Louisianian Breakfasts

Grillades and grits is a traditional Creole dish originating from New Orleans. The main component of the dish, grillades, refers to thinly sliced pieces of pork or veal that are pan-fried and slowly cooked with sliced peppers, celery, onions, and ... READ MORE

This simple dish was once a dinner staple for the Cajuns. The combination of wet yellow cornmeal, salt, baking powder, and water is typically fried and steamed until it becomes dry. The dish is traditionally served with milk, cane syrup, figs, or ... READ MORE

Calas is a specialty of New Orleans consisting of deep-fried rice balls that are smothered in powdered sugar. The dough – made with boiled rice, yeast, eggs, sugar, and flour - is dense and chewy, while the center is creamy. These fritters a... READ MORE

Eggs Hussarde is a New Orleans dish that was originally made with poached eggs which have been placed on top of Holland rusks, red wine reduction sauce (Marchand de vin), and Canadian bacon. Finally, the concoction was topped with Holland... READ MORE