Chefs Great Recipes from Top New Orleans Chefs By Food & Wine Editors Updated on November 16, 2022 Share Tweet Pin Email Trending Videos Photo: © Cedric Angeles From Emeril Lagasse's muffuletta to a shrimp-and-crab gumbo, here are great recipes from top New Orleans chefs. 01 of 08 Emeril's Muffuletta © Brian Doben The muffuletta is the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad piled onto a sturdy Italian loaf. Emeril Lagasse's delicious muffuletta is packed with briny olives and pickled vegetables. Get the Recipe 02 of 08 Shrimp-and-Crab Gumbo © Tina Rupp This gumbo from chef Donald Link owes its flavor to the roux, a mix of flour and oil that's cooked until it's coffee-colored. Get the Recipe 03 of 08 Oysters Rockefeller © Lucy Schaeffer This renowned baked oyster dish was created at Antoine's Restaurant in New Orleans in 1899 by the proprietor, Jules Alciatore. According to legend, the dish was created as a substitute for baked snails, which were hard to obtain from France. It was named in honor of John D. Rockefeller, at that time one of the world's richest men, because of the sauce's intense richness. The following recipe is the old Delmonico restaurant's take on the dish, with the Rockefeller sauce base used not only to make the Oysters Rockefeller appetizer, but also used as a spread on toast to create canapés. Get the Recipe 04 of 08 Spicy and Sticky Baby Back Ribs © Quentin Bacon To create the flavorings for these ribs, chef Donald Link combines eight spices for a rub and prepares a barbecue sauce with homemade pork stock. An easier way is to cut back the number of spices in the rub to the five essentials, and use canned beef broth in the barbecue sauce. Get the Recipe 05 of 08 Creole Shrimp with Garlic and Lemon © Quentin Bacon Eco-minded chefs are cooking with wild American shrimp, but not just for ethical reasons. As Tory McPhail of Commander's Palace in New Orleans says, "They taste cleaner and crisper, since they swim in the tides." Get the Recipe 06 of 08 Chile-Lime Crab Salad with Tomato and Avocado © Anna Williams The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño. Get the Recipe 07 of 08 Crème Fraîche Biscuits © Petrina Tinslay When they're not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing and Slade Rushing are adding a French ingredient to a Southern recipe. Here, crème fraîche takes the place of buttermilk in these extremely fluffy biscuits. Get the Recipe 08 of 08 New Orleans-Style Chicory Beignets © Cedric Angeles David Kinch playfully combines two New Orleans classics: chicory coffee and beignets. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit