New Orleans stands as America’s undisputed culinary capital, where centuries of French, Spanish, African, and Caribbean influences have created a distinctive food scene. While gumbo rightfully earns its reputation as the city’s signature dish, focusing solely on this iconic stew means missing out on countless other delectable offerings that locals treasure.
Crescent City’s food landscape is as diverse and soulful as its legendary music scene. Here are 17 must-try local dishes that showcase the true depth of New Orleans cuisine beyond the familiar bowl of gumbo.
Crawfish Étouffée
This rich, flavorful staple features plump crawfish tails smothered in a thick sauce made from a blonde roux, the holy trinity of vegetables (bell peppers, onions, and celery), and Cajun seasonings.
The name ‘étouffée’ comes from the French word for ‘smothered,’ perfectly describing how the crawfish are cooked in this luxurious, spice-infused sauce typically served over rice.
Muffuletta Sandwich
Created by Sicilian immigrants at Central Grocery in 1906, this massive sandwich features layers of mortadella, salami, ham, provolone, and Swiss cheese on a round sesame loaf.
What truly sets it apart is the olive salad—a tangy mix of olives, pickled vegetables, garlic, and herbs that marinate together and infuse the bread with incredible flavor. A quarter portion is often enough for most appetites.
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Shrimp and Grits
This Creole comfort food transforms humble ingredients into something magical. Plump Gulf shrimp are cooked in a rich sauce with bacon, garlic, and occasionally enhanced with a splash of beer, then ladled over creamy, stone-ground grits.
The best versions balance the shrimp’s natural sweetness with a hint of heat from cayenne or hot sauce.
Redfish Meunière
This elegant dish showcases the French foundations of New Orleans cuisine. Fresh redfish fillets are lightly dusted with flour and pan-fried until crisp, then finished with a classic meunière sauce—brown butter, lemon juice, and parsley.
The simplicity allows the delicate flavor of this Gulf fish to shine while the nutty brown butter adds depth.
Bananas Foster
Created at Brennan’s Restaurant in 1951, this theatrical dessert involves bananas sautéed in butter, brown sugar, and cinnamon, then flambéed with rum. The caramelized sauce is spooned over vanilla ice cream, creating a hot-cold contrast that’s utterly addictive.
In many restaurants, it’s prepared tableside with dramatic flair.
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Oysters Rockefeller
Born at Antoine’s Restaurant in 1889, this dish of baked oysters remains a New Orleans classic. Fresh oysters on the half-shell are topped with a rich mixture of herbs, breadcrumbs, and other seasonings (the exact recipe remains a closely guarded secret), then baked until bubbly.
The name comes from the dish’s richness, comparable to the wealth of John D. Rockefeller.
Jambalaya
This hearty one-pot rice dish combines Spanish paella influences with West African and French cooking techniques. Creole jambalaya typically includes tomatoes, while Cajun versions don’t.
Both styles feature the holy trinity of vegetables, various meats, and seafood cooked with rice and bold seasonings until every grain soaks up the flavors.
Red Beans and Rice
Monday was traditionally laundry day in New Orleans, and this set-it-and-forget-it dish allowed households to have dinner simmering while washing clothes. Kidney beans slowly cook with ham hocks or pickled pork, the holy trinity, herbs, and spices until they break into a creamy consistency.
Served over rice, it’s humble food elevated to an art form.
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Beignets
These iconic square doughnuts, brought by French colonists, are pillows of fried dough lavishly covered in powdered sugar. While Café du Monde made them famous, many local bakeries offer their versions.
They’re best enjoyed fresh from the fryer with a chicory coffee, providing the perfect balance of bitter and sweet.
Bread Pudding with Rum Sauce
Born from frugality—using day-old bread instead of wasting it—this dessert has become a refined staple on New Orleans menus. Cubes of French bread soak in a custard of eggs, milk, sugar, vanilla, and spices, then bake until set yet tender.
The crowning glory is a rich rum sauce that soaks into every crevice.
Turtle Soup
This luxurious soup, often finished with sherry tableside, showcases the city’s appetite for ingredients others might overlook. The rich, complex flavor comes from slow-simmering turtle meat with a dark roux, tomatoes, and the holy trinity.
Commander’s Palace serves the most famous version, rich, velvety, and deeply satisfying.
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Barbecue Shrimp
Despite the name, there’s no barbecue sauce or grill involved. This misleadingly named dish features Gulf shrimp cooked in a buttery, Worcester-spiked sauce with garlic, herbs, and spices.
The shrimp are typically served shell-on, encouraging diners to sop up the magnificent sauce with crusty French bread.
Pralines
These sweet Southern confections reflect the city’s French and Creole heritage. Made by cooking sugar, cream, butter, and pecans until thickened, then dropping in portions to cool and harden.
The result is a treat with a crumbly-creamy texture and rich caramel flavor that sweetly captures the essence of New Orleans.
Po’Boy Sandwiches
While seafood versions get most of the glory, the roast beef po’boy represents sandwich perfection. Slow-cooked until falling apart, the beef is drenched in its gravy and stuffed into French bread with a crisp exterior and fluffy interior.
Dressed ‘the proper way’ means adding lettuce, tomato, pickles, and mayonnaise.
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Yakamein
Sometimes called ‘Old Sober’ for its reputed hangover-curing properties, this beef noodle soup reflects the multicultural nature of New Orleans cuisine. The broth is seasoned with soy sauce and Creole spices, filled with noodles and beef, then topped with a hard-boiled egg and green onions.
It’s a perfect example of how the city absorbs and transforms influences.
Boudin
These savory sausages blend rice, pork, liver, and seasonings into a mixture stuffed into casings. While more commonly associated with Cajun country west of New Orleans, excellent boudin can be found throughout the city.
The best versions have a perfect balance of meat and rice with a kick of spice that lingers pleasantly.
Blackened Fish
Popularized by Chef Paul Prudhomme in the 1980s, this technique involves dipping fish (traditionally redfish) in melted butter, coating it with spices, then cooking it in a searingly hot cast-iron skillet.
The result is a flavorful crust that seals in moisture while providing a wonderful contrast to the flaky fish inside.
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The Soul of the City on a Plate
New Orleans cuisine isn’t merely about satisfying hunger—it’s about celebrating life, preserving history, and expressing community through food. Each dish tells a story of cultural exchange, adaptation, and innovation across generations.
The city’s kitchens continue to honor traditions while creating new classics, ensuring that the distinctive flavors of New Orleans will captivate diners for centuries to come.
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