For Thanksgiving, New Orleanians know how to celebrate this day of gluttony… er “thanks”… very well and (as expected) take any excuse to celebrate food appropriately. Natives of New Orleans, however, don’t realize they have different meal traditions than the rest of the U.S. until much later in life. When grandma has had fresh oysters easily available, or mirliton (pronounced amongst family like “mel-lee-tawn) growing in the backyard your whole life, how would you know it’s different from the “middle America” we all keep hearing about these days? Below is a list of five traditional New Orleans dishes that many New Orleanians know as staples for their holiday meals that many out-of-towners may not expect.
1. Oyster Patty
Also known as an “erster” patty, this pastry filled with creamy oyster goodness is a common starter that is constantly moving out of the oven and straight to the party platter that family will continue to nosh on until the official dinner time has started. Sometimes it is bite-sized, and sometimes it can be served almost like a starter soup in a small bread bowl. An easy recipe can be found here.
2. Mirliton Casserole
Mirliton is a very mild flavored squash that can be easily and cheaply grown in New Orleans backyards. Because it is so versatile, it is the perfect base for a delicious casserole filled with seafood and traditional creole spices. Every family has a different recipe filled with oysters, shrimp, crawfish, crab or all of the above. An easy and seafood-filled recipe can be found here.
3. Dirty Rice
Dirty rice acquired its name because of its dark color that comes from a protein that some find, well, rather “dirty”. Chicken liver and gizzards are a rich, flavorful part of the bird many cooks these days throw away as trash. Dirty rice is occasionally used as a stuffing, but more often is a popular side dish found on New Orleans tables. A classic version of this dish can be cooked following this recipe.
4. Spinach Madeleine
True pity is felt by New Orleanians when they learn for the first time that this “healthy” (haha) vegetable dish is not an American norm. Its humble beginnings from a southern Louisiana housewife and a Kraft product certainly seem like it should be a universal dish. We all believe it probably will be soon. This creamy, flavorful, spicy spinach dish can be made following this recipe.
5. Cajun Fried Turkey
Ok, so maybe it isn’t a New Orleans dish, but the Cajun Fried Turkey has rapidly grown in popularity thanks to a lot of (most likely drunken and dangerous) family parties where large fryers are used and an excess of poultry is available. Once the word got out in NOLA that about two hours away Southern Louisianans mastered how to fry a turkey, everyone with a large fryer was testing it out. Now every other family in the neighborhood is risking their lives (frying a turkey really is very dangerous, but delicious) with this new favorite. If you’re willing and able, the recipe can be found here.
BONUS DISH. Turkey Gumbo (the next day)
New Orleanians obviously know how to make a mean gumbo out of the leftover stock, so you have to remember to make sure to save those turkey bits and pieces after it has been carved. A good turkey gumbo is the perfect leftover lunch or dinner than can be deliciously stretched out for days. Don’t forget to take advantage of that carcass!
A venue whose sole existence is all about the cheese, you know their mac and cheese has to be on point. Oh, and on point it is. Available at both St. James Cheese locations in the warehouse district and uptown, the Cheesemonger’s Mac & Cheese is a blend of multiple cheeses and comes in a large (entree) and small (appetizer) size.
We all know New Orleans isn’t the easiest city for sticking to “that” diet. The temptation of fried, buttered, carb-y, alcohol fueled evenings is too high. At some point, the human body will take a stand and tell you “you need to get some healthy fruits and veggies in you, STAT.” The good news is, 
You’re looking for that heavy, flavorful meal that will soak up the fun from the night before. You’re not too worried about the wait, because you know it will be worth it, and that’s what mimosas are for! 
You don’t need anything instagramable, you just need a sweet waitress calling you, “Darlin'” and asking if you would like more fresh coffee. With seasonally appropriate holiday decorations hanging from the ceiling, you will be perfectly happy with an old-school New Orleans diner that was just as popular for your grandparents as it is for you today. Besty’s Pancake House is calling to you and your inner “Yat”.
You’ve got some energy, and although it may not be afternoon yet, you’re ready to raise your hands and cheer on a show while enjoying your meal. You need beautiful women parading around your table, and thank god you are in New Orleans, because you have options. 
Sometimes you have a friend or family member in town who saw this cute chef with famous New Orleans restaurants and they have to check it out! When someone wants to check out the latest restaurant by the chef with the great hair, 
You want to brunch with a few friends, but you’re not in the mood to chance a run-in with your crazy old roommate. Maybe you’re looking for a place that will be the perfect meal with someone you’re secretly dating and you won’t be worried about getting caught. 
It happens to the best of us. You want to go out for the brunching, but before the eating happens, you have to get right with a little spicy, savory, hard stuff. Bloody Mary cravings are serious, and you need a serious set-up to satisfy your needs. 
You get the “Brunch?” text and you’re not having it. You need a dark, quiet, stay-in-your-oversized-tshirt all day kind of day. You know you have to eat, but the thought of human interaction and sunlight isn’t happening. This is why 
stuffed in between two buttery slices of bread? Not really. It’s like a rule that every child has an obsession with grilled cheese sandwiches at some point, and most parents are pretty ok with it too.
fun play on the classic is not made with waffles or fried chicken. Chicken confit is matched with country ham and aged cheddar and sandwiched in two Sourdough slices. The sandwich is then pressed in a waffle iron to make it crispy and give it a waffle guise. A sweet and savory Steen’s mustard glaze is then poured over the quartered sandwich. The traditional chicken and waffle connection is there but Brown Butter managed to master it in a nontraditional way.
nolafoodette 