Page 173 - (DK Eyewitness) Travel Guide - New Orleans

WHERE T O EA T AND DRINK  171

Hot Stuff!
Peppery sauces are a staple of
Cajun cooking and a favorite
New Orleans souvenir. Food
shops offer as many as 40
varieties, from mild to blazing
hot, and some have “tasting
bars” where you can sample
before you buy. Tabasco, made
on a Louisiana plant ation
since the 1800s, is now a
favorite worldwide.
Some key ingredients of New Orleans cuisine at the French Market
Classic Dining
oysters on the half shell. Emeril Lagasse is the best
Sassafras is a Native American known of those bringing Antoine’s Founded in 1840
ingredient that features “nouveau” touches, including and filled with memorabilia.
strongly in New Orleans Asian influences, to classic Oysters Rockefeller was invented
cuisine, while okra was dishes. Other culinary stars in here (see p174).
introduced by African slaves. the city are Susan Spicer of Arnaud’s A maze of dining
Two local pork products show Bayona (see p174); John Besh of rooms decorated with theat rical
their French origins in their Restaurant August (see p177), panache. The jazz brunch is
names. Almost every Cajun and Donald Link at Herbsaint recommended (see p174).
chef has a personal recipe (see p177). Muriel’s A favorite upscale
for boudin sausage, a highly eatery with large windows
seasoned pork and rice looking out on to Jackson
sausage. Andouille is another Square (see p176).
classic which, unlike its French Commander’s Palace A classic
namesake, is a hard, spicy – don’t miss the bread pudding
smoked Cajun pork sausage. soufflé (see p179).
Galatoire’s A 1905 landmark
Old Versus New that still draws some of the city’s
best old families (see p174).
The current culinary battle in The French Market This
New Orleans pits the old school outdoor and covered market
of traditional cooking versus features superb fresh local
the new wave of chefs who produce (see p72).
want to innovate. One of the K-Paul’s Louisiana Kitchen
first to gain renown was Paul One of the few truly Cajun
Prudhomme, the creator of eateries in town. The menu
“blackened fish,” a dish that was is heavily influenced by the
never a part of Cajun fare but is Display of traditional Louisiana hot seasonal local produce (see p174).
now widely associated with it. pepper sauces

Crawfish Etouffée The name Gumbo Made with rice and Bananas Foster Bananas are
means “smothered,” with okra, as well as chicken, seafood sautéed in butter, sugar, and
sautéed crawfish being served or andouille, this Creole soup is cinnamon, flamed in rum
in a thick, piquant sauce. as thick as a stew. and served over ice.

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