Serves 8

 This Specialty may also be offered as a dip served with croutons or crackers

 Small Baguette of French bread

¼ cup unsalted butter

1 cup finely chopped onion

½ cup finely chopped celery

½ cup finely chopped green bell pepper

1 small clove garlic, very finely chopped

1 pound cream cheese, at room temperature

1 cup sour cream

1 pound jumbo lump crabmeat, picked over and all bits of shell and cartilage removed

2 teaspoons Creole seasoning

2 green onions, white and green parts, thinly sliced

¼ cup finely chopped fresh parsley

½ cup grated parmesan cheese

1 cup grated Swiss cheese

Parsley sprigs, for garnish

Preheat the oven to 350 degrees. To make the croutons, slice the baguette into ¼-inch rounds. Arrange the slices on a baking sheet and toast just until pale golden. Turn and brush the other side lightly with olive oil, toast again until golden and set aside.

In a large saucepan, melt the butter over medium-low heat. Add and sauté the onion, celery and bell pepper until translucent, about 7 minutes. Add the garlic and cook for a minute or two, until tender but not browned. Add the cream cheese and sour cream and stir constantly until the cream cheese melts and the mixture comes to a simmer. Gently stir in the crabmeat, reduce the heat to very low and simmer for 3 minutes.

Add the Creole seasoning, green onions, parsley, Parmesan and Swiss cheese. Stir together to blend and bring to a boil, then remove from heat.

Divide the mixture among individual ramekins or shallow serving dishes and place on plate with several croutons alongside each one, for scooping. Garnish with the parsley sprigs and serve hot.

Watch as Arnaud’s French 75 Bartender, Chris Hannah, teaches you to make a classic New Orleans Sazerac. Cheers!

 There is an on-going argument in New Orleans regarding the suitability of adding raisins to bread pudding. This is exactly the delicious kind of quarrel New Orleanians love to engage in so that they have a suitable excuse to prepare and taste different versions. While there are as many recipes for bread pudding as there are restaurants in New Orleans, this one is a particularly splendid example, a rich custard-laced square brought to the table draped in warm, buttery whiskey sauce. Arnaud’s recipe uses raisins; if preferred they can be left out.

 2 large egg yolks

5 whole large eggs

½ cup granulated sugar

2-1/2 cups whole milk, scalded

½ cup heavy cream, scalded

3 ½ cups stale French bread crumbs

6 to 8 slices French bread, 1-inch thick

½ cup raisins

¼ cup dark rum

4 tablespoons clarified butter

1 tablespoon cinnamon

1 tablespoon sugar and ¼ teaspoon cinnamon, mixed

 Preheat the oven to 350 degrees. Butter a 2-quart casserole. In a small bowl, pour the rum over the raisins and set aside to plump. In the bowl of an eclectic mixer set at low speed, mix together yolks, eggs and sugar. Add the milk and cream and mix well. Mix the vanilla.

 Combine the bread chunks, 2 tablespoons of the butter, cinnamon and rum-raisins in a large mixing bowl. Pour a generous amount of the pudding mixture over the bread. Stir to mix all ingredients and pour into the buttered casserole. Smooth the surface with the back of a spoon.

 Dip the bread slices in the remaining pudding mixture and place over the pudding, overlapping to cover the edges of the dish. Pour any remaining pudding over all. Drizzle with the remaining clarified butter and sprinkle generously with cinnamon sugar.

 Cut parchment paper to fit the top of the dish, butter lightly and place over the surface of the pudding. Cover the dish tightly with aluminum foil and set the casserole dish inside a pan fill with hot water to within ½ inch of the top of the baking dish. Bake for approximately 50 minutes, remove the foil and bake 10 minutes longer.

 Whiskey Sauce

 Yield: About 2 Cups

Whiskey Sauce will keep at room temperature for 3 to 4 days. For those who are not fans of bourbon, rum or cognac makes a fine substitute. If desired, the alcohol may be eliminated entirely and a small amount of flavoring such as almond extract substituted.

 3 large eggs

1 cup (8 Ounces, 2 sticks) butter, melted and still warm

½ cup granulated sugar 1-1/2 teaspoons bourbon

 Using a mixer, whip the eggs at high speed until they are thick and pale. Reduce the speed to low and slowly add the warm butter. Gradually add the sugar and mix until cool, and then slowly add the whiskey, blending it in thoroughly.

For Mardi Gras, each ball masque requires a splendid gown or costume to carry out the theme of the tableau. For the Krewe of Sparta in 1954 the theme was “Royal Repast.” Germaine ruled as “Vintage Champagne,” with attendants dressed as “Creole Gumbo,” “Sizzling Steaks” and other dishes. Many of the gowns were made in Europe and the amount of intricate detail was quite astonishing.

The Casbarians paid tribute to Germaine Wells by creating a Mardi Gras museum in her honor on the second floor of Arnaud’s Restaurant. Named the “Queen’s Collection,” the display features thirteen of Germaine’s costumes along with gowns worn by her mother and daughter, four King’s costumes worn by the Count, and six children’s costumes.

Germaine’s love of theatre also found expression in the celebration of Mardi Gras. She ruled over 22 Carnival balls, more than any other person in New Orleans, starting in 1937 with the Krewe of Iris. Germaine said that her favorite ball was in 1938 when she reigned as queen of Prometheus and her father was king.

It is considered bad luck to wear a Queen’s gown twice, so Germaine had a duplicate of her gold creation made to be worn for other occasions. Germaine was regal in the shimmering replica gold lame gown she wore as Queen of Naiads for the official opening of the museum and a gala Carnival Ball on September 15, 1983. On Casbarian’s arm, she was escorted among her subjects, acknowledging them with a nod of her crowned head and a wave of her scepter as they slowly circled the Count’s Ballroom. Later that evening, in the Gold Room, the Casbarians hosted a Queen’s Supper in her honor.

The museum houses sparkling faux jewels, Carnival invitations, masks, favors and vintage photos. Providing a glimpse of the private celebration of Mardi Gras that is rarely seen by anyone outside of New Orleans.

Just three months after the gala museum opening, on December 15, 1983, Germaine Cazenave Wells died in her father’s mansion on Esplanade Avenue. At her request, she was buried in the golden gown, and the funeral cortege taking her to her final resting place at Metairie Cemetery passed by the restaurant one last time.

Only in New Orleans would a full dining room of patrons break out into the Who Dat Cheer mid-lunch! We love our boys in black and gold. Who Dat Who Dat Who Dat saying they gonna beat them Saints!

Carnival commences on Twelfth Night, January 6th, which ushers in a hectic social season of parties, balls and parades. Every year, Germaine celebrated by wearing one of many Mardi Gras gowns to dinner on that evening. To honor the season she introduced a old fashioned, rich dish: Cornish Game Hen Twelfth Night, which is still served at Arnaud’s on January sixth.

During the Christmas Holiday, Arnaud’s Main Dining Room broke out into the LSU Chant…only in New Orleans!

 Remoulade Wings

Chicken-Party Wings-Regular

Arnaud’s Remoulade Sauce

1. Place chicken wings on a sheet pan and coat with Arnaud’s Sauce
2. Bake at 350 degrees for 15 minutes
3. Flip wings and re-glaze. Bake for another 15 minutes
4. Crisp wings by broiling at 500 degrees on each side for 5 minutes.

**If you like them extra spicy re-glaze wings with Remoulade Sauce before broiling.

 N’Awlins Nachos

Portion size is discretionary

24 each Tortilla Chips

8oz Red Beans (Store bought works fine)

1.5 oz Smoked Sausage-diced

1.5 oz Cheddar Cheese-shredded

15 each Jalapeno Peppers

1 oz Sour Cream

1.5 oz Guacamole

1.5 oz Tomatoes-diced

1. Place tortilla chips on a heat proof platter and top evenly with red beans
2. Sprinkle the diced smoked sausage over the beans and cover liberally with the shredded Cheddar Cheese
3. Broil in oven just until cheese is melted
4. Sprinkle the tomatoes and peppers over the chips
5. Top with a spoonful of sour cream and guacamole
6. Serve right away

 4 tablespoons extra-virgin olive oil

3 pounds cooked and shelled medium shrimp

3 cups Creole Sauce (recipe below)

Kosher or sea salt and freshly ground black pepper

4 ½ cups hot, cooked white rice, for serving

½ cup finely chopped flat-leaf parsley for garnish

 Warm 6 shallow soup bowls in a low oven.

 Place a large skillet over high heat and add the olive oil. When it is hot, add the shrimp and stir for 1 minute, just to heat through. Add the Creole Sauce and bring to a boil. Reduce the heat to low and simmer gently for 3 minutes. Taste, and adjust seasoning with salt and pepper. Place ¾ cup of rice in each warmed bowl and top with a generous spoonful of shrimp and sauce. Scatter generously with chopped parsley and serve.

 Creole Sauce

 Creole Sauce is a standard ingredient, used in many New Orleanian dishes. It will keep in the refrigerator for up to 3 days and freezes well.

 2 tablespoons olive oil

1 small white onion, chopped

½  green pepper stemmed, seeded, de-ribbed and chopped

6 stalks celery, chopped

½ cup finely chopped flat-leaf parsley

1 clove garlic, very finely chopped

2 cups Veal Stock

1-1/4 teaspoons granulated chicken bouillon

1 Bouquet Garni

1 plum tomato, peeled, seeded and diced

1-1/2 cups tomato puree

Kosher or sea salt and freshly ground black pepper

Tabasco Sauce

Cayenne pepper

 Place a large saucepan over high heat and add the olive oil. When it is hot, add the onion, green pepper, celery and parsley. Cook, stirring constantly, for two minutes. Add the garlic and cook for 30 seconds. Stir in the veal stock and chicken bouillon and add the Bouquet Garni, diced tomato and tomato puree. Bring to a boil, and then reduce the heat to low and simmer the sauce, partially covered, for about 10 minutes, until nicely thickened. Season to taste with salt, black pepper, Tabasco Sauce and Cayenne. Use immediately, or cool to room temperature and refrigerate for up to 3 days, or freeze for up to one month.