A few weeks ago we posted about traditional dishes that are absolutely essential to try when visiting the Crescent City, and y’all loved it! Here’s part two of New Orleans foods you gotta add to your list the next time you’re in town. 🍽️ Oysters You can’t come to New Orleans without trying some Gulf oysters. Enjoy them fried, grilled, baked, raw, and everything in between. The ones featured here are from @elysianseafood inside @st.rochmarket 🍽️ Étouffée The word étouffée (pronounced eh-too-fey) comes from the French word “to smother.” The best way to describe this dish is a very thick stew, seasoned to perfection and chock full of delicious, plump crawfish (or shrimp) served over rice. The one featured here is from @mothersrestaurant 🍽️ Bananas Foster In the early 1950s, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Brennan, the owner of Brennan’s Restaurant, challenged his chef, Paul Blange, to include bananas in a new dessert. It was Owen’s way of promoting the imported fruit, and TBH, we owe him for it because this dessert is 🔥 (literally, it’s flambeéed). Of course, the one featured here is the OG from @brennansnola 🍽️ BBQ Shrimp In New Orleans, seafood is a food group, and we serve it any way we can. BBQ Shrimp has become a beloved local dish, but despite the name, it is not actually barbecued and does not have barbecue sauce. Typically served with the heads and tails on and grilled in Worcestershire sauce and butter, many use a bib to enjoy it because it’s messy (in the best kind of way!). You will have to use your bare hands to eat, and most restaurants will provide ample French bread to sop up the addictively silky sauce. The ones featured here are from @morrowsnola 🎶: The Groove Krewe