A Big Easy Dinner Menu

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Chef John Besh shares his Louisiana favorites just in time for Mardi Gras.

Beignet

If you can’t make it to the French Quarter this year, bring the spirit and revelry of Mardi Gras into your own home with a traditional, down-home Cajun meal. We asked one of Louisiana’s own, Chef John Besh of Restaurant August to put together some of his New Orleans favorites from his My New Orleans: The Cookbook that are perfect to serve for a easy dinner party

 

To Drink:

Sazerac

Developed in New Orleans, the Sazerac is the local interpretation of a traditional whiskey cocktail; it is also thought to be the world’s first mixed drink.

 

Appetizer:

Crab Bisque

This rich and creamy soup is a Cajun classic. If you don’t like crab, you can also use crawfish or shrimp as an alternative.

 

Main Dish:

Drew’s Chicken and Smoked Sausage Gumbo

This hearty soup or stew is another New Orleans favorite that is traditionally served over rice. This recipe is full of deep, Cajun flavors from the dark roux and the addition of smoked sausage.

 

Dessert:

Beignets

French for “fried dough,” beignets are another New Orleans favorite. While they are often served with a dusting of confectioners’ sugar, you could also serve them with caramelized bananas and a scoop of vanilla ice cream.