Recipes

Please see below for New Orleans Plantation Country recipes. We hope you enjoy this taste of Louisiana, and we know you'll want to make dining an historic occasion when you visit!

Seafood Gumbo Recipe

Courtesy: Hymel’s Seafood Restaurant

Ingredients

3 pounds medium shrimp, peeled and deveined

2 pounds fresh lump crabmeat, picked over for shells and cartilage

1 quart oysters, drained

3 large onions - chopped

3 stalks of celery - chopped

1 bunch green onions - chopped

½ pod of garlic

1 cup flour

1 cup oil

2 quarts of chicken broth

Directions

In a 10 quart pot, mix flour and oil and cook on medium heat while stirring frequently. Cook until golden brown. This should take about 30 minutes to cook to a golden brown. Add onions, celery and half of green onions to mixture and sauté for about 8 to 10 minutes until vegetables are translucent. Add the chicken broth and bring to a boil. Add oysters and let simmer for 15 minutes. Add shrimp and crabmeat to the mixture and let simmer an additional 5 minutes. Add remainder of green onions and hot sauce. Season to taste and serve over rice.

 Chicken and Sausage Jambalaya

Courtesy: Oak Alley Restaurant

Ingredients

½ cup oil

1 cup onion, chopped

¾ cup bell pepper, chopped

½ cup celery, chopped

¼ cup green onion, chopped

¼ cup parsley flakes

20 ounces tomato puree

1 tomato, diced

3 cups Uncle Ben’s Par-Boiled Rice

1 lb. ham, diced

1 lb. smoked sausage, sliced

1 lb. boneless chicken, cut into 1” pieces

3 tsp. sugar

1 cup water

1/8 cup Tony Chachere’s Creole Seasoning*

Directions

Heat oil in 8 qt. (or larger)  Dutch oven.  Sauté onion, bell pepper, celery, green onion and parsley until wilted.  Add remaining ingredients and cook on low flame for 1 ½ hours, stirring every ½ hour. Serves 8.