13 New Orleans Staples You Should Have Tried By Now

Created in 1899 by Jules Alciatore at the famous Antoine’s restaurant, this famous fish was developed due to the shortage of escargot, so oysters were substituted in its place.

If you’re visiting New Orleans, you need to try some crawfish étouffée, it’s just too good to pass up.

The history of the po-boy is a fascinating. During the Great Depression, there was a street car strike. Some of those workers decided to open a sandwich shop and used cut potatoes and roast beef gravy to make the first po-boys, then called "poor boys". Almost a century later, and people line up around the block to get a po-boy from their favorite shop. No matter what type of po-boy you get, make sure it’s dressed, and that you have a hefty stack of napkins ready.

These sweet treats are one of the city’s most famous foods and people come from all over the world to try one. Cafe Du Monde is hands down the place to go when you’re needing your beignet fix.

If you haven’t tried the charbroiled oysters from Drago’s, you’re not living your best life.

There’s so many variations, and each one is even better than the next. What’s your favorite: chicken & sausage, okra, seafood, duck, or all of the above?

From January 6th until Mardi Gras Day, you can find these delicious treats just about anywhere in the city, but there are a handful of bakeries that make them year round.

There are many variations, but one thing is for sure: they're all good.

The world’s first cocktail was born in 1838 by Antoine Amedie Peychaud. If you’re visiting New Orleans, you should give it a try.

We an thank Central Grocery for this amazing Creole-Italian sandwich who invented it in 1906. This massive sandwich is served on an entire loaf of Italian bread, and be prepared to take some home for leftovers.

Crawfish is best served in someone’s backyard, on a table covered in newspaper with a cold beer by your side. It’s the New Orleans way.

Best served with a side of beignets, of course.

This dish was created at Brennan’s in 1951. Restaurant owner Owen Brennan challenged chef Paul Blange to include bananas in a new dessert, as New Orleans was a major port for bananas being shipped from Central and South America at the time. Chef Blange knocked it out of the park with this delicious dessert, and named it after Richard Foster, who was Brennen’s friend and a local businessmen in New Orleans.