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2013 Winter Restaurant Guide: Cajun 

Cajun

CAFE PONTALBA 
546 St. Peter St., (504) 522-1180
The Cajun combination features red beans and rice with smoked sausage, jambalaya and a cup of gumbo. Ragin' Cajun pasta includes shrimp, crawfish and andouille in spicy cream sauce. Blackened or fried alligator meat is served as an appetizer. No reservations. Breakfast Sat.-Sun., lunch and dinner daily. Credit cards. $$

COCHON
930 Tchoupitoulas St., (504) 588-2123; www.cochonrestaurant.com
Cochon takes a refined approach to many traditional Cajun dishes and ingredients. The Louisiana cochon is pork served with turnips, cabbage and cracklings. Fried alligator is served with chili-garlic aioli. Reservations recommended. Lunch and dinner Mon.-Sat. Credit cards. $$$

COOP'S PLACE 
1109 Decatur St., (504) 525-9053;  www.coopsplace.net
  Hearty rabbit and sausage jambalaya is kicked up to "supreme" with the addition of shrimp, tasso and crawfish tails. Smoked duck quesadillas are topped with orange marmalade. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

GRAND ISLE
575 Convention Center Blvd., (504) 520-8530; www.grandislerestaurant.com
A duck debris po-boy is dressed with slaw and served on French bread. Linguine is topped with oysters and house-made pancetta in Parmesan cream sauce. Reservations accepted. Lunch and dinner daily. Credit cards. $$

JAN'S CAJUN RESTAURANT
4831 Jean Lafitte Blvd., Lafitte, (504) 689-2748
Jan's prepares both chicken and seafood gumbo with a dark roux. The seafood plate includes fish, oysters, stuffed crab and stuffed shrimp. Reservations accepted. Lunch and dinner Tue.-Sat. Credit cards. $$

MULATE'S CAJUN RESTAURANT
201 Julia St., (504) 522-1492; www.mulates.com
The seafood platter features stuffed crab, crawfish tails, shrimp, catfish, calamari, oysters, jambalaya and french fries. For dessert there is the house-made butter pecan pie. Reservations accepted. Lunch and dinner daily. Credit cards. $$

RESTAURANT DES FAMILLES
7163 Barataria Blvd., Crown Point, (504) 689-7834; www.desfamilles.com
Alligator-stuffed mushrooms are served with alligator sauce piquant. Redfish Marcel is lightly battered, fried and served with sauteed mushrooms, crabmeat and grilled shrimp. Broiled Barataria stuffed crab features crab shells filled with seasoned crabmeat dressing. Reservations recommended. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$$

TOUPS' MEATERY
845 N. Carrollton Ave., (504) 252-4999; www.toupsmeatery.com
Lamb neck is served with mint chow chow and black-eyed pea salad. The Meatery Board features a selection of fresh and house-cured meats and condiments. Reservations accepted. Lunch and dinner Tue.-Sat. Credit cards. $$

VACHERIE
Hotel Ste. Marie, 827 Toulouse St., (504) 207-4532; www.vacherierestaurant.com
A deep-fried Cornish hen is stuffed with boudin and served with braised collard greens. Rabbit cassoulet features beans and pulled rabbit. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

WAYNE JACOB'S SMOKEHOUSE RESTAURANT
769 W. Fifth St., LaPlace, (985) 652-9990; www.wjsmokehouse.com
House-made andouille is the star of the andouille burger, which combines sausage, ground beef and roasted pecans. Plantation veal is fried and served over pasta with shrimp, artichoke and mushroom-basil cream sauce. Reservations recommended. Lunch Mon.-Fri., dinner Thu.-Fri., brunch Sun. Credit cards. $$

WOLFE'S IN THE WAREHOUSE
Marriott New Orleans, 859 Convention Center Blvd., (504) 613-2882; www.wolfesinthewarehouse.com
The herb jumbo shrimp linguine is topped with tomato, bacon, spinach and Parmesan cheese. The 8-ounce beef tenderloin is applewood smoked and comes with au gratin potatoes, baby carrots and caramelized shallot demi-glace. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$

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