Culinary Herbs

Thyme

Thyme is a member of the mint family. It is widely used in many cuisines and is used both in fresh and dried forms.  It has a lovely gentle flavor which easily blends with the other seasonings. It is for this reason that Thyme is often used as a substitute to rosemary. If you taste it, you will get hints of lemon and mint with a little warmth and peppery undertone. It is used frequently in Italian cuisine, soups and stews, chili, traditional holiday foods (to season the Thanksgiving Turkey stuffing).  

Used in recipes:

• Bread Dipping Oil with Parmesan and Herbs
• Creole Jambalaya
• Slow Cooked Turkey and Bacon Chili
• Homemade Herbed Skillet Potatoes
• Goat Stew with White Wine
• Traditional Beef Stew

Oregano

This is also a member of the mint family. It is also used both dried and fresh although the dried leaves have more flavor than the fresh ones. If you taste it, you will get a warm, aromatic and slightly bitter taste. you may also get earthy/musty, green, hay and minty notes from it.  Oregano is used widely in Italian cuisine: pizza, spaghetti sauces, and other tomato-based sauces. This is not one of Debarshi’s favorite spices and hence I use it only in moderation in my recipes. Oregano goes best with other strong flavors hence garlic pairs beautifully with it. Just like rosemary, oregano is also very pungent and should be used carefully in any dish.

Used in recipes: 

• Keto Pizza with Pepperoni, Parmesan and Basil
• Breadsticks
• Cheesy Chicken Pasta with Carrot, Yellow Squash, Apple and Oregano

Parsley

Of all the herbs this one is my favorite. This looks very much like cilantro but tastes slightly bitter. It is used in many different cuisines (like European, middle eastern, American). It is used both in its dried and fresh forms to cook and garnish soups, stews and casseroles. Just like lemon, parsley can instantly add flavor in savory dishes. Earlier I used to cook a lot with dried parsley, however, these days I prefer getting it fresh and add it like a garnish. It not only adds a bold flavor to the dishes but also makes the dish look amazingly pretty.

Used in recipes: 

• Buttery Lemony Garlicky Shrimp Scampi Pasta
• Roasted Vegetables Recipe
• Red Beans and Rice
• My Homemade Sausage and Feta Hors D'oeuvres
• Cheesy Chicken Pasta with Golden Beets, Acorn Squash, Peas and fresh Parsley
• Mayo Mustard Sauce with Herbs
• Sausage Tomato Basil Pasta

Basil

Before coming to the US, the only Basil I knew was the Holy Basil also known as Tulsi. It is an aromatic plant planted in almost all hindu houses for religious and traditional medicinal purposes. Growing up I have had herbal teas prepared with Tulsi almost every winter. It is prepared with Ginger, Jaggery and Black Pepper and is said to be a wonderful cure against the common cold. It tastes very different than the Basil we use here in US. If you have ever had Pesto or marinara sauce, you know the taste of Basil. I love that we have Basil in our herb garden along with Parsley because it helps me explore more dishes with this aromatic herb.

Used in recipes: 

• Sausage Tomato Basil Pasta
• Tomato Basil Soup
• Keto Pizza with Shrimp and Basil Pesto
• Keto Pizza with Pepperoni, Parmesan and Basil
• Debarshi’s Amuse Bouche
• Homemade Pizza with Paneer, Tomato and Basil

Rosemary

This is also a member of the mint family. If you smell rosemary you will get hints of lemon and pine. It is pungent and slightly bitter in taste and personally I am not a big fan of rosemary. Rosemary easily overpowers the entire dish if used in wrong quantities. It also has a slight warmth and peppery undertone in flavor. Being a forceful herb with a very distinct sharp flavor, rosemary is never used as a substitute to thyme. It is used as a prime seasoning to cook potatoes, pork, shellfish and even rabbit. 

Used in recipes: 

• Bread Dipping Oil with Parmesan and Herbs

Mint

Mint is widely used in Indian cuisine in biryani, chutney, curry and beverages. It has a cooling flavor which is very different than the other herbs. Because of its aroma Mint instantly brightens the flavor of the dish and is also used in many beverages and desserts. 

I never use dried mint for my dishes (unless the recipe specifically calls for it) because it doesn’t come close to the aroma and flavor of a fresh bunch. Mint is actually really easy to grow at home too. At our last apartment, Debarshi planted a few varieties of Mint in several pots (Chocolate mint, Peppermint, Spearmint etc.). They grew beautifully without much need for care or fuss and of course were very handy whenever we wanted to add them in anything. When choosing mint, look for green leaves, free from dark spots or yellowing.

If I have Mint leaves I would instantly make a yummy green chutney with some cilantro and green chili.

Used in recipes: 

• Un-Sweet Tea
• Chicken Nutrela Kabab
• Debarshi’s Chicken Tikka Biryani
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Alu Kumro (Bengali Torkari - Potatoes with Pumpkin stir fry)
• Goat Dhansak (Mutton with Red Lentils)
• Cheesy Chicken Pasta with Carrot, Tomato, Pear and Mint
• Mayo Mustard Sauce with Herbs
• Fresh Homemade Salsa
• Hariyali Ghosht - Herbed Goat Curry
• Air fried Pakoras (Fritters)

Slow Cooked Turkey and Bacon Chili

The first few things I instantly loved after coming to the US is Chili. It is a thick stew prepared with chili peppers, meat, tomatoes and beans. Garlic, Onion, Cumin and other seasonings are added to impart flavor. For me, chili is always the last resort to use up the last few strips of bacon, beans and tomato before going for a grocery run. I prefer to slow cook it because it gives me plenty of time to complete my chores while the chili develops all the delicious flavors.

The best part, this chili tastes even better the next day, so perfect to cook ahead and refrigerate. I always prepare double the amount of chili, cool it completely then freeze half of it in a zip lock bag. Then whenever I am running late, all I need to do is thaw the bag, heat it and it’s as good as freshly prepared.  

I know being an Indian, adding spice to a dish comes naturally to me. However, especially for chili, I would recommend not to skip it. Chili has a lot going on with the bacon, meat, beans and tomatoes and the correct amount of seasoning is a must.

If you don’t like turkey, go for ground chicken or beef. You can also do the same for beans, there are several options like Black, Red, Pinto or White beans. So use whatever you want or have in your pantry.

Like this recipe? Share it on your Facebook, Twitter, Pinterest and Instagram and don't forget to add #lifewithoutalu.

Ingredients:

• Bacon – 4-5 strips
• Ground Turkey - 1 pound
• Onion - 1 large, diced
• Garlic - 3 cloves, crushed
• Tomato Ketchup – ¼ cup
• Kidney Beans – 2 cans
• Tomatoes – 1 can, diced
• Dried Thyme – 1 tablespoon
• Red Pepper Pods – 3-4
• Dried Oregano – 1 teaspoon
• Dried Parsley - – 1 tablespoon
• Red Chili Powder – ½ teaspoon
• Ground Cumin - 1 tablespoon
• Black Pepper – 1 teaspoon
• Salt – to taste (½ teaspoon)
• Fresh Parsley – a handful, washed and chopped

Tip: If you are using dried kidney beans then soak ¾ cup of beans in enough water overnight. Then boil them with a pinch each of Salt and Baking Soda till they turn soft. If using pressure cooker 2-3 whistles over medium heat should be good. You can also use chicken broth to boil them. Then mix the beans and the broth in the chili and cook.

Directions:

• Heat a Dutch oven over medium high heat.
• Cut the bacon into pieces and sauté it in the Dutch oven till it turns crispy. 
• Remove and set it aside.
Next add the Garlic (just peel the cloves and hit them with the kitchen mallet to crush them) and Onion. Sauté them with a big pinch of Salt.
When the Onion turns golden, add the ground turkey, stir to mix and cook for 2 minutes (keep breaking the big pieces).
• Add the Tomato Ketchup and Black Pepper. Mix and cook for 2 minutes.
Add the kidney beans, tomatoes and the spices (dried Thyme, Red Pepper Pods, dried Oregano, dried Parsley, Red Chili Powder and Ground Cumin). Stir to mix.
• Finally, mix the Bacon.
• Reduce the heat to medium low. Cover and cook for about an hour.
• Garnish with fresh parsley.
Chili is ready!

If you like Kidney/ Red beans, try these recipes as well:

• Rajma (Indian curry with Red Kidney Beans)
• Red Beans and Rice
• Dal Makhani (Creamy Urad Dal/ Black Lentils with Rajma/ Kidney Beans)

Creole Jambalaya - a quintessential New Orleans classic dish

I have only been to New Orleans once but I can’t wait to go there again. There is something different about the whole city. Architecture wise, it reminds me of our Indian metropolitan city – Kolkata (you can see the similarities in French architecture). The streets are often narrow and it floods (if only for a few minutes) when it rains, creating that same nose shrinking smell which you can only feel in a place packed with tourists. I may not be a fan of Bourbon street but New Orleans’s food and music was enough to win my heart. We actually wanted to visit New Orleans one more time before moving to Kansas City but couldn’t. Well, I may not be able to prepare those beignets but I can certainly prepare the quintessential dish of New Orleans – Jambalaya.

What is Jambalaya?

Jambalaya is a one pot rice dish. It is prepared with what is called ‘The Holy Trinity’ of three ingredients – Onion, Celery and Bell Pepper. Along with the spices and vegetables, Jambalaya also has a good amount of protein in it. So, with every bite you will taste some tender chicken, juicy shrimp or spicy Andouille sausage thus making the whole experience divine. This dish is super easy to prepare and so flavorful and I wont be surprised if this becomes your next comfort food. During the winter months, don’t forget to add some jalapenos for that extra kick. This delicious dish is also perfect to cook with friends or family. 

Personally I prefer these one pot recipes. They are easy to prepare and don’t involve too many utensils to cook and wash. Plus, I think there is something beautiful about a pot filled to the brim. Since the rice is packed with vegetables and meat, it takes a lot of time to cool down. So you can just keep digging in and enjoy every last bite still warm from the pot.

Jambalaya – not only a mix of ingredients but also of cuisines

I think the flavors of Jambalaya have to do with its many influences. Though this is essentially a Louisiana dish, you can easily see Spanish (Valencian rice dish – Paella), African and French (Provence rice dish – Jambalaia) influences in it as all these cuisines have a rice dish mixed with meat and vegetables. The onion, celery and bell pepper make a soffritto like mixture making the dish aromatic and appetizing. Now you must be wondering what Soffritto means. Soffritto is a sauce prepared by sautéing different types of aromatic ingredients in the oil. It usually consists of garlic, onion, tomatoes and peppers along with spices like bay leaves. This sauce is one of the reasons why I find Jambalaya similar to our biryani. Although Jambalaya is derived from Paella, it is hotter in flavor, thus making it closer to my Indian palate.

I like cutting bite size pieces of the chicken and sausage and frying them well before adding in the rest of the ingredients. I feel that by doing this, the fat and juices of the sausage drips in the pot and brings a better flavor in the dish. Although I always add Chicken Andouille sausage in this dish, you are most welcome to add your favorite sausages (or whatever is available in your freezer). 

If you are adding Shrimp, make sure to add it at the very end so that it doesn’t overcook. I add it right after adding the rice and the spices. This helps it to absorb all the delicious flavors and cooks just right. Yes, before serving this to friends or family please make sure to ask for any Shrimp allergy.

What is Cajun:

New Orleans cuisine is divided into two parts – Cajun and Creole. Jambalaya is prepared in both ways. The main difference is; Cajun Jambalaya is prepared without tomatoes. I read somewhere that it is more rustic and is associated with the French Acadian people who settled in the swamps. They started cooking the dish with what the land alone offered. The swamps didn’t have any tomatoes; hence the dish got its color from the browned bits of meat. The old Cajun families usually owned only one pot, hence the dish evolved with that one pot concept. They used to add everything in the pot, give it a stir then cover for a slow long cook. We all know that slow cooking brings a beautiful delicious flavor in the dish. It helps break down the meat while the rice and the vegetables absorb all the juices. Even now the Cajun Jambalaya follows a similar method. The meat is cooked till it gets a brown color, followed by the onion, celery and bell pepper. Then stock and seasonings are added, followed by the rice. When the rice is cooked, the dish is ready to be served. 

What is Creole? 

I think it is fascinating that we associate home and food together. I love enjoying different cuisines occasionally but my heart belongs with Indian food. Without it our house doesn’t feel like home. I think the early Spanish settlers had the same feeling in their hearts when they first came to this country. The French quarter of New Orleans hence features the Creole version which is very similar to Paella without the saffron. They started using tomatoes to cut the import cost of saffron (mind you in this area Tomatoes were readily available). With time, the dish evolved and became Creole Jambalaya.

Difference between Creole and Cajun

There is not a major difference between the Cajun and Creole Jambalaya except the color and that is because Creole originated from Cajun. However, instead of adding everything in the pot at the same time, the Creole version does layering. First meats are fried, then onion is caramelized and so on. I think it also makes it closer to a variation of Indian Biryani. Maybe that is why we like it more. This whole deglazing or Sucs (as the French call it) bring loads of flavors into the whole dish. By browning the meat first and then adding the broth and tomatoes in the same pan, we not only scrape all those bits of meat stuck on the bottom of the pan but also save ourselves from doing some heavy cleaning later on. Since the Creole was a sophisticated version of Jambalaya, this version also started including Shrimp.

Now you can very well use a readymade creole seasoning but I prefer a homemade mix. It just makes the whole dish taste fresher and bolder. So, before going to the market to buy the readymade mix, try looking in your pantry for the spices. Another reason for making the spice mix at home is Oregano! This is one spice which is not Debarshi’s favorite and hence I prefer to skip it if I can. If you or your loved ones also have similar preferences, then definitely go for the homemade version.

What to use while cooking Jambalaya

I guess any good non stick pot will work for this dish. However, traditionally Jambalaya is associated with Cast Iron pot or Dutch Oven. You can imagine that a few decades back all these new fancy materials were not available. Most of the families had a big heavy pot and they used it to cook almost everything. Also, slow cooking is best done in a heavy lidded pot. Cast iron is known for its durability and heat conductivity. So, if you want to approach this dish in the traditional way, cast iron pot is the way to go.

Jambalaya is not Gumbo:

I think many people confuse Gumbo with Jambalaya. Mind you, they are two different dishes. Gumbo is a stew or soup. It is prepared with a roux (equal parts of flour and fat cooked together) to thicken it. The name has been derived from Africa and it means Okra. You guessed it right, Okra is an integral part of Gumbo and it is added not only for flavor but also as a thickener. Gumbo is served over rice whereas Jambalaya is prepared with rice. Now you may add Okra in Jambalaya for flavor but I think it is important to know that the two dishes are prepared in totally different ways. 

What can I serve with Jambalaya?

I like this dish best with some onion slices. You can also serve this with cornbread or sliced baguette. A crisp salad with a simple dressing also goes very well. Keep in mind that Jambalaya has many spices in it so keep the sides simple. 

I hope this recipe will remind you of the original New Orleans Creole Jambalaya. Please post in the comments section how it turned out. Any suggestions or ideas are welcome.

Ingredients:

• Butter - 2 tablespoons, unsalted
• Olive Oil - 2 tablespoons 
• Chicken – 1 cup, boneless, cut into bite size pieces 
• Garlic – 2 cloves, minced
• Onion – ¾ cup, chopped 
• Salt – to taste (about ½ teaspoon)
• Sausage – 1 cup, preferably Chicken Andouille
• Rice - 1 cup, uncooked, long grain white, washed
• Sugar - 1 teaspoon 
• Thyme - 1 teaspoon dried or ¼ cup chopped fresh 
• Bay Leaves - 2 
• Shrimp – 2 cups, fresh or frozen, uncooked, peeled and deveined
• Celery – ½ cup, chopped 
• Green Pepper – ¼ cup, chopped 
• Diced Tomatoes - 1 can (14.5 ounces), un-drained
• Chicken Broth - 2 cups
• Scallions - 6, thinly sliced, divide the white and green parts separately
• Oregano – ½ teaspoon (optional)

Tip: Sauté the Shrimp in butter for a better texture.

Homemade Creole Seasoning:

• Garlic Powder – ¼ teaspoon 
• Chili Powder – ½ teaspoon 
• Black Pepper – ¼ teaspoon 
• Dried Parsley - 1 tablespoon 
• Onion Powder - 1 tablespoon 

Directions:

• Heat a non stick big pot over high heat. 
• Add the Butter and Olive Oil in it.
• As soon as the butter melts, add the Chicken, start frying. When it turns golden, add the minced garlic.
• Keep frying till the water from the chicken dries up and the chicken turns golden red.
• Add the Onion with a pinch of Salt.
• Add the Sausage and continue frying
• Add the Rice and start adding the spices (Sugar, Dried Thyme, Garlic Powder, Bay Leaves, Chili Powder, Black Pepper, Dried Parsley, Onion Powder and adjust the Salt as well). Fry for 2-3 minutes. Tip: If you are adding Oregano add it as well.
• Add the Celery and Green Pepper along with the Shrimp. Fry for another 1-2 minutes.
• Add the Tomatoes and the Chicken Broth, mix well and cover and cook for 10 minutes.
• Add the white part of the Scallions and cover and cook for another 7-10 minutes.
• Garnish with the green part of the Scallions and serve hot.

Recommended Reading:

• Cafe Du Monde and New Orleans
• Red Beans and Rice
• Quick Weeknight Dinner - Shrimp Stir Fry
• Chingri Malai Curry (Shrimp Curry with Coconut Milk)
• Buying and Preparing Shrimp
• Chingri Alur Dalna (Shrimp and Potatoes Gravy)
• Grilled Shrimp Plate with Fire Roasted Corn Salsa
• Alu Shimla Mirch Tamatar Sabji (Potato with Bell Peppers in a Tomato gravy)
• Jalapeno Shrimp
• Spicy Shrimp and Zucchini Curry

Red Beans and Rice

In my article ‘Cafe Du Monde and New Orleans’ I have written about New Orleans and its classic dishes like Gumbo, Crawfish Etouffee, Jambalaya, Red Beans and Rice, Muffulettas, Po- Boys and Beignets. While in that article I have mainly focused on a special coffee place - Café Du Monde, this article will focus on a New Orleans specialty – Red Beans and Rice. At first this dish reminded me of Rajma Rice because it uses a few common ingredients like Bay Leaves, Onion and Garlic, but the main difference in taste is created by the addition of Cajun Seasoning and Sausages. Now for those who don’t know Rajma, it is a vegetarian North Indian Red Beans gravy prepared with a paste of Onion, Garlic, Ginger, Tomato and spices. It is also served with Steamed Rice. It’s fascinating how two different cuisines can make two entirely different dishes using the same main ingredient – Red Beans.

Now before we learn more about the New Orleans Red Beans, lets talk about the two famous cuisines of New Orleans – Creole and Cajun. Creole is the complex and aristocratic cuisine also called the City food (example: Oysters Rockefeller, Southern Oxtail Soup and Lobster Creole), Cajun on the other hand, is the rustic country food and Cajun Seasoning is the quintessential spice of this cuisine. This is a spice mix of Paprika, Red, Black and White Peppers, Oregano, Salt, Onion, Thyme and Garlic. It is used in a variety of dishes including the famous New Orleans Jambalaya and Gumbo. You can also use this spice mix while grilling Salmon, Shrimp or Burger Patties. This can also be added to a bowl of Popcorns or Fries to create a playful flavor. 

Red Beans is a perfect meal option both for lunch and dinner and that is why in New Orleans, it is served in all the restaurants at all times. Do you know that traditionally Monday was known as the Red Beans day in New Orleans? After preparing a nice weekend meal, the ladies used to do laundry and other household work on Mondays. The left over meat and rice was used to prepare this Red Beans gravy. The dried Beans which take a lot of time to cook and need very little attention became an impeccable dinner option for Mondays.

You will be surprised to know that the first time I had this dish was not during our New Orleans trip but during a visit to our friend’s home. Debarshi and I got a weekend stay over invitation from our friends – Victoria and John at their log cabin house. For lunch, Victoria prepared this amazing gravy for us. Obviously at that time I had no idea that this is a famous recipe of New Orleans. We loved it so much that I took the recipe from her and have been preparing it ever since. 

Now I have prepared this dish several times and have improvised the recipe. I love adding Fennel Powder as it adds a fresh flavor in it and the Andouille sausage tastes great but hey! You can also prepare it in the traditional way by using leftover meats. So prepare this gravy today and immerse your taste buds in the Cajun flavors.

Ingredients:

• Olive Oil - 2 Tablespoons 
• Red Pepper Pods - 2, broken in small pieces 
• Bay Leaves – 2, broken in small pieces 
• Sausage – 2 (preferably Chicken Andouille), cut into small pieces
• Parsley – if using dry 1 Teaspoon, if using fresh a handful chopped
• Cajun’s Choice Blackened Seasoning – 1 Tablespoon 
• Red Chili Powder – ¼ Teaspoon
• Garlic - 2 large cloves, lightly crushed with the side of a knife blade and minced
• Onion – Red, 1 Large, Diced
• Green Bell Pepper - ½, stem and seeds removed and diced
• Red Beans - 1 Can, read the instructions to see if they need to be washed. 
• Ground Black Pepper – ¼ Teaspoon 
• Fennel Powder – 2 Teaspoons
• Chicken Stock - 2 Cups 
• White Rice - 1 Cup
• Water – 2 Cups

Directions for preparing the Red Beans:

• Heat a wok over medium-high heat.
• Add Olive Oil in it.
• Add the Garlic, Onion, Red Pepper Pods and Bay Leaves.
• Sauté it well till the Onion turns golden red then add the Red Beans and Sausages and sauté for another few minutes.
• When the Sausages look fried with a few reddish tinges add the Black Pepper, Red Chili Powder, Parsley, Cajun’s Choice Blackened Seasoning, Fennel Powder and the Bell Peppers and sauté.
• Add the Chicken Stock and mix well.
• Cover and reduce the heat to low and let the mixture simmer slowly for about 20 minutes while we cook the rice.
• After 20 minutes check the Salt and turn off the heat. Remove the Bay Leaves.

Directions for preparing the Rice on Stove-Top:

• While the Beans are simmering let’s prepare the rice.
• Wash and drain the Rice.
• In a saucepan, bring the water and Rice to a boil. 
• Reduce the heat, cover, and simmer for 20 minutes. 

Directions for preparing the Rice in Microwave:

• Take a microwave safe bowl.
• Wash and drain the Rice.
• Combine the Water and Rice in the bowl and microwave uncovered on high power until the Rice is tender and the liquid has been absorbed about 15-18 minutes.
• Serve the hot Red Beans over a bed of Rice.

Tips:

• I prefer to use the canned Red Beans because the dried ones need to be sorted, rinsed and soaked overnight to be ready to cook. 
• Its always better to plan ahead if you are planning to use the dried Beans.
• The dried Beans take more than 2 hours to cook. If you are running out of time and have a Pressure Cooker (hidden somewhere in your pantry), then this is a good time to use it. Add a pinch of Baking Soda with the Chicken stock and Red Beans and give it 2 whistles. When it cools down add the Beans to the Wok along with the Sausages. Reserve the Stock.
• If you are not using a pressure cooker, add ¼ cup of stock after every 15- 20 minutes and mash the Beans occasionally to check if they have been cooked. They should be tender and creamy when fully cooked.
• You can use water instead of Chicken Stock.
• You can use Red Kidney Beans instead of Red Beans.
• You can cook Rice in Microwave or on Stove- Top.
• The recommended spice in this recipe is the Cajun’s Choice Blackened Seasoning which contains Paprika, Red, Black and White Peppers, Oregano, Salt, Thyme, Onion and Garlic. If you can’t find the readymade spice in the market then just combine 1 teaspoon of Salt and Garlic powder with 1 ¼ teaspoons of Paprika, ½ teaspoon each of Red, White and Black Peppers, dried Oregano, dried Thyme and Onion powder. This should bring the same flavor. 

Recommended Reading:

• Le Bayou Restaurant & Oyster Bar, New Orleans
• Cafe Du Monde and New Orleans
• Creole Jambalaya - a quintessential New Orleans classic dish
• Slow Cooked Turkey and Bacon Chili

Le Bayou Restaurant & Oyster Bar, New Orleans

As I have mentioned in my article on Red Beans and Rice, Creole cuisine of New Orleans is the aristocratic city food and is often associated with fine dining. Luckily, we found a casual dining place called Le Bayou Restaurant & Oyster Bar in the French Quarter. 

New Orleans is known for its delicious food but there are a few places which stand out. This restaurant is one of them. The staff is very friendly and they recommend the must have dishes to the tourists. I give this restaurant 5 stars and recommend to all my readers as the must go-to restaurant on your next New Orleans trip.

In the photo: I am having a Shrimp Creole, it has Gulf Shrimp sautéed in tomato based stew which has been served over Chicken and Andouille Jambalaya. If you are drooling for this dish just read what Debarshi had for dinner. He was recommended to have the Taste of the Bayou, also called by many foodies as the Bayou sampler. This one plate has all the good stuffs of Bayou - Cajun Jambalaya, Crawfish Etouffee, Red Beans and Rice with Chicken and Andouille Sausage Gumbo. If you are in the City only for one day and want to try the Creole cuisine this is the perfect place for you.

Recommended Reading:

Cafe Du Monde and New Orleans

Red Beans and Rice

Cafe Du Monde and New Orleans

This photo was taken at the Cafe Du Monde in New Orleans.

A food lover always finds good places to eat. Before I had a chance to visit New Orleans, Debarshi always used to talk about the food and architecture of that city and I used to wonder what could be so unique about that small city that makes everyone talk about it. Not only our friends but also the ‘Food Channel’ stars drool all over the name of New Orleans. So you can understand my excitement when I found out that we are finally going to Naw-Lins.

I found that New Orleans is a place with a rich variety of food and the best part is you can literally walk into any restaurant and they will serve you a 5 star restaurant quality food. We tried some of the famous dishes of New Orleans like Gumbo, Crawfish Etouffee, Jambalaya, Red Beans and Rice, Muffulettas, Po- Boys and Beignets. The chefs of New Orleans take great pride in preparing and serving the food and it suffices to say the food speaks for itself. It’s a food lovers heaven, everything and anything you eat is just so succulent.



If you are planning a trip to New Orleans make sure to stay in the French Quarter. The city is thickly populated with tourists and locals and it is not possible to travel in a car. Also, the architecture of the city is so beautiful that you do not want to miss it by sitting inside a car. Staying in French Quarter gives you the edge to travel anywhere on foot. I suggest wearing comfortable shoes and taking a bottle of water with you and then walking around the city, it’s mostly hot and humid. The whole city has beautiful French architecture buildings but especially the French quarter gives you the feeling that you are in a city of history and multicultural heritage. It’s said to be the birthplace of Jazz and you can feel it in the air. People play different instruments and sing live by taking on demand songs from the public. Right from the moment you step out of your room you can think of only two things, music and food, as if its in the air.

Strolling on the streets amongst the brunch, lunch and dinner places we found this cute coffee place - Cafe Du Monde, which is famous mainly for two things – Coffee (Au Lait) and Beignet. Its open 24 hours a day, seven days a week but the crowd does not seem to fade except of course after dinner when most of the people flock to Bourbon Street to enjoy a drink or two while listening to some good jazz.

Cafe Du Monde has been mentioned and shown in quite a few novels and movies. It’s amazing to see so many people there as the menu is really short consisting of: dark roasted Coffee and Chicory, Beignets, White and Chocolate Milk, and fresh squeezed Orange Juice. Although people have their own preferences on drinking coffee we had the original Au Lait, which is recommended by the shop owner. The coffee is mixed half and half with hot milk and served with Beignets.

Now you must be thinking what are Beignets? Well they are square shaped French-style doughnuts. They are crisp on the outside and pillow soft on the inside, lavishly covered with powdered sugar and are served in orders of three. At first I was a little skeptical, why we are going to a coffee and doughnut shop? What’s so special about it? But Debarshi has been to New Orleans before and he knew that the shop is world famous and that is because their menu has hardly changed since the days of the civil war. So it’s almost like stepping into history.

When we walked inside the coffee shop it was raining and the shop was jam packed with people. I was waiting for someone to come and attend us but Debarshi said we need to take a seat ourselves and then someone will come and clean the table. So we did just that. The service is real quick, they don’t have a large menu so the order is taken and served within minutes. For once it’s nice not to have too many options to choose from and to simply have the two simplest yet appetizing items.

I want to write so much more about New Orleans and its food but later. If you are planning a trip to New Orleans I hope my tips will help you and definitely go to Cafe Du Monde, for the sweet Beignets and the Coffee Au Lait.

Remember “Coffee makes everything better”.

Recommended Reading:

• Red Beans and Rice
• Le Bayou Restaurant & Oyster Bar, New Orleans
• ~*~ Vegas Trip: Bacchanal Buffet ~*~
• Restaurant Review: Rumi’s Kitchen, Atlanta (Georgia)
• Amelie’s - French Bakery and Café, Charlotte, North Carolina
• André's Confiserie Suisse, Kansas City (MO)
• Creole Jambalaya - a quintessential New Orleans classic dish