"easily recognizable Louisiana flavor. Unique specialties include beignets, square-shaped fried pastries that could be called ""French doughnuts"" (served with coffee and chicory, known as café au lait); po' boy and Italian muffuletta sandwiches; Gulf oysters on the half-shell, boiled crawfish, and other seafood; étouffée, jambalaya, gumbo, and other Creole dishes; and the Monday favorite of red beans and rice (Louis Armstrong often signed his letters, ""Red beans and ricely yours""). New Orleans residents enjoy some of the best restaurants in the United States that cater specifically to locals, and visitors are encouraged to try the local establishments recommended by their"
"Pistolette A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a stuffed and fried bread roll (sometimes called stuffed pistolettes) in the Cajun areas around Lafayette. The other is a type of submarine shaped bread about half the size of a baguette that is popular in New Orleans for Vietnamese bánh mì and other sandwiches. In France and Belgium, the word ""pistolet"" refers to a round roll. The Cajun stuffed and fried bread rolls often contain seafood such as crawfish or meat. The roll is split and filled or stuffed with seafood or meat, as well"
"as other items sometimes including cheese or jalapeños. The French influence on Vietnam is credited for the Vietnamese style bread also referred to as pistolettes that is more like a baguette than the softer white bread used for po'boys. In New Orleans, Dong Phuong Oriental Bakery (a Vietnamese cuisine bakery) supplies pistolettes for the area's banh mi. Pistolette A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a stuffed and fried bread roll (sometimes called stuffed pistolettes) in the Cajun areas around Lafayette. The other is a type of submarine shaped bread about half the size"
"French dip In American cuisine, the French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a ""French roll"" or baguette. It is usually served topped with Swiss Cheese, onions, and a side of beef juice from the cooking process (au jus, ""with juice""). Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is completely unknown in France itself, the name seeming to refer to the style of bread, rather than an alleged French origin. Although the sandwich is most commonly"
"back at least to the 1930s. The bread itself is often dipped (or double-dipped) into the ""jus"" the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera or sauteed, green Italian sweet peppers. Despite the name, it is almost completely unknown in Italy. A French dip sandwich is an American hot sandwich, also known as a beef dip (especially in Canada), consisting of thinly sliced roast beef (or, sometimes, other meats such as pastrami or corned beef) on a French roll or baguette. It is usually served ""au jus"" (""with juice""), that is, with beef"
"with layers of marinated olive salad, salami, ham, Swiss cheese, provolone, and mortadella. Quarter, half, and full-sized muffulettas are sold. The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours. A muffuletta is usually served cold, but many vendors will toast it. This was mentioned in the PBS special ""Sandwiches That You Will Like"". In Greater New Orleans a seafood sandwich is made with muffuletta bread and fried seafood, often including oysters,"
"for specialties including beignets (locally pronounced like ""ben-yays""), square-shaped fried dough that could be called ""French doughnuts"" (served with ""café au lait"" made with a blend of coffee and chicory rather than only coffee); and po' boy and Italian muffuletta sandwiches; Gulf oysters on the half-shell, fried oysters, boiled crawfish and other seafood; étouffée, jambalaya, gumbo and other Creole dishes; and the Monday favorite of red beans and rice (Louis Armstrong often signed his letters, ""Red beans and ricely yours""). Another New Orleans specialty is the praline , a candy made with brown sugar, granulated sugar, cream, butter, and pecans."
"deep-fried, and then passed on cocktail platters with a dipping sauce. Oysters en brochette Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with"
"region and is the one most widely consumed. Also popular is seafood boudin consisting of crab, shrimp, and rice. Cajun boudin is available most readily in southern Louisiana, particularly in the Lafayette, Lake Charles, Alexandria, Baton Rouge, and smaller, lesser known areas like Ville Platte (the north point of the ""Cajun Triangle"" where it tends to be a daily staple), though it may be found nearly anywhere in ""Cajun Country"", including eastern Texas. There are restaurants devoted to the speciality, though boudin is also sold from rice cookers in convenience stores along Interstate 10. Since boudin freezes well, it is"
"usually offered on restaurant menus as an appetizer; but was also a popular lunch entrée. At one time, it was a ubiquitous option on menus across the spectrum of New Orleans restaurants. The dish is served, as of November 2015, at Galatoire's. Oysters en brochette has been prepared with mushrooms on the skewers, rather than bacon, and also with both mushrooms, bacon, chunks of tomato, and/or cubes of cooked ham. A similar dish served as an hors d'oeuvres is angels on horseback. Single oysters are wrapped in partially cooked slices of bacon, each skewered with a toothpick. They are floured,"
"Oysters en brochette Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with a textural contrast between the bacon and the oyster. It was"
"Étouffée Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas. In French, the word ""étouffée"" (borrowed into English as ""stuffed"" or ""stifled"") literally means ""smothered"" or ""suffocated"", from the verb ""étouffer"". Étouffée is a dish of"
"eaten outside of Cajun country. People north of Alexandria were more likely to eat fried chicken or barbecue. Fish fries featuring catfish took the place of crawfish boils. Today, boiled crawfish is served throughout the state. Other foods popular in Louisiana include Gumbo, Étouffée, Jambalaya, Muffuletta, Po'boy, and Red Beans and Rice. Seafood is especially popular in Louisiana either as an ingredient or as a main dish such as Shrimp, Crawfish, Crabs, Oysters and Catfish. Swamp denizens such as Gator or Alligator, Frog Legs, and Turtle soup is popular around the bayous of south Louisiana. Famous desserts and snacks include"
"the port city. Today, Café du Monde is a popular New Orleans food destination specializing in beignets with powdered sugar, coffee with chicory, and café au lait. Beignets were declared the official state doughnut of Louisiana in 1986. Ingredients used to prepare beignets traditionally include: Beignet Beignet (; , ben-YAY literally ""bump""), synonymous with the English ""fritter"", is made from fried dough. Beignets may also be made from other types of dough, including yeast dough. The tradition of beignets dates to the time of Ancient Rome, although the practice of frying food itself extends much further back; references to the"
"Sailor sandwich A sailor sandwich is a hot meat and cheese sandwich popular in Richmond, Virginia area restaurants. Its core ingredients are hot pastrami, grilled knackwurst, melted Swiss cheese and hot mustard on rye bread. The New York Deli, founded in 1929, claims to be the originator of the sailor sandwich. The eatery moved to its current location in Carytown in 1934. According to local legend, during World War II, Navy seamen from the University of Richmond Navy V-12 program would frequent the New York Deli and order this then-nameless sandwich. It eventually became known as a sailor sandwich, although"
"into the sandwich such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber. The corned beef sandwich is a sandwich prepared with corned beef. The salt beef style corned beef sandwiches are traditionally served with mustard and a pickle. In the United Kingdom, pickle is a common addition to a corned beef sandwich. The French dip sandwich is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a ""French roll"" or baguette. It is usually served ""au jus"", that is, with beef juice from the cooking process. Beef broth or beef"
"in small towns/countryside market, and regular take-out places that have always served the sandwich. The following slogans, in chronological order, have been used by Mr. Sub: ""Lub my Sub""; ""Fresh thinking is what we are""; ""Taste a Canadian Tradition""; ""It's not a sandwich it's a Sub""; ""There's always something good going down at Mr. Sub""; and ""Oh Canada, Oh Mr. Sub"". The business' current slogan is ""Yours Since 1968"". Mr.Sub's main product is the submarine sandwich (or ""sub""); a long roll, similar to a baguette, filled with meat, cheese, sauces, and vegetables. Other products include, wraps, soups, salads, baked goods,"
"it is uncertain who officially named the sandwich. The ""marine sandwich"" is popular around some Marine bases like MCB Quantico. It is usually served on Italian bread with knackwurst, pastrami or salami and uses German-style mustard and comes with peppers. The West Coast version often includes sliced tomatoes on the side. Sailor sandwich A sailor sandwich is a hot meat and cheese sandwich popular in Richmond, Virginia area restaurants. Its core ingredients are hot pastrami, grilled knackwurst, melted Swiss cheese and hot mustard on rye bread. The New York Deli, founded in 1929, claims to be the originator of the"
"1800s fried oyster sandwiches on French loaves were known in New Orleans and San Francisco as ""oyster loaves"", a term still in use in the 21st century. A sandwich containing both fried shrimp and fried oysters is often called a ""peacemaker"" or ""La Mediatrice"". The origin of the name is unknown. A popular local theory claims that ""po' boy"", as specifically referring to a type of sandwich, was coined in a New Orleans restaurant owned by Benny and Clovis Martin (originally from Raceland, Louisiana), former streetcar conductors. In 1929, during a four-month strike against the streetcar company, the Martin brothers"
"Pan bagnat The Pan bagnat (pronounced ""paⁿ baɲa"") (pan bagna, and alternatively in French as pain bagnat) is a sandwich that is a specialty of the Nice area. It is also a specialty food and street food of Nice, France. The sandwich is composed of pain de campagne, whole wheat bread formed in a circle around the classic Salade Niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper (never mayonnaise). Sometimes vinegar might be added. It has historically been prepared as a use for day-old bread. The pan bagnat"
"organizations, businesses, or sports heros. ""Lake trout"" is actually fried Atlantic whiting. It is typically served as a sandwich with a number of condiments, such as ketchup and horseradish sauce. Lake trout is an everyday food, and is often served wrapped in aluminum foil in a standard paper lunch bag at small take-out establishments. The ""chicken box"" consists of 4–6 chicken wings, served in a fast food carry out box with some kind of French fries (wedged ""western fries"", curly fries, or regular fries). Toppings usually consist of salt, pepper, and ketchup, although hot sauce is also popular. The item"
"shrimp, and lump crabmeat. New Orleans (and southern Louisiana) is uniquely situated. It is close to the Gulf of Mexico which yielded pompano, snapper, drum, trout, flounder, mackerel, shrimp, and sea turtle. But it is also part of the Mississippi River delta system and is just south of the wetlands abutting Lake Pontchartrain. From these regions came crab, crawfish, and oysters. Pompano en Papillote Pompano en Papillote is a dish created by Jules Alciatore at Antoine's Restaurant in New Orleans for a banquet honoring the Brazilian balloonist Alberto Santos-Dumont. The dish was based in turn on a dish that Jules's"
"is common. But of course, in Louisiana, a variety of different gumbos is eaten year long. A filé gumbo is thickened with dried sassafras leaves after the stew has finished cooking, a practice borrowed from the Choctaw Indians. The backbone of a gumbo is roux of which there are two variations mainly used. A medium roux, or a dark roux, which is made of flour, toasted in fat or oil until well-browned. Jambalaya - a most beloved of Louisiana dishes is the classic Creole dish named jambalaya. The only certain thing that can be said about a jambalaya is that"
"be served at Café du Monde and other New Orleans restaurants. Chicory adds a chocolate-like flavor to café au lait. The Acadians (Cajuns) from Nova Scotia brought other French customs, such as the beignet, to Louisiana in the 18th century. Unlike most doughnuts, beignets are squared pieces of dough with no hole in the middle and are most often covered with powdered sugar. Sometimes they are seen served with fruit, jam, maple syrup, or even savory items. At Café du Monde, the beignets are served with a thick coating of powdered sugar and sold in orders of three. The menu"
"at the popular Bourbon Street restaurant Galatoire's brought the dish to his boss to try. At the time, most New Orleans restaurants served French Creole cuisine, but this Cajun dish was a hit. Étouffée Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of"
"by the restaurant's ""ecclesiastical"" interior, which included gray and pewter-colored ""cathedral-esque"" arches over the bar and a host stand which was a refurbished Prohibition-era Mississippi church pulpit. The Cajun, Louisiana Creole, and New Orleans-style seafood restaurant served entrees such as andouille, étouffée, frog legs, jambalaya, maque choux, pork belly, and turtle soup, and was best known for its oysters. Its bar, Vieux Carré (French Quarter), served New Orleans cocktails including Bourbon-based drinks, daiquiris, and house infusions. The Parish's interior, designed by Mark Annen, had a shucking station, oak floors, French-blue walls with gray accents, exposed brickwork, subway tiles, and salvaged"
"(""stuffed bread"") are warm submarine sandwiches. The turkey or chicken is marinated and then roasted with Pipil spices and hand-pulled. This sandwich is traditionally served with turkey or chicken, tomato, and watercress along with cucumber, cabbage, and traditional stuffed panes does not include Mayonnaise]. Other well-known Salvadoran dishes include ""carne guisada"" (saucy beef with potatoes and carrots), ""lomo entomatado"" (beef with tomatoes), ""carne asada"" (grilled steak, usually served with a type of Salvadoran salsa called ""chimol""), ""pasteles de carne"" (meat pies), ""pollo guisado con hongos"" (chicken with mushrooms), ""pacaya planta"" (palm flowers breaded in cornmeal, fried and served with tomato"
"varieties. Combinations traditionally common in New Orleans and southeastern Louisiana are known as ""Creole"" after the Louisiana Creole people, descendants of French and Spanish settlers, who lived in those areas. ""Cajun"" combinations were common in southwestern Louisiana, which was populated primarily by Cajuns, descendants of the French-speaking settlers expelled from Acadia (located within the modern-day Canadian provinces of Quebec, Nova Scotia, New Brunswick and Prince Edward Island) in the mid-18th century. Gumbo is usually identified by its dark roux, cooked until it is a color ""a few shades from burning"". The roux is used with okra or filé powder. Seafood"
"Croquette A croquette (/kroʊˈket/) is a small breadcrumbed fried food roll containing, usually as main ingredients, ground meat (veal, beef, chicken, or turkey), shellfish, fish, ham, cheese, mashed potatoes or vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or some combination, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs. The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. The croquette (from the French ""croquer"", ""to crunch"") gained worldwide popularity, both as a delicacy and as a fast food. Mashed"
"served with a cup of ""jus"" or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented. Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole's Pacific Electric Buffet and Philippe the Original. Philippe's website describes the dish as a ""specialty of the house"", and the words ""Home of the Original French Dip Sandwich"" are present in the restaurant's logo. At Phillippe's, the roll is dipped in the hot beef juices before the sandwich"
"numbers, German immigrants dominated New Orleans city bakeries, including those making traditional French bread. They introduced having buttered French bread as a side to eating gumbo, as well as a side of German-style potato salad. Jambalaya is the second of the famous Louisiana Creole dishes. It developed in the European communities of New Orleans. It combined ham with sausage, rice and tomato as a variation of the Spanish dish ""paella,"" and was based on locally available ingredients. The name for jambalaya comes from the Occitan language spoken in southern France, where it means ""mash-up."" The term also refers to a"
"by Branston); the snack is then known as a ham, cheese and pickle sandwich. In French cuisine, a croque-monsieur is a type of ham and cheese sandwich. It is topped with cheese and baked or fried. Ham and cheese sandwich A ham and cheese sandwich is a common type of sandwich. It is made by putting cheese and sliced ham between two slices of bread. The bread is sometimes buttered and/or toasted. Vegetables like lettuce, tomato, onion or pickle slices can also be included. Various kinds of mustard and mayonnaise are also common. Sliced bread, sliced cheese, and sliced cooked"
"wonder if that's my steak'"", she commented in an interview shortly before her death. In addition to steaks, the restaurant also serves entrees of chicken, lamb, fish, shrimp and lobster. Portions generally are large enough to serve two or more diners. Family style side dishes include au gratin potatoes, topped with a bechamel sauce and Cheddar cheese. Some recipes, such as the BBQ shrimp, New Orleans style creamed spinach or the sweet potato casserole, are traditional 19th century Louisiana recipes that originate with Ruth Fertel's family, particularly her great-uncle Martin, a Louisiana Delta farmer from a French-Alsatian family. Some of"