As I explained last week – we’re going to cover five more fascinating foods/ ideas/places for you to consider when visiting New Orleans.

A THICK, RICH GUMBO

This can best be described as a “Stew” thickened with a roux (created by using equal parts flour and fat, e.g., butter or meat drippings. If it’s cooked long enough the flour will add flavor to a sauce or dish). Varieties of gumbo include: (1) shrimp, crab, chicken, sausage and okra, (2) alligator sausage, okra and shrimp, (3) chicken, okra and pork, (4) crabmeat, shrimp, chicken, crawfish and okra. The only thing they have in common it seems is OKRA.

You can dine on excellent gumbo at the Pelican Club located at 312 Exchange Place. Zagat describes this restaurant as “A Winner” with Creole   cuisine and a genuinely friendly staff.

A CRAWFISH ÉTOUFFÉE (eh-too-fey)

Louisiana is a state known for its abundance of crawfish (compared to crab, crawfish have a stronger flavor and are usually much meatier). A New Orleans-style version of this dish has a smooth, buttery texture that is somewhere between a stew and bisque (a rich, creamy soup). Delicious versions of this unique and memorable dish can be found at Jacques-Imo‘s Café located at 8324 Oak Street.

JAMBALAYA, GUMBO AND ÉTOUFFÉE:

What is the difference between the three? I can’t believe I’m the only person on planet earth who can’t figure this out:

JAMBALAYA: Onion, celery, bell pepper and meat (smoked sausage) and chicken are cooked together. Once the meat and veggies are done, tomatoes, stock and rice are added to the pot.  

GUMBO consists of stock, meat or shellfish plus celery, bell peppers and onion. It’s traditionally served with steamed white rice that is cooked separately. It is also delicious eaten with cornbread or hush puppies.  

ÉTOUFFÉE (it comes from the French word “to smother”) and is a main course, made of shellfish (crawfish or shrimp) that is smothered in a thick sauce. It is served over white rice that is cooked separately. 

The whole family will love The Gumbo Shop – so be sure and pay a visit

THE BOUDIN OR “BOO-DAN” SAUSAGE

This is a Cajun smoked sausage that is a mix of ground pork, rice, onion and seasonings. The whole mixture is wrapped in a casing and steamed. Boudin can be eaten hot with a cold beer and saltine crackers. Or Boudin patties can be eaten with fried eggs for breakfast. It’s a good idea to cut the Boudin with a knife – and avoid eating the casing. You can also put it inside warm French bread with a sprinkle of hot sauce. Remember: Boudin is precooked and only needs to be heated up. Look for this item at the Gumbo Shop at 630 St. Peter (near the St. Louis Cathedral).

ANDOUILLE OR “ANN-DOO-EE” SAUSAGE

This “Cajun Sausage” is a course-grained smoked meat item that is made using pork, pepper, onions and seasonings. Most sausages are made out of ground meat. Andouille has a very distinct flavor (similar to craft sausages). CLICK HERE to learn more about food in New Orleans at the Southern Food & Beverage Museum.

Interested in sampling the unique foods of New Orleans? Then take a trip to the Creole Country Sausage Factory at 512 David Street. CLICK HERE to learn more about “World Class Sausages.”

One enthusiastic customer writes, “Y’all! This place is not easy to find – but what a hidden gem! It’s been around for 42 years. They supply most restaurants and hotels in New Orleans. I found a new go-to spot for Boudin, Andouille, Alligator Sausage, Tasso and Hogs Head Cheese.” This business was flooded by the levee failures of Hurricane Katrina, but the owners were determined to reopen – and they did – on April 17, 2006. (This brought tears to my eyes.) 

If you remember, Hurricane Katrina was from August 23 to August 31, 2005 – dates that will be in our lives forever.

AUNT SALLY’S PRALINES

This company has been making traditional, Southern-style New Orleans pralines for over 85 years. Today they operate two retail stores. Their flagship is across from St. Louis Cathedral. To get in touch you can call 800-642-7257.

CLICK HERE to read our blog about pralines that appeared in February.

WHY RATHBONE MANSIONS? One of the biggest delights of traveling to a city such as New Orleans is eating specialties of the region that you’ve never had before. To assist you in this adventure take a look at Rathbone’s weekly blogs and speak to members of our staff. These are the folks who can come up with ideas that you’ll really go for. Remember: we aim to please our visitors and – even more important – look for their return.                                                             

PLEASE PHONE, USE EMAIL OR CHECK THE WEB for the current status of whatever restaurant, café, shop, museum or factory you want to visit.

Shaun Nelson-Henrick