The Best New Orleans-Style Fall Recipes - Bienville House Hotel

New Orleans Fall RecipesYou can’t always see the seasons changing in New Orleans, but you can definitely taste it. Fall recipes are a sure sign that autumn in NOLA has officially begun.

Down here, the sun keeps shining and the weather stays warm. But the city’s world-famous cuisine shines with all the flavors of the harvest season. 

And even if you happen to be in a cold-weather climate, a New Orleans-style recipe is the perfect meal to enjoy when the weather shifts.

If you’re craving a home-cooked NOLA dish, there are plenty of New Orleans recipes that are easy to make and will fill your dinner table with the city’s unique taste.

Here’s a few Fall recipes to ring in the new season in true New Orleans fashion!


New Orleans-Style String Beans

A classic side dish for any table spread.

This New Orleans-Style String Beans Recipe brings the Big Easy right to your dinner table. Photo courtesy of Mad Hungry

1 1/2 lbs green beans, stem ends removed
8 garlic cloves
4 1/2 teaspoons extra virgin olive oil
3 tablespoons honey
2 teaspoons creole seasoning (such as Tony Chachere’s)
1/4 cup cognac


1. Bring a large pot of salted water to a boil. Add beans and garlic. Blanch for 3 minutes and drain.

2. Heat a large sauté pan over medium heat. Add olive oil, honey, and Creole seasoning. Let honey melt in with the olive oil and spices.

3. Pat the drained beans and garlic cloves dry with a paper towel. Add them to pan and toss gently to coat with the honey and spice mixture. Sauté for 3 to 4 minutes.

4. Turn off burner and pour cognac into the pan and flambé the beans until the alcohol is cooked off.

Recipe courtesy of:


NOLA Mac n’ Cheese

The mother of all Fall recipes, this skillet-made comfort food never disappoints.

Nothing beats NOLA Mac & Cheese. Photo courtesy of Taste of Home

2-1/2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups 2% milk
5 cups shredded sharp cheddar cheese, divided
2 tablespoons Worcestershire sauce
1/2 teaspoon paprika


1. Preheat oven to 350°. Cook macaroni according to package directions for al dente.

2. Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.

3. Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.

4. Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake until bubbly and cheese is melted, 5-10 minutes.


Pumpkin Soup with Crabmeat

A delightful spin on one of New Orleans’ favorite Fall recipes.

Enjoy this Pumpkin Crabmeat soup at home. Photo courtesy of

3 tablespoons olive oil
3 cloves garlic, crushed
2 leeks, white parts, chopped
1 onion, chopped
1 stalk celery, chopped
¼ teaspoon cayenne pepper
Leaves from 1 sprig fresh thyme
1 pound pumpkin, peeled and cubed
1 large Yukon Gold potato, peeled and cubed
1½ quarts Basic Chicken Stock
1 cup heavy cream
2 tablespoons butter
2 cups jumbo lump crabmeat, picked over
2 tablespoons minced fresh chives
Freshly ground black pepper


1. Heat the olive oil in a large heavy-bottomed pot over moderate heat. Add the garlic, leeks, onions, celery, cayenne pepper, and thyme and cook, stirring often, until the onions are soft, about 10 minutes. Add the pumpkin, potatoes, and Chicken Stock and simmer until the potatoes are soft, about 30 minutes.

2. Remove the soup from the stove; purée in a food processor or a blender until very smooth and velvety. Strain through a fine sieve back into the pot. Add the cream; cover and keep warm over very low heat or in a 200º oven.

3. Melt the butter in a small skillet over low heat. Add the crabmeat, and heat until it’s completely warmed through (take care not to break up crabmeat too much). Remove the skillet from the heat. Scatter the chives over the crabmeat and season with salt and pepper.

4. Ladle the pumpkin soup into individual bowls, then put a large spoonful of warm crabmeat into each bowl.

Recipe is courtesy of: My New Orleans: The Cookbook 

Enjoy the City’s Best Fall Recipes at Bienville House

You deserve the full-flavor experience of New Orleans cuisine – the sights, sounds, and historic atmosphere that make every meal in New Orleans special.

Bienville House’s incredible location in the heart of the French Quarter puts you right in the center of NOLA’s thriving restaurant scene, with authentic Creole dining and local favorites waiting just beyond our doorstep.

Book your stay at Bienville House and enjoy all the must-try cuisine that New Orleans has to offer!