If you're looking for Cajun restaurants in New Orleans look no further. New Orleans Creole Cookery is known for having some of the best Cajun in New Orleans. Located at 508 Toulouse St, New Orlea...show more
Alligator and ouille sausage.
Fried, tossed in habanero oil with banana pepper rings.
Jumbo lump crab-meat tossed in a creole aioli.
Shrimp remoulade, crab maison, and crab stuffed mushrooms.
Crisp romaine, tossed with our house ceasar dressing and croutons, topped with shredded parmesan cheese.
Crisp romaine, tossed with our house ceasar dressing and croutons, topped with shredded parmesan cheese.
Crisp romaine, tossed with our house ceasar dressing and croutons, topped with shredded parmesan cheese.
Crisp romaine, tossed with our house ceasar dressing and croutons, topped with shredded parmesan cheese.
Spring mix tossed with roasted pecans in creole mustard vinagerette; topped with blue cheese crumbles.
Spring mix tossed with roasted pecans in creole mustard vinagerette; topped with blue cheese crumbles.
Spring mix tossed with roasted pecans in creole mustard vinagerette; topped with blue cheese crumbles.
Crisp cool wedge of iceberg lettuce with grape tomatoes, topped with maytag blue cheese crumbles and bacon crumbles, and served with blue dressing.
Crab maison, shrimp remoulade, shrimp cocktail, oysters on the half shell, clams, and mussels.
2 pound lobster, snow crab clusters, boiled shrimp, oysters on the half shell, clams and mussels.
A combination of gulf shrimp and snow crab clusters.
A Louisiana tradition! Chicken and sausage smothered with cajun spices and rice.
Crispy fried catfish; served with jambalaya.
Gulf shrimp sauteed with and ouille sausage , the holy trinity, nad smothered in a magical cajun sauce. Served with grits.
A medley of fresh garden veggies smothered with cajun spices and rice.
Seasonal fresh veggies tossed with fettuccine pasta in a creole mushroom sauce.
Creamy red beans seasoned with and-ouille sausage and simmered to perfection; served with grilled and-ouille sausage.
Craw-fish tails simmered in a spicy cajun sauce; served over white rice.
Thick creole sauce of tomatoes, seasoned with Louisiana spices and fresh peeled gulf shrimp; served over white rice.
Served over a bed of fried eggplant.
Jambalaya, craw-fish Etouffee, shrimp creole, and red beans and rice.
Crab cakes served over spring mix with dill bluere blanc.
Holy trinity, chicken, shrimp and sausage smothered in a thick creole sauce tossed with penne pasta.
Seared duck breast topped with a raspberry glaze, served with creole risotto. Served with fresh asparagus.
Pan seared and topped with sauteed jumbo lump crab meat with a delicate herb hollandaise. Accompanied with Creole green beans and heirloom potatoes.
Sauteed shrimp served over fettuccine, spinach and grape tomatoes in a creole mushroom sauce.
Pan seared redfish topped with dill bluere blanc sauce, served with creole green beans and heriloom potatoes.
Half duck slowly braised served with natural gravy, served with cajun dirty rice and corn macque choux.
14 oz. Topped with veal demi. Served with asparagus and heirloom potatoes.
8 oz. Topped with veal demi. Served with asparagus and heirloom potatoes.
Grilled to perfection, topped with blueberry demi, served with green beans and heirloom potatoes.
Last updated November 9, 2020