9 Quintessentially New Orleans Dishes and Where To Eat Them in the Big Easy

One of the best-known (and most popular) dishes in Cajun and Creole cuisine is jambalaya, a hearty mashup of veggies, meat, and rice. Ingredients vary, but most jambalaya contains andouille (a smoked pork sausage brought over to the region from France) along with one or more other types of meat.

Where to try jambalaya in New Orleans: A great place to try it for yourself is Coop’s Place on Decatur Street in the French Quarter. You can also explore the French Quarter’s culinary scene and learn about local history on a New Orleans food tour.

New Orleans' signature sandwich, the po'boy sandwich consists of fluffy, baguette-like bread stuffed with meat (often roast beef) or seafood (such as fried shrimp or oysters) and jazzed up with pickles, lettuce, and mayo or butter—plus, if you like, a dollop of hot sauce.

Where to try the po’boy in New Orleans: You'll find them for sale all over the city, but for some of the most inventive takes, head to Killer Poboys, where they have over a dozen variations on the menu ranging from pecan butter and jelly to cheddar omelet.

While the po’boy has a clear French influence, the muffuletta—the Big Easy’s other famous sandwich—traces its roots to the city’s Sicilian American community. This hearty lunch staple eschews New Orleans–style French bread in favor of a big sesame roll and typically features layers of ham, salami, and provolone cheese, all flavored with an olive and onion dressing.

Where to try the muffaletta in New Orleans: Try one for yourself at the French Quarter's Central Grocery Company, where this sandwich was invented over a century ago.

While plenty of must-try dishes in New Orleans could be classified as comfort food, the most comforting of all is, arguably, gumbo. This heavy stew draws influences from both West African and French culinary traditions and usually has loads of ingredients, including okra, peppers, onions, and some combination of seafood, chicken, and andouille sausage.

Where to try gumbo in New Orleans: Among the most famous places in New Orleans to try this hearty dish is Dooky Chase. You can also learn how to make gumbo and other local dishes by attending a cooking demonstration at the celebrated New Orleans School of Cooking.

Although many of New Orleans’ classic dishes are made up of loads of different ingredients, a simple bowl of red beans and rice remains one of the most popular meals in town. As the name suggests, this dish consists of red kidney beans cooked with spices and a bit of meat (usually sausage or ham hocks) and white rice.

Where to try red beans and rice in New Orleans: Red beans and rice is traditionally served on Mondays, but you can enjoy it any day of the week at Joey K's Restaurant and Bar in the Garden District.

If you have a sweet tooth, you’ll want to make sure to get your hands on some beignets: fluffy, airy fritters that are deep fried, dusted with powdered sugar, and served hot. While undeniably sugary, beignets are actually light enough that you can have them as an anytime snack without spoiling your appetite.

Where to try beignets in New Orleans: Order a plate with a cup of hot chicory coffee at Café du Monde, a world-famous spot that has been serving up big plates of these sweet treats since 1862.

Gumbo's not-so-distant cousin, crawfish étouffée is made from a flour-and-butter roux base loaded with onions, celery, and bell peppers—plus lots of crawfish. These freshwater crustaceans look a bit like tiny lobsters, and their flavor is often described as a cross between shrimp and lobster. (Seafood fanatics won’t want to miss the chance to attend a shrimp boil, one of the best New Orleans food experiences imaginable for travelers who like a bit of entertainment with their cooking.)

Where to try crawfish étouffée in New Orleans: Étouffée is available by the cup at Deanie’s Seafood in the French Quarter, where you can also enjoy other seafood favorites, including gumbo and bisque, as well as raw oysters and lavish seafood platters.

In the 1950s, New Orleans' position near the Gulf of Mexico made it a primary port of entry for imported Central and South American fruits—including bananas. Legend has it that Owen Brennan of Brennan's Restaurant encouraged his chef to create a banana-based dessert in an effort to garner local interest in the fruit. The chef cooked the starchy fruit in butter, sugar, cinnamon, and rum and then lit it ablaze—and thus bananas Foster was born.

Where to try bananas foster in New Orleans: You can order it at Brennan's, on Royal Street, to this day.

New Orleans has long been known as a place where the booze flows freely, and while there are plenty of cocktails that trace their origins to the Big Easy, nothing says NOLA like the Sazerac, the city’s official cocktail. Dating to the 19th century, this drink consists of cognac, bourbon, or rye whiskey mixed with sugar, Peychaud's bitters, and a wash of absinthe (or herbsaint). Although not technically a dish, this quintessential New Orleans beverage is certainly worth trying.

Where to try the Sazerac in New Orleans: You'll find it at bars across the Big Easy, but the elegant Court of Two Sisters is known for making some of the tastiest versions around. Then, learn more about the Sazerac and other famed New Orleans tipples on a cocktail-themed walking tour.