New Orleans Saints: A Fan’s Menu

January 25, 2009

Food

New Orleans Saints: A Fan’s Menu

Landon Nordeman

Rooting for the New Orleans Saints? We’ve got a menu of Cajun, Acadian, and Southern specialties that’ll keep you well-fed during the championship game.

httpswww.saveur.comsitessaveur.comfilesimport2009images2009-02626-65_cane_syrup_cake_300.jpg — See the Recipe Chris Granger

This New Orleans po’boy is piled high with fried oysters.

The Cajun pig parties known as boucheries are festive, often raucous, and generally casual–hence the popularity of side dishes that don’t require utensils, like these sweet potatoes. Use a crinkle-cut knife to give them a little flair, if you like. See the recipe for Fried Sweet Potatoes »

httpswww.saveur.comsitessaveur.comfilesimport2007images2007-05125-27_Barbecue_Gumbo_250.jpg — See the Recipe Laurie Smith

The spicy sauce in this New Orleans recipe marinates for a full 2-7 days before the shrimp are cooked in it, allowing it to develop a delightful intensity. See the recipe for Shrimp Uggie »

httpswww.saveur.comsitessaveur.comfilesimport2007images2007-08125-Artichoke_dip_250.jpg — See the Recipe James Baigrie

httpswww.saveur.comsitessaveur.comfilesimport2009images2009-06121-crawfish-boil300.jpg — See the Recipe Landon Nordeman

httpswww.saveur.comsitessaveur.comfilesimport2009images2009-06121-sartins-bbq-crab300.jpg — See the Recipe Landon Nordeman

httpswww.saveur.comsitessaveur.comfilesimport2010images2010-037-kraus-cajun-bloody-mary-400.jpg — See the Recipe Michael Kraus

httpswww.saveur.comsitessaveur.comfilesimport2011images2011-107-SAV142-FrenchTwist01-400×267.jpg — Chris Granger