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Food & Beverage: 

Italian pastas comes in so many shapes, it's hard to fathom why so many are necessary. But each has a function over and above visual appeal. How the shape interacts with the food or sauce it's paired with is paramount, whether it's how the shape is coated by the sauce or how ingredients nestle into voids or crannies.

Most shape names are derived from the real-world things of which they are reminiscent: string, worms, tongues, ears, etc.

Here’s a list of a wide variety of Italian pasta shapes, their meanings, and the best sauces or dishes they pair with:

Long Pasta (Pasta Lunga)

  1. Spaghetti – "Little strings"
    • Best with: Tomato-based sauces, oil-based sauces, carbonara, marinara.
  2. Linguine – "Little tongues"
    • Best with: Pesto, seafood sauces, white wine sauces.
  3. Fettuccine – "Little ribbons"
    • Best with: Cream-based sauces (alfredo), ragu.
  4. Tagliatelle – "To cut" (from tagliare)
    • Best with: Meat sauces (bolognese), mushroom sauces.
  5. Pappardelle – "To gobble up"
    • Best with: Hearty meat ragus, game meats.
  6. Capellini (Angel Hair) – "Little hairs"
    • Best with: Light tomato sauces, olive oil, garlic-based sauces.
  7. Bucatini – "Little holes" (hollow spaghetti)
    • Best with: Amatriciana sauce, thick meat sauces.
  8. Vermicelli – "Little worms"
    • Best with: Light vegetable-based sauces, seafood sauces.
  9. Lasagna – Possibly from laganum (Greek for "flat dough")
    • Best with: Layered baked dishes, béchamel, bolognese.

Short Pasta (Pasta Corta)

  1. Penne – "Quills" or "Pens"
    • Best with: Cream-based sauces, arrabbiata, vodka sauce.
  2. Rigatoni – "Ridged" (from rigato)
    • Best with: Heavy meat sauces, baked pasta dishes.
  3. Ziti – "Bridegrooms" (traditionally served at weddings)
    • Best with: Baked ziti, tomato-based sauces, cheese-heavy dishes.
  4. Fusilli – "Little spindles" or "Twisted"
    • Best with: Chunky vegetable sauces, pesto, thick sauces.
  5. Rotini – "Little spirals"
    • Best with: Thick sauces that cling to grooves, pasta salads.
  6. Orecchiette – "Little ears"
    • Best with: Broccoli rabe and sausage, thick vegetable sauces.
  7. Cavatappi – "Corkscrews"
    • Best with: Cheese-based sauces, baked dishes.
  8. Farfalle – "Butterflies" (or "bow ties")
    • Best with: Creamy sauces, light tomato sauces, pasta salads.
  9. Conchiglie – "Shells"
    • Best with: Chunky meat sauces, stuffed with ricotta.
  10. Trofie – Derived from strufuggià (to rub)
    • Best with: Pesto Genovese.
  11. Casarecce – "Homemade"
    • Best with: Sicilian-style sauces, eggplant, ricotta.
  12. Radiatore – "Radiators"
    • Best with: Thick, chunky sauces that fill the ridges.

Tube Pasta (Pasta a Tubo)

  1. Manicotti – "Little sleeves"
    • Best with: Stuffed with ricotta and spinach, baked with marinara.
  2. Cannelloni – "Large reeds"
    • Best with: Stuffed with meat or cheese, covered in tomato or béchamel sauce.
  3. Paccheri – "Slaps" (due to their size when dropped in a pot)
    • Best with: Rich, meaty ragus, seafood sauces.
  4. Garganelli – "Rolled tubes"
    • Best with: Creamy or meat-based sauces.

Stuffed Pasta (Pasta Ripiena)

  1. Ravioli – "Little turnips" (possibly from rapa)
    • Best with: Butter and sage, tomato sauce, broth.
  2. Tortellini – "Little cakes"
    • Best with: Broth (tortellini in brodo), creamy sauces.
  3. Agnolotti – "Little lambs" (possibly from agnello)
    • Best with: Butter and sage, meat sauces.
  4. Cappelletti – "Little hats"
    • Best with: Broth-based dishes.
  5. Mezzelune – "Half-moons"
    • Best with: Cream sauces, butter-based sauces.

Tiny Pasta (Pastina)

  1. Orzo – "Barley"
    • Best with: Soups, broths, salads.
  2. Ditalini – "Little thimbles"
    • Best with: Minestrone, thick soups.
  3. Acini di Pepe – "Peppercorns"
    • Best with: Soups, broths, salads.
  4. Stelline – "Little stars"
    • Best with: Broths, soups.
  5. Fregola – "Crumbs"
    • Best with: Seafood broths, tomato-based sauces.

Recipe File: 

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.
Recipe File: 

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!

Local Color: 

New Orleans has its own way of speaking and some colloquial terms that non-locals may find mystifying. These are some of the classics.

Banquette: Sidewalk.

Neutral Ground: A median between a divided parkway. Derived from the expanse between the sides of Canal Street at a time long ago when one side was under Spanish control, the other French.

Making Groceries: Grocery shopping. Alternately, "going to make groceries".

Silver dime: The normal ten cent coin.

Solid quarter: The normal twenty-five cent coin, as opposed to 25 cents made up of pennies, nickels and dimes.

Bell Pepper: A green pepper.

Shotgun house: A single-story house with a narrow front face and which extends back deeply from the street. Allegedly popular because property taxes were based on front footage, but this is actually a myth. Shotgun houses, due to their narrowness, usually don't have hallways, but rather simply doorways leading from one room to the next. Such houses usually don't have built-in closets, either, also mis-attributed to tax law, but actually because armoires were popular and symbolic of prosperity.

Sidehall: A sidehall shotgun house has a gallery hallway extending down one side, sort of like a train car passageway, and doors from it lead to each room.

Double shotgun: A duplex in the shotgun house style, with separate residences on the left and right.

Camelback: A style of shotgun house with a single story front and a two-story rear section.

Dressed: The addition of lettuce and tomato to a sandwich; can also include dill pickle slices and mayo. "I'll have a ham and swiss po-boy, dressed."

Go Cup: A disposable cup to take leftover beverage (usually alcoholic) from a restaurant or bar. Yes, walking around in public with an open alcoholic drink is legal here, as long as it's not in a glass container.

Lagniappe: "Lan-yap". Something extra given for free. A bonus.

Hickey: A raised bump on the head. (Elsewhere, a bruise on the neck.)

Cold Drink: Any carbonated soft drink. We don't say "pop" or "soda".

Snowball: An ice and sweet flavored syrup confection, like a snow cone but with the ice finely-shaved, more like actual snow. Normally served in a styrofoam or waxed paper cup rather than a paper cone.

Flying Horses: A carousel. There's a nice one at Audubon Zoo, but it features exotic animals instead of horses.

Shoot-the-chute: A playground slide.

Throw: Any trinket tossed from a Mardi Gras parade float, including strings of plastic beads, metal doubloons, plastic cups, toys or other novelties. Some krewes have highly-coveted signature throws, like the Zulu coconuts. Throws over the years have evolved from mainly just beads and doubloons to all manner of oddities, some in better taste than others.

Yat: A person from a particular part of town, usually attributed to the Ninth Ward. Derived from the greeting used by those individuals, "Where y'at?", similar in meaning to, "What's up?" or, "What's going on?"

Who Dat?: A phrase popularized during the run-up to the New Orleans Saints football team winning the Super Bowl. Derived from the chant "Who dat sayin' they gonna beat them Saints?" Subsequently seen over-used in local commerce, e.g. Who Dat Plumbing & Heating, etc. Sports fans in another market claim it was copied from a similar "Who dey?" chant used by their team's backers.

Recipe File: 

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

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

Step 3: Make the Gravy

  1. In the same pan, add the onion, bell pepper, and celery. Sauté until soft, about 5 minutes.
  2. Stir in the garlic and cook for 1 more minute.
  3. Add the diced tomatoes with juice, broth, Worcestershire sauce, bay leaves, thyme, and smoked paprika.
  4. 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.
  5. Stir in green onions and parsley just before serving.

Step 4: Cook the Grits

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

Step 5: Serve

  1. 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.
Recipe File: 

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.
Food & Beverage: 

Though thought of as primarily French, New Orleans has a rich Italian heritage. A great many neighborhood restaurants are described as serving "seafood and Italian". Italian cuisine boasts a rich variety of pasta sauces, each with unique flavors and ingredients. Here's a list and description of some of the most popular types:

Tomato-Based Sauces

  1. Marinara
    • Ingredients: Tomatoes, garlic, onions, herbs (basil, oregano), olive oil.
    • Description: A simple and quick sauce with a fresh tomato flavor, often used as a base for more complex dishes.
  2. Pomodoro
    • Ingredients: Tomatoes, garlic, olive oil, basil.
    • Description: A light, fresh tomato sauce similar to marinara but cooked quickly to maintain the brightness of the tomatoes.
  3. Arrabbiata
    • Ingredients: Tomatoes, garlic, olive oil, red chili peppers.
    • Description: A spicy sauce named after the Italian word for "angry," due to the heat from the chili peppers.
  4. Amatriciana
    • Ingredients: Tomatoes, guanciale (cured pork cheek), Pecorino Romano cheese, onions, white wine, chili.
    • Description: A robust sauce from Amatrice, known for its smoky, savory flavor.

Meat-Based Sauces

  1. Bolognese (Ragù alla Bolognese)
    • Ingredients: Ground beef and pork, tomatoes, onions, carrots, celery, wine, milk or cream.
    • Description: A rich, slow-cooked meat sauce from Bologna, typically served with tagliatelle or used in lasagna.
  2. Ragù alla Napoletana
    • Ingredients: Large chunks of meat (beef, pork, sausage), tomatoes, onions, red wine.
    • Description: A southern Italian ragù that uses larger meat pieces, creating a hearty, flavorful sauce.

Cheese-Based Sauces

  1. Alfredo
    • Ingredients: Butter, heavy cream, Parmesan cheese.
    • Description: A creamy, rich sauce originally from Rome, often served with fettuccine.
  2. Cacio e Pepe
    • Ingredients: Pecorino Romano cheese, black pepper, pasta water.
    • Description: A simple yet intensely flavored sauce made by emulsifying cheese and pepper with starchy pasta water.

Herb and Pesto Sauces

  1. Pesto alla Genovese
    • Ingredients: Basil, pine nuts, garlic, Parmesan cheese, Pecorino cheese, olive oil.
    • Description: A fresh, herbaceous sauce from Genoa, typically served with trofie or trenette pasta.
  2. Pesto alla Trapanese
    • Ingredients: Almonds, tomatoes, basil, garlic, Pecorino cheese, olive oil.
    • Description: A Sicilian variation of pesto, using almonds and tomatoes for a slightly different flavor profile.

Seafood Sauces

  1. Frutti di Mare
    • Ingredients: Mixed seafood (shrimp, clams, mussels, squid), tomatoes, garlic, white wine, olive oil, parsley.
    • Description: A seafood-rich sauce often served with spaghetti or linguine, highlighting the fresh flavors of the sea.
  2. Puttanesca
    • Ingredients: Tomatoes, garlic, anchovies, olives, capers, chili peppers, olive oil.
    • Description: A bold, salty sauce believed to have originated in Naples, known for its strong, assertive flavors.

Vegetable-Based Sauces

  1. Primavera
    • Ingredients: Mixed fresh vegetables (zucchini, bell peppers, tomatoes, peas), garlic, olive oil, Parmesan cheese.
    • Description: A light and colorful sauce celebrating the freshness of spring vegetables.
  2. Alla Norma
    • Ingredients: Tomatoes, eggplant, ricotta salata cheese, basil, garlic.
    • Description: A Sicilian sauce that combines fried eggplant with a simple tomato base, topped with grated ricotta salata.

Wine and Butter-Based Sauces

  1. Aglio e Olio
    • Ingredients: Garlic, olive oil, red chili flakes, parsley.
    • Description: A minimalist sauce that relies on the flavor of garlic and olive oil, with a touch of heat from chili flakes.
  2. Carbonara
    • Ingredients: Eggs, Pecorino Romano cheese, guanciale, black pepper.
    • Description: A creamy sauce made without cream, using eggs and cheese to create a rich coating for pasta, typically spaghetti.

Miscellaneous

  1. Vodka Sauce
    • Ingredients: Tomatoes, cream, vodka, garlic, onions.
    • Description: A creamy tomato sauce with a hint of vodka, adding depth to the flavor.

Each of these sauces has its own unique history and regional variations, reflecting the diverse culinary traditions of Italy.

Recipe File: 

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.

Food & Beverage: 

Tom Fitzmorris, the well-known New Orleans food critic, radio host, and author who spent decades covering the city’s restaurant scene passed away on February 12th. Born in 1951 in New Orleans, Fitzmorris developed a deep love for the city’s rich culinary traditions from a young age.

He attended Jesuit High School and later The University of New Orleans, where he studied English and journalism. It was while at UNO the Mr. Food moniker was conceived, and it stuck.

In 1977, Fitzmorris launched The New Orleans MENU, a newsletter that would evolve into a comprehensive online guide to the city’s dining scene. His career as a food writer flourished as he contributed to local publications, including New Orleans Magazine, Gambit Weekly, and The Times-Picayune.

Fitzmorris cited local food critic and UNO faculty member Richard Collin as a mentor.

One of Fitzmorris’s most significant contributions to the food world was his long-running radio show, The Food Show, which began in 1975. With a focus on New Orleans cuisine, the program became a staple for food lovers, featuring restaurant reviews, cooking advice, and interviews with chefs. His deep knowledge and witty commentary made him a beloved figure among locals.

The Food Show also fielded calls from listeners seeking dining advice, recipe tips and the like. Callers could also count on Tom wisecracking, "Ya call that livin'?" when they told him where they resided.

The self-proclaimed "Dean of New Orleans Food Writers", Fitzmorris was not without critics of his own, some of which could be found anonymously bashing him on local internet food forums.

Still, he kept a good sense of humor, and his radio show listeners could count on annually re-hearing the "Bunker Bistro" news, about a new restaurant opening in the old subterranean civil air defense installation buried deep in the neutral ground between West End and Pontchartrain Boulevards. Repeated on many an April 1st, of course.

Fitzmorris also appeared as a regular panelist on local public TV's "Steppin' Out", a show hosted by Peggy Scott Laborde covering New Orleans food, arts and entertainment. The two were also co-authors of The Lost Restaurants of New Orleans (2011), chronicling over 120 restaurants of New Orleans past.

Fitzmorris authored several books on New Orleans dining, including Hungry Town: A Culinary History of New Orleans, the City Where Food Is Almost Everything (2010) and Tom Fitzmorris’s New Orleans Food (2006), which showcases classic local recipes. His expertise and passion for food helped document the evolution of New Orleans cuisine, especially in the aftermath of Hurricane Katrina, when he played a key role in tracking the city's restaurant recovery.

Over the years, Fitzmorris gained a reputation as one of the most knowledgeable voices on Creole and Cajun cooking, influencing generations of food enthusiasts. Even after stepping away from daily broadcasting, his work continued to serve as an essential guide to the ever-changing food scene in New Orleans.

Recipe File: 

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.