Top New Orleans Chefs Share Their Favorite Lent Recipes That You Can Make at Home

Lent is a time of reflection, tradition, and of course, delicious seafood-focused meals in New Orleans. With the city’s rich culinary heritage, Lent recipes from New Orleans chefs have evolved into flavorful dishes that honor the season while delivering bold tastes and comforting Southern charm. Whether you’re observing Lent or simply looking to expand your repertoire of meatless meals, we’ve gathered some of the best creations from top local chefs that you can easily recreate at home. From classic Eggplant Parmesan to creative seafood entrées, these dishes bring the essence of New Orleans’ kitchens straight to your table.

Amanda Wachowski, Beggar’s Banquet

Oyster Stew

Ingredients

• 1 stick salted butter
• 2 Tbsp olive oil
• 1 cup shiitake mushrooms, thinly sliced
• 1 cup shucked oysters
• 1 medium onion, small dice
• 6 cloves garlic, minced
• 2 Tbsp minced ginger
• 2 bay leaves
• 1 tsp fresh thyme
• 1 Tbsp lemon zest
• 3 Tbsp flour
• ½ cup white wine
• 1 cup oyster liquor
• 1 tsp salt
• 2 Tbsp truffle oil
• 2 ½ cups heavy cream
• Crystal hot sauce, to taste
• Worcestershire sauce, to taste

Instructions

1. In a heavy-bottomed pot, melt the butter and olive oil together over medium heat.
2. Add shiitake mushrooms and gently caramelize until fragrant.
3. Stir in the onion, garlic, ginger, bay leaves, thyme, and lemon zest, and sauté until tender.
4. Whisk in flour and white wine and cook gently for a minute.
5. Pour in oyster liquor, salt, truffle oil, and heavy cream, and continue to whisk.
6. Bring to a boil while continuously whisking.
7. Lower heat and simmer for 20 minutes, continuing to stir.
8. During the last 5 minutes, add in the oysters.
9. Season to taste with Crystal hot sauce or any hot sauce of your choosing and Worcestershire sauce.

Amarys Koenig & Jordan Herndon, Palm & Pine

Roasted Cauliflower Amandine

For the Roasted Cauliflower

Ingredients:

• 2 heads cauliflower, cut into florets
• 1 cup shallots, sliced
• 2 teaspoons kosher salt
• 6 sprigs thyme
• 1 tablespoon coriander, toasted & ground
• 2 satsumas, zest & juice
• ½ cup canola oil

For the Almonds

Ingredients:

• 2 cups almonds (sliced, slivered, or whole chopped), lightly toasted
• 12 ounces butter, cubed
• 2 ounces lemon juice
• 2 tablespoons parsley, chopped
• Basil for garnish

Instructions

1. Preheat oven to 450°F.
2. Season cauliflower with salt and coriander, then mix with shallots, thyme, satsuma zest and juice, and canola oil. Spread on a sheet tray.
3. Roast cauliflower until golden brown specks appear and it is fork-tender, about 15-25 minutes depending on the size of the florets.
4. While the cauliflower is roasting, brown the butter over medium heat. Turn off heat when the butter becomes foamy and has a nutty aroma.
5. Slowly add the lemon juice to the butter, then stir in parsley and toasted almonds.
6. Pour the brown buttered almonds over the roasted cauliflower in a serving dish and garnish with fresh basil.

Brian Burns, Osteria Lupo

Mushroom Campanelle

Ingredients

• 1 lb fresh Campanelle pasta (or other fresh hollow-center pasta)
• 6 oz porcini mushrooms (or reconstituted dried mushrooms/porcini powder)
• 6 oz shiitake mushrooms
• 6 oz oyster mushrooms
• ½ cup shallot, minced
• 1 Tbsp garlic, minced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh oregano, chopped
• 1 tsp fresh rosemary, chopped
• ½ tsp crushed red pepper flakes (to taste)
• 4 oz dry white wine
• 12 oz chicken or vegetable stock
• 3 oz heavy cream
• ½ lemon, juiced (to taste)
• 2 Tbsp chives, minced
• 2 oz Parmesan (to taste)
• Salt, to taste
• Black pepper, to taste
• Sea salt, to taste

Instructions

1. Bring a large pot of heavily salted water to a boil over high heat for the pasta.
2. Set a large, heavy-bottom sauté pan over medium-high heat. Add olive oil to coat the pan.
3. When the oil is hot and shimmering, add mushrooms. Work in batches if needed.
4. Add shallots, garlic, thyme, oregano, rosemary, and crushed red pepper flakes. Stir to combine and cook until shallots soften and garlic mellows.
5. Pour in white wine and let it reduce until nearly dry.
6. Add chicken or vegetable stock and reduce by half.
7. Stir in heavy cream and lower the heat to a gentle simmer.
8. Cook pasta in salted boiling water until slightly firmer than al dente (fresh pasta cooks quickly).
9. Add a couple of ounces of starchy pasta water to the mushroom pan.
10. Toss the pasta in the mushroom ragu to coat evenly. Cook for two minutes over very low heat to let the flavors combine.
11. Squeeze lemon juice into the pasta and taste for seasoning.
12. Divide evenly among four plates or bowls.
13. Top with grated Parmesan, minced chives, and a pinch of sea salt.

Chris Borges, Commons Club

Swordfish with Black Eyed Peas and Limas with Calabrian Chili Vinaigrette

For the Swordfish

Ingredients:

• 4 swordfish steaks
• Salt, to taste
• 2 Tbsp olive oil
• 2 Tbsp butter
• ½ cup cooked field peas (see recipe below)
• ½ cup roasted celery root & carrots (see recipe below)
• ½ cup grilled daikon radish (see recipe below)
• ½ cup Calabrian chile vinaigrette (see recipe below)

Method & Plating

1. Preheat oven to 400°F. Heat oil in a heavy, ovenproof skillet over medium-high heat.
2. Sprinkle swordfish with salt and add to the skillet. Cook until browned, about 3 minutes.
3. Turn swordfish over and transfer the pan to the oven. Roast until just cooked through, about 10 minutes. Transfer swordfish to a plate.
4. In the same skillet, add butter and sauté onion until soft.
5. Add field peas, celery root, carrots, and daikon, heating until warmed through. Cook over medium-high heat, scraping up browned bits, until melted and bubbling.
6. Place the pea mixture in the center of each plate.
7. Top with a swordfish steak and finish with 2 tablespoons of Calabrian chile vinaigrette over each steak and around the plate.

Cooked Field Peas

Ingredients:

• 1 lb frozen black-eyed peas or lima beans
• ½ cup chopped onion
• 2 garlic cloves, minced
• 1 tsp garlic powder
• Salt & pepper, to taste
• 1 Tbsp extra virgin olive oil or canola oil
• 1 tsp vegetable-flavored “Better Than Bouillon”
• 4 cups water

Method:

1. Heat oil in a pot over medium heat and sauté chopped onion until soft. Add garlic in the last minute of sautéing.
2. Stir in garlic powder, salt, and pepper.
3. Add water and bouillon; bring to a rolling boil.
4. Add peas, ensuring they are covered by at least an inch of water.
5. Bring to a boil, then reduce to a simmer. Cook for 30 minutes or until peas are tender, adding more water if needed.

Roasted Celery Root & Carrots

Ingredients:

• 2-3 celery roots (about 2 cups), peeled and cut into ½-inch cubes
• 2 Tbsp olive oil, divided
• 1 Tbsp chopped fresh thyme, divided
• ½ tsp paprika, divided
• ½ tsp sea salt, divided
• ½ bunch carrots (about 2 cups), peeled and sliced into 1-inch pieces

Method:

1. Preheat oven to 425°F.
2. Toss celery root with 1 Tbsp olive oil, ½ Tbsp thyme, ¼ tsp paprika, and ¼ tsp sea salt in a bowl.
3. Spread on a rimmed baking sheet, cover with foil, and roast for 20-25 minutes until almost tender.
4. Meanwhile, toss carrots with remaining olive oil, thyme, paprika, and sea salt.
5. Remove foil from the celery root, add carrots to the baking sheet, and roast together for another 30-35 minutes, turning at least once.

Grilled Daikon Radish

Ingredients:

• 1 lb daikon radish, scrubbed
• 2 cloves garlic, minced
• 2 Tbsp butter, cut into small pieces
• 1 ice cube
• Salt & pepper, to taste

Method:

1. Preheat grill to high heat.
2. Place daikon on the grill and char the outside.
3. Wrap charred daikon, garlic, butter, and ice cube in a double layer of aluminum foil. Season with salt and pepper.
4. Seal foil tightly and place on the grill. Cook for 30 minutes or until radish is tender.
5. Once cool enough to handle, peel charred skin off the radish. Cut into ½-inch pieces.

Calabrian Chile Vinaigrette

Ingredients:

• 1 cup olive oil
• 1 cup rice wine vinegar
• 4 Tbsp Calabrian chili puree
• 1 Tbsp fish sauce
• 1.5 Tbsp microplaned garlic
• ½ cup toasted & chopped pistachios
• Salt, to taste

Method:

1. Whisk all ingredients together until well combined.

Heather Blanchard, Virgin Hotels New Orleans

Secret Garden

Ingredients:

• 1 oz Seedlip Garden N/A Spirit
• 1.5 oz lemon juice
• 0.75 oz lychee juice
• 2 oz soda (to top)

Method:

1. Combine Seedlip Garden, lemon juice, and lychee juice in a shaker.
2. Shake well and strain into a glass.
3. Top with soda.
4. Garnish with cucumber, berry, and thyme.

Luau Lagoon

Ingredients:

• 1 oz Seedlip Grove N/A Spirit
• 2 oz grapefruit juice
• 0.5 oz orgeat
• 0.5 oz pineapple shrub
• Polynesian bitters (to taste)

Method:

1. Combine all ingredients in a shaker.
2. Shake well and strain into a glass.
3. Garnish with dehydrated lime.

Kathryn Searcy, Costera

Orange Dressing

Ingredients:

• 1 cup fresh orange juice, strained
• 1.5 tsp sugar
• 1 tsp water
• 1 tsp Dijon mustard
• 1 clove garlic
• ¼ cup apple cider vinegar
• ½ cup neutral oil (soybean or vegetable)
• Salt, to taste
• 1 Tbsp lemon juice
• 2 Tbsp extra virgin olive oil

Method:

1. In a small saucepan, combine orange juice, sugar, and water. Cook over low heat, stirring constantly until reduced to about ¼ cup and syrupy. Let cool.
2. In a high-speed blender, add orange reduction, Dijon mustard, garlic, and apple cider vinegar.
3. Blend on high while slowly drizzling in neutral oil until emulsified.
4. Season with salt, lemon juice, and extra virgin olive oil.

Pistachio Romesco

Ingredients:

• 1 bunch cilantro, stems removed & roughly chopped
• ½ cup pistachios, toasted
• 4 Serrano peppers, stemmed & seeded
• 2 cloves garlic
• ¼ cup neutral oil (soybean or vegetable)
• Salt, to taste
• 1 Tbsp lemon juice

Method:

1. In a food processor, add pistachios, peppers, and garlic cloves. Pulse until roughly chopped.
2. Add cilantro and pulse while slowly adding oil. The mixture should be chunky but still saucy.
3. Season with salt and lemon juice.

Fennel Salad

Ingredients:

• ½ head fennel, thinly sliced
• ¼ red onion, thinly sliced
• Orange dressing (from above)
• Salt & pepper, to taste
• 1 sprig fresh mint, leaves picked from stem
• 1 orange, zest only

Method:

1. In a bowl, mix fennel, red onion, and enough orange dressing to coat the vegetables well.
2. Season with salt and pepper.
3. Allow to sit for a few minutes to let the vegetables marinate.

Seared Yellowfin Tuna

Ingredients:

• 1 lb Grade A yellowfin tuna, cut into steaks (3-6 oz portions)
• Salt & pepper, to taste
• High-heat cooking oil

Method & Plating:

1. Portion tuna into steaks and season with salt and pepper.
2. Heat oil in a non-stick pan until shimmering.
3. Sear tuna until golden on all sides, achieving a medium-rare doneness.
4. Slice against the grain and arrange on plates for serving.
5. Top with 2-3 Tbsp pistachio romesco.
6. Add a scoop of fennel salad (about ¼ cup per portion).
7. Drizzle with seasoned orange dressing and finish with torn mint leaves and orange zest.

Melissa Araujo, Alma Cafe

Salsa Negra

Ingredients:

• 1 white onion, quartered
• 3 garlic cloves, peeled
• 6 chile morita
• 6 chile negro (or pasilla)
• 2 tomatoes
• Cilantro, to taste
• ¼ cup water

Method:

1. Heat a comal, griddle, or cast-iron skillet over high heat.
2. Char the onion, garlic, chiles, and tomatoes until well blackened.
3. Once both cut sides of the onion quarters are blackened, roughly chop them.
4. Place the chopped onion, garlic, chiles, tomatoes, and cilantro into a blender.
5. Blend with ¼ cup water until smooth.

Aguachile

Ingredients:

• 1 red onion, sliced thin
• ⅔ cup lime juice, divided
• Salt & black pepper, to taste
• 3 Tbsp Maggi seasoning
• 3 Tbsp soy sauce
• 2 black garlic cloves
• 1 lb scallops
• 1 lb shrimp
• 1 English cucumber, sliced
• 1 avocado, diced

Method:

1. In a bowl, toss the sliced red onion with salt and ¼ cup lime juice. Let it sit to quick-pickle and remove any sulfur bite.
2. In a blender, combine the remaining lime juice, Maggi seasoning, soy sauce, black garlic cloves, black pepper, and Salsa Negra. Blend until smooth.
3. Toss the scallops, shrimp, and cucumber with the sauce and divide onto serving plates.
4. Garnish with avocado, pickled red onions, fresh cilantro, and crushed chiltepin chiles.
5. Serve immediately.

Marcus Woodham, The Bower

Eggplant Parmesan

Ingredients:

• 2 eggplants
• 4 eggs, beaten
• AP flour (for dusting)
• 4 cups breadcrumbs
• 3 Tbsp dry oregano
• Salt & pepper, to taste
• Mozzarella cheese, sliced

Method:

1. Cut eggplant lengthwise into ½-inch thick slices.
2. Season with salt and pepper.
3. Dredge in AP flour, then dip in beaten eggs, and coat with seasoned breadcrumbs.
4. Fry or pan-fry until golden brown on both sides.
5. Place mozzarella on one side of each fried eggplant slice, then top with tomato sauce and more mozzarella.
6. Bake in a 400°F oven until cheese is melted and bubbly.

Tomato Sauce

Ingredients:

• 4 cups San Marzano tomatoes
• ½ cup tomato paste
• 4 Tbsp chopped garlic
• 1 leek, chopped
• ½ cup balsamic vinegar
• 1 cup red wine
• 3 Tbsp dry oregano
• 2 Tbsp dry thyme
• 2 Tbsp granulated garlic
• 2 Tbsp granulated onion
• 3 Tbsp fennel seed
• 3 Tbsp sugar
• Salt & black pepper, to taste
• Extra virgin olive oil

Method:

1. Heat olive oil in a pan and toast fennel seeds.
2. Add leeks and garlic, sweating until translucent.
3. Deglaze with balsamic vinegar and red wine. Reduce until syrupy.
4. Add San Marzano tomatoes and tomato paste. Bring to a boil, then reduce heat.
5. Stir in remaining dry spices, sugar, salt, and black pepper.
6. Simmer for 15-30 minutes until thickened. Adjust seasoning.

Swiss Chard

Ingredients:

• 5 bunches Swiss chard, stems removed and cut into 2-inch pieces
• 3 Tbsp chopped garlic
• 1 tsp crushed red pepper
• ½ cup white wine
• 3 Tbsp butter
• Salt & black pepper, to taste
• Olive oil

Method:

1. Rinse chard under cold running water for 5 minutes to remove dirt.
2. In a large sauté pan, heat olive oil and sauté garlic with crushed red pepper.
3. Deglaze with white wine, then add chard and butter.
4. Cook until greens are tender and wine is nearly reduced.
5. Season with salt and black pepper.

Basil Vinaigrette

Ingredients:

• ½ lb basil
• ½ cup white balsamic vinegar
• 1 Tbsp honey
• 1½ cups canola oil
• Salt & pepper, to taste

Method:

1. Bring a large pot of salted water to a boil. Prepare an ice water bath.
2. Blanch basil in boiling water for 10 seconds, then transfer to the ice bath.
3. Squeeze out excess water.
4. Blend basil with vinegar and honey, slowly adding oil to emulsify.
5. Season with salt and pepper.

Assembly

1. Place sautéed Swiss chard at the bottom of the plate.
2. Layer two pieces of eggplant with tomato sauce.
3. Drizzle generously with basil vinaigrette.
4. Serve and enjoy!

Honey Mascarpone with Luxardo Cherries & Focaccia

Ingredients:

• 8 oz mascarpone
• 2 Tbsp honey
• 2 lemons, zested
• 1 tsp fresh thyme leaves
• Pinch of salt
• ½ tsp cracked black pepper
• ⅓ cup Luxardo cherries with juice
• Focaccia, for dipping

Method:

1. In a food processor, blend mascarpone, lemon zest, thyme, honey, and salt until smooth.
2. Transfer mascarpone mixture to a serving bowl.
3. Garnish with cracked black pepper and Luxardo cherries with juice.
4. Serve with focaccia for dipping.

JD Eubanks, Tujague’s

Crepe Sauce

Ingredients:

• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp kosher salt
• 2 Tbsp blond roux

Method:

1. Heat cream in a saucepan over low heat, ensuring it does not boil.
2. Stir in Parmesan cheese and kosher salt, allowing the sauce to heat through.
3. Whisk in the blond roux, stirring continuously until the sauce thickens to a smooth, creamy consistency.
4. Let the sauce simmer for an additional 3-5 minutes, then remove from heat.

Shrimp & Final Assembly

Ingredients:

• 10 Gulf shrimp
• 1 Tbsp butter
• 1 tsp Creole seasoning
• Prepared crepe sauce
• 2 crepes
• Chopped chives (for garnish)

Method:

1. Heat butter in a sauté pan over medium-high heat.
2. Add shrimp and Creole seasoning, cooking until shrimp are nearly done.
3. Pour in crepe sauce, reduce heat, and let simmer for 5-7 minutes.
4. Place two crepes on a plate and top with five shrimp and sauce.
5. Garnish with chopped chives and serve immediately.

Author: Evangeline