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Home Lifestyle Food
New Orleans Seafood Recipes

A Delicious New Orleans Seafood Brunch: 5 Must-Try Recipes

Mardi Gras Brunch

April 4, 2025
in Food, Holiday, On the Web
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Indulge in a great seafood menu. All recipes serve 4.

For those of us who love a good seafood selection, there’s never enough recipes for our cookbooks. Enjoy this luscious seafood brunch reminiscent of New Orleans.

New Orleans BBQ Shrimp

3 lbs. large shrimp, peeled and deveined

8 Tbsp. butter 

½ cup oil

1 cup minced onion

½ cup each minced celery and sweet pepper

2 Tbsp. minced garlic

6 Tbsp. Worcestershire sauce

2 Tbsp. lemon juice 

1 Tbsp. Louisiana or other hot sauce

1½ Tbsp. Creole seasoning

2 tsp. each pepper and salt 

2 bay leaves

½ lemon, sliced thin

4-8 slices warm crusty bread, for serving

Preheat oven to 350 degrees Fahrenheit. Place shrimp in a baking dish. Melt butter and oil in a skillet over medium heat. Add onion, celery, pepper, and garlic, and cook, stirring occasionally, until the vegetables have softened, about 4-6 minutes. Add Worcestershire, lemon, hot sauce, Creole seasoning, pepper, salt, bay leaves, and lemon, stirring well. Pour the butter mixture over the shrimp. Transfer to the oven and cook 5-8 minutes until shrimp is just cooked. Serve warm, with bread. 

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NOLA Peach Tea

8 oz. bourbon

4 oz. peach purée

3 oz. lemon juice

12 oz. unsweetened iced tea 

4 peach slices or lemon slices

4 fresh mint sprigs (optional)

In a cocktail shaker, combine bourbon, peach purée, lemon juice, and iced tea. Add ice and shake vigorously until well-chilled. Strain the cocktail into four ice-filled tall glasses, and garnish with fruit slices and mint sprigs. (mocktail substitute below)

Gullah Crab Rice

2-3 strips thick-cut bacon, diced

½ cup each diced celery, sweet pepper, and onion

1 lb. cooked crab meat

3 cups cooked rice

½ tsp. each garlic and onion powder

¼ tsp. each salt and pepper 

In a skillet, fry bacon at medium-low heat for 3-5 minutes until bacon is crispy. Remove bacon pieces and set aside. Add celery, peppers, and onion to the bacon fat in the skillet and sauté on medium heat for 5 minutes to soften. Add crab meat, rice, and bacon to vegetables in the skillet and sauté 5-8 minutes until rice begins to crisp. Season with garlic and onion powder, salt and pepper. Serve warm. 

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Mardi Gras Slaw

4 cups purple* cabbage, thinly sliced

½ cup poppy seed dressing (recipe below)

½ tsp. each salt and pepper

3 cups orange segments (fresh or canned) 

¼ cup toasted pecans, chopped 

2 Tbsp. scallion and parsley, each chopped

½ tsp. each salt and pepper 

Poppy Seed Dressing:

2 tsp. lime juice

½ cup vinegar (no balsamic)

1 cup oil

1 Tbsp. mustard

2 Tbsp. soy sauce

2 Tbsp. poppy seeds

½ cup honey

Whisk dressing ingredients well. 

Toss the cabbage with dressing, salt, and pepper. Arrange cabbage on a platter. Top with orange slices, pecans, and parsley. 

*Purple, gold, and green are classic Mardi Gras colors, but white cabbage works too.

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Bananas Foster Pain Perdu

 2 cups half and half

3 large eggs, beaten

¼ tsp. vanilla extract

3 Tbsp. sugar

1 tsp. ground cinnamon

8 slices brioche, challah, or other bread

8 Tbsp. butter

4 ripe bananas, sliced in ¼-inch rounds

1 cup raisins soaked in rum for one hour

½ pint whipped cream 

Combine half and half, eggs, and vanilla in a large bowl, mixing well. In a smaller bowl, mix sugar and cinnamon. Melt 2 tablespoons of butter in a skillet on medium-high. When butter is hot, add as many pieces of bread as will fit easily in the pan and sprinkle with a little cinnamon sugar. Cook 2-3 minutes until bottom is golden. Flip and sprinkle bread with cinnamon sugar cooking 2-3 minutes until done. Repeat with remaining slices and cinnamon sugar. Set cooked toasts aside and keep warm in the oven or cover lightly with foil. Heat 6 tablespoons of butter in a skillet. Sprinkle bananas with remaining cinnamon sugar and add to the pan, cooking until bananas are golden and slightly caramelized. Add raisins and rum, and cook 1 minute longer. Place slices of french toast on a platter and drizzle with banana/raisin mixture. Top with whipped cream and serve. 

-by Lori Ross

FAQ - New Orleans Recipes

Q: What makes New Orleans BBQ shrimp different?

A: Unlike traditional BBQ, it’s sautéed in butter, garlic, Worcestershire, and hot sauce for bold flavor.

Q: What is Gullah crab rice?

A: A Lowcountry dish made with crab, rice, bacon, and vegetables, rooted in West African traditions.

Q: Can I make the peach tea cocktail without bourbon?

A: Yes! Substitute iced green tea or ginger ale for a refreshing mocktail.

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