January 21, 2026
If you’re feeling a little sugared out on traditional king cakes, this fast and easy Savory Andouille King Cake is the perfect Mardi Gras twist. Packed with bold Louisiana flavor and baked into a golden, pull-apart ring, it’s a guaranteed crowd-pleaser—perfect for brunch, game day, parade-day snacking, or anytime you want something festive without the frosting.
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January 21, 2026
From Epiphany rules to the “knife stays in the box,” here’s why king cake season comes with its own set of sacred, silly traditions.
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March 09, 2023
Overall, the combination of fresh seafood, bold flavors, and traditional Southern ingredients make BBQ shrimp and grits a beloved dish in New Orleans.
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July 05, 2022
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For native New Orleanians, eating gumbo is a way of life. When I was growing up, the only gumbo we had was seafood gumbo. Then, in the 1970s, a Cajun chef named Paul Prudhomme came to town. Cajun food took the city by storm from that point on.
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May 05, 2022
In New Orleans, red beans are a Monday classic. My Mother really did do the wash on Monday. It was an all day affair for her. She played the soap operas on our floor model radio.
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April 05, 2022
The bananas are cooked in a bubbling pan of dark brown sugar, butter, rum, banana liquor, and cinnamon and served over ice cream in this deliciously simple–yet elegant–dessert.
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February 13, 2022
Joe’s Stuff is the New Orleans School of Cooking’s original season blend. We find that it’s the perfect mix of spices to add flavor to any dish. It’s used in most of our recipes here at the school, and we especially love it for Joe’s Stuff Dip. Use this dip recipe for holiday parties, tailgates, or any other event.
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