Delicacies

Another New Orleans staple is the shrimp-like creature that becomes incredibly popular during the warmer months. They are prepared in a huge tub and boiled. It is a terrific way for neighborhoods to get together. Frequently, crawfish are cooked with potatoes and sausage. Eating them is tricky, but crawfish is truly a New Orleans delicacy. 

Found at many restaurants around the city, boudin is a meat and rice mixture. While the concept remains simple, the preparation is up to the discretion of whoever is making it. One of my favorite festivals in the city is Boudin, Bourbon, and Beer Festival. You pay a set fee and can eat an unlimited quantity of the three things mentioned above. Every noteworthy restaurant in New Orleans tries their take at Boudin, many of which I mention in my guide.

King Cake is another New Orleans treat that becomes very popular around Mardi Gras. The grocery stores each sell their take, which are fine, but my favorites are Dong Phuong (mentioned in this list), Toast (mentioned in balanced breakfasts), and Randazzo’s.

A New Orleans snoball is not like any snowball you have had before. The concept is the same, of shaved ice and syrups, but they just taste better here. My favorites are Plum Street Snoballs, Imperial Woodpecker’s, and Hansen’s Sno Bliz. Each has unique specialty flavors, and every New Orleans family has a particular snoball stand that they are loyal to. If you have a sweet tooth, get a “cream” flavor that tastes better than ice cream, and if you’re really feeling sweet - condensed milk on top. Snoball season is from March - October but beware of long lines on a hot day. However long the wait is, they’re worth it! -Rachel Epstein

Gumbo is the official state cuisine of Louisiana. It is somewhat of a dry stew with vegetables and meat or seafood or both. I usually like it more with seafood. Plenty of places have it. Crucial ingredients include the “Holy Trinity,” which is celery, bell peppers, and onions.

New Orleans is the home to many Vietnamese immigrants. Similar to Los Angeles with Mexican food, the Vietnamese food in New Orleans is out-of-this-world spectacular. I probably don’t know the best spot because there are many hidden gems. Still, Vietnamese influences can be seen in many of the other delicacies on this list. I have had Vietnamese king cake and boudin and have heard of Vietnamese crawfish. 

While strange, if you can find it and really want it, I would try it. Other than that, it’s not great. I have only had it a couple of times, and it was prepared well. Hate to say that it tastes like chicken, but it tastes like a chewier version of chicken. 

Who doesn’t love bread covered in butter? Bread pudding is one of my favorite things about New Orleans and Southern cuisine as a whole. One of the best bread puddings I have ever had was the Krispy Kreme bread pudding at Boucherie, mentioned in the “$$” section. 

A rice mixture, featuring the New Orleans “Holy Trinity” and pretty much whatever else you want to put in there. I have had it with chicken, meat, seafood, and alligator. Sort of like a paella for the South.

What’s better than chicken? Fried chicken. Few places do it better than the South, and even fewer do it better than New Orleans. Most restaurants serve it. However, my favorite fried chicken was cooked by my fraternity chef, and I dream about it regularly.