A Taste of New Orleans: Recreating Harry Connick Jr.’s Favorite Southern Comfort Foods
Few musicians embody the spirit of New Orleans quite like Harry Connick Jr. His smooth vocals and piano skills are synonymous with the city’s rich musical heritage, and his love for his hometown extends far beyond the stage. He’s a passionate advocate for New Orleans culture, particularly its vibrant culinary scene. So, what are some of the Southern comfort foods that hold a special place in Harry Connick Jr.’s heart? While he hasn’t publicly declared a definitive “top 5” list, through interviews and culinary appearances, we can glean insights into his favorite flavors and create our own taste of New Orleans at home. This article explores some dishes likely to be among Connick Jr.’s preferred comfort foods, complete with detailed recipes to bring the taste of Louisiana to your kitchen.
## The Soul of Southern Comfort: What Makes it Special?
Before we dive into specific recipes, let’s define what makes Southern comfort food so appealing. It’s more than just food; it’s a feeling. It’s the warmth of a home-cooked meal, the satisfaction of simple, honest ingredients, and the connection to a rich culinary tradition. Key elements include:
* **Hearty Flavors:** Rich, savory, and often slightly sweet or spicy, Southern food is bold and unapologetic.
* **Fresh Ingredients:** While modern variations exist, traditional Southern cooking emphasizes seasonal produce and locally sourced meats.
* **Slow Cooking:** Many Southern dishes require patience, allowing flavors to meld and develop over time.
* **Generous Portions:** Southern hospitality extends to the plate, with ample servings meant to be shared and enjoyed.
* **A Sense of History:** Each dish tells a story, passed down through generations and reflecting the region’s cultural influences.
## Dish 1: Red Beans and Rice – A Monday Tradition
Red beans and rice is a cornerstone of New Orleans cuisine, traditionally eaten on Mondays. This tradition stems from the days when Monday was laundry day, and beans could simmer on the stove while women tackled the weekly wash. It’s a hearty, flavorful, and incredibly satisfying dish.
**Ingredients:**
* 1 pound dried red kidney beans, rinsed
* 8 cups water
* 1 tablespoon olive oil
* 1 large onion, chopped
* 1 green bell pepper, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 pound smoked sausage (Andouille preferred), sliced
* 1 teaspoon Creole seasoning (such as Tony Chachere’s)
* 1/2 teaspoon cayenne pepper (optional, for extra heat)
* 1 bay leaf
* Salt and black pepper to taste
* Cooked white rice, for serving
* Hot sauce, for serving (optional)
**Instructions:**
1. **Soak the Beans:** Place the rinsed red beans in a large pot or bowl and cover with plenty of water. Let them soak for at least 6 hours, or preferably overnight. This helps to shorten the cooking time and improve their texture. Alternatively, use the quick-soak method: bring the beans and water to a boil for 2 minutes, then remove from heat and let them sit for 1 hour.
2. **Sauté the Aromatics:** Drain the soaked beans and set them aside. In the same large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and celery (the “holy trinity” of Cajun and Creole cooking). Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Add Sausage and Beans:** Add the sliced smoked sausage to the pot and cook until it’s lightly browned, about 3-5 minutes. This will release flavorful fats into the vegetables. Add the drained red beans back into the pot. Pour in the 8 cups of water (or enough to cover the beans by about 2 inches).
4. **Season and Simmer:** Stir in the Creole seasoning, cayenne pepper (if using), bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beans are very tender and creamy. Stir occasionally to prevent the beans from sticking to the bottom of the pot. If the beans are still too watery after this time, remove the lid and simmer for another 30-60 minutes to allow some of the liquid to evaporate.
5. **Mash for Creaminess (Optional):** For an even creamier texture, use the back of a spoon or a potato masher to mash some of the beans against the side of the pot. This will thicken the sauce and create a richer consistency. Be careful not to mash all of the beans, as some whole beans are desirable.
6. **Adjust Seasoning:** Taste the red beans and rice and adjust the seasoning as needed. You may want to add more salt, pepper, Creole seasoning, or cayenne pepper to achieve your desired flavor profile.
7. **Serve:** Serve the red beans and rice hot over a bed of cooked white rice. Garnish with a sprinkle of fresh parsley, if desired. Offer hot sauce on the side for those who like a spicier kick.
**Tips for Success:**
* **Use high-quality smoked sausage:** Andouille sausage is the traditional choice for red beans and rice, as it adds a smoky, spicy flavor. However, you can also use other types of smoked sausage, such as kielbasa or chorizo.
* **Don’t skimp on the simmering time:** The longer the beans simmer, the creamier and more flavorful they will become. Aim for at least 2-3 hours of simmering time.
* **Adjust the spice level to your liking:** Creole seasoning and cayenne pepper can vary in their heat levels. Start with a small amount and add more to taste.
* **Make it ahead of time:** Red beans and rice taste even better the next day, as the flavors have had time to meld together. You can make it a day or two in advance and store it in the refrigerator.
## Dish 2: Jambalaya – A Cajun Celebration in a Pot
Jambalaya is another iconic Louisiana dish, a flavorful rice dish cooked with meat, vegetables, and Creole spices. It’s often described as a Creole or Cajun paella, reflecting its Spanish and French influences. There are two main types of jambalaya: Creole (red) and Cajun (brown). Creole jambalaya includes tomatoes, while Cajun jambalaya does not. We’ll focus on a Creole jambalaya recipe here.
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 pound smoked sausage (Andouille preferred), sliced
* 1 large onion, chopped
* 1 green bell pepper, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (8 ounce) can tomato sauce
* 1 cup long-grain rice, rinsed
* 2 cups chicken broth
* 1 teaspoon Creole seasoning (such as Tony Chachere’s)
* 1/2 teaspoon cayenne pepper (optional, for extra heat)
* 1 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1 bay leaf
* Salt and black pepper to taste
* 1/2 pound shrimp, peeled and deveined (optional)
* Fresh parsley, chopped, for garnish
**Instructions:**
1. **Brown the Chicken and Sausage:** Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. Add the sliced smoked sausage to the pot and cook until lightly browned, about 3-5 minutes. Remove the sausage from the pot and set aside with the chicken.
2. **Sauté the Aromatics:** Add the chopped onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Add Tomatoes and Spices:** Stir in the diced tomatoes (with their juice), tomato sauce, Creole seasoning, cayenne pepper (if using), dried thyme, dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
4. **Add Rice and Broth:** Add the rinsed rice to the pot and stir to combine. Pour in the chicken broth and stir again. Return the chicken and sausage to the pot, nestling them among the rice.
5. **Simmer and Cook:** Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed. Do not stir the jambalaya during this time, as it can cause the rice to become sticky.
6. **Add Shrimp (Optional):** If using shrimp, add them to the jambalaya during the last 5 minutes of cooking time. Stir them gently into the rice and cook until they are pink and opaque.
7. **Rest and Fluff:** Remove the pot from the heat and let the jambalaya rest, covered, for 5-10 minutes. This will allow the rice to finish absorbing any remaining liquid and prevent it from becoming mushy. Before serving, fluff the jambalaya with a fork to separate the grains of rice.
8. **Serve:** Serve the jambalaya hot, garnished with fresh chopped parsley. Offer hot sauce on the side for those who like a spicier kick.
**Tips for Success:**
* **Use a heavy-bottomed pot:** This will help to prevent the jambalaya from sticking to the bottom of the pot and burning.
* **Rinse the rice before cooking:** This will remove excess starch and prevent the jambalaya from becoming sticky.
* **Don’t stir the jambalaya while it’s simmering:** Stirring can disrupt the cooking process and cause the rice to become mushy. Resist the urge to peek!
* **Adjust the cooking time based on your rice:** Different types of rice may require slightly different cooking times. Check the package instructions for your rice and adjust accordingly.
* **Get creative with the ingredients:** Jambalaya is a versatile dish that can be adapted to your liking. Feel free to add other meats, vegetables, or seafood, such as ham, crawfish, or okra.
## Dish 3: Gumbo – A Stew of Louisiana Flavors
Gumbo is another quintessential Louisiana stew, a complex and deeply flavorful dish that reflects the diverse cultural influences of the region. It typically includes a roux (a cooked mixture of flour and fat), vegetables, meat or seafood, and Creole spices. Like jambalaya, there are many variations of gumbo, depending on the ingredients and personal preferences.
**Ingredients:**
* 1/2 cup vegetable oil
* 1/2 cup all-purpose flour
* 1 large onion, chopped
* 1 green bell pepper, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 pound smoked sausage (Andouille preferred), sliced
* 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
* 8 cups chicken broth
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 teaspoon Creole seasoning (such as Tony Chachere’s)
* 1/2 teaspoon cayenne pepper (optional, for extra heat)
* 1 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1 bay leaf
* Salt and black pepper to taste
* 1 pound shrimp, peeled and deveined (optional)
* 1/2 cup okra, sliced (optional)
* Cooked white rice, for serving
* Hot sauce, for serving (optional)
* Filé powder, for serving (optional)
**Instructions:**
1. **Make the Roux:** This is the most crucial step in making gumbo. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, a little at a time, until it forms a smooth paste. Reduce the heat to low and continue to cook the roux, stirring constantly, for 20-30 minutes, or until it turns a rich, dark brown color. The roux should smell nutty and toasty, but be careful not to burn it. Burning the roux will ruin the gumbo.
2. **Sauté the Aromatics:** Once the roux is ready, add the chopped onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Add Sausage and Chicken:** Add the sliced smoked sausage and chicken pieces to the pot and cook until lightly browned, about 5-7 minutes.
4. **Add Broth and Tomatoes:** Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Add the diced tomatoes (with their juice), Creole seasoning, cayenne pepper (if using), dried thyme, dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for at least 1 hour, or preferably longer, to allow the flavors to meld.
5. **Add Shrimp and Okra (Optional):** If using shrimp and okra, add them to the gumbo during the last 15-20 minutes of cooking time. Cook until the shrimp are pink and opaque and the okra is tender.
6. **Adjust Seasoning:** Taste the gumbo and adjust the seasoning as needed. You may want to add more salt, pepper, Creole seasoning, or cayenne pepper to achieve your desired flavor profile.
7. **Remove Bay Leaf:** Before serving, remove the bay leaf from the gumbo.
8. **Serve:** Serve the gumbo hot over a bed of cooked white rice. Garnish with a sprinkle of fresh parsley, if desired. Offer hot sauce and filé powder on the side. Filé powder, made from ground sassafras leaves, is a traditional gumbo thickener and flavoring agent.
**Tips for Success:**
* **Patience is key for the roux:** The roux is the foundation of gumbo, and it takes time and attention to develop the proper color and flavor. Don’t rush the process.
* **Use a heavy-bottomed pot:** This will help to prevent the roux from burning.
* **Stir constantly:** Constant stirring is essential to prevent the roux from sticking to the bottom of the pot and burning.
* **Adjust the thickness of the gumbo:** If the gumbo is too thin, you can add a slurry of cornstarch and water to thicken it. If it’s too thick, you can add more chicken broth.
* **Get creative with the ingredients:** Gumbo is a versatile dish that can be adapted to your liking. Feel free to add other meats, vegetables, or seafood, such as duck, oysters, or crab.
## Dish 4: Beignets – A Sweet New Orleans Treat
No trip to New Orleans is complete without indulging in beignets, the city’s iconic square-shaped doughnuts covered in powdered sugar. These fluffy, fried pastries are best enjoyed hot and fresh, with a cup of café au lait.
**Ingredients:**
* 1 cup warm water (105-115°F)
* 1/4 ounce (about 2 1/4 teaspoons) active dry yeast
* 1/4 cup granulated sugar
* 1/2 teaspoon salt
* 1 large egg, lightly beaten
* 1/2 cup evaporated milk
* 4 cups all-purpose flour, plus more for dusting
* Vegetable oil, for frying
* Powdered sugar, for dusting
**Instructions:**
1. **Activate the Yeast:** In a large bowl, combine the warm water and yeast. Let it stand for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use.
2. **Combine Wet Ingredients:** Add the sugar, salt, egg, and evaporated milk to the yeast mixture and whisk to combine.
3. **Add Flour:** Gradually add the flour to the wet ingredients, mixing with a wooden spoon or dough hook until a soft, slightly sticky dough forms. You may need to add a little more flour if the dough is too wet.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it is smooth and elastic. Alternatively, you can knead the dough in a stand mixer fitted with a dough hook for 5-7 minutes.
5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 2 hours, or until doubled in size.
6. **Punch Down and Roll Out:** Punch down the dough to release the air. Turn it out onto a lightly floured surface and roll it out to a 1/4-inch thickness.
7. **Cut into Squares:** Use a sharp knife or pizza cutter to cut the dough into 2-inch squares.
8. **Second Rise:** Place the beignet squares on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and let them rise for 30-45 minutes, or until slightly puffy.
9. **Fry the Beignets:** Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully drop the beignet squares into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffy. Turn them over with a slotted spoon or tongs.
10. **Drain and Dust:** Remove the fried beignets from the oil and place them on a wire rack lined with paper towels to drain. While they are still hot, generously dust them with powdered sugar.
11. **Serve:** Serve the beignets immediately, while they are still warm and fresh. Enjoy them with a cup of café au lait for the ultimate New Orleans experience.
**Tips for Success:**
* **Use warm, but not hot, water:** Hot water can kill the yeast. The water should be warm to the touch, but not scalding.
* **Don’t overwork the dough:** Overworking the dough can result in tough beignets. Knead it just until it is smooth and elastic.
* **Maintain the oil temperature:** The oil temperature is crucial for frying beignets properly. If the oil is too hot, the beignets will brown too quickly on the outside and be raw on the inside. If the oil is not hot enough, the beignets will absorb too much oil and be greasy. Use a thermometer to monitor the oil temperature.
* **Dust generously with powdered sugar:** The powdered sugar is what makes beignets so special. Don’t be shy!
* **Eat them fresh:** Beignets are best enjoyed hot and fresh, so eat them as soon as they are fried.
## Dish 5: Bread Pudding – A Sweet Ending
Bread pudding is a classic Southern dessert, a comforting and versatile dish made from stale bread, custard, and often flavored with spices, fruits, or nuts. It’s a great way to use up leftover bread and create a delicious treat.
**Ingredients:**
* 8 cups stale bread, cubed (French bread or brioche work well)
* 4 cups milk
* 1 cup heavy cream
* 1 cup granulated sugar
* 4 large eggs, lightly beaten
* 2 teaspoons vanilla extract
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 cup melted butter
* 1/2 cup raisins (optional)
* 1/2 cup chopped pecans or walnuts (optional)
**Instructions:**
1. **Prepare the Bread:** Preheat oven to 350°F (175°C). Spread the cubed bread on a baking sheet and bake for 10-15 minutes, or until lightly toasted. This will help to dry out the bread and prevent the bread pudding from becoming soggy.
2. **Combine Wet Ingredients:** In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and nutmeg.
3. **Soak the Bread:** Place the toasted bread cubes in a large bowl. Pour the milk mixture over the bread and gently press down to ensure that all of the bread is submerged. Let the bread soak for at least 30 minutes, or preferably longer, to allow it to absorb the liquid.
4. **Add Melted Butter and Mix-ins:** Stir in the melted butter, raisins (if using), and nuts (if using).
5. **Pour into Baking Dish:** Pour the bread pudding mixture into a greased 9×13 inch baking dish.
6. **Bake:** Bake for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean.
7. **Cool and Serve:** Let the bread pudding cool slightly before serving. Serve warm or at room temperature. You can top it with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce, if desired.
**Tips for Success:**
* **Use stale bread:** Stale bread is essential for bread pudding. Fresh bread will become soggy.
* **Soak the bread thoroughly:** Soaking the bread allows it to absorb the liquid and create a moist and custardy bread pudding.
* **Don’t overbake:** Overbaking will result in a dry bread pudding. Bake it just until it is set and golden brown.
* **Get creative with the flavors:** Bread pudding is a versatile dessert that can be adapted to your liking. Feel free to add other fruits, spices, or flavorings, such as chocolate chips, bananas, or bourbon.
* **Serve with a sauce:** Bread pudding is delicious on its own, but it’s even better with a sauce. Try serving it with vanilla ice cream, whipped cream, caramel sauce, or a bourbon sauce.
## Beyond the Recipes: Experiencing New Orleans Cuisine
While these recipes offer a delicious glimpse into the world of Southern comfort food, experiencing New Orleans cuisine firsthand is an unparalleled culinary adventure. From the bustling French Quarter to the hidden gems in the Bywater, the city is brimming with restaurants, cafes, and food stalls serving up authentic and unforgettable dishes. Seek out local favorites, talk to the chefs and vendors, and immerse yourself in the vibrant food culture that makes New Orleans so unique.
So, whether you’re a seasoned cook or a novice in the kitchen, these recipes will transport you to the heart of New Orleans and allow you to savor the flavors that Harry Connick Jr. and countless others cherish. Bon appétit, or as they say in New Orleans, *Laissez les bons temps rouler!* (Let the good times roll!).