Drool-worthy Creole cuisine

Lip licking wasn't solely reserved for clarinet players in New Orleans... Do you know about Creole cuisine?

Louisiana Creole cuisine is all about mixing, with a combination of Amerindian, French, German, Haitian, Italian, Native American, Spanish, and West African influences for delicious outcomes. Just a few of the traditional dishes will give your foodie clients enough of a reason to start booking stays in New Orleans to taste them all.

Barbecued, baked, or boiled, here are some of the many mouth-watering New Orleans dishes:

Po-boys - "baguette-like" New Orleans puffy, flaky French bread, stuffed with roast beef, deep-fried shrimp, or oysters, and dressed with lettuce, tomato, pickles, and mayonnaise.

Calas - these mini deep-fried doughnuts made of cooked rice, yeast, sugar, eggs, and flour, and dusted with sugar are typically served with a cafe au lait. They originate from street vendors in the French Quarter who would sell them hot, yelling "Bel calas tout chauds!"

Eggs Sardou - a dish of poached eggs served on top of artichoke bottoms and creamed spinach, all drenched Hollandaise sauce, with a drop or two of Tabasco. Where to eat ? One of the oldest family-run restaurants in the U.S.A, Antoine's serves Oeufs Sardou during their Jazz Brunch! 

Gumbo - consists of a strongly-flavored stock, meat or shellfish, a thickener, celery, bell peppers, and onions, and is often served on rice. It is the official dish of Louisiana and combines ingredients and culinary methods of several cultures, including those of the native Choctaw people.

Oysters Rockefeller - created in 1899 at Antoine's, this dish is now found around the world. Oysters topped with a rich sauce of butter, parsley, green herbs, and bread crumbs are baked or broiled then served with lemon wedges with brunch... Foodies paradise.

Creole cream cheese - is a traditional form of farmer cheese made from skimmed milk, buttermilk, and rennet. It can be eaten sweet or salty, with cream, fruit, and sugar or on toast with butter, salt, and pepper.

Bananas Foster - originated in 1951, when New Orleans was a major importing hub of bananas from South America. The dessert consists of bananas flame fried in a sauce of butter, brown sugar, cinnamon, and dark rum, served with vanilla ice cream and nuts.

And if you haven't already left for lunch then think about recommending New Orleans to your foodie clients, or simply share an image of a po-boy to get your clients asking about hotels in the Big Easy!

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