So named because the topping for these baked oysters is "as rich as Rockefeller," this sumptuous dish was invented by Jules Alciatore, the second-generation proprietor of Antoine's Restaurant in New Orleans. This recipe is an adaptation from The 100 Greatest Dishes of Louisiana Cookery by Roy F. Guste, Jr., a direct descendant of Antoine and Jules, who claims his recipe is very close to the original. To ensure a smooth sauce, peel the celery… Continue

In this rich creation the oysters are baked on a bed of rock salt, which steadies the shells and transmits heat, keeping the shells piping hot.



Serves 4 to 6



Bienville Sauce:

1/4 cup butter (1/2 stick)

8 green onions, finely chopped (white and tender green parts)

1/2 cup finely chopped mushrooms

1/2 cup finely chopped green bell pepper

1 garlic glove, minced

2 tablespoons all purpose… Continue

This dish was first introduced by Paul Prudhomme in his restaurant K-Paul's, this cajun appetizer consists of lightly floured, spicy carwfish or shrimp that are quickly fried for a crisp texture.



Serves 4 to 6



1 cup all-purpose flour

2 teaspoons cayenne

2 teaspoons black pepper

2 teaspoons white pepper

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon sugar (shhh secret… Continue

Classic French remoulade is a mild white sauce; the spicy New Orleans version, given here, is made with Creole mustard and horseradish. Arnaud's, the elegant old restaurant on Rue Bienville, makes what many locals consider the best shrimp remoulade in town. This recipe comes quite close to their coveted version. The sauce is delicious over any seafood, as well as with cold meats and vegetables.



Serves 6 to 8



Remoulade… Continue