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A Breakdown of Traditional New Orleans Cuisine

NEWORIEANSC abreshdown of eraditonal cusine aditio cuisine Ror oysters Yice famp -YGb tohey onjons tonatoes geen onions listor bell peppers SGUSAGE cayenne chicken Sambataya GUMBO Grawfish Étouffêe MUFFULETTA Po-Boy italian bread provolone cheese genoa salami- -ham gravy turkey french bread roast beef mortadella mozzarella cheese olive salad SUBSTITUTIONS fried seafood smoked sausage ROOM FOR DESSERT? BEIGNETS sale 0.0..6.. egg flor butter venlle water eGss Vanik SUGGY sources: http://www.neworleanscvb.com/restaurants/traditional/ http://www.neworleansonline.com/neworleans/cuisine/traditionalfoods/gumbo.html http://www.neworleansonline.com/neworleans/cuisine/traditionalfoods/beignets.html http://www.cooksrecipes.com/soup/basic_jambalaya recipe.html http://www.myrecipes.com/recipe/traditional-crawfish-touffe-10000001033056/ http://www.enlightened-american.com/food/recipes/Gumbo.html Marriott

A Breakdown of Traditional New Orleans Cuisine

shared by Lemonly on Feb 01
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Ever wondered what the difference between jambalaya, gumbo, and étouffée is? What’s in a muffuletta.. or a po-boy? We’ve got your New Orleans cuisine questions answered, with our handy breakdown...

Publisher

Marriott

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Lemon.ly

Category

Food
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