New Orleans Creole Cookery Menu (Update 2025)
New Orleans Creole Cookery offers a taste of authentic Creole cuisine in the heart of New Orleans. With a diverse menu featuring starters like Gator Bites and Cajun Calamari, as well as Cajun Chicken & Sausage Gumbo and delicious salads like the House with Fried Shrimp, there is something for everyone to enjoy. The restaurant's ambiance, with both open and intimate dining areas, adds to the overall experience. Customers rave about the exceptional service, highlighted by attentive waitstaff like Erineesh and Justin. The food receives high praise for its bold flavors and generous portion sizes, with standout dishes like the Redfish with crab topping and Crawfish Étouffée. New Orleans Creole Cookery is a must-visit for those seeking a true taste of NOLA cuisine accompanied by top-notch service and a welcoming atmosphere.
Starters
Gator Bites
Alligator andouille sausage.
Hushpuppies
Fried Pickles
Cajun Calamari
Fried, tossed in habanero oil with banana pepper rings.
The Cookery Trio
Shrimp remoulade, crab maison and crab stuffed mushrooms.
Shrimp Remoulade
Crab Maison
Jumbo lump crabmeat tossed in a creole aioli.
Crab Stuffed Mushrooms
Chef Alex's Crab Cake
Cajun Pate
Creole Fried Eggplant
Creole Seafood
Cajun Chicken & Sausage
Gumbo
Salads
Caesar
Crisp romaine, tossed with our house Caesar dressing and croutons, topped with shredded Parmesan cheese.
House with Fried Shrimp
Spring mix tossed with roasted pecans in creole mustard vinaigrette; topped with bleu cheese crumbles.
House
Spring mix tossed with roasted pecans in creole mustard vinaigrette; topped with bleu cheese crumbles.
House with Grilled Chicken
Spring mix tossed with roasted pecans in creole mustard vinaigrette; topped with bleu cheese crumbles.
Caesar with Fried Shrimp
Crisp romaine, tossed with our house caesar dressing and croutons, topped with shredded Parmesan cheese.
Caesar with Fried Chicken
Crisp romaine, tossed with our house caesar dressing and croutons, topped with shredded Parmesan cheese.
Caesar with Fried Oysters
Crisp romaine, tossed with our house caesar dressing and croutons, topped with shredded Parmesan cheese.
Wedge
Crisp cool wedge of iceberg lettuce with grape tomatoes, topped with maytag bleu cheese crumbles and bacon crumbles and served with bleu dressing.
Bourbon Street Combo
A combination of gulf shrimp and snow crab clusters.
Gulf Shrimp
Snow Crab Clusters
Boiled Seafood
Creole Favorites
Jambalaya
A Louisiana tradition! Chicken and sausage smothered with Cajun spices and rice.
Vegetarian Jambalaya
A medley of fresh garden veggies smothered with Cajun spices and rice.
Creole Red Beans & Rice
Creamy red beans seasoned with andouille sausage and simmered to perfection; served with grilled andouille sausage.
Shrimp Creole
Thick creole sauce of tomatoes, seasoned with Louisiana spices and fresh peeled gulf shrimp; served over white rice.
Catfish Decatur
Crispy fried catfish; served with jambalaya.
Shrimp & Grits
Gulf shrimp sauteed with andouille sausage, the holy trinityand smothered in a magical Cajun sauce. Served with grits.
Pasta Primavera
Seasonal fresh veggies tossed with fettuccine pasta in a creole mushroom sauce.
Crawfish Etouffee
Crawfish tails simmered in a spicy Cajun sauce; served over white rice.
Taste of New Orleans
Jambalaya, crawfish etouffee, shrimp creole and red beans and rice.
Seafood Eggplant Casserole
Served over a bed of fried eggplant.
Pasta Orleans
Sauteed shrimp served over fettuccine, spinach and grape tomatoes in a creole mushroom sauce.
Snapper Pontchartrain
Pan seared and topped with sauteed jumbo lump crab meat with a delicate herb hollandaise. Accompanied with creole green beans and heirloom potatoes.
Blackend Redfish
Pan seared redfish topped with dill beurre blanc sauce, served with creole green beans and heirloom potatoes.
Creole Pasta
Holy trinity, chicken, shrimp and sausage smothered in a thick creole sauce tossed with penne pasta.
Chef Alex's Crab Cakes
Crab cakes served over spring mix with dill beurre blanc.
Duck Lafitte
Seared duck breast topped with a raspberry glaze, served with creole risotto. Served with fresh asparagus.
Cajun Braised Duck
Half duck slowly braised served with natural gravy, served with Cajun dirty rice and corn maque choux.
Cookery Traditions
From The Grill
Voodoo Pork Chop
Grilled to perfection, topped with blueberry demi, served with green beans and heirloom potatoes.
Angus 1855 NY Strip (14 oz.)
Topped with veal demi. Served with asparagus and heirloom potatoes.
Prime Filet Mignon (8 oz.)
Topped with veal demi. Served with asparagus and heirloom potatoes.