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NEW ORLEANS CUISINE. NEW ORLEANS CUISINE. Spice Up Your Life: 200. This leaf used is many dishes because of its distinct flavor and smell. But don’t eat it! BAY LEAF. Back. Spice Up Your Life: 400.
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Spice Up Your Life: 200 This leaf used is many dishes because of its distinct flavor and smell. But don’t eat it! BAY LEAF Back
Spice Up Your Life: 400 This spice has a warm and bitter taste and is actually in the mint family. It’s name sounds Italian. OREGANO Back
Spice Up Your Life: 600 This word is used commonly to define the spices and taste of the foods in New Orleans. CAJUN Back
Spice Up Your Life: 800 Made from sassafras, this spice makes gumbo thicker. Too much will turn it into green slime! FILÉ Back
Spice Up Your Life: 1000 This green spice and herb is very secretive in most dishes. It is salty and sprinkled over pastas. PARSLEY Back
Veggie Tales: 200 This vegetable is used in almost every dish, and like an ogre, it has layers. ONION Back
Veggie Tales: 400 This veggie can be red, green, or yellow, and is part of the “holy trinity” of cooking with onions and celery. PEPPER Back
Veggie Tales: 600 Also a protein, you can find these usually served over rice. You might even find one in your King Cake! BEANS Back
Veggie Tales: 800 This not only boosts your health, but it can also keep vampires away! GARLIC Back
Veggie Tales: 1000 This vegetable is the heart of most gumbos. OKRA Back
Dish It Out: 200 This thick soup is usually made with meat, vegetables, and a roux, and is served over rice. GUMBO Back
Dish It Out: 400 This rice dish, which has sausage, tomatoes, onions, peppers, and garlic, is as fun to say as it is to make. JUMBALAYA Back
Dish It Out: 600 This sandwich, served on rectangular French bread, got its name from striking streetcar workers. PO’ BOY Back
Dish It Out: 800 If you answer the door, answer the phone, or do anything except focus on stirring this, it will be ruined ROUX Back
Dish It Out: 1000 Layered with lots of meats, salad, and cheese, this giant creation can feed a group of kids like you! MUFFALETTA Back
Something Smells Fishy: 200 This seafood is the most commonly used in most New Orleans’ cuisine. It is also the smallest and only becomes pink after its cooked. SHRIMP Back
Something Smells Fishy: 400 These creatures can be soft or hard, red or pink, but they definitely have a bad attitude and will pinch you if they are upset. CRAB Back
Something Smells Fishy: 600 Families gather together to have traditional giant broils where many of these mini lobsters are slurped out of their shells. CRAWFISH Back
Something Smells Fishy: 800 Hiding at the bottom of rivers and lakes, you will never hear these tasty fish “Meow.” CATFISH Back
Something Smells Fishy: 1000 Usually steamed, boiled, or fried, these are served on their original shells. Be sure to avoid chomping on grains of sand! OYSTERS Back
Would You like Some Dessert?: 200 If you find the bean or the baby in this sweet, sugary, colorful dessert, you must buy the next one! KING CAKE Back
Would You like Some Dessert?: 400 This cool treat is made from shaving a block of ice and adding syrup. Don’t throw it at your friends though! SNO-BALL Back
Would You like Some Dessert?: 600 You can find these at the world famous Café du Monde, and you will leave covered in powdered sugar. BEIGNETS Back
Would You like Some Dessert?: 800 These sweet sugary lumps are made from pecans, sugar, and caramel. PRAILINES Back
Would You like Some Dessert?: 1000 This dessert is made from stale bread and is traditionally covered in warm sweet custard sauce. BREAD PUDDING Back
