This Is How to Make a New Orleans-Style Hurricane co*cktail (2024)

Taste of Home

Seafood GumboGumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional Cajun dish that features okra, shrimp, spicy seasonings and the “holy trinity”—onions, green peppers and celery. This New Orleans recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, TexasGet Recipe

Traditional New Orleans King CakeGet in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! —Rebecca Baird, Salt Lake City, Utah

Check out these other Fat Tuesday recipes that are so delicious.

Louisiana Red Beans and RiceSmoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of Louisiana red beans and rice. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas

Mini MuffulettaPeople love these hearty little sandwich wedges. The New Orleans recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada

Crawfish EtouffeeI like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This recipe has its roots in New Orleans and the bayou country of Louisiana. —Tamra Duncan, Lincoln, Arkansas

New Orleans BeignetsThese sweet French doughnuts, inspired by the ones found in Cafe du Monde in New Orleans, are square instead of round and have no hole in the middle. They're a traditional part of breakfast in New Orleans. —Beth Dawson, Jackson, Louisiana

Paczki are another Fat Tuesday tradition.

Passion Fruit HurricanesThis is our Test Kitchen’s version of the famous Hurricane beverage that's so popular in New Orleans. —Taste of Home Test Kitchen, Greendale, Wisconsin

Forgotten JambalayaDuring chilly times of the year, I fix this jambalaya at least once a month. It’s so easy—just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas

Bourbon Pecan PralinesLike authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! —Taste of Home Test Kitchen

New Orleans GumboI’ve been making this New Orleans recipe for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently. —Dolores M. Bridges, Danville, Kentucky

Mardi Gras CupcakesTake these simple Mardi Gras treats to a get-together and watch them disappear. Kids will love to help decorate them with the colorful sprinkles. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

I’ve simplified my mom's Shrimp Creole—she made it for us growing up. Now it's effortless comfort food I make for my own family. —Crystal Milne, Urbana, Illinois

Quick Bananas FosterGuests are always impressed when I ignite the rum in this delicious bananas Foster dessert. Use perfectly ripe bananas for best results. —Mary Lou Wayman, Salt Lake City, Utah

Pretzel-Crusted CatfishI'm not a big fish lover, so any concoction that has me loving fish is a keeper in my books. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with butter and honey. —Kelly Williams, Forked River, New Jersey

Vegan JambalayaThis flavorful entree won’t leave you hungry since it uses convenient canned beans in place of meat. —Crystal Jo Bruns, Iliff, Colorado

Southern Fried OkraGolden brown with a little fresh green showing through, these okra nuggets are crunchy and addictive! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas

Creole Scallop CakesExperimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepared ahead of time. The cakes and aioli sauce can both be made the day before, and you can cook the cakes just before serving. Not only does this simplify last-minute prep, it allows the flavors to blend, making the dish even more yummy. My family and friends love my specialty scallop cakes.—Iisha Leftrdige-Brooks, Sacramento, California

I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado

Blend of the BayouMy sister-in-law shared this recipe with me when I first moved here. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and flavorful. I've passed it on to my children too.—Ruby Williams, Bogalusa, Louisiana

Mardi Gras King CakeThis frosted king cake is the highlight of our annual Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests! —Lisa Mouton, Orlando, Florida

Spicy Cajun Potato SaladHere in New Orleans we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This Cajun potato salad does the trick. —Amanda West, Sibley, Louisiana

Roasted Fresh OkraIf you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina

Ragin' Cajun Eggplant and Shrimp SkilletWe have a large summer garden where lots of produce lingers into fall. That’s when we harvest our onions, bell peppers, tomatoes and eggplant—some of the key ingredients of this dish. This recipe turns Cajun with the holy trinity (onion, celery and bell pepper), shrimp and red pepper flakes. —Barbara Hahn, Park Hills, Missouri

New Orleans-Style Spicy ShrimpWe have family members who attended college in New Orleans. This shrimp captures their favorite flavors from the Big Easy, with the right touches of spice and heat. —Susan Seymour, Valatie, New York

Creole Roasted Turkey with Holy Trinity StuffingI jazz up turkey Creole style with the trinity of onions, bell peppers and celery—plus a stuffing that gets hotter and hotter the longer it sits. Here's the difference between Cajun vs Creole. —Eric Olsson, Macomb, Michigan

Blackened Catfish with Mango Avocado SalsaA delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts

Gulf Coast Jambalaya RiceAs the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, Florida

Cajun Shrimp SkilletThere’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make the dish your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska

Spicy Roasted Sausage, Potatoes and PeppersI love to share my cooking, and this hearty sheet-pan dinner has built a reputation for being tasty. People have actually approached me in public to ask for the recipe. —Laurie Sledge, Brandon, Mississippi

Black-Eyed Peas with HamHere's a regional favorite I grew to love after moving to the South. Serve the dish as a side with grilled chicken, or make it your main course and round out the meal with greens and cornbread. —Tammie Merrill, Wake Forest, North Carolina

True Shrimp CreoleAn authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.

Best Ever Beans and SausageWhen my wife asks what she should make for a gathering, she's always told to bring this—and a couple of copies of the recipe! — Robert Saulnier, Clarksburg, Massachusetts

Corn PuddingCornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now, this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York

Southern Pimiento Cheese SpreadA classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. —Eileen Balmer, South Bend, Indiana.

Grandma's Southern Collard GreensMy grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida

Sweet Tea Barbecued ChickenMarinades sometimes use coffee or espresso, and that inspired me to try tea and apple juice to perk up this sauce. —Kelly Williams, Forked River, New Jersey

Cheddar Corn BiscuitsEveryone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. —Susan Braun, Swift Current, Saskatchewan

Iva's Peach CobblerMy mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho

Cajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado

Skillet Pineapple Upside-Down CakeFor a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned New Orleans recipe. —Bernardine Melton, Paola, Kansas

Bananas Foster SundaesI have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South Carolina

Creole CornbreadCornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found this New Orleans recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana

Bourbon Chocolate Pecan PieWhen my fiance first made this chocolate bourbon pecan pie for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. We can't get enough of this recipe inspired by New Orleans flavors. —Tanya Taylor, Cary, North Carolina

Red Beans and SausageTurkey sausage, beans and a zesty blend of spices make this a deliciously unique meal.—Cathy Webster, Morris, Illinois

I’m originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. —Brenda Melancon, McComb, Mississippi

Cajun Corn SoupI found this New Orleans recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. —Sue Fontenot, Kinder, Louisiana

Cornbread CasseroleSince my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. —Carrina Cooper, McAlpin, Florida

Muffuletta CheesecakeWhen I needed a party appetizer and couldn’t find a recipe I liked, I created my own inspired by New Orleans. This savory spread boasts the flavors of a classic muffuletta sandwich. —Helen Flamm, Dayton, Ohio

Southern Shrimp and GritsA southern specialty, sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or anytime company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina