Five New Orleans Traditions I Love + A Very NOLA Brunch
For the past two summers, I’ve spent a weekend in New Orleans for my dear friend’s birthday. You can read my New Orleans travel guide here. As with many travels, some of the people and traditions come home with me in my heart. New Orleans has left an especially powerful impact. Right now, I’m preparing for fall, which includes my birthday, football games, family events, and other gatherings. I find myself bringing in influences from my travels to my cooking and hosting. I decided to put together a fun New Orleans brunch in my new apartment and share my favorite traditions from the Big Easy. Keep scrolling for my easy menu featuring Zatarain’s Andouille Smoked Sausage and my favorite NOLA traditions.
Freedom in Self Expression
Everyone in New Orleans is full of color. It reminds me of Richmond that way. It’s almost as a rule that the city that encourages creativity, freedom, and an “anything goes” attitude when it comes to fashion, food, and life. The streets are lined with shops filled with costumes and clothing with attitude. The people wear their outfits with pride. The styles are balanced with classic Southern aesthetics and traditions, though. Anything that we may categorize as “cheesy” is always taken with a sense of humor here. It’s such a freeing way to live.
A Blend of Flavors
The flavor is definitely a New Orleans tradition I love. Louisiana Creole cuisine is a famous for a reason. It appeals to and is inspired by taste buds from all over the globe: French, Spanish, West African, Amerindian, German, Italian and Irish influences. Add a bit of Southern flavor from the United States, you’ve got something your palette and tummy will always be satisfied with. The flavors are rich and spicy. Dishes are colorful. The booze is sweet and flirty. If you read my travel guide, then you know I discovered some truly unique recipes and drinks in NOLA. Chefs in New Orleans have so much freedom because they can lean into any culture they want and it’s still a New Orleans dish. You get fun and adventurous concoctions as a result. You can see in my New Orleans brunch menu that I’ve got range of flavors like roasted apples, sautéed kale, hurricane drinks, and classic jambalaya.
The Birthday Dollar
We were so excited to learn about this tradition and try it out for my friend’s birthday. It starts with pinning a dollar with a safety pin to your lapel or shirt. Everyone will stop and say happy birthday when they see it. Some people will add dollars. You’re supposed to use the dollars on drinks. Everyone is warm and welcoming. I love that they make everyone feel super special. It was always genuine when someone showed up to wish her well.
Second Is First
During parades in New Orleans, the “first line” is the main parade. What we all know about, though, are the second lines. That’s because second lines comprise anyone else who wants to join and dance along with the music on the street behind the band. That means you, and me, and everyone else. Everyone knows that’s where the real party is. l love that it’s a tradition to enjoy the second stingers just as much as the first. It says a lot about the culture of city. Here’s a guide to proper etiquette during second line marches.
My New Orleans Brunch Recipes with Zatarain’s
Sweet Nola Bites
1 Apple, cubed
1 Sweet Potato, precooked, cubed
1 Zatarain’s Andouille Sausage Link, sliced thickly
Directions: Sauté everything together with olive oil or butter and creole spices until lightly browned. Remove from heat. Layer sweet potato, apple and sausage on tooth picks. Serve on a plate with garnish.
Veggie Egg + Andouille Muffins
Fresh Baby Kale
1/2 sweet onion, chopped
1 bell pepper, chopped
1 Zatarain’s Andouille Sausage link, chopped
6 eggs
Directions: Preheat oven to 400 degrees. Grease tins. Saute onions and peppers first. Add in sausage. Then, add in kale at very end to capture the flavor in the kale. Scoop ingredients into tins to fill each one up half way. Crack one egg into each tin. Pop into oven for 30 minutes. Let stand for 5-10 minutes before you remove from the tins to allow ingredients to stick together. Serve with avocado and fresh cilantro.
Traditional One-Pot Jambalaya
1/2 lb of precooked, deveined shrimp
1-2 Zatarain’s Andouille Sausage Links, cubed
1 box Zatarain’s One-Pot Jambalaya Rice Mix
2 1/2 cups water
Directions: Mix water, rice mix, both meats in large saucepan until well blended. Bring it to boil. Reduce the heat to low after it boils. Cover and stir occasionally as it simmers for 25 minutes. It’s done when most of the water is absorbed and the rice is tender.
Simple Brunch Hurricane
4 oz rum
2 oz passion fruit juice or syrup (we use syrup from the cherries!)
1 oz orange juice
1/2 oz fresh lime juice
1 Tbsp simple syrup
1 Tbsp grenadine
Sliced orange and cherry for garnish
Directions: Hurricanes are a well known New Orleans tradition. Blend everything besides the garnish together in a shaker with ice. Shake until ingredients are well blended. Add sliced orange peel and cherries to a toothpick. Pour drink over garish, keeping ice or enjoy it without.
Classic Mimosa
1 part Sparkling wine, champagne, or water for cocktails
1 part Orange Juice
Optional extras like vodka, Grand Marnier, Chambord, and even whiskey
Directions: Blend together equally for the classic rendition. Leave room for a splash of your favorite booze or garnish. Enjoy!
