Food from New Orleans adds excitement to any gathering! These appetizers will add the bold, fun, and zesty flavor of Creole to your celebration. From crunchy fried snacks to rich and spicy seafood, each one is designed to vanish from the platter quickly. Let's get the party started!
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1) Crawfish Beignets
Your guests will fight over the appetizer crawfish stuffed beignets.
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Crawfish Beignets
Enjoy Crawfish fritters that are fried to perfection with dipping sauce to make it a complete meal.
Ingredients
Method
- Heat the oil in a deep pot to 350 degrees.
- Whisk together the flour, baking powder, and Cajun seasoning in a bowl.
- In another bowl, beat the eggs with the milk, then stir into the dry ingredients until just combined.
- Fold in the chopped crawfish tails and green onions.
- Drop heaping spoonfuls of batter into the hot oil and fry for 3 to 4 minutes, turning until deep golden.
- Drain on paper towels and serve hot with remoulade or spicy aioli.
Notes
Don't crowd the pot or the oil temperature will drop and the beignets will turn greasy.
2) Charbroiled Oysters
These cheese bubbly delights with a smoky flavor and garlic, are a New Orleans must have.
Charbroiled Oysters
Oysters on the half shell broiled in garlic butter and parmesan until they are lightly charred and notoriously good.
Ingredients
Method
- Preheat your broiler or grill to high heat.
- Mash together the butter, garlic, hot sauce, and a spoonful of the parmesan into a compound butter.
- Top each shucked oyster with a generous dab of the garlic butter.
- Set the oysters on a sheet pan and broil for 6 to 8 minutes until bubbling and lightly charred.
- Sprinkle with the remaining parmesan and fresh parsley and serve with lemon wedges.
Notes
Crusty bread on the side is non-negotiable for soaking up the buttery juices.
3) Boudin Balls
These little bites are the perfect party snack, and are rolled up in delicious Cajun comfort food.
Boudin Balls
Combination of spiced boudin sausage and rice, rolled into balls, then breaded and deep fried until super crunchy.
Ingredients
Method
- Remove the boudin from its casing and roll the mixture into golf-ball-size rounds.
- Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with Cajun seasoning.
- Roll each ball in flour, dip in egg, then coat thoroughly in the seasoned breadcrumbs.
- Heat the oil to 350 degrees and fry the balls in batches for about 4 minutes until deep golden.
- Drain on paper towels and serve hot with creole mustard for dipping.
Notes
Chill the rolled balls for 15 minutes before frying so they hold their shape.
4) Gumbo Z'herbes
The dark green gumbo of greens is a heartwarming tradition from Louisiana that is worth spending some time on.
Gumbo Z'herbes
A warm, broth-based gumbo served in small cups and packed with slow-cooked greens, smoked sausage, and dark roux.
Ingredients
Method
- Make a dark roux by cooking the oil and flour over medium heat, stirring constantly until deep brown.
- Add the onion and cook until softened, then stir in the Creole seasoning.
- Pour in the broth and bring to a simmer, whisking out any lumps.
- Add all the greens and the smoked sausage, then simmer gently for about 45 minutes until the greens are silky.
- Taste and adjust the seasoning, then ladle into small cups to serve as a starter.
Notes
Traditionally made for Holy Thursday, but it's a soul-warming starter any time of year.
5) Shrimp Remoulade
This chilled, saucy appetizer is a New Orleans classic.
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Shrimp Remoulade
Succulent poached shrimp coated in an ultra-creamy, spicy Creole remoulade served cold on a bed of fresh lettuce.
Ingredients
Method
- Poach the shrimp in simmering salted water for about 3 minutes until just pink, then chill in ice water.
- Whisk together the mayonnaise, Creole mustard, horseradish, lemon juice, paprika, and green onions.
- Drain the shrimp well and toss them in the remoulade sauce until evenly coated.
- Chill the dressed shrimp for at least 30 minutes to let the flavors meld.
- Serve over a bed of shredded lettuce in small cups or on a platter.
Notes
Make the remoulade a day ahead so the flavors deepen overnight.
6) Muffuletta Bites
All of the legendary muffuletta magic is now shrunken down into two bite party pieces.
Muffuletta Bites
Soft bread rounds layered with Italian cold cuts, cheese, and zesty olive salad then cut into small bites.
Ingredients
Method
- Slice the bread in half horizontally and spread the drained olive salad over the bottom half.
- Layer on the salami, mortadella, provolone, and mozzarella in even sheets.
- Top with the other bread half and press down firmly to compact the layers.
- Wrap tightly and refrigerate for at least an hour so it holds together.
- Slice into small squares or wedges and secure each with a toothpick.
Notes
Pressing it under a heavy pan in the fridge makes for cleaner, sturdier bites.
7) Fried Green Tomatoes
They're crispy on the outside and tender on the inside, and you can never go wrong with these Southern beauties.
Fried Green Tomatoes
Slices of firm green tomatoes coated with cornmeal and fried until lovely and crunchy.
Ingredients
Method
- Slice the tomatoes into thick rounds and pat them dry.
- Whisk the egg with the buttermilk in one bowl, and combine the cornmeal, flour, and Cajun seasoning in another.
- Dip each tomato slice in the buttermilk mixture, then dredge in the cornmeal coating.
- Heat the oil in a skillet over medium-high and fry the slices for 2 to 3 minutes per side until golden.
- Drain on paper towels, season with a pinch of salt, and serve with remoulade.
Notes
Choose firm, very green tomatoes so they hold their shape in the hot oil.
8) Red Beans & Rice Fritters
Monday's classic earns a crispy make-over into snackable and poppable golden fritters!
Red Beans & Rice Fritters
Creamy red beans and rice are mashed with your choice of seasonings, rolled into balls, and deep-fried to create a deliciously crunchy exterior while remaining soft on the inside!
Ingredients
Method
- Mash the cooked red beans in a bowl, then stir in the rice, egg, breadcrumbs, green onions, and Creole seasoning.
- Roll the mixture into small balls, adding a little more breadcrumbs if too soft.
- Chill the fritters for 15 minutes so they firm up before frying.
- Heat the oil to 350 degrees and fry the fritters for about 4 minutes until crisp and golden.
- Drain on paper towels and serve hot with a spicy mayo dip.
Notes
A great way to turn leftover red beans and rice into a brand-new appetizer.
9) Pecan Praline Bacon
With the combination of sweet, smoky, and crunchy, this is dangerously snackable.
Pecan Praline Bacon
Thick bacon baked with brown sugar and chopped pecans turns into a candy-like, praline-style treat.
Ingredients
Method
- Preheat the oven to 350 degrees and line a baking sheet with a wire rack.
- Lay the bacon slices on the rack in a single layer.
- Stir together the brown sugar, chopped pecans, and cayenne, then press the mixture onto each strip.
- Bake for 22 to 25 minutes until the bacon is deep golden and the topping is caramelized.
- Let cool a few minutes so the praline coating sets before serving.
Notes
Watch closely near the end, since the sugar can go from caramelized to burnt fast.
10) Creole Deviled Eggs
Deviled eggs with a Louisiana kick that are sure to get the whole family grabbing more than one!
Creole Deviled Eggs
Classic deviled eggs that use creole mustard and hot sauce as well as a dash of paprika and crunchy topping.
Ingredients
Method
- Place the eggs in a pot, cover with water, and bring to a boil, then cook for 10 minutes.
- Transfer to an ice bath, cool, then peel and slice in half lengthwise.
- Scoop the yolks into a bowl and mash with the mayonnaise, Creole mustard, hot sauce, and Creole seasoning.
- Pipe or spoon the filling back into the egg whites.
- Top each with bacon bits and a dusting of paprika before serving chilled.
Notes
A little splash of pickle juice in the filling brightens everything up.
11) Shrimp Étouffée Bruschetta
Two-bite appetizers just got an upgrade! We took classic New Orleans flavors and combined it with some toasty crusty goodness.
Shrimp Étouffée Bruschetta
For a simple yet elegant starter, we’ve provided you with rich and buttery shrimp etouffee that is spooned over toasted baguette slices.
Ingredients
Method
- Melt the butter in a skillet, whisk in the flour, and cook into a light brown roux.
- Add the onion, bell pepper, and celery and cook until softened.
- Pour in the seafood stock and Creole seasoning, then simmer until thickened into a sauce.
- Stir in the shrimp and cook just until pink and curled, about 5 minutes.
- Spoon the warm etouffee generously over the toasted baguette slices and serve right away.
Notes
Toast the baguette slices fresh so they stay sturdy under the saucy topping.