In New Orleans' restaurants, one can't just stampede right in to the entrees; some of the finest dishes you'll ever have are on the appetizer menu, and are the perfect way to launch a great meal. Take your time, there's no rush. Remember that in New Orleans eating is the reason you go out -- it's not the thing you do before you go out. Take your time, and enjoy!
Appetizers
- Chef Robert Bruce's Crabmeat Cheesecake with Pecan Crust, the signature appetizer from New Orleans' fabulous Palace Café
- Crabmeat Maison, the outstanding and popular lump crabmeat dish from Galatoire's
- Crabmeat Mornay
- Chef Goffredo Fraccaro's famous Crabmeat Ravioli from La Riviera Restaurant in Metairie
- Crabmeat St. Francis, one of the few recipes ever actually published by the late, great Chef Warren LeRuth
- Crawfish Boulettes: little breaded and fried crawfish meatballs
- Crawfish Bread, a Jazzfest favorite
- Crawfish Carolyn, from Christian's Restaurant -- crawfish tails in a rich cream sauce with Parmesan cheese and brandy, finished under the broiler.
- Fried Green Tomatoes with Shrimp Remoulade, as enjoyed at Upperline, Uglesich's and many other restaurants
- Louisiana Crab Cakes
- Oysters Bienville
- Oysters en brochette
- Oysters Gabie, from Chef Greg Sonnier of Gabrielle, New Orleans (oysters with artichokes and pancetta)
- Oysters Rockefeller (the king of classic Creole oyster dishes)
- Oyster Shooters from Uglesich's
- Chef Emeril Lagasse's savory Shrimp and Andouille Cheesecake with Creole Mustard-Tomato Coulis
- Shrimp Remoulade
- Smoked Mushroom and Tasso Pasta
- Stuffed Artichokes
- Stuffed Crabs
Salads
- Chef John Folse's Cane Syrup Vinaigrette
- Crawfish and Creole Tomato Salad, with Hoisin Vinaigrette, from Chef Duke LoCicero
- Creole Croutons
- Green Salad with Chuck's Creole Vinaigrette
- Endive, Cherry Tomato and Bermuda Onion Salad in a Red Wine and Fresh Herb Vinaigrette, from Chef David Adcox at the Sazerac Bar and Grill
- Grilled Goat Cheese Salad
- Italian Salad, New Orleans-style (or, as it was once called locally, "Wop Salad")
- Mirliton Shrimp Slaw with Tarragon Emulsion from Chef Anne Kearney of Peristyle
- Louisiana Spinach, Strawberry and Walnut Salad with Strawberry Balsamic Vinaigrette, from Chef Scott Varnedoe at Café Marigny
- Louisiana Sunburst Salad, with a cinnamon-Tabasco vinaigrette and port-soaked cranberries, from Chef Robert Bruce at the Palace Café
- Sweet Potato and Apple Salad
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Chuck Taggart (e-mail chuck)