Laissez les bons temps rouler! The Saints are headed to Paris, and we’re packing our appetite and joining the celebration at the Festival Jazz Nouvelle-Orléans à la Goutte d’Or. On Sunday, October 25, we’re bringing a taste of home to the festival’s tailgate as the Saints make history in the first NFL regular-season game ever held in France. Follow our French adventure on Instagram and Facebook!
For those of us cheering from this side of the Atlantic, morning kickoff calls for a little brunch with our football. We’re bringing Louisiana’s French roots to the table with Creole and Cajun favorites made with Blue Plate, the Official Mayonnaise of the New Orleans Saints. So pour the café au lait or get the Bloody Marys going, and cook up a winning spread. Bon appétit!
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.
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.
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.
A game-day favorite gets a spicy brunch-inspired twist! These Bloody Mary Deviled Eggs bring a little kick to the spread with bold seasonings and Blue Plate Hot & Spicy Mayo for an extra-creamy, flavorful filling.
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!
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.
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.
Around here, you don’t wait for a party to pick up boudin, from Scott, La., or wherever you can get the good stuff. This Hot Boudin Dip comes straight from the pages of Blue Plate’s 100th Anniversary cookbook, Dressed: 100 Years of Blue Plate Mayo and the Foodways of the Gulf South. Serve it hot and let your watch party crowd dig in.
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!
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.
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.
We’re second-lining, tailgating and making po-boys in Paris for the game! Follow our French adventure on Instagram and Facebook.