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Court of Two Sisters Crawfish Napoleon Louisiana Crawfish Tails in Creole Cream Reduction,

THE RECIPES

A Taste of the Court of Two Sisters

Classic Creole Recipes from the Heart of New Orleans

For generations, the Court of Two Sisters has been a beloved cornerstone of New Orleans dining—where time-honored Creole recipes, gracious Southern hospitality, and unforgettable flavors come together beneath the shade of the French Quarter courtyard. These recipes are more than meals; they are living pieces of Louisiana history, passed down through kitchens that know the value of butter, patience, and bold seasoning.

 

​From iconic desserts flambéed tableside to seafood-rich entrées and cocktails made for lingering afternoons, this collection brings the soul of New Orleans straight to your table. Whether you’re recreating a jazz brunch, a celebratory dinner, or a quiet indulgence at home, each dish tells a story worth savoring.

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Eggs Benedict

A brunch favorite done the New Orleans way. Perfectly poached eggs and Canadian bacon rest on toasted English muffins, all draped in silky house-made hollandaise sauce.

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Mardi Gras King Cake

A beloved Carnival tradition, this lightly sweetened, cinnamon, filled bread is braided, baked, and adorned in festive purple, green, and gold sugars. Perfect for celebrating Mardi Gras—or bringing a little New Orleans joy to any day.

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Biscuits

Golden, tender, and freshly baked, these classic Southern biscuits are perfect for breakfast, brunch, or soaking up rich sauces.

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Glazed Sweet Potatoes

Tender sweet potatoes baked in a buttery vanilla glaze and topped with a warm pecan sauce. Sweet, nutty, and undeniably Southern.

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Chicken & Sausage Jambalaya

A hearty, slow-simmered classic where tender chicken, smoky sausage, and seasoned rice meld together in one deeply flavorful pot. This is Louisiana soul food at its finest.

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Shrimp Remoulade

Chilled shrimp tossed in a bold Creole mustard remoulade and served over crisp lettuce. Bright, spicy, and refreshing—an iconic New Orleans starter.

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Shrimp & Grits

Creamy grits topped with shrimp and crisp andouille sausage, finished in a bold Worcestershire, wine, and cream reduction. A luxurious Southern classic with unmistakable Louisiana flair.

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Caesar Salad

Prepared the traditional way, this Caesar features anchovies, garlic, Dijon, and a coddled egg for a bold, authentic dressing tossed with crisp romaine and parmesan.

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Grilled Louisiana

Crawfish Cake

Sweet Louisiana crawfish folded into a delicate cake, lightly grilled and finished with a glossy cane syrup–orange glaze. Crisp on the outside, tender inside, and bursting with bayou flavor.

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Creamed Spinach

Rich, velvety, and deeply comforting, this classic side blends spinach, cream, parmesan, and gentle seasoning into a timeless accompaniment.

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Oyster Dressing

A true Louisiana holiday staple. French bread soaked in oyster liquor, folded with sautéed vegetables and oysters, and slowly cooked to savory perfection.

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Creole Seafood Gumbo

A true labor of love. This classic gumbo begins with a dark roux and builds layers of flavor with shrimp, oysters, gumbo crabs, okra, herbs, and spices. Served over rice, it’s the heart of Creole cooking in a bowl.

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Citrus Beurre Blanc

A bright, silky butter sauce infused with orange, lemon, and lime—perfect for seafood, poultry, or vegetables when you want to elevate a dish with elegance.

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Barbecue Shrimp

One of the Court’s most famous dishes. Plump, head-on shrimp roasted in an unapologetically rich bath of butter, black pepper, and cayenne. Served with crusty French bread to soak up every drop of the legendary sauce.

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Eggplant Casserole

A beloved New Orleans classic combining tender eggplant, vegetables, cheese, and smoked sausage into a creamy, savory casserole. Comforting, rich, and deeply satisfying.

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Courtyard Bread Pudding

Soft cubes of French bread baked into a custardy, spice-kissed pudding, studded with raisins and finished with a warm, velvety bourbon whiskey sauce. This is classic New Orleans comfort—simple, decadent, and unforgettable.

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Crawfish Louise

A comforting Creole casserole of crawfish tails, mushrooms, herbs, and parmesan, baked until bubbling and golden. Rich, savory, and perfect for crawfish lovers.

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Bananas Foster

A legendary New Orleans dessert, born in the French Quarter. Ripe bananas are sautéed in butter, brown sugar, and cinnamon, then dramatically flambéed with brandy and banana liqueur before being poured over cool vanilla ice cream. Rich, theatrical, and utterly irresistible.

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Emerald Isle Martini

Cool, herbal, and refined, this martini combines Hendrick’s gin with green crème de menthe and bitters for a smooth, sophisticated sip.

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Pecan Pie

Deeply Southern and endlessly satisfying, this pie features toasted pecans suspended in a rich, buttery filling with just the right balance of sweetness. A timeless dessert that never goes out of style.

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Satsuma Creamsicle

Chilled shrimp tossed in a bold Creole mustard remoulade and served over crisp lettuce. Bright, spicy, and refreshing—an iconic New Orleans starter.

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Bayou Bash

A colorful, fruit-forward cocktail blending Southern Comfort, citrus juices, cherry notes, and a dramatic float of red wine. Festive, refreshing, and unmistakably New Orleans.

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Gone With The Wind

Light, elegant, and slightly sweet, this classic martini-style cocktail blends vodka and Mandarin Napoleon for a graceful finish.

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Mint Julep

A Southern icon. Fresh mint, crushed ice, sugar, and bourbon come together in this refreshing classic—perfect for warm afternoons and slow sipping.

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