Bowlin' New Orleans Style
If you can't make it to the big game in New Orleans, we have provided some easy to make dishes from some of New Orleans' top chefs to help throw your own New Orleans themed watch party.
Dishes
The culinary recipe list below features some quintessential New Orleans dishes including Red Beans & Rice, Gumbo and BBQ shrimp as well as some easy-to-prepare southern classics with a twist including Pimento Cheese with Butter Fried Saltines and Cacio E Pepe Deviled Eggs. All the recipes were sent from some of New Orleans top chefs and restaurants.
Jollof Rice
Courtesy of Chef Serigne Mbaye, Dakar NOLA
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Time To Prep (mm): about 40 minutes
Time To Cook (mm): about 40 -50 minutesSpecial Kitchen Equipment Required: A pot large enough to hold six quarts of rice so that there is enough space to cook the rice once you add it to the sauce.
Technique Tip: Be present and attentive to all cooking steps. Rice cooking can be tricky so make sure you are paying attention to the heat cooking recommendations.
Swap Option: Instead of water any kind of liquid stock can be used in equal parts as recommended for water. Example: 1 ½ cup of water = 1 ½ cup of chicken stock
Why I Love This Recipe: Jollof is the story of my childhood. Growing up it was a staple that was always present for lunch any given day of the week.
Ingredients
- 3 medium tomatoes, small dice
- 1 medium habanero pepper (leave out if heat spice not tolerated)
- ½ cup vegetable oil
- 1 medium onion, small dice
- 1 green bell peppers, small dice medium
- 1 teaspoons salt
- 1 teaspoon cayenne
- 3 tablespoons tomatoes paste
- 2 tablespoon Vinegar
- 3 bay leaves
- 2 cups long grain rice
- 1 ½ cup of water
Directions
- Add oil to a large cooking pot or Dutch oven Let oil get hot but not too hot that it is burning
- Add diced onions cooking until they are golden brown then add tomato paste stirring until the paste is evenly incorporated in the oil
- Deglaze by adding vinegar, letting mixture reduce by 1/3
- Add tomatoes, green peppers, habanero peppers, cayenne and bay leaves
- Add a sprinkle of salt and cook on medium heat until the peppers and tomato have softened about 15-20 mins
- In the meantime while peppers are softening, wash rice 3 times to remove extra dirt and starch
- Add 1 ½ cup of water and let sauce reduce down for 3-4 mins
- Taste sauce and check for seasoning before adding the rice. Adjust seasoning for your palate. If more acidity is desired add vinegar or lime juice. Salt and pepper to taste.
- Add rice into the pot, just enough that the liquid coats it all
- Cover pot halfway and let the rice absorb most of the liquid
- Slowly close the pot and increase the flame heat to a higher temp for 3-4 mins
- Turn heat completely off and set the covered pot aside for 15 minutes. This lets the internal steam cook the rice for you.
- After 15 mins fluff rice and garnish

Butter-Fried Saltines with Pimento Cheese
Courtesy of Alon Shaya
Chef and Co-Founder, Pomegranate Hospitality (New Orleans: Saba, Saba’s Lounge, Miss River and Chandelier Bar at Four Seasons Hotel New Orleans; Denver: Safta; Bahamas: Silan at Atlantis Paradise Island; Las Vegas: Safta 1964 at Wynn Las Vegas); Author, Shaya: An Odyssey of Food, My Journey Back to Israel
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Ingredients
- ½ cup ghee
- 1 sleeve Saltines (about 36 crackers)
- 16 ounces aged cheddar cheese, preferably a blend of white and yellow cheeses
- 4-ounce jar pimentos, drained and chopped (about ½ cup)
- ½ cup mayonnaise
- ½ cup thinly sliced green onions (about 1 bunch), white and light green parts only
- 2 tablespoons apple cider vinegar
- 2 tablespoons hot sauce, preferably Crystal
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Directions
- Melt the ghee in a skillet over medium heat. When it starts to shimmer, fry the crackers in batches until they’re crisp and golden, 30 seconds to 1 minute per side (tongs make it easiest to do this gently). Remove and transfer to a paper towel-lined plate to cool.
- To make the pimento cheese, stir all remaining ingredients together in a large mixing bowl until fully combined. The consistency should be nice and soft. Serve right away or transfer to an airtight container and refrigerate for up to 5 days.

Za'atar Fried Chicken
Courtesy of Alon Shaya
Chef and Co-Founder, Pomegranate Hospitality (New Orleans: Saba, Saba’s Lounge, Miss River and Chandelier Bar at Four Seasons Hotel New Orleans; Denver: Safta; Bahamas: Silan at Atlantis Paradise Island; Las Vegas: Safta 1964 at Wynn Las Vegas); Author, Shaya: An Odyssey of Food, My Journey Back to Israel
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Story
This is my Israeli-style tip of a hat to Willie Mae and her spectacular fried chicken, renowned across America. With extra-crispy skin encasing juicy, tender meat, it’s truly among the best culinary creations ever invented. You’ll love how the za’atar nestles into the hot crust. If you’re a fried chicken aficionado, you know how much flavor and tenderness a brine contributes, and you might make yours with milk or buttermilk—a classic. I prefer to use water as a base, because milk’s sugars caramelize unevenly during frying, whereas water gives you a nice, even golden brown.
Ingredients
- 1 whole chicken, or 10 pieces bone-in chicken
- 1 quart plus 1 cup water, divided
- ½ cup plus ½ teaspoon Morton kosher salt, divided
- ½ cup sugar
- 5 cups ice water
- 2 to 3 quarts canola oil
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon sweet paprika
- 1 teaspoon ground cayenne pepper
- ½ teaspoon ground allspice
- ⅓ cup za’atar
Directions
- If you’re using a whole chicken, break it down so that the rib bones and first wing joint stay attached to the breast. Cut each breast in half crosswise, leaving you with two drumsticks, two thighs, four breast halves, and two wings. Place all the pieces in an airtight container or ziplock bag.
- Combine 1 quart water, ½ cup salt, and the sugar in a saucepan, and cook over high heat until everything dissolves. Remove from the heat, stir in the ice water, and pour it into the ziplock bag to submerge the chicken. Refrigerate overnight.
- Pull the chicken out of the brine, and set it on plates or a rimmed sheet to warm up slightly while you heat the oil and prepare the batter.
- Fill a large heavy-bottomed pot about halfway with canola oil (for a 5-quart Dutch oven, you’ll want about 2 ½ quarts). Clip a candy thermometer to the side of the pot, and bring the oil to 375̊F over medium-high heat. The oil’s temperature is important not just for cooking but also for safety, so keep an eye on it. Meanwhile, heat the oven to 175̊F and line an ovenproof plate or cooling rack with paper towels, to keep the chicken warm as it comes out of the fryer.
- Make the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, remaining ½ teaspoon salt, paprika, cayenne, and allspice. Add 1 cup water and thoroughly combine.
- Use tongs to coat the chicken thoroughly with batter, one piece at a time, and let any excess drip off. Carefully lower it into the oil, making sure you don’t overcrowd the pot. (I like to cook the dark meat all at once, so it cooks evenly, then do the same with the white meat.)
- Flip each piece after a minute or two—make sure you don’t beat up the crust—and periodically check the oil’s temperature to make sure it doesn’t dip below 350̊F; adjust the heat on your stove as needed. Fry the chicken until its skin is a deep, even golden brown and its internal temperature is 160̊F. Depending on the size, this will take 10 to 15 minutes.
- With your tongs, move the chicken to the prepared plate or rack. Generously sprinkle it all over with the za’atar, roughly ½ tablespoon per piece.
- Let the oil come back up to 350̊F, then continue to fry the rest of the chicken. Serve it right away, or keep it warm in the oven until you’re ready to eat.

Pork Belly & Corn Fried Oysters
Crystal glaze, pickled okra, blue cheese, buttermilk dressing
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Braised Pork Belly Ingredients
- 7 lb Pork Belly
- 3 cups Chicken Stock
- 1 cup Orange Juice
- 1 each Jalapeno
- 2 tbsp Thyme
- 1 tbsp Rosemary
- 2 each Bay Leaves
- 2/3 cup Garlic Whole
- 1/2 cup Onion
- 1/2 cup Celery
- 1 tbsp Black Pepper
- 2 tbsp Kosher Salt
- 2 tsp Creole Seasoning
- 1/4 cup Yellow Mustard
Braised Pork Belly Directions:
- Gather all ingredients. Peel onions.
- Chop all vegetables into 1" pieces.
- Lay each slab in its own hotel pan over the aromatics. Divide the ingredients evenly between the two pans.
- Cook in the oven at 275 F for 4.5 hours.
- When finished, let bellies cool in liquid. Do not remove pork bellies while hot!
- Pull bellies out of liquid once cooled.
- Reserve the liquid for pork belly braising liquid and cool.
- Once cool, place the whole belly piece on your cutting board so that it resembles a rectangle with the thicker side on the right. Cut each belly into 2" wide pieces. Usually, per belly you will get 4-5 pieces.
- Turn the 2" wide pieces horizontally on your cutting board. Slice the 2" wide pieces into 1" slices.
Oyster Dredge Ingredients:
- 3 cups Cornmeal
- 4 cups Corn Flour
- 2 Tbsp Creole Seasoning
- 1 Tbsp Kosher Salt
Oyster Dredge Directions:
- Measure all ingredients.
- Mix all ingredients together.
Crystal Glaze Ingredients:
- 1 cup Crystal Hot Sauce
- 1 cup Karo Syrup
Crystal Glaze Directions:
- Bring contents to a boil in a medium-sized pot and reduce by half.
- Let cool
Buttermilk Dressing Ingredients:
- 3 cup Mayonnaise
- 1 cup Buttermilk
- 1 each Lemon Juice/Zest
- 1/4 cup Chives, minced
- 1/4 cup Parsley, finely chopped
- 1/4 cup Dill, finely chopped
- 1/4 cup Tarragon, finely chopped
- 1 tbsp Zatarain's Pro Boil
Buttermilk Dressing Directions:
- Gather all of the ingredients.
- Chop all herbs finer than a grain of rice.
- Mix all ingredients thoroughly
To Plate:
Ingredients:
- 2 1.5 oz piece Braised Pork belly
- 3 each Oysters (pre-shucked)
- 1 tbsp Blue Cheese
- 3 pieces Pickled Okra cut in 1/4s
- 2 tbsp Crystal Glaze
- 2 tbsp Buttermilk Dressing
- 1 Qt Cornmeal Oyster Dredge (for frying)
- Garnish Mint, Basil and Dill
Preparation:
- Drop 2x 1 oz 1 oz1oz pieces of pork belly into the fryer for 3 minutes.
- Toss each oyster in dredge until fully coated and yellow.
- Drop oysters into the fryer at 350F degrees until golden brown (approximately 45 seconds)
- When oysters are golden brown, and their "skirts ruffle" slightly, they are done.
- Pull oysters out and toss in a bowl. Season with Creole while it is still hot.
- Use a squeeze bottle to put buttermilk dressing down on the bottom of the plate. 3 inches wide, 4 inches long in a zigzag pattern.
- Toss golden crispy pork belly in warm Crystal hot sauce glaze. Coat pork belly fully using tongs.
- Season oysters with Creole seasoning when they come out of the fryer.
- Place pork belly down on top of buttermilk dressing. Drizzle a tsp of extra glaze onto the pork belly.
- Alternate pork belly and oysters on the plate
- Stand okra up on opposite sides of the plate alternating as well.
- Sprinkle blue cheese crumbles over the top
- Add herbs to garnish

Cacio e Pepe Deviled Eggs
Courtesy of Cure, New Orleans
Executive Chef Fredo Nogueira, Cure
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These Deviled Eggs come together with a creamy, smooth texture that's packed with a punch, featuring Duke’s mayonnaise, Dijon mustard, roasted garlic and Tabasco sauce, topped with a generous amount of grated Pecorino and fresh grated black pepper. And here’s a fun fact— Deviled eggs originally hailed from ancient Rome, so it makes sense that these flavors would play well as a riff on the beloved hors d’oeuvres.
Ingredients
- 1 dozen eggs
- 1/2 cup Duke's mayonnaise
- 1 teaspoon Dijon mustard
- 3 cloves roasted garlic
- 4 dashes Tabasco sauce
- Grated Pecorino cheese for topping
- Freshly grated black pepper for seasoning
Directions
- Bring a medium-sized pot of water to a boil.
- Using a slotted spoon, drop eggs in and cook exactly 11 minutes. Make sure the water remains at a gentle simmer and not too rapid of a boil. This ensures that the eggs won’t turn green.
- Plunge cooked eggs into an ice bath to stop the cooking. Once cooled, peel and slice eggs in half.
- Separate yolks from the whites and reserve both.
- Place yolks, mayo, Dijon mustard and roasted garlic in a food processor and process until contents are fully incorporated. Once combined, transfer contents to pastry bag fitted with a star tip. Fill egg whites with egg mixture.
- Generously grate pecorino over the eggs and finish with freshly cracked black pepper.

Black and Gold Pasta
Courtesy of Dagostino Pasta Company
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Ingredients
- .75 Cup - Cooked Camellia Brand Black Beans
- As Desired - Kosher Salt
- 1 Pound - Dagastino Fleur De Lis Shaped Pasta
- 3.5 Tablespoons - Good-Quality Olive Oil Divided
- 4 Tablespoons - Creole Mustard
- 2 Cups - Mayonnaise
- 4 Tablespoons - Red Wine Vinegar
- 2 Tablespoons - Cane Syrup
- 2 Tablespoons - Fresh Lemon Juice
- 2 Teaspoons - Hot Sauce
- 1.5 Teaspoons - Smoked Paprika
- 1.5 Teaspoons - Cajun Seasoning, Plus More To Taste
- 2 Teaspoons - Kosher Salt
- 1 Teaspoons - Ground Black Pepper
- .75 Cup - Shallots, Finely Minced
- 1 Cup - Yellow Grape Tomatoes, Halved
- 1 Cup - Yellow Bell Pepper, Cored, Seeded, And Finely Chopped
- 1 Cup - Celery, Finely Chopped
- 1 Can - Black Olives, Sliced (2.25 Oz)
- Optional Garnish - Chilled Blackened Shrimp
- .25 Cup - Fresh Parsley Chopped, For Garnish
Directions
Set aside ¾ cup of cooked Camellia Black Beans to chill for this recipe. The remaining can be refrigerated or frozen for later use. While the beans are chilling, bring a pot of salted water to a boil and add the Dagostino fleur de lis shaped pasta and cook for 5 minutes, until tender.
Drain in colander and rinse with cool water. Transfer to a large bowl and mix in 1 ½ tbsps. olive oil. In a separate medium bowl, combine the remaining 2 tbsps. olive oil, creole mustard, mayonnaise, red wine vinegar, lemon juice, cane syrup, and hot sauce. If the sauce is too thick, add water 1 tbsp. at a time, to thin slightly. Adjust seasonings to taste.
Add the shallots, tomatoes, bell pepper, celery, chilled cooked Camellia Brand black beans, olives, and sauce to the pasta in the large bowl and mix until well combined. Chill for at least 1 hour before serving. Garnish with shrimp and chopped parsley.

Super Bowl Sunday Seafood Gumbo
Courtesy of Chef Donald Link
Herbsaint, Cochon, Cochon Butcher, Peche, La Boulangerie, Gianna, Calcasieu Private Events, and Chemin à la Mer (a partnership with Four Seasons Hotel New Orleans)
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Ingredients
- At least 6 cold beers for the chef
- 4 pounds medium (16-20 count) head-on shrimp
- 6 blue crabs
- Salt
Seafood Stock
- 1 small onion, coarsely chopped
- 1 celery stalk, coarsely chopped
- 2 cloves of garlic, smashed
- 2 tablespoons vegetable oil
- 2 teaspoons paprika
- 1 (4-inch) rosemary sprig, or 2 tablespoons dried
- 13 bay leaves
- 9 quarts water
Gumbo
- 1 large onion
- 2 medium green bell peppers
- 3 celery stalks
- 2 jalapenos, stemmed, seeded, and finely chopped
- 3 cups vegetable oil
- 4 cups all-purpose flour
- 6 garlic cloves, minced
- 2 tablespoons salt
- 2 ½ teaspoons paprika
- 2 teaspoons filé powder
- 2 teaspoons chili powder
- 1 ½ teaspoons ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- Several dashes of hot sauce
- 2 pints shucked oysters, liquor strained and reserved
- 1 pound crab claw meat, carefully picked over for shells
Directions
Peel the shrimp and set the shells and heads aside in a bowl in the refrigerator for the stock. Bring a large pot of salted water to a boil. Add crabs and a generous amount of salt, cover the pot, and boil for 5 to 7 minutes. Drain immediately and set the crabs aside to cool. (If you were going to fully cook the crabs, you would boil them for 10-15 minutes, but you want to leave most of the flavor in the crab to cook in the gumbo, so here you’re cooking them just enough to take them apart.)
To make the seafood stock, put the chopped onion and celery and smashed garlic cloves in a medium mixing bowl and set aside. Peel the front flaps and tops off the crabs and place in a large bowl with the shrimp heads and shells. Use your fingers to scoop out the orange back fat from the middle of the crab and set aside in a small bowl. Break the crab bodies into four pieces and set aside for the gumbo.
Heat the oil in a large pot over high heat. Add the reserved shrimp shells and heads and the crab shells. Cook, stirring until the shells turn pink, 3 to 4 minutes. Add the coarsely chopped vegetables, paprika, rosemary, bay leaves, and 9 quarts of water and bring to a boil. Reduce the heat and simmer for 1 hour, strain.
For the gumbo vegetables, dice the onion, bell peppers, and celery. Set aside with the jalapenos to add to the roux.
To make the roux, heat 3 cups vegetable oil in a large Dutch oven over medium-high heat. When the oil is not but not smoking, whisk in the flour and reduce heat to medium. Cook, whisking constantly and slowly until the roux has thickened and is the color of a dark copper penny, 45 minutes to an hour. You’ll want to reduce the heat gradually as you go. When the roux first begins to take on color, for instance, reduce the heat to medium.
Continue in this fashion, gradually lowering the heat as the color of the roux deepens. By the end of the cooking, when the roux is appropriately dark, the heat should be on low. It’s essential to whisk constantly as it cooks (but not so vigorously that you splatter the roux and burn yourself!), because even if a small bit of flour sticks to the pot, it will become spotty, scorch quickly, and burn the entire roux.
Add the onion, bell pepper, celery, jalapenos, and the reserved crab back fat and stir until they are well coated. Stir in garlic, salt, paprika, filé powder, chili powder, black pepper, cayenne, white pepper, oregano, red pepper flakes, thyme, and hot sauce and continue to cook, stirring, for a few minutes. Add two-thirds of the strained stock and the oyster liquor, bring the mixture to a boil, then reduce the heat and simmer, stirring frequently and scraping the bottom of the pot to ensure nothing clumps and burns, until the mixture returns to a simmer.
Start skimming the oil from the top of the gumbo almost instantly (by the end of the cooking process, the gumbo will have released almost all of the oil form the roux). Continue to simmer and skim for about 1hour. Taste the stock. If it still has a strong roux flavor, gradually add the remaining one-third stock (if it doesn’t, freeze the remaining stock for another use) until the flavor tastes more like stock than roux.
When the flavor has developed and the stock is clearer (with fewer dots of oil), add the oysters and crab meat. Bring the gumbo back to a simmer and simmer for 15 to 20 minutes. Skim once more and add the shrimp, and simmer for 1 more hour.
NOTE: For an even richer stock, double the amount of shrimp shells, or add 3 to 4 pounds of fish bones. (If you use fish bones, add them after you toast the shrimp shells.)

Monday Red Beans & Rice
Excerpt from Modern Creole: A Taste of New Orleans Culture and Cuisine by Eric Cook with Jyl Benson
Photography by Sam Hanna. Reprinted by permission of Gibbs Smith Books.
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The Story
The story behind red beans and rice on Monday is one of the countless culinary traditions we have in New Orleans. Its origins go back to when African and European refugees fled to New Orleans in the 1800s. Local traditions mention that on Sunday we made ham for dinner, and Monday was wash day. Cooking and getting the laundry done at the same time is hard to do, so using the ham bone from Sunday dinner to cook a pot of red beans seems like a novel idea. Growing up, my friends and I would take advantage of this common practice and spend the day going from house to house to enjoy a big bowl of beans and rice from all the moms in our neighborhood.
There are as many recipes for red beans and rice as there are stories of its origins, but most agree that soaking the beans overnight helps in the cooking process and helps reduce the cooking time. As far as the use of pickled pork or sausage or leftover ham, recipes vary from block to block. While pickled pork originated before the time of refrigeration, most folks are using their favorite smoked sausage for seasoning and flavor.
Ingredients
- 1 pound andouille sausage, cut into quarters lengthwise, then into 1/4-inch pieces
- 8 ounces pickled pork, diced (or diced smoked ham)
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 2 tablespoons minced garlic
- 1 pound red beans, soaked overnight
- 2 bay leaves
- 8 cups Chicken Stock (see recipe below)
- 1 smoked ham hock
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Creole seasoning
- Cooked long-grain white rice, for serving
Directions
Combine the sausage and pork in a large cast-iron Dutch oven set over medium-high heat. Cook, stirring often, until the fat renders out, about 10 minutes.
Add the onion, celery, bell pepper, and garlic. Cook, stirring often, until softened, about 10 minutes.
Drain the red beans and add them to the pot. Cover the beans with the chicken stock, add the ham hock, and bring to a boil. Reduce the heat to low and cook, stirring every 30 minutes, until the beans are tender, about 3 hours.
Remove the smoked ham hock. Cut the meat from the bone and add it back to the pot. Discard the bone. Stir in the hot sauce, Worcestershire, and Creole seasoning. Serve with rice.
NOTE: Recipe calls for chicken stock, and Eric provides a recipe for that as well that I’ve included. If that’s too much, you can remove that and people can just use regular pre-made chicken stock.
Chicken Stock Ingredients
- 2 pounds chicken bones, raw or roasted (roasted bones will result in a darker stock)
- 2 medium onions, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 medium head garlic, cut in half crosswise
- 1 tablespoon whole black peppercorns
Chicken Stock Directions
Place the chicken bones in a stockpot set over low heat. Add the onions, carrots, celery, garlic, peppercorns, and 1 gallon cold water and cook at a very low simmer (do not boil) for a minimum
of 3 hours.Cool and strain the stock. Discard the solids. Can freeze in an airtight container for 2 months, or keep in the refrigerator for up to 5 days.

Hot Fire Chicken & Biscuits
Courtesy of Chef Nina Compton
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Hot Fire Chicken Buttermilk Brine Ingredients
- 6 ea Boneless chicken thighs with skin
- 1 qt Buttermilk
- 2 ea Shallots; julienned
- 10 cloves Garlic; smashed
- 1 bunch Thyme
- 4 tbsp Calabrese Chili Puree
- 4 tbsp Jerk Spice (*recipe below)
- 1 tbsp Chili Flakes
- 6 tbsp Salt
Jerk Spice Ingredients
- 6 tbsp Cayenne Pepper
- 2 tbsp Dark Brown Sugar
- 1 tsp Chili Powder
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tbsp Paprika
- 1 tsp Allspice
- 1 tsp Cinnamon
- 1 tsp Ginger
Frying Ingredients
- 2 cups Flour
- 16 oz Canola Oil
Hot Fire Chicken Buttermilk Brine Directions
- Combine all the dry ingredients and then add the remaining ingredients.
- Brine the chicken overnight.
- Remove the chicken, dredge in flour and fry at 350 degrees for 6-8 mins, depending on the size of the thigh.
- In a medium size mixing bowl, place the hot fire sauce (*recipe below) and evenly coat the chicken.
Hot Fire Chicken Sauce Wet Ingredients
- 1 qt Original Franks Red Hot
- 25g Red wine vinegar
- 250g H2O
Hot Fire Chicken Sauce Dry Ingredients
- 15g Brown Sugar
- 5g Nutmeg
- 6.25g Ginger
- 125g Paprika
- 62.5g Cayenne Pepper
- 12.5g Onion Powder
- 12.5g Garlic Powder
- 6.25g Cinnamon
Hot Fire Chicken Sauce Wet Directions
- Mix together wet ingredients in a large container.
- Add the dry ingredients.
- Mix together and store until ready to use.
Biscuit Ingredients
- 1 Tbs+ ½ tsp Baking Powder
- 1 tsp Sugar
- ½ tsp Salt
- 2 cups All Purpose Flour
- 2 ½ oz Butter, chilled and cubed
- 1 Cups Buttermilk
Biscuit Directions
- Combine all the dry ingredients together, using your hands incorporate the butter breaking it up into the size of a cranberry, slowly add the buttermilk and mix until incorporated.
- Wrap the container and chill for 30 mins.
- Place on a floured surface and roll the dough out to 2 ½ inch thickness and cut into 2 ½ by 2 ½ inches, then bake at 375 for 15-18 mins.
- To Plate: Cut biscuits in half. Place 1 piece of chicken on each biscuit. Top chicken with B&B pickles. Serve and enjoy.

BBQ Shrimp
Courtesy of Pascale's Manale
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Story
This is my version of barbeque shrimp sauce. Having tasted it side by side with Manale's, I have to say that, to my taste, they are very, very similar. It's no secret that originally, Manale's was made with margarine. America developed a serious taste for margarine during World War II rationing, eventually preferring it to butter. That undoubtedly is why Pascal Radosta used it in his original recipe, but now, Manale's uses a butter/margarine blend. Margarine also holds up to the high heal needed to cook barbeque shrimp better than real butter, which can easily bum. The original Manale barbeque shrimp are baked in a 500-degree convection oven for Jive to seven minutes. I cook mine under a broiler for about ten minutes, stirring the pan thoroughly at the five-minute mark.
Ingredients
- 1½ lb. butter
- 3 lemons
- 12 whole garlic cloves, peeled
- 1 tbsp. pepper
- 1 tbsp. white pepper
- 1 tbsp. cayenne pepper
- 1 tbsp. sweet Hungarian paprika
- 1 ½ tbsp. salt
- ½ tsp. celery seed
- 1 tsp. dry mustard
- ¼ tsp. ground ginger
- 6 whole pods coriander, crushed
- 4 bay leaves
- 3 tbsp. Lea & Perrins Worcestershire sauce
Directions
- Melt butter in a saucepan.
- Peel wide strips of skin from lemons.
- Juice the lemons and discard the remaining fruit.
- Add peel strips and juice to melted butter.
- Add all remaining ingredients and bring to a boil.
- Remove from heat immediately.
- Cool at room temperature.
- Store in refrigerator.
- Strain sauce before using.
NOTE: This is enough barbeque sauce for 3 lb. large, head-on shrimp. Combine shrimp and sauce, and broil as described above.

Beef Debris
Courtesy of Ralph's on the Park (Ralph Brennan Restaurant Group – New Orleans)
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Ingredients
- 2 pounds Braising beef
- To taste Salt
- To taste Black pepper, fine grind
- 2 each Yellow onion, medium, diced small
- 1 each Carrot, sliced thin
- 3 each Celery stalks, sliced thin
- 1 bunch Green onion bottoms, sliced thin
- 3 each Garlic cloves, sliced
- 4 fluid ounces Red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Tomato paste
- 1 quart Veal stock
- 2 tablespoon Creole seasoning
- 8 sprigs Parsley, leaves only, chopped fine
- 2 fluid ounces Oil
- 4 ounces Gruyere cheese, grated
- 8 each Cherry tomato, sliced in half
- 1 each Shallot, thinly sliced
- 1 loaf French bread
Directions
- Dice the beef into 1.5-inch cubes and season with Salt and Pepper. [NOTE: At Ralph’s on the Park - Chuck Roast is used with Tenderloin Tips and Ribeye Tips added in.]
- In a heavy bottom pot, sear the diced beef until well caramelized.
- Remove beef and reserve, add the Onion, Carrot, Celery, Green Onion and Garlic to the pot and sauté until tender.
- Season with the Creole Seasoning and Parsley Leaves.
- Deglaze with the Red Wine, then add in the Veal Stock, Worcestershire Sauce, Tomato Paste and the Seared Beef.
- Bring to a gentle simmer and cook covered until the beef is tender.
- Cut the French bread in half lengthwise, place the braised beef and then the grated cheese on top, bake at 350 degrees Fahrenheit, until the cheese is melted.
- Then garnish with sliced cherry tomato and shallot.
- Serve immediately.

Barbecue Oysters
Courtesy of Red Fish Grill
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Oyster Ingredients
- For deep frying Canola Oil
- 2 cups Seasoned flour
- 36 each Medium-to-large oysters, drained
- 1 cup blue-cheese dipping sauce or salad dressing
Oyster Directions
- Heat the oil in a deep fryer to 350°F, or heat 1½ to 2 inches of oil in a 5-quart Dutch oven over medium-high heat to 350°.
- Place the seasoned flour in a large mixing bowl.
- Once the oil has almost reached 350°, drain any excess oyster liquor from a batch of the oysters and dredge them in the seasoned flour.
- Carefully slide the oysters into the oil. (As the cold oysters come in contact with the hot oil, it may momentarily bubble up in the pan.)
- Fry the oysters just until golden brown and crispy, about two minutes.
- Remove the finished oysters from the oil with a slotted spoon and drain on paper towels.
- Repeat to dredge and fry the remaining oysters.
- As soon as all the oysters have been fried and drained, add small batches of them to the bowl of barbecue sauce and toss to coat well.
- Serve while still warm, with your favorite blue cheese dressing.
Serving Suggestions
Allow six oysters for each appetizer serving or nine to 12 as a main course. The blue cheese dressing may be passed at the table or served on the plates with the oysters. Provide oyster forks at the table if you have them.
Crystal BBQ Hot Sauce Ingredients
- .25 cup plus 2 tablespoons Mild-flavored Louisiana pepper sauce, such as Crystal
- 1 tablespoon Clover honey
- 6 tablespoons Clarified butter
Crystal BBQ Hot Sauce Directions
Promptly turn the blender to low speed and slowly pour the 140° butter in a thin steady stream through the hole in the blender’s lid. Pour this barbecue sauce in a large, nonreactive mixing bowl and set aside.
- Combine the hot sauce and honey in a blender.
- Set aside.
- In a very small saucepan, heat the clarified butter to 140°F over medium heat, using a frying thermometer to access temperature. You may also heat the butter in a microwave oven in a small microwaveable bowl. (If you just prepared the clarified butter and it’s still over 140°, you don’t need to cool it to 140°.)
- Promptly turn the blender to low speed and slowly pour the 140° butter in a thin steady stream through the hole in the blender’s lid. Pour this barbecue sauce in a large, nonreactive mixing bowl and set aside.
Blue Cheese Dipping Sauce Ingredients (Yields 1.5 cups)
- 4 ounces Blue cheese, crumbled
- .75 cups Mayonnaise
- 2 tablespoons Buttermilk
- 1 tablespoon Distilled white vinegar
- 1.5 tablespoons Vegetable Oil
- 1 tablespoon Flat-leaf parsley, minced
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon Freshly Ground Black Pepper
Blue Cheese Dipping Sauce Directions
- Combine all the ingredients in a medium-size mixing bowl, blending well with a whisk.

Shrimp Rêmoulade
Courtesy of Tujague's Restaurant
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Ingredients
- 1 cup ketchup
- 2 Tbsp. horseradish
- 2 Tbsp. yellow mustard
- 2 Tbsp. Worcestershire sauce
- dash Tabasco
- 4 hard boiled eggs, chopped
- 2 raw eggs, beaten
- 1 gallon water
- 1 package crab boil
- 3 Tbsp. salt
- 36 large raw shrimp
- shredded lettuce
Directions
- Mix the first seven ingredients in a glass bowl.
- Chill in the refrigerator 4 hours.
- In a large pot, bring the water, crab boil and salt to a full boil. Add shrimp.
- When the water returns to the boil, turn off the heat and let the shrimp sit for 5 minutes to absorb the seasonings.
- Drain the shrimp, cool and then peel them.
- Place 6 shrimp on a plate lined with shredded lettuce and top with 4 tablespoons of the sauce.
- Repeat 5 more times.

Cocktails
The two recipes below come from James Beard award-winning Cure and one of New Orleans oldest restaurants, Tuajague's. Show off your mixology skills to your friends who will be impressed when you serve these refreshing cocktails at your watch party.
Mardi Gras Punch
Courtesy of Cure
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Ingredients
- 1 (750-ml) bottle Marsh House rum
- 1 (750-ml) bottle medium-bodied red wine
- 2 ounces Wray & Nephew white overproof rum
- 1 cup fresh lemon juice
- 1 cup Lemon-Orange Oleo Syrup (recipe below)
- 7 dashes Angostura bitters
- 32 ounces (1 quart) filtered water, sparkling water, or sparkling wine
- Fresh or dehydrated lemon wheels, each with a few drops of Angostura bitters on top, for garnish
Directions
- Combine all the ingredients except the garnish in a large punch bowl.
- Add a large block of ice and stir until chilled.
- Add additional bitters to taste if needed, garnish with the lemon wheels, and serve with a ladle in individual glasses.
Lemon-Orange Oleo Syrup Ingredients
- Peels of 2 lemons
- Peel of 1 orange
- 1 cup white sugar
- 1 cup hot water
Lemon-Orange Oleo Syrup Directions
- Combine the peels and sugar in a nonreactive container and let rest in a warm, dark place for at least 8 hours and up to 48 hours.
- Add the hot water and stir until dissolves.
- Once cool, fine strain into a nonreactive container.
- Store airtight in the refrigerator for up to 4 weeks.

Grasshopper
Courtesy of Tujague's Restaurant
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Ingredients
- .75 oz green crème de menthe
- .75 oz crème de cacao
- .75 oz white crème de menthe
- .5 oz brandy
- .75 oz heavy cream
- .75 oz whole milk
- .5 teaspoon brandy for topper
Directions
- Combine all ingredients in a (except for .5 teaspoon of brandy) in cocktail shaker filled with ice.
- Shake vigorously.
- Strain into champagne flute.
- Top with brandy.
