New Orleans’ Style BBQ Shrimp


Recipe by Michelle Karam

2 pounds of raw shrimp, deveined and peeled with tails on
2 cloves of garlic, minced 1/2 cup dry white wine or pale ale beer

1 stick of butter
1 teaspoon paprika
2 tablespoons Old Bay Seasoning
1/4 teaspoon cayenne pepper
1 lemon juiced
2 teaspoon worcestershire sauce
1 tablespoon of fresh rosemary finely chopped
salt and pepper
Melt butter in a deep skillet
Add shrimp and all other ingredients into a large bowl and combine well.
Add into skillet with melted butter and cook on medium low heat until all the shrimp have turned a bright pink. Don’t overcook or else the shrimp will turn rubbery.
Slice some french baguette and use it to sop up the liquid! MMMM!!!!

History of Oysters Rockefeller and Recipe

Oysters Rockefeller was created at the New Orleans restaurant Antoine’s. Antoine’s was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York to open a restaurant of his own. It is the country’s oldest family-run restaurant. The dish was created in 1899 by Jules Alciatore, son of the restaurant’s founder.

President Franklin Delano Roosevelt had Oysters Rockefeller at Antoine’s in 1937. Mayor Robert Maestri commented to Roosevelt “How you like dem erstas?”, as the national press transcribed Maestri’s Yat accent.

The dish was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the richness of the sauce. The original recipe is a secret, the sauce is known to be a puree of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked.[citation needed] Jules Alciatore developed Oysters Rockefeller in the face of a shortage of French snails, substituting the locally available oysters for snails. Antoine’s has been serving the original recipe dish since 1899. It is estimated that Antoine’s has served over three million, five hundred thousand orders

See Recipe

*Read more at Wikepedia

Jambalaya Recipe

We found this recipe on the blog of a Mr. Jerry W. Odom.   Apparently, this is his grandfather’s recipe.   On his blog Odom says, “the secret to making it wonderful is cooking it over a wood fire. Of course a stove or gas flame works fine. This recipe is for a small 8-10qt pot which will feed 8 people easily. You can double or triple it for bigger sizes. ”

Jambalaya Ingredients:

  • 4 big yellow onions chopped fine
  • about 8 cups water.
  • 4 cups rice
  • 1 bell pepper – chopped
  • 2-3 banana peppers – chopped – optional if you want a hot jambalaya
  • 3-5 crushed garlic cloves
  • 2 bundles green onions. – chopped
  • 2 lbs hot sausage – chopped
  • 1 whole chicken cut up or pork.
  • salt, pepper, red pepper, onion powder, whatever.(some people just use tonys but its a little too much salt for me)
  • Jambalaya cooking instructions:
    Brown your sausage and chicken and put them on the side. Cook down your yellow onions & garlic constantly stirring. Add a little water if necessary so it doesn’t get dry in the bottom of the pot. Don’t burn them or the whole recipe is screwed. Once you’ve sauteed this mix way down you add in your meat and then your water.(add enough water to cover everything) Season to taste and cook everything until your meat is good and tender. About 15 minutes before you’re going to add your rice put in the peppers and green onions. Add rice and bring to simmer for 15 around minutes or until the rice looks to be getting cooked. Take a big spoon and turn the rice over once. You only want to bring the bottom to the top. Leave over low heat until your water is all out and the rice is tender. You’ll have your Jambalaya. Serve it with french bread, white beans and salad.

    Manning Family Favorite Restaurants in New Orleans

    Eli Manning and his mother Olivia began a ritual of eating dinner out once a week, during the time his when  his sibling  left home.   According to a New York Times article,  “They had a regular rotation of restaurants: Casamentos for oyster poor boys; Figaro’s for pizza; Joey K’s for creole cooking and catfish. ”

    Figaro’s is located on 7900 Maple Street.   Although pizza was the food of preference Eli and his mom, turtle soup Au Sherry, Spinach Artichoke Bruschetta, Veal Picatta and more can be found on the menu.

    As for the fare at Casamentos,  classics like Oyster loaf  and gumbo are available.   Unlike most New Orleans seafood restaurants, Casamento’s uses their own signature bread called “pan bread” instead of french bread.  Their oyster loaves have been acclaimed as far away as Australia and England and featured in numerous publications including, “Best in New Orleans Magazine”.  They claim to have one of the top Seafood Gumbos in New Orleans.  Casamento’s also has one of the best Soft Shell crabs in the area along with fried shrimp, trout and Italian Spaghetti and Meatballs.  Website:

    Located on the heart of Magazine Street is Joey K’s, the place for creole and catfish.  Homecooked food and New Orleans specialties served in a relaxed, friendly environment, you have arrived. Joey K’s has been serving delicious local dishes like Red Beans & Rice, Jambalaya, Po-Boys and Catfish for almost 20 years. Website:


    About the Cities of Super Bowl 2010: New Orleans

    Saints Win(Brees & Favre) Photo by David J. Phillip AP

    It is quite convenient for the Multi Cultural Cooking Network that the New Orléans Saints will be in the Big Super Bowl dance versus the Indianapolis Colts.  Why? New Orléans is legendary for food so it makes our jobs easier.  The list of foods of New Orléans are as long as the Menu items at Bubba Gump. – Crystal A. Johnson, MCCN Editor

    Food History of New Orleans, A Very Multi Cultural Story

    The Cajun and Creole foods of the city and south Louisiana are living examples of people adapting to their new surroundings and neighbors. Creoles are descendants of wealthy Europeans sent to establish New Orleans. Their taste tended to be richer with sauces and roux from the French, sausages from the Germans, spices and rice from the Spanish, and desserts and pastries from the Italians. These European descendants often intermarried or employed Africans from the West Indies or Africa who contributed spices, slow cooking methods, beans and rice, and the use of the tomato. Africans brought with them a vegetable used to thicken and flavor soups. We call this vegetable “okra,” but the Africans called it “gumbo,” giving the famous soup its thickness and name. Native Americans introduced the settlers to local vegetables and spices, including sassafras for file and bay leaf.  Read More:  The Food of New Orleans

    Food History from the Institute for New Orleans History and Culture at Gywnedd Mercy College

    The Princess and Frog: What Matters is Under the Skin

    One of the morals of the story in the Princess and the Frog is that is doesn’t matter what you like.  A wise blind character says,  “What matters is what is under the skin.”  While we celebrate cultural diverstity, The Multi Cultural Cooking Network shares the ideal of  cultural harmony.  The story celebrates multi-cultural friendships, romance and multi-cultural influenced food of New Orleans. Enjoy the trailer. See our review, coverage of the Prince of the Frog Cookbook, red carpet and more  at MCCN Video Section

    Dinner and Movie: The Princess and the Frog

    The Dinner:  The story of The Princess and the Frog takes you to New Orleans where beignets, Po’Boys and Jambalaya are local faves.

    The Movie: The Princess and the Frog

    The Princess and the Frog hit s theaters nationwide on December 11th.  It is a long-awaited return to classic animation  and Disney’s first African-American animated princess.  The story centers around Tiana, a working class woman from New Orleans with hopes of opening her own restaurant.  The Disney films drives home the point of having a good work ethic.

    Tiana is voiced by Tony award winner Anika Noni Rose, more widely recognized as one of the Dreamgirls from the movie Dreamgirls.  Who is the dashing Prince turned frog?  Brazilian actor Bruno Campos (Nip/Tuck, Jesse) plays Prince Naveen of Maldonia.  The prince consumes the fruits of life without knowing what it is to labor for it until he meets Tiana.  Other celebrities voicing characters in the film include Oprah Winfrey and Terrence Howard.

    Among the highlights of the film is the music and the characters.  There are catchy tunes sprinkled throughout the film.   The characters resonate to a point in which you know they will become a common to everyone as Pinocchio or Simba.  When a dialogue is written well and acted superbly it amounts to a winning combination.

    Also this film is a treat to foodies because it not only showcases New Orleans food;moreover, it drives the point of how preparing food can be a loving act.

    Copeland’s Restaurants: A Taste of New Orleans

    Good food is good food, whether it’s the “she-she pooh-pooh” quarter-sized portions or the “heavin’ up the eats with a shovel” variety. Nevertheless, it can get iffy when you go to chain restaurants, where the fish is bland and the pasta has no personality. Thankfully, this is not the case with Copeland’s of New Orleans.

    Copeland’s is located in Arkansas, Georgia, Texas, Maryland, Oklahoma, Florida and of course Louisiana. MCCN’s visit was to their Columbia, Maryland location. Centrally located near The Mall in Columbia, upon driving up to the restaurant you might think you’re about to enter a 1980’s pop club with the florescent lights beaming at optimal brightness, but hold on…entering the restaurant is a completely different story. The classic dark wood and dim surroundings are serene and cozy for a very comfortable dining experience.

    Time to order…what to do? What to do? Let’s stall ’em by placing our appetizer order. “We’ll have an order of your Creole Calamari please! ” That’ll give us a few minutes to figure something out. Meanwhile, the hot buttered biscuits on the table seem to know each one of our names. And with each bite we remember more and more who they are…”Grandma how did you get in there?”

    The calamari arrives and the tasting begins. “Uummh!” says one…”Uummh” goes another. All are pleased ! The calamari is seasoned, lightly dusted, crispy fried and served with Creole Remoulade Vinaigrette or marinara sauce. Both are good, but the Creole Remoulade has a spicy kick that should not be missed.

    Three women – three orders, and two of them involve catfish. Plate #1 was the Crab -Stuffed Catfish Bordelaise, which was an 8 oz. fillet of catfish stuffed with crabmeat stuffing, seasoned and broiled then topped with garlic butter then served with Corn Macque Choux and steamed vegetables. Not your run of the mill combination of fish topped with crabmeat, these two complimented each other so well that eating them separately is an injustice. The portion was generous and the reception was pure satisfaction.

    Plate #2 involved some nerves of steel…some adventurous eating on the partakers part. A discussion

    eggplant, Copeland's Restaurant, Copeland's of New Orleans, angel hair pasta

    Copeland's of New Orleans in Columbia, Maryland

    had just taken place about eggplant. Sentiments of never really being satisfied with ordering eggplant or eating it in general. Somehow, some way, the partaker trudged past her own trepidation, probably letting herself be inspired by the picture on the menu, and ordered the Eggplant Pirogue.  Her faith would be rewarded with a very enthusiastic thumbs up for this flavorful dish. Also a healthy serving, this eggplant dish served over angel hair pasta is smothered in au gratin sauce with shrimp and crab claws.

    Plate #3 is an order of Catfish Acadiana and boy did  those Cajuns really get it right! Golden fried catfish with creamy shrimp butter sauce.  It’s usually served with steamed vegetables and Copeland’s Red Hot Potatoes, but this partaker indulged herself with a double dose of starch – red beans and rice and the mashed sweet potatoes. The red beans and rice were standardly good, but the mashed sweet potatoes are buttery sweetness at its best. Yes, you will need a sweet tooth for this dish; It is something to write home about. Dear Mom: Next time you visit, we’re going to go to Copeland’s of New Orleans!

    Article by Monica Johnson

    Rhythm and Food: Interview with Zydeco Musician from Princess and the Frog

    terance simien
    Terrance Simien is a Zydeco musician who performs on the Princess and the frog soundtrack.  The music called  Zydeco has been around for over 300 years.  When asked, “How do music and food go together?”  The  Lafayette, LA native shares the correlation between music and food in New Orleans.  Bottom line, he expresses that with out music and food New Orleans would not have tourism.  Stating, “They both bring people to Louisiana.” As for his favorite dish, gumbo containing shrimp, crab claws, sausage and more qualifies as his top pick.   ne of the top talents in zydeco music with a long family history in Louisiana,
    Simien is a grammy award winner and featured performer on The Princess and the Frog soundtrack, due for release on November 24th. Simien’s energetic accordion lights up the song, “I’m Gonna Take You There” (written by Randy Newman). An accordion playing firefly named Ray performs the action on screen, beckoning his companion to join him “down the bayou.”
    gumbo from Buds Cafe
    (Featured in photoGumbo from Buds Cafe in San Diego)
    Simien is creole and cites that his ethnicity is quite multi-cultural.  He is of French, African, Spanish, Native American & German descent.  Furthermore, he expressed his joy about the first Disney movie featuring an African Princess taking place in his home state and how tremendous this is to the people of the state of Louisiana.
    *His next show is on December 5th at festival in Charlottesville, VA.
    Article co-written by Erika L. Holmes and Crystal A. Johnson

    MCCN Exclusive from Princess and the Frog Premiere: Erica Hubbard

    Looks like Princess Tiana is not the only lovely lady in the spotlight from New Orleans at the Disney World Premiere of the Princess and the Frog.  Lincoln Heights star Erica Hubbard talks to MCCN about her favorite desserts and New Orleans food.