Join the Project

EYW wants your food photos!

Chicken biryani in Pakistan


Upload a photo now

Food Memories

EYW wants your food stories!

Classic Momos in Tibet

Lhasa, Tibet, China

I went to Tibet last month. I would like to share the delicious classic food in Tibet I have tasted. Tibetan Momo is popular among Tibetans. The momo is similar to the traditional Chinese dumpling, but... Read more

Write a Food Memory now

  • What to eat
  • How to burn it off
  • Where to Stay

<< back to foods in New Orleans

Shrimp & tasso henican

A shrimp & tasso henican from Commander's Palace in New Orleans.

What: Admittedly, we’re bending our own rules a bit: While its components are New Orleans all the way, this dish is unique to one restaurant so can’t exactly be considered “classic” or traditional NOLA cuisine. That said, it is so insanely delicious and its ingredients so regionally appropriate that it warrants inclusion here: Four plump Louisiana shrimp are threaded with hunks of tasso (a spicy Cajun smoked ham), coated in a Crystal hot sauce beurre blanc, and served with pickled okra atop a sticky plate of sweet, confetti-like five-pepper jelly. The clear, speckled jelly, which has the consistency of honey, is visually stunning—and a sweet-and-spicy thrill to eat.

Where: The culinary wizards at Commander’s Palace (1403 Washington Ave., map) in the Garden District are the creators of this dish.

When: Mon-Fri, 11:30am-2pm and 6:30pm-10pm; Sat jazz brunch, 11:30am-12:30pm, and dinner, 6:30pm-10pm; Sun jazz brunch, 10:30am-1:30pm, and dinner, 6:30pm-10pm. This dish is usually available on all three menus (although items change frequently, so call ahead to check).

Order: Have this as an appetizer ($11.50), along with the turtle soup and the excellent oyster & absinthe dome

Good to know: 90% of the ingredients used at CP comes from within 100 miles.


Forgot password