This recipe combines inexpensive cuts of meat, including oxtail, ground sausage, and turkey necks, yielding a rich, hearty gumbo that, despite its humble ingredients, is nothing short of extraordinary. Get the recipe for Oxtail Gumbo »
Located in a Lafayette, Louisiana farmhouse from the 1830s that has served as both a Confederate Army headquarters and, during the city’s 1980s oil boom, a singles bar, Café Vermilionville smokes the turkey for this luxurious gumbo right out back in a makeshift smoker. The resulting dish embodies the rich flavors of dark roux and barbecued meat.
This classic oyster stew from Justin Devillier, the chef of La Petite Grocery in New Orleans, is packed full of Swiss chard and flavored with smoky ham and absinthe, which perfumes each steaming bite with an enticing note of licorice. The buttermilk biscuits on top are just as delicious cooked separately and slathered with butter and honey. Get the recipe for Oyster Pie with Buttermilk Biscuits »
This traditional Mardi Gras cake, made here with rich brioche dough and stuffed with a decadent cream cheese filling, is drizzled with a buttermilk glaze and sprinkled with crunchy green, gold, and purple sanding sugars.