Hoda and Jenna travel to the Big Easy to celebrate 5 years of hosting. Three of her New Orleans chefs will be joining the celebration with fun, festive and flavorful recipes from the region. Mr. Mao’s chef Sofina Uong prepares marinated crab with pineapple and peanuts, Dakar chef Serigne Mbaye prepares saucy shrimp with fonio “grits,” and Sun Chong chef Larry Moreau prepares We make sweet and flavorful beef bulgogi.
New Orleans-style shrimp and fonio “grits”
Serigne Mbaye
This recipe is a great way for people who are intolerant to lactose or dairy to enjoy a shrimp and grits style meal. Very flavorful, very comforting and a consistent crowd pleaser.
Marinated blue crab claws with pineapple, peanuts and mint
Sofina Wong
This dish is full of Southeast Asian flavors. Since it can be made in a short time, it is also recommended as a party dish. There are a variety of main ingredients, so you can make a refreshing salad by using vegetables instead of crab.
beef bulgorgi
larry morrow
This dish is my childhood favorite. The combination of flavors brings back so many memories of being at my grandma’s house and watching her cook.
If you like NOLA-inspired recipes, try these:
duck andouille gumbo
mason hereford
Jerk Butter Shrimp and Chive Buttermilk Biscuits
nina compton
