From ‘da Parish to Paris: Creole & Cajun Watch Party Menu
Bonjour Who Dats! The historic Black ‘n Gold game to be held in Paris, France, kicks off early in the morning Louisiana time, and that means one thing: football brunch! We’ve always had a little Paris in our soul, and in honor of Louisiana cooking’s French roots, we’ve chosen a Watch Party Menu of our top Creole and Cajun brunch and party recipes that might have been born with a French accent. So get the coffee on, mix the mimosas and let’s win this.
Creole Deviled Eggs
In French they’re called œufs mimosa. We call them deviled eggs, and they’re a game day party staple. Ours get mixed with a zippy Creole remoulade, Louisiana’s spicy riff on a classic French sauce.
Cajun Pigs in a Blanket
A form of andouille sausage might have came over from France but in Cajun country we made it our own, with a smoky kick. Here it’s wrapped in flaky French puff pastry. Très bon!
Cheesy Sausage Balls with Hot Honey Creole Mustard Sauce
Breakfast sausage makes these just right for an early kickoff, with a sweet-heat dip of hot honey and Creole mustard – a spicy version of the French kind.
Hot Andouille and Cheese Dip
Smoky Cajun Andouille Sausage is baked in a bubbling cheese dip that feels and tastes like home – if you’re from the Gulf South. Gone by halftime!
Mini Po-Boy Party Platter
A real po-boy starts with New Orleans French bread, the Louisiana cousin of every baguette (long bread loaf) baked in France. These are dressed right, with Blue Plate Mayo.
Breakfast Monte Cristo with Blue Plate Pound Cake
Speaking of French roots, the Monte Cristo sandwich is an American variation of the beloved French croque-monsieur sandwich and is named after The Count of Monte Cristo, a novel by French author Alexandre Dumas.
Jambalaya Quiche
Quiche is a classic brunch dish on both sides of the Atlantic, but this one has been given a Louisiana makeover with smoky Cajun andouille sausage, ham, bell peppers and onion baked into a creamy custard.
Eggs Benedict with Easy Hollandaise
Hollandaise is one of the great sauces of French cooking, so it’s no surprise that it’s a brunch tradition in New Orleans. There’s a hack in this recipe: you can make a quick ‘n delicious Hollandaise with Blue Plate Mayo.
Chef Nathanial Zimet’s Blue Plate Mayo Pound Cake
Speaking of Paris, this cake comes from a New Orleans chef who trained with Le Cordon Bleu, the famous French cooking academy. Top with whipped cream and berries and serve with a cup chicory café au lait, the way Parisians and New Orleanians have done it since before football was invented.
Follow Us on Our French Adventure:
We’re second-lining, tailgating and making po-boys in Paris for the game! Follow our French adventure on social.
