fillets into the pot, spooning some sauce over them. Simmer for 15-20 minutes, or until the fish is cooked through and flakes easily.
   • If using shrimp, add them in the last 5-7 minutes of cooking to avoid overcooking.
6. Final touches:
   • Stir in the green onions, parsley, and lemon juice. Taste and adjust seasoning.
   • Add hot sauce if desired.
7. Serve:
   • Spoon the courtbouillon over cooked white rice and enjoy!

Notes & Tips:

• For a more intense seafood flavor, make a stock using shrimp shells or fish bones.
• Want extra richness? Some folks add a bit of butter at the end.
• For a smoky flavor, substitute some of the oil with bacon drippings.

Here's an authentic Shrimp Creole recipe, a classic Louisiana dish with bold Creole flavors. It's a rich, tomato-based dish with the perfect balance of spice and seafood goodness. It differs from Shrimp Étouffée which is instead built on a roux. As opposed to a mirepoix of carrot, celery and onion, the "Cajun holy trinity" of bell pepper, celery and onion are used.

Authentic Shrimp Creole Recipe

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

• 2 lbs shrimp (peeled & deveined)
• 2 tbsp butter or vegetable oil
• 1 onion (chopped)
• 1 bell pepper (chopped, green or mix of colors)
• 2 celery stalks (chopped)
• 3 cloves garlic (minced)
• 1 (14.5 oz) can diced tomatoes (with juice)
• 1 (8 oz) can tomato sauce
• 1 cup chicken or seafood broth
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp Louisiana-style hot sauce (adjust to taste)
• 1 tsp paprika
• ½ tsp cayenne pepper (adjust for spice level)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• Salt & black pepper to taste
• 1 tsp sugar (optional, to balance acidity)
• ½ cup green onions (chopped, for garnish)
• ¼ cup fresh parsley (chopped, for garnish)
• 1 tsp fresh lemon juice
• Cooked white rice (for serving)

Instructions:

1. Sauté the Holy Trinity:
   • Heat butter or oil in a large skillet or Dutch oven over medium heat.
   • Add onion, bell pepper, and celery. Sauté for about 5 minutes until softened.
   • Stir in the garlic and cook for another minute.
2. Build the Creole Sauce:
   • Add diced tomatoes (with juice), tomato sauce, tomato paste, broth, Worcestershire sauce, and hot sauce.
   • Stir in paprika, cayenne, thyme, oregano, bay leaves, salt, black pepper, and sugar (if using).
   • Simmer uncovered for 25–30 minutes, stirring occasionally, until the sauce thickens.
3. Cook the Shrimp:
   • Add the shrimp to the sauce and cook for about 5 minutes, just until they turn pink and opaque.
   • Stir in fresh lemon juice.
4. Serve:
   • Remove bay leaves.
   • Serve hot over white rice.
   • Garnish with chopped green onions and parsley.

Tips for the Best Shrimp Creole:

• Make it ahead – The sauce gets even better after sitting for a few hours. Just reheat and add shrimp when ready to serve.
• Use fresh Gulf shrimp for the best flavor.
• Spice to taste – Adjust cayenne and hot sauce levels based on your preference.
• Add a smoky twist – Some cooks add a little smoked sausage for extra depth.

Enjoy your authentic Shrimp Creole with a side of French bread or cornbread!

Grillades and grits is a classic New Orleans dish, typically served for breakfast or brunch. It consists of slow-cooked, tender beef or veal medallions simmered in a rich, Creole-style tomato gravy, served over creamy grits. Here's an authentic recipe for you:

New Orleans Grillades and Grits Recipe

(Serves 4-6)

Ingredients

For the Grillades (Meat and Gravy):

• 2 lbs beef round steak or veal, cut into 2-inch pieces
• 1 ½ tsp salt
• 1 tsp black pepper
• ½ tsp cayenne pepper
• ½ cup all-purpose flour
• ¼ cup vegetable oil
• 1 large onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 2 cups beef broth (or chicken broth)
• 1 tsp Worcestershire sauce
• 2 bay leaves
• 1 tsp fresh thyme (or ½ tsp dried)
• ½ tsp smoked paprika
• ½ cup green onions, chopped
• ¼ cup fresh parsley, chopped

For the Grits:

• 4 cups water (or use half water, half milk for creamier grits)
• 1 cup stone-ground grits
• 1 tsp salt
• 2 tbsp butter
• ½ cup heavy cream (optional)

Instructions

Step 1: Prepare the Meat

1. Season the steak pieces with salt, black pepper, and cayenne.
2. Dredge them lightly in flour, shaking off excess.

Step 2: Brown the Meat

3. In a large, heavy-bottomed skillet or Dutch oven, heat the oil over medium-high heat.
4. Brown the meat in batches, about 3-4 minutes per side. Remove and set aside.

Step 3: Make the Gravy

5. In the same pan, add the onion, bell pepper, and celery. Sauté until soft, about 5 minutes.
6. Stir in the garlic and cook for 1 more minute.
7. Add the diced tomatoes with juice, broth, Worcestershire sauce, bay leaves, thyme, and smoked paprika.
8. Return the meat to the pan, cover, and reduce heat to low. Simmer for 1.5 to 2 hours, until the meat is tender and the gravy has thickened.
9. Stir in green onions and parsley just before serving.

Step 4: Cook the Grits

10. Bring water (or water/milk combo) to a boil in a saucepan.
11. Stir in grits and salt, reduce heat to low, and cook for 30-40 minutes, stirring occasionally.
12. Add butter and cream (if using), stirring until smooth and creamy.

Step 5: Serve

13. Spoon grits onto a plate or bowl, then top with the rich grillades and gravy. Garnish with extra parsley and green onions if desired.

Notes & Tips

• Meat Choices: Traditionally, veal is used, but beef round steak, chuck, or even pork works well.
• Thickness of the Gravy: If it's too thin, simmer uncovered for 15 extra minutes. If too thick, add a splash of broth.
• Grits Substitute: Some folks use mashed potatoes or rice, but stone-ground grits are the most authentic.

New Orleans Barbecue Shrimp is a classic dish that’s rich, buttery, and full of bold flavors. Interestingly, it doesn't involve traditional barbecue sauce or grilling. Instead, the shrimp are cooked in a savory, spicy, and buttery sauce with Worcestershire sauce, garlic, and black pepper. Here’s an authentic recipe:

New Orleans Barbecue Shrimp Recipe

(Serves 4)

Ingredients:

• 2 lbs large head-on, shell-on shrimp (Gulf shrimp preferred)
• 1 stick (8 tbsp) unsalted butter, cut into pieces
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh cracked black pepper (or to taste)
• 1 tsp kosher salt
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (optional, for extra heat)
• 1 tsp Creole seasoning (like Tony Chachere’s)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 tsp Worcestershire sauce
• Juice of 1 lemon
• 1/2 cup dry white wine (or seafood stock)
• 1/2 cup chicken broth
• 1 tbsp hot sauce (Crystal or Tabasco preferred)
• 1 tbsp fresh parsley, chopped
• 1 loaf French bread, for dipping

Instructions:

1. Prepare the Shrimp: If using head-on shrimp, rinse and pat dry. Keeping the shells on enhances the flavor.
2. Sauté Garlic & Spices: In a large skillet or cast-iron pan over medium heat, melt 2 tbsp butter with olive oil. Add garlic, black pepper, paprika, Creole seasoning, cayenne, thyme, and salt. Sauté for 30 seconds until fragrant.
3. Deglaze & Simmer: Add Worcestershire sauce, lemon juice, white wine, chicken broth, and hot sauce. Bring to a simmer and let cook for 2-3 minutes.
4. Cook the Shrimp: Add shrimp to the pan and cook for about 2-3 minutes per side, until they turn pink and opaque. Stir occasionally to coat them in the sauce.
5. Finish with Butter: Reduce heat to low. Gradually whisk in the remaining butter a few pieces at a time until the sauce thickens slightly.
6. Garnish & Serve: Sprinkle with fresh parsley and serve immediately with warm French bread for soaking up the sauce.

Tips for Authentic Flavor:

• Use Head-On Shrimp: The heads release extra flavor into the sauce.
• Don’t Skimp on the Butter: It’s what makes the sauce rich and velvety.
• Adjust Spice Levels: New Orleans-style means bold flavors, so feel free to add more black pepper, cayenne, or hot sauce.
• Let It Sit: Some say the dish tastes even better if the shrimp sit in the sauce for a few minutes before serving.

Wine Pairing & Side Dish Ideas for New Orleans Barbecue Shrimp

Wine Pairing:

Since this dish is rich, buttery, and spicy, you’ll want a wine that complements the flavors without overpowering them. Here are some great options:

1. White Wines (Crisp & Dry)
   • Sauvignon Blanc – Its acidity cuts through the butter while balancing the spice.
   • Chablis (Unoaked Chardonnay) – Bright minerality and citrus notes pair well with the shrimp.
   • Albariño – A Spanish white with crispness and slight salinity, making it great for seafood.
2. Sparkling Wines
   • Brut Champagne or Crémant – The bubbles cleanse the palate between bites.
   • Prosecco – A lightly fruity and refreshing option.
3. Light Reds & Rosé (If You Prefer Red)
   • Pinot Noir – A lighter red with bright acidity that can handle the spice.
   • Dry Rosé – Its fruitiness and crispness make it a solid choice.

Side Dish Ideas:

New Orleans Barbecue Shrimp is rich and flavorful, so pairing it with the right sides can enhance the meal.

1. French Bread (A Must!) – Crusty bread is essential to soak up all that delicious buttery sauce.
2. Creamy Grits – Serve the shrimp and sauce over cheesy grits for a comforting Southern twist.
3. Steamed Rice – Helps absorb the sauce while keeping things simple.
4. Maque Choux – A classic Louisiana side dish of corn, bell peppers, and onions sautéed in butter.
5. Coleslaw – A tangy, slightly sweet slaw balances the richness of the shrimp.
6. Roasted Asparagus or Green Beans – Adds a light, fresh contrast to the meal.
7. Cajun Cornbread – A slightly sweet, buttery cornbread with a hint of spice pairs beautifully.

Here's a classic New Orleans-Style Turtle Soup recipe that captures the rich, savory flavors the dish is known for. This version follows the traditional Creole style, often found in legendary restaurants like Commander's Palace.

Ingredients

For the Stock:

• 2 lbs turtle meat (or veal as a substitute if turtle is unavailable), cut into small pieces
• 1 large onion, quartered
• 2 celery stalks, roughly chopped
• 2 carrots, roughly chopped
• 4 garlic cloves
• 2 bay leaves
• 1 tsp thyme
• 10 cups water

For the Soup:

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour (for roux)
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 1 green bell pepper, finely chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp Worcestershire sauce
• 1/2 tsp cayenne pepper
• 1/2 cup dry sherry
• 4 cups turtle stock (from above)
• 1 can (14 oz) crushed tomatoes
• 1 tsp thyme
• 1 tsp oregano
• 2 hard-boiled eggs, finely chopped
• 2 tbsp parsley, chopped
• Lemon wedges for garnish
• Hot sauce (like Crystal or Tabasco)

Instructions

1. Make the Stock
   • Place turtle meat, onion, celery, carrots, garlic, bay leaves, and thyme in a large stockpot.
   • Cover with water, bring to a boil, and reduce to a simmer for 2-3 hours, skimming any foam.
   • Strain stock and set the turtle meat aside. Chop the meat into small pieces.
2. Make the Roux
   • In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat.
   • Add flour and whisk constantly until it turns a dark brown (about the color of peanut butter), about 10-15 minutes.
3. Sauté Vegetables
   • Add onions, celery, bell pepper, and garlic to the roux. Cook for 5-7 minutes until softened.
   • Stir in tomato paste, paprika, Worcestershire sauce, and cayenne.
4. Simmer the Soup
   • Deglaze with dry sherry, scraping the bottom.
   • Add crushed tomatoes, turtle stock, thyme, oregano, and chopped turtle meat. Simmer uncovered for 45 minutes.
5. Finish the Soup
   • Stir in chopped hard-boiled eggs and parsley. Simmer for 10 more minutes.
   • Adjust seasoning with salt, pepper, and hot sauce.
6. Serve
   • Ladle into bowls, garnish with lemon wedges, and serve with crusty French bread.

This soup is traditionally served with a splash of sherry at the table for that final authentic touch.

Here's an authentic Cajun-style jambalaya recipe that's packed with bold flavors and traditional ingredients. This version is the classic brown jambalaya, made without tomatoes, which is common in Cajun cuisine.

Authentic Cajun Jambalaya Recipe

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients:

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 lb andouille sausage, sliced
• 1/2 lb smoked tasso (or ham), diced (optional)
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust for heat)
• 1/2 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 2 bay leaves
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (e.g., Louisiana Hot Sauce or Crystal)
• 3 green onions, sliced (for garnish)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Brown the Meat:
   • Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
   • Add the andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
   • Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the chopped onion, bell pepper, and celery (the "Cajun trinity"). Sauté until softened, about 5 minutes.
   • Stir in the garlic and cook for another 1-2 minutes.
3. Toast the Rice:
   • Add the rice to the pot and stir well, allowing it to toast slightly for about 2 minutes.
4. Build the Flavor:
   • Return the sausage and chicken to the pot.
   • Add the salt, black pepper, white pepper, paprika, cayenne, thyme, smoked paprika, and onion powder. Stir well.
   • Pour in the chicken broth, then add the bay leaves, Worcestershire sauce, and hot sauce.
5. Simmer:
   • Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
6. Finish & Serve:
   • Remove from heat and let it rest for 5 minutes.
   • Remove bay leaves, fluff the rice, and garnish with green onions and parsley.

Serving Suggestions:

• Serve with crusty French bread and a side of coleslaw.
• A cold beer or a glass of sweet tea pairs great with jambalaya!
• Add a few dashes of extra hot sauce for extra spice.

Want it a little spicier?

Spicier Version:

• Increase the cayenne pepper to 1 tsp (or more if you like it really hot).
• Add 1-2 diced jalapeños or serrano peppers when sautéing the vegetables.
• Use extra hot andouille sausage if available.
• Add an additional 2-3 tsp of hot sauce to the broth.
• Finish with a sprinkle of crushed red pepper flakes before serving.

Or add seafood.

Seafood Addition:

• Add 1/2 to 1 lb of shrimp (peeled and deveined) during the last 5 minutes of cooking—just enough to cook through without becoming rubbery.
• If you want even more seafood flavor, add 1/2 lb crawfish tails along with the shrimp.
• Substitute half of the chicken broth with seafood stock for deeper seafood flavor.