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Tom Fitzmorris's New Orleans Food: More Than 225 of the City's Best Recipes

Sample recipes from Tom Fitzmorris's New Orleans Food: More Than 225 of the City's Best Recipes

Oysters Dunbar

Next to the Holy Grail, the most difficult thing in the world to find is a recipe from a restaurant that is no longer in business. I’m as...

(1 Votes)

Seafood Gumbo

When I was growing up, my mother made gumbo every week, usually twice—chicken-filé gumbo on Wednesdays and seafood-okra gumbo on Fridays....

(1 Votes)

Chicken-Andouille Gumbo

This is my favorite style of gumbo. I’ve enjoyed it literally all my life, as it is basically my mother’s recipe, a regular part of her w...

(1 Votes)

Aline’s Crawfish Etouffée

Etouffée means “smothered,” and that’s the idea. It’s not a long-cooked stew. My mother’s version of this Cajun classic is important to m...

(1 Votes)

Fried Catfish

It’s gospel, as far as I’m concerned: No catfish you ever make will ever be as good as catfish rolled in cornmeal and deep-fried. If you ...

(1 Votes)

Hush Puppies

Hush puppies are essential to Fried Catfish (see recipe), and they’re good with any other seafood platter, too. You make them especially ...

(1 Votes)

Seared Tuna with Tomato-Lemon Vinaigrette

Although the menu at Gautreau’s is constantly changing, there always seems to be a great tuna dish on it. This is one I recall from the e...

(1 Votes)

Salmon Florentine

For this dish, buy the thickest salmon fillets you can, remove all the skin (not as hard as it looks—just have a sharp knife handy), and ...

(1 Votes)

Root Beer-Glazed Ham

This is without a doubt the most-asked-for recipe in the 17-year history of my radio show. Demand for it rises during the holidays but ne...

(1 Votes)

Chicken Bonne Femme

“Good woman’s chicken” and its variations (chicken Clemenceau and chicken Pontalba) are among the best dishes in the Creole cookbook. Alt...

(1 Votes)

Cane-Smoked Turkey

I cook my turkey in a big barbecue pit. It gets hotter than a smoker, but because I keep the turkey away from direct heat, it cooks slowl...

(1 Votes)

Red Beans and Rice

Red beans and rice is the official Monday dish in New Orleans, on special menus in all kinds of restaurants all over town. Although most ...

(1 Votes)

Dirty Rice

Dirty rice is jambalaya’s less complex brother, yet in its way, it’s every bit as delicious. Unlike jambalaya, which can be served as a m...

(1 Votes)

Stocks

Using stocks in place of water in a recipe gives an added dimension of flavor, so they’re well worth making and using if you can. Many of...

(1 Votes)

Gratin of Pumpkin

This dish is a variation on the French classic Gratin Dauphinois. I originally served it at one of my Thanksgiving dinners, in another ef...

(1 Votes)

Deviled Eggs Rémoulade

Deviled eggs are not thought of as a particularly brilliant appetizer, but I say that’s because most people have never eaten them with Ne...

(1 Votes)

Shrimp Rémoulade with Two Sauces

There are two kinds of rémoulade sauce served around New Orleans, and everybody has a favorite. My preference is the orange-red kind that...

(1 Votes)

Creole-Cajun Jambalaya

As with many Louisiana dishes, jambalaya has distinctive Creole and Cajun versions. Creole jambalaya is reddish, a color it gets from tom...

(1 Votes)

Muffuletta

Muffulettas are right up there with poor boys in popularity and goodness among local sandwiches. What makes them special is the dressing....

(1 Votes)

Beignets

Beignets are a distinctive part of the New Orleans breakfast, although they’re enjoyed even more as a late-night snack. Our beignet is a ...

(1 Votes)

Mary Leigh’s Buttermilk Biscuits

Homemade buttermilk biscuits are our favorite breakfast at the Cool Water Ranch. For years we’ve made them almost every weekend. When my ...

(1 Votes)

Pumpkin and Pecan Bread Pudding

Even by New Orleans standards, this is no ordinary bread pudding. Rich with the fall flavors of pumpkin and pecan, this version of bread ...

(1 Votes)

Pear Clafoutis

A clafoutis uses a runny version of Belgian waffle batter as a matrix for fruit—classically, cherries—but you can make it with anything s...

(1 Votes)

Egg Nog

The best egg nog, frankly, is uncooked. But so many people are concerned about the health risks of eating raw eggs that I’ve come up with...

(1 Votes)
Other cookbooks by the authors

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