Alligator and andouille sauce piquante

Sauce piquante is a classic Cajun preparation, with all the spicy heat that Cajun food is known for. Although there are many other wild critters named as alternatives below, chicken can also be substituted for a tamer version of this dish.

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Diaspora Gumbo

Nothing makes a Saints game party like a a big pot of gumbo. CCFM Cookbook author and Louisiana Eats radio host (tune in at WWNO 89.9 FM on Wednesdays at 6:30pm and Saturdays at noon) Poppy Tooker offers this easily adaptable recipe for her Diaspora Gumbo. This recipe can be used to make seafood gumbo, chicken and andouille gumbo or any combination of the two, and then some.

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Louisiana Paella

We' re always looking for ways to adapt recipes to include all of the wonderful local goodies available at our markets. Paella is one of our favorite rice dishes (outside of jambalaya, of course). In order to adapt traditional paella for our purposes, we turned to Cajun Grain brown rice and, sausage, seafood, and vegetables from CCFM vendors.  Paella is easily adaptable and can take a great deal of diversity of ingredients, so feel free to adjust as you see fit.

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Watermelon Jicama Salsa

It's important to stay hydrated in this extreme summer heat, and eating watermelon is a delicious, healthy way to do just that. Though not surprisingly high in sugar, watermelon is an excellent source of Vitamins A (healthy eyes), B6 (used to make serotonin, melatonin and dopamine) and C (strong immune system). It's also the highest fruit or vegetable source of lycopene - even higher than tomatoes! Try some in this Watermelon Jicama Salsa.

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Pickled Watermelon Rind

To get the most out of that 4th of July picnic watermelon, slice the flesh into wedges and save the rind for pickling. This recipe for Pickled Watermelon Rind comes to us from former board president and chef Corbin Evans, who moved away and had better come visit us soon!

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Spicy Edamame

Anyone who can boil water can make this quick, healthy snack - Spicy Edamame. Pick up a couple baskets from new Thursday Market produce and cut flower vendor John Bartlett this week.

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Stewed Okra

First of the season okra is here! While all the ingredients in this Stewed Okra recipe can't be soured from within the Eat Local Challenge's prescribed 200 mile radius, they can be used as inspiration to create one that is.

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Sicilian-Style Stuffed Artichokes

We handed out the recipe for these Sicilian-Style Stuffed Artichokes around St. Joseph's Day, but now that local artichokes are available, we thought it worth handing out again. For a simpler preparation, tear off the tougher outer leaves, then cut off the top 1/3 or so of the artichokes. If necessary, also cut the stems so the artichokes stand up straight in a steamer basket. Steam them for about 30 minutes, or until the inner leaves pull off easily. Squeeze some lemon on them and serve with melted Smith Creamery butter for dipping.

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Shrimp with Cognac and Local Legumes

Commander's Palace Executive Chef Tory McPhail has been a strong supporter of our CCFM from the beginning, but we're always flattered when he comes through the Market personally shopping for local ingredients. Those wise enough to freeze fresh shell peas last summer have a jump on shopping for ingredients for Tory's Shrimp with Cognac and Local Legumes.

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White Beans & Shrimp

This week's recipe for White Beans and Shrimp is far ritzier than red beans and rice, and dare we say more delicious?

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.