Iconic New Orleans Dishes You Should Try

If you are looking for an unbelievable culinary experience, you can’t go wrong with a trip to New Orleans and look for iconic New Orleans dishes you should try.  It’s one of the culinary capitals of America. Its cuisine reflects its rich Cajun, Creole, and French beginnings. 

When you find yourself in New Orleans, make sure you don’t miss any of these iconic dishes that come highly recommended by top private chefs in New Orleans:

Chargrilled Oysters

Oysters are any seafood lover’s dream, but there’s no better way to eat one than chargrilled. Nothing says New Orleans like a hearty chargrilled oyster – crack the top, dip in some seasoning and enjoy!


This is a New Orleans-style submarine sandwich served on a French baguette and stuffed with various fillings such as fried shrimp, oysters, catfish, or roast beef. It is best to eat it with a side of fries, coleslaw, green onions, and a spicy sauce.


Beignets are a New Orleans classic. Because they are served hot and topped with powdered sugar, these doughnuts are served by street vendors at local cafes, jazz clubs, and diners. You can’t leave New Orleans without having at least one beignet.


New Orleans gumbo is a classic dish featuring a thick, spicy soup base of chicken, andouille sausage, seafood, and vegetables. It is normally served with rice. Gumbo is a popular New Orleans dish often served at social gatherings and special occasions.

Red Beans and Rice

Red beans and rice are a New Orleans staple – a Creole dish served every Friday as a tradition. It’s made with red kidney beans, andouille sausage, smoked ham, bacon, and seasonings, and it’s served with white rice. It’s cooked in a dutch oven, a deep pot with a lid.

Blackened Redfish

Blackened Redfish is a fish that chefs top with Cajun spices and served with vegetables and potatoes. New Orleans’ locals love this seafood favorite created in the 1950s in the southwest Louisiana city of Lafayette. For many years, it was the signature dish of Louisiana cooking.


Pralines are a classic New Orleans candy.  Candy makers use brown sugar, butter, and vanilla. Because they are the unofficial candy of New Orleans, and street vendors commonly sell pralines on the streets of New Orleans at various locations.

Crawfish Etouffée

Crawfish Etouffée is a classic New Orleans dish and the chefs make it with andouille sausage, crawfish tails, diced bell peppers, and onions, served over white rice and finished with a sprinkle of parsley. New Orleans restaurants serve it often plus at private chef parties.

Muffuletta Sandwich

A muffuletta sandwich is New Orleans’ answer to the soggy sub. It comes on a round, crusty Italian bread loaf, smeared with olive salad, which is a mixture of olives, capers, pickled veggies, and seasoning. Ham, salami, provolone cheese, and vegetables pile high on the bread and you can eat sitting down or while you explore!


This French-style sausage tastes fantastic when dipped in cornbread and washed down with a beer. This is also a great appetizer to share amongst friends.


Whether you are planning a trip to New Orleans or merely have an interest in the culinary arts, get to know the city’s rich history.  You will get the most out of a holiday or visit there because you learned about its history. Every year, thousands of food lovers and diners travel to New Orleans because they want to experience this fantastic city and its cuisine firsthand. If you are considering a trip there in the near future, you know a little bit more about the city and what you’ll be missing if you don’t. There are a host of excellent private chefs in New Orleans who can prepare all the wonderful dishes mentioned in this post and more!

Find the best private chef in New Orleans for your visit to Louisiana on Food Fire + Knives. We make it easy for you to find culinary experts wherever you may be. You can book their services online with ease. Check out the chefs available on Food Fire + Knives!

Published By Kim Gandhi Kim Gandhi began cooking at 8 years old with a love of food driving her to experiment with her Hispanic and German heritage. She gained a BBA in Marketing and turned to the business world for much of her career. Her strong customer service background and her passion for great events that involve chefs, customers, and amazing food allows her to indulge in her love of cooking and enjoying what FFK chefs bring to the table.