The Best Iconic Historical New Orleans Recipes (Low-Carb High-Protein)

Picture jazz notes drifting through humid streets and gumbo bubbling on an old stove, that’s New Orleans on a plate. This collection of healthy New Orleans recipes brings you 50 historic New Orleans recipes, reworked into keto low carb, high protein, sugar-free, diabetic friendly meals using almond flour, cauliflower rice, erythritol, and extra protein without losing the classic flavor. You’ll taste the mix of French, Spanish, African, and Native roots that shaped Creole and Cajun cooking, the same spirit found at Antoine’s, Brennan’s, and Cafe du Monde. Now you can cook that history at home, one bold bite at a time. Are you ready for The Best Iconic Historical New Orleans Recipes (Low-Carb High-Protein)?

From authentic gumbo recipes and jambalaya to beignets and even cocktails, each one includes exact ingredients, step-by-step directions, and macros per serving. Get ready to cook like NOLA legends in your own kitchen.

Soul-Warming Iconic Soups, Gumbos, and Stews

New Orleans earned its food fame through hearty soups, gumbos, and stews that warm you from the inside out. These dishes rely on thick roux, okra, or greens for body and comfort, drawing families together around big pots on chilly nights. We’ve updated them for low-carb high-protein eating. Almond flour creates that nutty roux without the carbs, xanthan gum thickens where needed, and extra seafood or meat boosts protein. Each recipe serves up bold Cajun or Creole flavors with full macros. Let’s dive into these classics.

Classic Seafood Gumbo with Okra and Filé

This gumbo captures the bayou in a bowl. Shrimp, crab, and andouille swim in a dark roux thickened by okra and a touch of filé powder. It’s a New Orleans staple that simmers low and slow for deep flavor.

Ingredients:

1.5 lbs shrimp, peeled and deveined
1 lb crabmeat
1 lb okra, sliced
1 lb andouille sausage, sliced
2 onions, chopped
2 bell peppers, chopped
3 celery stalks, chopped
4 garlic cloves, minced
6 cups seafood stock
1/4 cup almond flour
2 tbsp avocado oil
1 tsp gumbo filé
Cajun seasoning, salt, pepper, and cayenne to taste

Directions:

Heat avocado oil in a large pot over medium heat. Whisk in almond flour to make the roux. Stir constantly for 10-15 minutes until it turns dark brown.
Add onions, bell peppers, celery, and garlic. Cook for 5 minutes until softened.
Stir in okra, sausage, and seafood stock. Bring to a simmer and cook for 45 minutes.
Add shrimp and crab. Cook 5 minutes until shrimp turn pink.
Remove from heat. Stir in filé powder. Serve over cauliflower rice.

Macros per serving (6 servings): Protein 38g, Net Carbs 9g, Fat 28g, Calories 420, Sugar 0g.

Brennan’s style note: Filé powder thickens it magically at the end, just like the pros do.

Hearty Chicken and Sausage Gumbo

Chicken thighs and smoky andouille make this gumbo filling and robust. The dark roux and filé give it that authentic slick texture. Perfect for Mardi Gras feasts or weeknight comfort.

Ingredients:

2 lbs boneless chicken thighs
1 lb andouille sausage, sliced
1 onion, chopped
1 bell pepper, chopped
3 celery stalks, chopped
4 garlic cloves, minced
6 cups chicken stock
1/4 cup almond flour
2 tbsp avocado oil
1 tsp filé powder
Spices to taste

Directions:

Heat avocado oil in a pot. Whisk in almond flour for roux. Cook until dark brown, about 10-15 minutes.
Add onion, bell pepper, celery, and garlic. Sauté for 5 minutes.
Stir in chicken, sausage, and stock. Simmer for 1 hour.
Shred chicken with forks, then return to the pot.
Remove from heat and stir in filé powder.

Macros per serving (6 servings): Protein 42g, Net Carbs 8g, Fat 32g, Calories 450, Sugar 0g.

Historical note: This dish fueled Mardi Gras celebrations for generations.

Vibrant Gumbo z’Herbes Green Gumbo

Packed with spinach, collards, and other greens, this meatless version bursts with earthy flavor. Smoked sausage adds a smoky kick at the end. It’s tradition on Fridays during Lent.

Ingredients:

2 lbs assorted greens (spinach, collards), chopped
1 lb smoked sausage, sliced
1 onion, chopped
1 bell pepper, chopped
3 celery stalks, chopped
4 garlic cloves, minced
6 cups vegetable stock
1/4 cup almond flour
2 tbsp avocado oil
2 bay leaves
Salt, pepper, and herbs to taste

Directions:

Make roux by heating oil and whisking in almond flour until dark.
Sauté onion, bell pepper, celery, and garlic for 5 minutes.
Add greens, stock, and bay leaves. Simmer for 1 hour.
Stir in sausage for the last 15 minutes.
Season well and serve hot.

Macros per serving (6 servings): Protein 25g, Net Carbs 12g, Fat 25g, Calories 350, Sugar 0g.

Tradition: Keep it meatless for Lent, or add ham for extra protein.

Brennan’s Famous Turtle Soup

Brennan’s invented this rich, silky soup with turtle meat (or beef sub for ease). Ground pork and sherry add depth. Lemon slices brighten each spoonful.

Ingredients:

1.5 lbs turtle meat or high-protein beef substitute
1/2 lb ground pork
1 onion, chopped
2 celery stalks, chopped
1 bell pepper, chopped
4 garlic cloves, minced
4 cups beef stock
2 tbsp tomato paste
1/4 cup almond flour
2 tbsp avocado oil
Sherry, lemon slices, and cayenne to taste

Directions:

Brown turtle meat and ground pork in a pot.
Make roux with oil and almond flour. Add onion, celery, bell pepper, and garlic.
Pour in stock and tomato paste. Simmer for 1 hour.
Blend until smooth. Stir in sherry.
Garnish with lemon slices.

Macros per serving (6 servings): Protein 35g, Net Carbs 7g, Fat 30g, Calories 410, Sugar 0g.

Pro tip: Invented at Brennan’s, it shines as a dinner party opener.

new-orleans-creole-shrimp-jambalaya-kitchen-feast-86222e51webp - Keto Sugar Free

Rich Crawfish Étouffée

Crawfish tails smothered in a spicy roux sauce. This Cajun favorite clings to every bite. Pair it with cauliflower rice for a low-carb twist on tradition.

Ingredients:

2 lbs crawfish tails
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 garlic cloves, minced
3 cups seafood stock
1/4 cup almond flour
3 tbsp butter
Spices to taste

Directions:

Melt butter in a pot. Whisk in almond flour for roux until browned.
Add onion, bell pepper, celery, and garlic. Cook until soft.
Stir in stock and simmer until thick.
Add crawfish tails and cook for 5 minutes.
Serve over cauliflower rice.

Macros per serving (4 servings): Protein 40g, Net Carbs 10g, Fat 25g, Calories 380, Sugar 0g.

Cajun smothered delight that hits all the right spicy notes.

Zesty Shrimp Creole

Tomato-based and vibrant, this Creole dish simmers shrimp in a holy trinity sauce. No roux needed, just fresh spices and no-sugar tomatoes for low-carb ease.

Ingredients:

2 lbs shrimp, peeled and deveined
1 onion, chopped
2 bell peppers, chopped
3 celery stalks, chopped
28 oz no-sugar diced tomatoes
4 garlic cloves, minced
2 cups seafood stock
Bay leaf and herbs to taste
Avocado oil for sautéing

Directions:

Heat oil and sauté onion, bell peppers, celery, and garlic until soft.
Add tomatoes, stock, bay leaf, and herbs. Simmer for 30 minutes.
Stir in shrimp and cook for 5 minutes until pink.
Thicken with xanthan gum if desired.

Macros per serving (6 servings): Protein 32g, Net Carbs 11g, Fat 15g, Calories 280, Sugar 0g.

Classic Creole with a tomato kick that keeps it light yet bold.

Creamy Shrimp and Corn Soup

Shrimp and corn (or zucchini for low-carb) in a creamy base. Pureeing half gives it body without heavy carbs. It’s pure comfort on a spoon.

Ingredients:

1.5 lbs shrimp, peeled and deveined
2 cups corn (fresh or low-carb zucchini sub)
1 onion, chopped
2 celery stalks, chopped
4 garlic cloves, minced
4 cups seafood stock
1 cup heavy cream
Cajun seasoning to taste

Directions:

Sauté onion, celery, and garlic in oil.
Add stock and corn (or zucchini). Simmer 20 minutes.
Puree half the mixture for thickness.
Stir in shrimp and cream. Cook until shrimp are done.

Macros per serving (6 servings): Protein 28g, Net Carbs 9g, Fat 22g, Calories 340, Sugar 0g.

Bowlful of comfort that hugs you back.

Spicy Chicken Sauce Piquant

Chicken pieces stewed in a piquant tomato sauce with heat. It slow-cooks to tender perfection. The spice builds with every bite.

Ingredients:

3 lbs chicken pieces (thighs or breasts)
28 oz no-sugar diced tomatoes
1 onion, chopped
2 bell peppers, chopped
3 celery stalks, chopped
4 garlic cloves, minced
2 cups chicken stock
Spices to taste

Directions:

Brown chicken in a pot, then remove.
Sauté onion, bell peppers, celery, and garlic.
Add tomatoes, stock, and spices. Simmer 1.5 hours.
Return chicken to pot and heat through.

Macros per serving (6 servings): Protein 45g, Net Carbs 10g, Fat 28g, Calories 420, Sugar 0g.

Piquant heat makes it addictive.

Velvety Corn and Crab Bisque

Crab and corn (or low-carb veggies) blended into creaminess. A roux starts it off right. Elegant yet simple for special nights.

Ingredients:

1 lb crabmeat
2 cups corn (or low-carb vegetables)
1 onion, chopped
2 celery stalks, chopped
4 garlic cloves, minced
4 cups seafood stock
1 cup heavy cream
1/4 cup almond flour and 2 tbsp oil for roux

Directions:

Make roux with oil and almond flour. Add onion, celery, and garlic.
Stir in stock and corn. Simmer 20 minutes.
Blend smooth, then add cream and crabmeat.
Heat gently without boiling.

Macros per serving (6 servings): Protein 25g, Net Carbs 8g, Fat 25g, Calories 360, Sugar 0g.

Elegant starter that impresses every time.

Versatile Red Gravy Italian-Creole Sauce

Ground beef or sausage in a tomato gravy with Italian herbs. Use it over meats, zoodles, or eggs. It’s the base for countless NOLA plates.

Ingredients:

28 oz no-sugar tomatoes
1 lb ground beef or Italian sausage
1 onion, chopped
2 garlic cloves, minced
Oregano, basil, and herbs to taste
Stock if needed for thinning

Directions:

Brown meat in a pot, drain fat.
Add onion and garlic. Cook until soft.
Stir in tomatoes and herbs. Simmer 1 hour.
Add stock if too thick.

Macros per serving (6 servings): Protein 22g, Net Carbs 7g, Fat 20g, Calories 300, Sugar 0g.

Base for many dishes, from simple to fancy.

Essential Rice Dishes and Hearty Main Courses

These low carb high protein mains, perfect for meal prep, anchor many New Orleans meals, from Monday’s red beans tradition (born when laundry day left little time for fancy cooking) to jambalaya’s endless twists. Creole versions lean tomato-heavy; Cajun ones stay rustic and brown. These hearty mains pack history into every bite and keep net carbs low across rice-based dishes, with options like zucchini as a substitute for corn. We swap white rice for cauliflower rice to cut carbs. Extra proteins like sausage, shrimp, and organ meats keep macros high. Pick your favorite for a filling family dinner that nods to the Crescent City.

Traditional Red Beans and Cauliflower Rice

Red beans and rice rules Mondays in New Orleans homes. Slow-simmered with smoky andouille and optional tasso ham, this dish stretches ingredients through the week. Our low-carb take uses canned or soaked beans and cauliflower rice, with daikon radish as a possible potato substitute or texture enhancer. It delivers that creamy texture you crave.

Ingredients:

1 lb dry red beans (soaked overnight) or 2 cans low-carb red beans, drained
1 lb andouille sausage, sliced
1 large onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
2 tbsp Cajun seasoning
6 cups chicken stock or water
Salt and pepper to taste
3 cups cauliflower rice, steamed

Directions:

If using dry beans, soak overnight, then drain. In a large pot, combine beans, sausage, onion, celery, bell pepper, garlic, Cajun seasoning, and stock.
Bring to a boil, then simmer on low for 2 hours until beans soften.
Mash about half the beans against the pot side for creaminess. Adjust seasoning.
Serve over hot cauliflower rice.

Macros per serving (6 servings): Protein 30g, Net Carbs 12g, Fat 25g, Calories 380, Sugar 0g. Monday must.

Flavor-Packed Jambalaya Creole Style

Creole jambalaya shines with tomatoes, Creole spices, and three meats: chicken breast or thighs, shrimp, and andouille. This one-pot meal simmers fast for busy nights. Cauliflower rice soaks up the juices without the carb load.

Ingredients:

1 lb chicken thighs or chicken breast, cubed
1 lb shrimp, peeled and deveined
1 lb andouille sausage, sliced
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 garlic cloves, minced
28 oz no-sugar diced tomatoes
2 cups cauliflower rice
2 tbsp Cajun seasoning
1 cup chicken stock
Salt and pepper to taste

Directions:

In a large skillet, brown chicken and sausage over medium heat. Remove and set aside.
Sauté onion, bell pepper, celery, and garlic until soft, about 5 minutes.
Add tomatoes, stock, and spices. Stir in cauliflower rice and shrimp.
Simmer 15-20 minutes until shrimp turn pink and rice softens.

Macros per serving (6 servings): Protein 40g, Net Carbs 10g, Fat 30g, Calories 450, Sugar 0g. One pot wonder.

Savory Dirty Cauliflower Rice

“Dirty rice” gets its name from chopped chicken livers that tint it brown and amp up flavor. Ground pork adds heartiness. This side doubles as a main with extra organs for protein punch.

Ingredients:

3 cups cauliflower rice
1 lb ground pork
1/2 lb chicken livers, finely chopped
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp Cajun seasoning
Salt and pepper to taste
2 tbsp avocado oil

Directions:

Heat oil in a skillet. Cook livers and pork until browned, breaking it up.
Add onion, bell pepper, celery, and garlic. Sauté until tender.
Stir in cauliflower rice and spices. Cook 5-7 minutes to blend flavors.

Macros per serving (6 servings): Protein 28g, Net Carbs 6g, Fat 25g, Calories 350, Sugar 0g. Dirty from organs.

Shrimp and Grits Low-Carb Edition

Shrimp and grits blends Southern comfort with Creole spice. We mash cauliflower with cheese for creamy “grits.” Bacon bits add crunch and fat.

Ingredients:

1.5 lbs shrimp, peeled and deveined
4 cups cauliflower florets, steamed and mashed
1 cup shredded cheddar cheese
1/2 lb bacon, chopped
1 onion, chopped
4 garlic cloves, minced
1 cup heavy cream
Salt, pepper, and Cajun seasoning to taste
2 tbsp butter

Directions:

Cook bacon until crisp. Remove, then sauté onion and garlic in bacon fat. Add shrimp and cook until pink.
For grits: Mix mashed cauliflower, cheese, cream, and butter. Heat until melted.
Combine shrimp mixture with grits. Top with bacon.

Macros per serving (4 servings): Protein 38g, Net Carbs 8g, Fat 35g, Calories 480, Sugar 0g. Southern fusion.

Tender Smothered Pork Chops

Smothered pork chops braise in onion gravy until fork-tender. Xanthan gum thickens without flour. Simple ingredients yield big flavor.

Ingredients:

4 bone-in pork chops (about 8 oz each)
1 large onion, thinly sliced
4 garlic cloves, minced
2 cups chicken stock
1 tsp xanthan gum
2 tbsp avocado oil
Salt, pepper, and Cajun seasoning to taste

Directions:

Season and brown pork chops in oil over medium-high heat, 3 minutes per side. Remove.
Sauté onion and garlic until golden. Sprinkle xanthan gum and stir.
Add stock, scraping bits. Return chops, cover, and simmer 45 minutes.

Macros per serving (4 servings): Protein 45g, Net Carbs 5g, Fat 30g, Calories 420, Sugar 0g. Gravy heaven.

Crawfish Fettuccine Low-Carb

Crawfish fettuccine hides pasta under cheesy sauce. Shirataki noodles or protein pasta mimic strands perfectly. Crawfish tails keep it authentic and protein-rich.

Ingredients:

1.5 lbs crawfish tails
2 packages shirataki noodles or protein pasta, rinsed and drained
1 cup shredded cheese blend (cheddar and parmesan)
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 cup heavy cream
2 tbsp butter
Cajun seasoning to taste

Directions:

Sauté onion, bell pepper, celery, garlic, and crawfish in butter until veggies soften.
Stir in cream and cheese. Simmer until sauce thickens.
Toss in shirataki noodles to coat.

Macros per serving (4 servings): Protein 35g, Net Carbs 9g, Fat 28g, Calories 400, Sugar 0g. Pasta fake-out.

Simple Rice and Gravy with Cauli

Rice and gravy comforts like grandma’s kitchen. Shredded chicken or beef floats in rich stock. Cauliflower rice bulks it up low-carb style.

Ingredients:

2 lbs chicken thighs or beef chuck, cubed
1 onion, chopped
4 garlic cloves, minced
4 cups chicken or beef stock
3 cups cauliflower rice
2 tbsp avocado oil
Salt, pepper, and Cajun seasoning to taste
1 tsp xanthan gum (optional for thickness)

Directions:

Brown meat in oil. Remove and set aside.
Sauté onion and garlic. Add stock and scrape bits.
Return meat, simmer 1 hour until tender. Shred.
Stir in cauliflower rice for 5 minutes.

Macros per serving (6 servings): Protein 32g, Net Carbs 7g, Fat 22g, Calories 340, Sugar 0g. Home comfort.

Stuffed Bell Peppers Creole

Creole stuffed peppers burst with spiced meat and rice filling. Bake until peppers soften. Cauliflower rice keeps it light. Opt for chicken breast as a lean protein choice.

Ingredients:

6 large bell peppers, tops cut and seeded
1 lb ground beef, turkey, or chicken breast
2 cups cauliflower rice, cooked
1 onion, chopped
14 oz no-sugar diced tomatoes
4 garlic cloves, minced
2 tbsp Cajun seasoning
1 cup shredded cheese

Directions:

Brown ground meat, onion, and garlic. Mix in cauliflower rice, tomatoes, and spices.
Stuff peppers with mixture. Place in baking dish.
Top with cheese. Bake at 375°F for 30 minutes.

Macros per serving (6 servings): Protein 28g, Net Carbs 10g, Fat 20g, Calories 320, Sugar 0g. Festive.

Rabbit Jambalaya Wild Game Twist

Rabbit jambalaya taps Cajun country roots. Lean rabbit pairs with andouille for balance. Simmer draws out wild flavor.

Ingredients:

2 lbs rabbit meat, cut into pieces
1/2 lb andouille sausage, sliced
2 cups cauliflower rice
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
14 oz no-sugar tomatoes
4 garlic cloves, minced
2 tbsp Cajun seasoning
1 cup stock

Directions:

Brown rabbit and sausage in a pot.
Add onion, bell pepper, celery, garlic, tomatoes, stock, and spices.
Simmer 30 minutes. Stir in cauliflower rice for 10 more.

Macros per serving (6 servings): Protein 42g, Net Carbs 9g, Fat 28g, Calories 410, Sugar 0g. Cajun rural.

Black-Eyed Pea Jambalaya Lucky

Black-eyed peas bring New Year’s luck in this jambalaya. Chicken sausage boosts savoriness. Quick and festive.

Ingredients:

1 lb cooked low-carb black-eyed peas (or canned, drained)
1 lb chicken sausage, sliced
2 cups cauliflower rice
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp Cajun seasoning
1 cup chicken stock

Directions:

Brown sausage. Add onion, bell pepper, celery, and garlic.
Stir in peas, stock, and spices. Simmer 15 minutes.
Mix in cauliflower rice until heated.

Macros per serving (6 servings): Protein 30g, Net Carbs 11g, Fat 25g, Calories 370, Sugar 0g. New Year luck.

Famous Sandwiches and Irresistible Fried Foods

Po’boys started right here in New Orleans during the 1929 streetcar strike. Martin Brothers coined the name for workers who ate free. These sandwiches stuff French loaves with fried seafood, roast beef, or ham, then drown in mayo and gravy. Muffulettas stack olive salad between layers of Italian meats and cheese at Central Grocery. Fried treats like boudin balls and oysters rule the streets. You get the crunch and heft with our tweaks, including low sodium options for those looking to further improve the health profile of these fried classics. Low-carb rolls or crisp lettuce wraps hold it all. Almond flour and pork rinds provide keto breading for that snap without carbs. Meats and seafood pack the protein punch.

Layered Muffuletta Sandwich Central Grocery Style

Central Grocery’s muffuletta towers with meats, cheese, and briny olive salad. It presses overnight for flavors to meld. Skip the bread; use low-carb loaves or lettuce for wraps. Italian imports shine in every bite.

Ingredients:

4 low-carb bread rolls or large lettuce leaves for wraps
1/4 lb thinly sliced ham
1/4 lb Genoa salami
1/4 lb provolone cheese
1/4 lb mortadella
1 cup olive salad (mix giardiniera, chopped green olives, capers, garlic, oregano, olive oil as a healthy fat)

Directions:

Slice rolls in half or layer meats on lettuce bases.
Stack ham, salami, provolone, and mortadella evenly.
Pile on olive salad generously.
Press under a heavy pan for 30 minutes or overnight in fridge.

Macros per serving (4): Protein 35g, Net Carbs 8g, Fat 40g, Calories 500, Sugar 0g.

Imported Italian meats keep it true to Sicilian roots in the Quarter.

Roast Beef Po’ Boy with Debris Gravy

Roast beef po’boys soak in “debris” gravy from shredded meat bits. It stays wet and juicy, NOLA style. Low-carb rolls catch every drop. Slow cooking builds that tender fall-apart texture.

Ingredients:

1 lb beef roast, shredded
4 low-carb rolls or lettuce wraps
2 cups beef stock
1 onion, sliced
Shredded beef “debris” from cooking
1/4 cup mayo
Cajun seasoning to taste

Directions:

Slow cook beef in stock and onion until tender, about 4 hours on low.
Shred meat into gravy for debris style.
Toast rolls lightly or layer on lettuce.
Pile beef and gravy, top with mayo.

Macros per serving (4): Protein 40g, Fat 30g, Net Carbs 7g, Calories 450, Sugar 0g.

Wet and messy hits the spot after a Saints game.

Crispy Fried Shrimp Po’ Boy

Fried shrimp po’boys rule street carts from Domilise’s. Golden shrimp pile high with lettuce, tomato, pickles, and mayo. Pork rind breading nails the crunch low-carb.

Ingredients:

1.5 lbs shrimp, peeled and deveined
1 cup almond flour
1 tsp paprika
1 egg, beaten
1 cup crushed pork rinds
Shredded lettuce, tomato slices, pickle chips, mayo
4 low-carb buns

Directions:

Pat shrimp dry. Dip in egg, then coat in almond flour, paprika, and pork rinds.
Fry in hot avocado oil until golden, 2-3 minutes per side.
Split buns, spread mayo.
Stack shrimp, lettuce, tomato, and pickles.

Macros per serving (4): Protein 38g, Net Carbs 9g, Fat 28g, Calories 420, Sugar 0g.

Street food king that travels well for picnics.

Fried Oyster Po’ Boy Crunchy

Oysters fried crisp make this po’boy a seafood star. Drury’s Seafood does it best. Almond and pork rind breading keeps carbs low while amps up snap.

Ingredients:

2 dozen shucked oysters, drained
1 cup almond flour
1 cup crushed pork rinds
1 egg, beaten
Shredded lettuce, tomato, pickles, mayo
4 low-carb bread slices or wraps

Directions:

Drain oysters well. Dip in egg, then breading mix.
Fry in hot oil 2 minutes until crunchy.
Layer toppings on bread or lettuce.
Dress with mayo for slide.

Macros per serving (4): Protein 30g, Net Carbs 8g, Fat 35g, Calories 460, Sugar 0g.

Bayou crunch that hooks you first bite.

Boudin Balls Poppable Snacks

Boudin balls turn spicy sausage into fried bites. Party staple at every tailgate. Roll casing-free boudin in crunchy breading for easy eating.

Ingredients:

1 lb boudin sausage, casing removed
1 cup almond flour
1 egg, beaten
1 cup crushed pork rinds
Avocado oil for frying

Directions:

Break boudin into tablespoon balls.
Dip in egg, roll in almond flour and pork rinds.
Fry in 350°F oil until golden brown, 3-4 minutes.
Drain on paper towels.

Macros per serving (6): Protein 25g, Net Carbs 5g, Fat 30g, Calories 380, Sugar 0g.

Pop one after another at your next gathering.

Alligator Sausage Bold Bite

Alligator sausage bites the back with swamp flavor defined by cayenne pepper. Grind meat with pork fat and spices. Grill or fry for char. Exotic protein packs a punch.

Ingredients:

1.5 lbs ground alligator meat
1/2 lb pork fat, diced
2 tbsp Cajun spices (paprika, cayenne, garlic powder)
Natural casings (optional)

Directions:

Mix alligator, pork fat, and spices well.
Grind through sausage stuffer into casings or form patties.
Grill or pan-fry 5-7 minutes per side until cooked.
Slice for snacks.

Macros per serving (6): Protein 45g, Net Carbs 2g, Fat 25g, Calories 380, Sugar 0g.

Swamp exotic that tastes like firm white fish with kick.

Fried Green Tomatoes with Rémoulade

Fried green tomatoes offer tart crunch under spicy sauce. Southern app at Mother’s. Cornmeal sub with almond keeps it low-carb crisp.

Ingredients:

4 green tomatoes, sliced 1/4-inch thick
1 cup almond flour
1/2 cup crushed pork rinds (cornmeal sub)
1 egg, beaten
Rémoulade: 1/2 cup mayo, 1 tbsp mustard, Cajun spices, pickle relish

Directions:

Salt tomato slices, let drain 15 minutes.
Dip in egg, coat in almond flour and pork rinds.
Pan-fry in hot olive oil 3 minutes per side until golden.
Mix rémoulade and serve for dipping.

Macros per serving (4): Protein 15g, Net Carbs 10g, Fat 25g, Calories 320, Sugar 0g.

Tart slices pair with anything grilled.

Fried Frog Legs Crispy

Frog legs from the bayou fry up like chicken wings. Cajun spices add zing. Egg wash locks in juices for tender inside.

Ingredients:

2 lbs frog legs
1 cup egg (buttermilk sub)
1 cup almond flour breading
2 tbsp Cajun spices
Avocado oil for frying

Directions:

Soak legs in egg wash 30 minutes with spices.
Dredge in almond flour mixed with more Cajun.
Fry in 375°F oil 4-5 minutes until crisp.
Drain and season.

Macros per serving (4): Protein 40g, Net Carbs 6g, Fat 28g, Calories 400, Sugar 0g.

Bayou treat milder than you think.

Golden Hush Puppies Low-Carb

Hush puppies drop golden from the fryer beside fish fries. Almond batter puffs light. Minced onion gives bite.

Ingredients:

1 cup almond flour
1 egg
1/4 cup minced onion
1 tsp baking powder
1/2 cup water or club soda
Salt and Cajun to taste
Oil for frying

Directions:

Whisk almond flour, egg, onion, baking powder, and liquid to batter.
Heat oil to 350°F.
Drop tablespoons in, fry 2-3 minutes until gold.
Drain on racks.

Macros per serving (6): Protein 10g, Net Carbs 4g, Fat 20g, Calories 240, Sugar 0g.

Perfect side that steals the show.

Cajun Boudin Egg Rolls

Boudin egg rolls fuse Cajun with Asian crunch. Low-carb wrappers crisp fast. Dip in hot sauce.

Ingredients:

1 lb boudin, casing removed
6 low-carb egg roll wrappers
Avocado oil for frying

Directions:

Spoon boudin down wrapper centers.
Roll tight, seal edges with water.
Fry in hot oil 2-3 minutes per side golden.
Cut and serve.

Macros per serving (6): Protein 28g, Net Carbs 7g, Fat 30g, Calories 410, Sugar 0g.

Twist on tradition everyone craves.

Oysters and Seafood Classics from the Gulf

New Orleans sits on the Gulf’s edge, so fresh oysters and seafood rule every menu. Locals slurp Gulf oysters raw or baked, chasing them with shrimp boils and crab cakes. Antoine’s invented Oysters Rockefeller back in 1889 to wow diners. We’ve kept the briny punch but swapped breadcrumbs for almond versions. These high protein, low carb recipes load up from shrimp, crab, and fish with smart swaps. Fire up the grill or oven and taste the bayou.

Oysters Rockefeller Invented at Antoine’s

Antoine’s created Oysters Rockefeller in 1889. They named it for Rockefeller’s wealth because the sauce looked so rich and green. Spinach, bacon, and a splash of anise hide under crunchy almond topping. Bake these for a steamy, crispy bite that beats any bar happy hour.

Ingredients:

2 dozen fresh Gulf oysters, shucked with top shells removed
2 cups fresh spinach, finely chopped and blanched
1/2 cup bacon bits, cooked crisp and crumbled
2 tbsp Pernod or anise extract (for that licorice kick)
1/2 cup grated Parmesan cheese
1 cup almond flour mixed with 1/4 cup grated Parmesan for breadcrumbs
2 tbsp unsalted butter, melted
Salt, pepper, and hot sauce to taste

Directions:

Preheat oven to 450°F. Place shucked oysters on a baking sheet with rock salt to steady them.
Mix spinach, bacon bits, Pernod, half the Parmesan, butter, salt, pepper, and hot sauce into a paste.
Spoon the spinach mix over each oyster.
Sprinkle almond-Parmesan breadcrumbs on top.
Bake 10 minutes until edges curl. Broil 1-2 minutes for crisp top.

Macros per serving (6 servings): Protein 20g, Net Carbs 5g, Fat 25g, Calories 320, Sugar 0g.

Original Antoine’s vibe, now keto-friendly.

Oysters Bienville Creamy

Oysters Bienville honors Antoine Alciatore, Antoine’s founder. Creamy shrimp sauce tops plump oysters for a baked treat. Mushrooms and bacon add earthiness. This dish warms up any dinner party.

Ingredients:

2 dozen fresh oysters, shucked
1/2 lb small shrimp, chopped
1/4 lb bacon, chopped and cooked
1/2 cup sautéed mushrooms (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 small onion, finely diced
2 tbsp butter
1 tsp Cajun seasoning
Salt and pepper to taste

Directions:

Preheat oven to 425°F. Sauté onion and bacon in butter until soft.
Add shrimp and cook until pink, about 2 minutes.
Stir in cream, cheese, Cajun seasoning, and sautéed mushrooms if using. Simmer until thick.
Spoon sauce over shucked oysters on a baking sheet.
Bake 12-15 minutes until bubbly and golden.

Macros per serving (6 servings): Protein 25g, Net Carbs 4g, Fat 28g, Calories 350, Sugar 0g.

Named for the founder, it delivers pure indulgence.

Charbroiled Oysters Acme Drago’s Style

Drago’s and Acme Oyster House grill these until smoky char hits the butter sauce. Garlic, Parmesan, and lemon make a sloppy, addictive mix. No shucking needed on the half shell.

Ingredients:

2 dozen oysters on the half shell
1 lb unsalted butter, softened
1/2 cup grated Parmesan cheese
6 garlic cloves, minced
Juice of 2 lemons
Chopped parsley for garnish
Hot sauce to taste

Directions:

Heat grill to high. Place oysters shell-down on grates.
Mix butter, garlic, Parmesan, lemon juice, and hot sauce.
Grill oysters until they bubble, about 5 minutes.
Spoon butter mix over hot oysters. Let it melt and char.
Garnish with parsley. Slurp from the shell.

Macros per serving (6 servings): Protein 18g, Net Carbs 2g, Fat 30g, Calories 340, Sugar 0g.

That smoky char pulls you back for seconds.

Garlicky BBQ Shrimp New Orleans Style

BBQ shrimp from Pascal’s Manale drowns heads-on shrimp in butter, garlic, and Worcestershire. You peel them at the table, sopping up sauce with bread (or skip it low-carb). Messy fingers mean good eating.

Ingredients:

2 lbs large shrimp, heads on, unpeeled
1 lb unsalted butter
1 head garlic, minced (about 10 cloves)
1/4 cup Worcestershire sauce
2 tbsp Cajun seasoning
Juice of 1 lemon
1 tsp black pepper

Directions:

Preheat oven to 400°F or heat a skillet.
Toss shrimp with garlic, Worcestershire, Cajun seasoning, lemon, and pepper.
Melt half the butter in a baking dish or skillet. Add shrimp mix.
Bake or sauté 10-12 minutes, stirring once. Add remaining butter to sauce.
Serve in the shell. Peel and eat.

Macros per serving (4 servings): Protein 35g, Net Carbs 3g, Fat 50g, Calories 550, Sugar 0g.

Messy, buttery bliss every time.

Shrimp Rémoulade LeRuth’s Classic

LeRuth’s served this cold shrimp salad with zesty rémoulade. Boiled shrimp marinate in a spicy mayo sauce. Crisp celery adds snap. Perfect starter or picnic dish.

Ingredients:

1.5 lbs shrimp, boiled and peeled
1 cup mayo
2 tbsp Creole mustard
2 tbsp horseradish
1 celery stalk, finely chopped
2 green onions, sliced
1 tbsp paprika
1 tsp Cajun seasoning
Lemon juice to taste

Directions:

Boil shrimp in salted water 2-3 minutes until pink. Chill.
Whisk mayo, mustard, horseradish, celery, green onions, paprika, Cajun, and lemon.
Toss chilled shrimp in sauce. Marinate 1 hour.
Chill and serve cold.

Macros per serving (4 servings): Protein 32g, Net Carbs 5g, Fat 25g, Calories 350, Sugar 0g.

Cool, spicy app that refreshes.

Pompano en Papillote Steamy Fish

Commander’s Palace steams pompano (or snapper) in parchment with shrimp and crab. Butter and herbs like thyme and parsley burst open tableside. French technique meets Gulf catch. For sophisticated flair, drizzle with sauce Béarnaise.

Ingredients:

4 pompano fillets (or snapper, 6 oz each)
1/2 lb shrimp, peeled
1/2 lb crabmeat
4 tbsp unsalted butter
Fresh herbs (thyme, parsley)
Juice of 1 lemon
Salt and pepper

Directions:

Preheat oven to 400°F. Cut parchment into 4 large hearts.
Place fillet on each, top with shrimp, crab, butter pat, herbs, lemon, salt, and pepper.
Fold parchment into sealed packets.
Bake 12-15 minutes. Open at table.

Macros per serving (4 servings): Protein 40g, Net Carbs 3g, Fat 20g, Calories 320, Sugar 0g.

Elegant steam keeps fish moist.

Boiled Crawfish Backyard Boil

Backyard crawfish boils feed crowds under oak trees. Spices soak into mudbugs, sausage, and low-carb veggies. Peel and suck the heads for flavor bombs.

Ingredients:

5 lbs live crawfish, purged
1 lb andouille sausage
4 garlic heads, halved
2 lemons, halved
1/2 cup Cajun boil seasoning
Low-carb subs: mushrooms or broccoli instead of potatoes/corn

Directions:

Boil 10 quarts water with seasoning, garlic, and lemons.
Add sausage and veggies; cook 10 minutes.
Toss in crawfish. Boil 5 minutes until red.
Soak off heat 15 minutes. Drain and dump on table.

Macros per serving (6 servings): Protein 45g, Net Carbs 8g, Fat 15g, Calories 350, Sugar 0g.

Boil party starter.

Golden Crab Cakes

Gulf lump crab shines in these patties. Almond flour binds without filler. Fry golden for backyard suppers.

Ingredients:

1 lb lump crabmeat
1/2 cup almond flour
1 egg
1/4 cup onion, minced
2 tbsp Cajun seasoning
2 tbsp mayo
Avocado oil for frying

Directions:

Mix crab, almond flour, egg, onion, seasoning, and mayo gently.
Form 8 patties.
Chill 30 minutes.
Fry in hot oil 3-4 minutes per side until golden.

Macros per serving (4 servings): Protein 30g, Net Carbs 4g, Fat 25g, Calories 340, Sugar 0g.

Sweet lump crab rules.

Cajun Crawfish Nachos Crawchos

Crawfish “crawchos” top pork rinds with cheese and spice. Game day hit swaps chips for crunch.

Ingredients:

1 lb crawfish tails, cooked
4 cups pork rinds
2 cups shredded cheddar
1/2 cup jalapeños, sliced
1/4 cup green onions
Cajun seasoning

Directions:

Spread pork rinds on baking sheet.
Top with crawfish, cheese, jalapeños, onions, and seasoning.
Bake at 400°F until cheese melts, 5-7 minutes.

Macros per serving (4 servings): Protein 28g, Net Carbs 6g, Fat 30g, Calories 400, Sugar 0g.

Stadium snack upgraded.

Fish Cakes with Sacalait

Sacalait (crappie) flakes into tender cakes. Local bayou fish fries up crisp with almond breading.

Ingredients:

1 lb sacalait fillets (or tilapia), cooked and flaked
1/2 cup almond flour
1 egg
1/4 cup onion, minced
Cajun seasoning to taste
Oil for frying

Directions:

Mix flaked fish, almond flour, egg, onion, and seasoning.
Form patties.
Fry in hot oil 4 minutes per side.

Macros per serving (4 servings): Protein 35g, Net Carbs 5g, Fat 20g, Calories 300, Sugar 0g.

Fresh local catch in every bite.

Sweet Treats and Desserts Pure Indulgence

New Orleans desserts tempt with French flair and Southern soul. Cafe du Monde dusts beignets in powdered sugar. Brennan’s flames bananas foster tableside. Mardi Gras king cakes hide a baby for luck. We’ve reworked these icons sugar-free and diabetic friendly. Erythritol swaps sugar. Almond flour and protein powder build low-carb doughs that pack high protein. Bread pudding and pralines nod to Leah Chase’s legacy. Bake these up for that pure NOLA indulgence without the carb crash.

Cafe Du Monde Style Beignets Low-Carb

Cafe du Monde serves square pillows of fried dough blanketed in powdered sugar since 1862. Our keto version uses almond flour and protein powder for chew without grains. They puff up hot and stay crisp. Dust heavy for that French Quarter memory.

Ingredients:

1 cup almond flour
1/4 cup unflavored protein powder
2 tbsp erythritol
1 packet active dry yeast
1 egg
2 tbsp butter, melted
1/4 cup warm water
1/2 tsp xanthan gum
Avocado oil for frying
1/2 cup powdered erythritol for dusting

Directions:

Mix warm water and yeast. Let sit 5 minutes until foamy.
Combine almond flour, protein powder, erythritol, xanthan gum, egg, and butter in a bowl. Add yeast mix to form dough. Knead lightly, then rest 30 minutes.
Roll dough to 1/4-inch thick. Cut into 2-inch squares.
Heat oil to 350°F. Fry squares 2-3 minutes per side until golden. Drain on paper towels.
Dust generously with powdered erythritol while hot.

Macros per serving (12): Protein 8g, Net Carbs 3g, Fat 15g, Calories 180, Sugar 0g.

Square pillows that melt in your mouth.

Bananas Foster Brennan’s Flambé

Brennan’s invented bananas foster in 1951. They caramelize bananas in butter and rum, then flame it over vanilla ice cream. Skip real sugar and rum; use extract and erythritol. It flames safe and tastes just as bold.

Ingredients:

4 ripe bananas, sliced
1/4 cup erythritol
4 tbsp butter
1 tsp cinnamon
1 tsp rum extract
1 pint low-carb vanilla ice cream

Directions:

Melt butter in a skillet over medium heat. Stir in erythritol and cinnamon until it bubbles.
Add banana slices. Cook 3-4 minutes until soft and caramelized.
Stir in rum extract. Tilt pan to flame briefly if desired (or skip for safety).
Spoon over scoops of low-carb ice cream.

Macros per serving (4): Protein 5g, Net Carbs 12g, Fat 25g, Calories 300, Sugar 0g.

1951 invention that still wows at the table.

Mardi Gras King Cake Sugar-Free

King cake crowns Mardi Gras with its braided ring and colored icing. A hidden baby picks the next king. Almond flour dough braids easy. Cinnamon filling bursts inside.

Ingredients:

2 cups almond flour
1/4 cup protein powder
1 packet yeast
2 eggs
1/4 cup erythritol
4 tbsp butter
Filling: 1/4 cup erythritol, 2 tsp cinnamon, 2 tbsp butter
Icing: 4 oz cream cheese, 1/4 cup powdered erythritol, purple/yellow/green food coloring
1 plastic baby

Directions:

Proof yeast in warm water with 1 tsp erythritol. Mix with almond flour, protein powder, eggs, remaining erythritol, and butter for dough. Rest 1 hour.
Roll into rectangle. Spread cinnamon filling. Roll up, braid into ring. Hide baby. Bake at 350°F for 25 minutes.
Beat cream cheese, powdered erythritol, and coloring for icing. Drizzle in stripes.

Macros per serving (12): Protein 10g, Net Carbs 6g, Fat 20g, Calories 250, Sugar 0g.

Carnival king in every slice.

Leah Chase Bread Pudding Bourbon Sauce

Leah Chase, the soul food queen, made bread pudding a Dooky Chase legend. Low-carb bread cubes soak in egg custard. Bourbon extract sauce warms it up.

Ingredients:

6 cups cubed low-carb bread
4 eggs
2 cups heavy cream
1/2 cup erythritol
1 tsp vanilla
Sauce: 1/2 cup butter, 1/2 cup erythritol, 1/4 cup heavy cream, 1 tsp bourbon extract

Directions:

Whisk eggs, cream, erythritol, and vanilla. Soak bread cubes 30 minutes.
Pour into greased dish. Bake at 350°F for 45 minutes until set.
Melt butter, stir in erythritol, cream, and bourbon extract. Simmer 5 minutes.
Drizzle warm sauce over pudding.

Macros per serving (8): Protein 12g, Net Carbs 8g, Fat 22g, Calories 280, Sugar 0g.

Soul food queen’s comfort classic.

Louisiana Crunch Cake Lightened

This buttery coconut cake crunches on top. Almond flour base stays tender. Protein powder boosts staying power.

Ingredients:

2 cups almond flour
1/4 cup protein powder
1/2 cup erythritol
1/2 cup butter, softened
4 eggs
1 cup unsweetened coconut flakes
1 tsp baking powder

Directions:

Beat butter and erythritol. Add eggs one by one. Mix in almond flour, protein powder, and baking powder for batter.
Spread half batter in greased pan. Sprinkle half coconut. Top with rest batter and coconut.
Bake at 350°F for 30-35 minutes until golden.

Macros per serving (10): Protein 10g, Net Carbs 5g, Fat 25g, Calories 290, Sugar 0g.

Buttery crunch in every forkful.

New Orleans Pralines Candy

Pralines pat into pecan patties on street corners. Boil erythritol to soft-ball stage for shine. No evaporated milk needed.

Ingredients:

1 cup pecans, chopped
1/2 cup erythritol
1/4 cup butter
1/4 cup heavy cream
1 tsp vanilla

Directions:

Toast pecans lightly. Set aside.
Boil erythritol, butter, and cream to 240°F (soft-ball stage).
Remove from heat. Stir in vanilla and pecans until thick.
Drop by spoonfuls on parchment. Cool to harden.

Macros per serving (12): Protein 3g, Net Carbs 2g, Fat 20g, Calories 220, Sugar 0g.

Pecan patties that stick to your teeth right.

Sweet Potato Pie Crustless

Crustless sweet potato pie smooths out for holidays. Spices warm the custard-like fill. Easy slice.

Ingredients:

2 cups sweet potato puree (baked potatoes, mashed)
1/2 cup erythritol
3 eggs
1 cup heavy cream
1 tsp cinnamon, 1/2 tsp nutmeg

Directions:

Preheat oven to 350°F. Grease pie dish.
Blend sweet potato, erythritol, eggs, cream, and spices smooth.
Pour into dish. Bake 45-50 minutes until center sets.

Macros per serving (8): Protein 8g, Net Carbs 10g, Fat 18g, Calories 240, Sugar 0g.

Holiday pie without the crust fuss.

Blackberry Dumplings Berries Galore

Blackberries simmer into sauce for down-home low carb dumplings. Almond flour drops tender on top.

Ingredients:

2 cups fresh blackberries
1/2 cup erythritol
1 cup almond flour
1 egg
2 tbsp butter
1/2 cup water

Directions:

Simmer blackberries, half erythritol, butter, and water 10 minutes.
Mix almond flour, egg, and remaining erythritol for dough.
Drop by tablespoons into simmering berries. Cover and cook 15 minutes.

Macros per serving (6): Protein 6g, Net Carbs 9g, Fat 15g, Calories 220, Sugar 0g.

Down-home berries hug warm dumplings.

La Bouille Cajun Custard

La bouille bakes into creamy Cajun custard. Blend cottage cheese into the mix as a high-protein secret ingredient. Nutmeg scents the old-time treat. Water bath keeps it silky.

Ingredients:

6 eggs
2 cups heavy cream
1/2 cup erythritol
1 tsp vanilla
1/2 tsp nutmeg

Directions:

Preheat oven to 325°F. Whisk eggs, cream, erythritol, vanilla, and nutmeg.
Pour into ramekins. Place in water bath.
Bake 40 minutes until set but jiggly.

Macros per serving (6): Protein 12g, Net Carbs 4g, Fat 20g, Calories 260, Sugar 0g.

Creamy old-time custard delight.

Homemade Moon Pies Chewy

Moon pies stack chewy cookies with marshmallow and chocolate. Almond flour cookies hold up. Southern snack reborn.

Ingredients:

1 1/2 cups almond flour
1/4 cup protein powder
1/4 cup erythritol
1/2 cup marshmallow fluff (sugar-free)
4 oz sugar-free chocolate, melted

Directions:

Mix almond flour, protein powder, erythritol, butter, and egg for dough. Chill 30 minutes.
Roll thin, cut circles. Bake at 350°F 10 minutes.
Sandwich with fluff. Dip half in melted chocolate. Chill to set.

Macros per serving (12): Protein 8g, Net Carbs 6g, Fat 22g, Calories 280, Sugar 0g.

Southern snack you can’t eat just one.

Classic Cocktails The Perfect Lagniappe

You just finished a spread of gumbo, po’boys, and king cake. Now sip these classic New Orleans cocktails as the perfect lagniappe for your low carb high protein meal plan. That little extra touch locals give with every order. These drinks stay true to their roots but swap sugar for stevia or zero-sugar mixers to keep net carbs minimal. High-end rye, gin, and rum bring bold flavors. Protein stays low since spirits lead the show. Each one packs history, from 19th-century bars to drive-thru icons. Mix them up and toast to the Crescent City.

Sazerac Official NOLA Cocktail

The Sazerac claims official status as New Orleans’ state cocktail. Born in the 1800s at the Sazerac Coffee House, it mixes rye whiskey with Peychaud’s bitters for a herbal kick. Absinthe rinses the glass for anise notes. We use a stevia-sweetened sugar cube to keep carbs near zero. One sip takes you back to gaslit French Quarter nights.

Ingredients:

2 oz high-end rye whiskey
1 stevia-sweetened sugar cube (or 1/4 tsp stevia powder)
3-4 dashes Peychaud’s bitters
Absinthe for rinsing the glass
Lemon peel for garnish

Directions:

Rinse a chilled rocks glass with a splash of absinthe. Discard the excess.
Place the stevia sugar cube in a mixing glass. Add bitters and muddle until dissolved.
Pour in rye whiskey. Fill with ice and stir for 20-30 seconds.
Strain into the rinsed glass. Express the lemon peel oils over the top and drop it in.

Macros per serving: Protein 0g, Net Carbs 1g, Calories 150, Sugar 0g.

19th-century staple that defined cocktail culture.

Pimm’s Cup Napoleon House Refresh

Napoleon House slings this cooling sipper since the 1940s. Pimm’s No. 1 gin liqueur blends with ginger beer for a crisp, herbaceous drink. Cucumber and lemon slices add garden freshness. Grab zero-sugar ginger beer to slash carbs. It’s your go-to on a humid patio, evoking lazy afternoons in the Quarter.

Ingredients:

2 oz Pimm’s No. 1
4 oz zero-sugar ginger beer
1 lemon wheel
2 cucumber slices
Mint sprig for garnish (optional)

Directions:

Fill a highball glass with ice.
Pour Pimm’s over the ice.
Top with zero-sugar ginger beer. Stir gently.
Garnish with lemon wheel, cucumber slices, and mint.

Macros per serving: Protein 0g, Net Carbs 3g, Calories 120, Sugar 0g.

Cooling refresh that beats the heat.

Voodoo Daiquiri Frozen Fun

Voodoo Daiquiri spots line the streets for frozen drive-thru bliss. Rum blends with lime and zero-sugar daiquiri mix for a slushy escape. It’s a modern legend born from post-Katrina pop-ups. Blend thick and sip through a straw. Pure frozen joy without the sugar crash.

Ingredients:

2 oz white rum
2 oz zero-sugar daiquiri mix
1 oz fresh lime juice
1 cup ice

Directions:

Add rum, daiquiri mix, lime juice, and ice to a blender.
Blend until smooth and slushy.
Pour into a chilled glass.
Garnish with a lime wedge if you like.

Macros per serving: Protein 0g, Net Carbs 2g, Calories 140, Sugar 0g.

Drive-thru legend in a glass.

Ramos Gin Fizz Frothy

Carl Ramos shook up this frothy masterpiece in 1888 at his Meyer’s Table saloon. Gin meets citrus, cream, egg white, and soda for a silky tower of foam. Orange flower water adds floral magic. Dry shake first for that mile-high head. It takes elbow grease but rewards with elegance.

Ingredients:

1.5 oz gin
0.5 oz fresh lemon juice
0.5 oz fresh lime juice
1 oz heavy cream
1 egg white
0.5 oz zero-sugar simple syrup (or stevia to taste)
3 dashes orange flower water
Club soda to top

Directions:

Add gin, citrus juices, cream, egg white, syrup, and orange flower water to a shaker without ice. Dry shake hard for 30 seconds.
Add ice and shake again for 20 seconds.
Strain into a chilled highball glass.
Top with a splash of club soda. Let foam rise and settle.

Macros per serving: Protein 6g, Net Carbs 4g, Calories 220, Sugar 0g.

1888 shaker that foams like magic.

Enjoy!

You started with soul-warming gumbos and stews, moved through po’boys, oysters, and hearty mains, savored low-carb sweets, then topped it off with classic cocktails like the Sazerac. These 50 iconic historical New Orleans recipes prove you can recreate that Big Easy magic at home with simple swaps like almond flour and cauliflower rice. All stay low-carb and high-protein (check the calories per serving in the macro details for each recipe), so they fit right into your routine.

New Orleans food embodies Creole cooking, blending cultures from French to African roots into one bold table. Grab a gumbo and pair it with a Ramos Gin Fizz, or tweak a po’boy with your favorite protein.

Pick one recipe for meal prep this week to hit your goals. Share your pics and favorites in the comments. Subscribe for more NOLA twists, and claim these healthy New Orleans recipes for 2026.