Search billions of records on

Cookin' New Orleans-style

(NOTE: this is a collection of authentic New Orleans-style recipes put out by Zatarain's, makers of seasonings and
pre-made mixes, which is available in most supermarkets.
I'm including them as they present an excellent selection
of traditional New Orleans recipes.)

Down here we don't eat to live, we live to eat.
It's why we make everything so darn delicious.

Now you might think the only thing we eat
down here in New Orleans is crawfish, but we
love chicken, beef and all kinds of seafood, too.

With seasonings, you can turn just about anything
into an authentic New Orleans style meal.

Here are some ideas to get you started.....





1 package Zatarain's Jambalaya Mix
1 lb Ham, diced
4 Eggs, scrambled

Prepare Zatarain's Jambalaya Mix as instructed using ham. When Jambalaya is being removed from heat, begin to scramble your eggs. After Jambalaya has steamed for 5 minutes, stir in the scrambled eggs.

Alternatives to ham and egg Jambalaya:

Breakfast sausages
smoked sausages
Canadian bacon
(omit meat for an egg Jambalaya)

Serves 8


1 package Zatarain's Jambalaya Mix
2 cups Water (hot)
1 lg Green pepper, diced
1 lg Ripe tomato, diced
6 Littleneck clams
1/2 lb Boneless chicken, diced
1/2 lb Link sausage, uncooked
1 medium Onion, diced
1 Tbsp Parsley, chopped
1/3 lb Fresh shrimp, peeled and deveined
1 Tbsp Peanut oil

Cook sausages and chicken in oil on medium heat in large skillet until light brown. Add pepper and onion and cook until clear. Remove meat and vegetables and drain. Bring 2 cups water to boil. Add Zatarain's Jambalaya Mix.

Return to boil. Reduce heat, cover and simmer for 5 minutes. Add meat and vegetables, parsley, and tomatoes. Cook 10 minutes. Add clams and shrimp cook until clams are opened and shrimp is tender. Remove from heat. Let set covered for 5 minutes.

Note: Spanish Paella is a one-dish, meal-in-one entree. Versions of Paella will depend on what is on hand and season changes. Therefore, a variety of ingredients can be substituted for those listed above. Here are a few alternatives to experiment with:

kidney beans
crab meat
artichoke hearts
smoked sausages
wild game


1 package Zatarain's Jambalaya Mix
2 1/2 cups Water or stock
1 medium Carrot, sliced
1 rib Celery, diced
1 small Green pepper, diced
1 1/2 cups Fresh broccoli, cut into serving pieces
1 1/2 cups Fresh zucchini
1 1/2 cups Fresh cauliflower, cut into serving pieces
1 medium Tomato, diced
1 small Onion
1 Tbsp Oil

Bring 2 1/2 cups of water to boil. Add Zatarain's Jambalaya Mix, oil, carrots, celery, and peppers. Cook for 5 minutes covered. Add onion, tomato, and cauliflower. Cook for 10 minutes. Add zucchini and broccoli. Cook for 10 minutes or until most of the water is absorbed. Remove from heat and let stand 5 minutes covered.

Note: Your favorite vegetables may be substituted in the recipe above. Adjust time of cooking where necessary.

Serves 8


1 package Zatarain's Dirty Rice Mix
2 9" unbaked pie shells
10 Eggs, lightly beaten
1/2 cup Green onions, diced
1 cup Broccoli, diced
1 1/2 cup Grated cheese (Swiss cheddar or American)
2/3 cup Milk
Salt and pepper to taste
1/4 tsp Nutmeg, optional

Beat eggs and milk together. Add spices as desired. Cook Zatarain's Dirty Rice Mix according to instructions, omitting the meat. In the pie shells, spread the broccoli, onions, cheese, and cooked Dirty Rice alternately until 3/4 full.

Pour in the egg mixture to cover filling. Bake in a preheated 400° F oven for 35-40 minutes or until a knife inserted into the center comes out clean.

Quiche Alternatives: Substitute your favorite vegetables, cheeses, or cooked meat in the recipe above. Adjust the cooking time where necessary.


1 package Zatarain's Jambalaya Mix
2 1/2 cups Water
8 Eggs
1 cup Milk

Cook Zatarain's Jambalaya Mix according to instructions, omitting the meat. Cool slightly. Beat eggs and milk together. Add cooked Jambalaya Mix to egg mixture. Pour into a well greased loaf pan. Place loaf pan in a larger pan, big enough to hold approximately 1-2" of water. Place on oven rack.

Pour into larger pan enough boiling water to come up on sides of loaf pan 1-2" (water bath). Bake at 400° F for 50-60 minutes or until a knife inserted into the center comes out clean. Remove from oven. Let set 5 minutes. Slice and serve.

Options: You may add your favorite cooked meat when initially cooking the Jambalaya. You may serve with your favorite meat sauce or tomato sauce.

Serves 8-10


1 package Zatarain's Jambalaya Mix
2 cups Water
3 cups Fresh tomatoes, diced
1/2 lb Fresh shrimp, peeled and deveined
1 cup Green pepper, diced
2 Tbsp Parsley, chopped
2 Tbsp Tomato paste
1 1/2 tsp Sugar
1 Tbsp Oil

Sauté tomatoes and peppers in oil until clear. Add parsley, tomato paste, and sugar. Cook 2 minutes. Add water and Zatarain's Jambalaya Mix. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

After 20 minutes, add the shrimp. Cook 5 minutes. Remove from heat and let sit covered 5 minutes to absorb excess moisture.


1 package Zatarain's Dirty Rice Mix
2 1/2 cups Water
2 Tbsp Butter
1/2 lb Ground whole hog sausage
1/2 lb Lean ground meat

Brown meat in 2 1/2 quart sauce pan. Drain excess liquid. Add water and butter and bring to a boil. Add Zatarain's Dirty Rice Mix and return mixture to boil. Reduce heat, stir and cover. Simmer over low heat for 25 minutes.

Note: Finely chop chicken giblets may be substituted for a portion of the ground meats.


1 package Zatarain's Jambalaya Mix
2 1/2 cups Water
1 lb Lean pork, diced fine
1/2 cup Celery, diced
1/4 cup Bamboo shoots
1/4 cup Water chestnuts, sliced
1/2 cup Bean sprouts
1/2 cup Snow peas
1/4 cup White onion, diced
1/3 cup Carrots, shredded
1 cup Cabbage, shredded
1/4 tsp Black pepper
3 Tbsp Soy sauce
3 Tbsp Oil

Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat. Reserve. Heat oil in a wok. Add pork and cook until browned. Add all the vegetables and lightly stir fry leaving vegetables crisp.

Do not overcook. Add soy sauce and pepper and mix well.
Add cooked Jambalaya, stir to mix well and cook until rice is hot. Can be served as an entree or side dish.

Options: Other meats (beef, chicken, duck, game, or seafood) can be substituted in the recipe above).


1 package Zatarain's Jambalaya Mix
2 1/2 cups Water
1 cup Celery, diced
1/2 cup Onion, chopped
2 medium Tomatoes, chopped
2 lb Duck, cut into pieces
2 Tbsp Oil
1/2 cup Flour

Dust duck pieces in flour. Brown duck on all sides in hot oil. Set aside. Bring 2 1/2 cups water to boil. Add Zatarain's Jambalaya Mix . Pour into a deep baking dish.

Place duck on top of rice/water. Sprinkle top with celery, onions, and tomatoes. Cover tightly. Bake in a preheated 375° F oven for 1 hour. Remove from oven. Let sit covered 5 minutes. Remove foil and serve.

Your choice of wild game or fowl may be substituted for the duck.





3 1/8 cups All purpose flour
2 tbsp Baking powder
1/3 tsp Salt
1/3 tsp Zatarain's Cayenne Pepper
3/4 tsp Paprika
1 cup Onions, minced
4 tbsp Celery, minced
4 tbsp Green onions, minced
1 cup Zatarain's Creole Mustard
3 cups Shrimp, precooked & chopped
1 1/2 cups Water/shrimp stock, chilled
3 tbsp Pimento, drained & diced (optional)

Sift all dry ingredients in a large mixing bowl. Add all vegetables and Zatarain's Creole Mustard to dry mix. Blend well. Add shrimp and half of the chilled shrimp stock or water. Blend well. Add remaining water to desired consistency.

Spoon 1 inch size scoops into 350° F frying oil. Cook until golden brown.

Suggestions: Serve as appetizer, hors d'oeuvre with dipping sauces: Remoulade, Sweet Creole Dipping Sauce, Tartar or Bayou Country Smokey Creole Mustard Sauce.


2 lbs Chicken drumettes
2 Eggs
1/2 cup Water
1 package Zatarain's Seasoned Fish Fri

Wash chicken and pat dry. Combine eggs and water. Dip drumettes in eggwash and then in the Zatarain's Seasoned Fish Fri. Deep fry at 360° F until chicken is golden brown and juices run clear. Drain well.

To serve: Either serve honey sauce or sweet and sour as a dip for the drumettes, or pour sauce oven the drumettes and toss to coat well.

Honey Sauce
1 cup Honey
1/2 cup Butter
1/2 tsp Cinnamon, nutmeg, ginger, and cloves to taste

Melt butter over medium heat. Add honey and spices continue to cook until honey is warm.

Serve warm.

Sweet and Sour Sauce
1/2 cup Catsup
1/2 cup Pineapple juice
1 Tbsp Brown sugar
1 Tbsp Distilled vinegar
2 Tbsp Instant minced onion
1 Tbsp Worcestershire Sauce
1 tsp Cornstarch
1/4 cup Water

Combine all ingredients except cornstarch and water over medium heat. Combine cornstarch with water. Add to sauce ingredients to thicken.

Serve warm.


2 cups Sour cream
6 tbsp Zatarain's Creole Mustard
4 tbsp White onions, minced
2 tbsp Green onions top only, minced
1 tsp Zatarain's Creole Seasoning
1/2 tsp Salt

Combine all ingredients, mix well.
Refrigerate 2 hours before serving.

Serve with vegetables sticks, chips or green salad.


1 - 8 oz Cream cheese (room temperature)
1 Tbsp Mayonnaise
1/2 Tbsp Confectioner sugar
1/2 Tbsp Brandy
1/2 tsp Onion, grated
1/2 tsp Zatarain's Creole Mustard
1/2 tsp Zatarain's Creole Seasoning
1/4 lb Crab meat or 6 oz can crab meat, drained
1 1/2 tsp Parsley

Mix thoroughly first seven ingredients. Fold in crab meat and transfer to greased baking dish and sprinkle with parsley flakes. Bake at 375° F until bubbling about 15 minutes. Serve warm with crackers or chips.


1 lb Lean ground meat
1 Egg, beaten
1/4 cup Bread crumbs
2 tsp Zatarain's Creole Seasoning
2 Tbsp Instant onion flakes
1 Tbsp Parsley, chopped
1/4 tsp Cayenne pepper
1 Tbsp Zatarain's Creole Mustard

Combine all ingredients. Roll into 1" meatballs. Place on cookie sheets. Bake in a 400° F oven for 6-8 minutes or until desired doneness is achieved. Product maybe frozen for future use.

Serve with your favorite meat sauce when served with pasta. Meatballs are also excellent when served in chafing dish with barbecue sauce, sweet and sour sauce, etc.


1 1/2 lb Lean ground meat
1 lb Whole hog sausage
1 cup Onions, chopped fine
1/2 cup Green onions, chopped fine
2 clove Garlic, minced
1/2 cup Bread crumbs
2 tsp Worcestershire Sauce
1 Tbsp Louisiana Style Hot Sauce
1/2 tsp Italian seasoning
1/8 tsp Basil
1/8 tsp Celery seed, ground
1/2 tsp Zatarain's Creole Seasoning
1 Tbsp Bell pepper, dehydrated
1 Tbsp Water from bell pepper
1 Tbsp Oyster sauce
1/2 cup Flour

To large mixing bowl add all of the above ingredients except flour. Blend well to assure a uniform mix. Cook small pattie in hot oil, taste for seasoning level. Adjust if necessary.

Make mixture into one inch balls and lightly roll in flour. To skillet containing small amount of hot oil, add meatballs and brown on all sides. Remove meatballs from oil and set aside. Drain all but 3 tablespoons oil from skillet for use in sauce.

3 Tbsp Flour
1 can Tomato soup
7-8 Tbsp Barbeque sauce, commercial
3-4 Tbsp Sweet and sour sauce, commercial
1 cup Water

To skillet with 3 tablespoons oil, flour and stir over medium heat for 3 minutes. Add next four ingredients. Blend thoroughly and bring to low boil. Taste for seasoning adjust, if necessary. Add meat balls and cook over low heat for 30-45 minutes. Place in chafing dish for serving.

Note: This meatball recipe is extremely good when served in spaghetti sauce.


1/3 cup Olive oil
1/4 cup Vinegar
1 Tbsp Minced onions, dry
1/3 cup Parsley, chopped
1 tsp Zatarain's Creole Seasoning
1 Tbsp Zatarain's Creole Mustard
1/2 tsp Oregano, crushed
1 rib Celery, chopped
1 clove Garlic, chopped
1/4 cup Lemon
1/2 cup Water
1/3 cup Bell pepper, chopped
1/4 cup Green onions, chopped
1 tsp Worcestershire Sauce
1 tsp Steak sauce, A-1
1/4 tsp Louisiana Style Hot Sauce
1 lb Crab claws

Prepare all above ingredients, except crab claws. Mix thoroughly. Add crab claws to marinate and refrigerate overnight.

Before serving
2 Tbsp Butter
1/4 cup White wine
2 clove Garlic, minced
1/2 cup Green onion, chopped
1/2 cup Onion, chopped
2 Tbsp Parsley, chopped

Before serving place crab claws and one cup marinate to saucepan containing melted butter, garlic and wine. Bring to boil, cover and simmer for 10 minutes. Add parsley and onions. Continue cooking for 10-15 minutes.

Serves 8


1 dozen Eggs, boiled & peeled
10 Pearl onions
1 small Jalapeno pepper
1 1/4 cup Vinegar
1 cup Water
4 1/2 Tbsp Sugar
1 tsp Zatarain's Liquid Crab Boil
15 Clove buds
1/2 tsp Celery seed
1/8 tsp Nutmeg
2 tsp Salt
1 Bayleaf
1/2 tsp Zatarain's Creole Seasoning
1/2 tsp Red pepper, crushed
1/2 tsp Mustard seed
1/8 tsp Cinnamon

Boil eggs and peel. Place eggs in a quart jar with pearl onions and jalapeno pepper. Set aside. To a 1 1/2 quart sauce pan add the next 13 ingredients. Bring to a low boil. Cook for 3 minutes. Pour hot cover brine over eggs. Place lid on jar and refrigerate for at least 48 hours.

Note: Artificial color (red or green) may be added if desired.


1 - 10 oz can Condensed tomato soup
2 - 8 oz packages Cream cheese, softened
1 package Unflavored gelatin
1/4 cup Water
1/4 tsp Celery powder
1 1/2 cup Boiled shrimp, seasoned (1/2 cup chopped coarse)
1 cup Mayonnaise
1/2 cup Grated onion
Pinch Garlic powder
1 Tbsp Lemon juice
Zatarain's Creole Seasoning to taste

Heat soup and blend in cream cheese. Soak gelatin in cold water. Let cool to room temperature. Add all other ingredients and pour into an oiled mold. Chill over night.


8 oz Cream cheese
1/4 cup Instant minced onion
1/2 cup Mayonnaise
1 tsp Zatarain's Creole Seasoning

Combine all ingredients and blend well. Refrigerate overnight to let onion flavor marinate. Serve as an appetizer or snack with crackers.

Serves 6-8

Go to the Mardi Gras Page, on to Vegetables, or back to Salads.