New Orleans / Louisiana Christmas Party Ideas

Seafood stuffed crab.

Crawfish Zombie Bread (can use shrimp also)

1-1/2 tablespoons garlic (minced)
1/4 lb butter
8 ounces extra-sharp cheddar cheese (grated)
1 tablespoon mayonnaise
2 teaspoons lemon juice
1 teaspoon Tabasco sauce
1 dash Worcestershire sauce
1 tablespoon fresh parsley, chopped
1 tablespoon green onion, chopped
1/4 teaspoon fresh thyme leave
1/2 lb crawfish tail, chopped
1 loaf French bread, halve -lengthwise

Preheat oven to 350~.
In a food processor, combine garlic, butter, cheese, mayonnaise, lemon juice, Tabasco and Worcestershire until smooth.
Add parsley, onions, thyme and any available crawfish fat.
Pulse until blended.
Transfer to bowl.
Fold in chopped crawfish tails.
Chill 30 minutes.
Spread mixture on French bread halves.
Bake halves for 15 minutes.

We usually cut into 1" strips and put on a serving dish. Something like this:

Also, if you can get oyseters, the Oyster Patty is the most classic of New Orleans Christmas party finger foods. This is the original McKenzie's recipe published right after Katrina:


McKenzie's Oyster Patties

Fills 12 large or 36 miniature patty shells

4 dozen oysters and liquor

Cook oysters in their liquor by bringing to a boil, then simmering 10 minutes. (*For miniature patty shells, finely chop oysters before cooking.) Saute onion in butter; blend in flour until smooth. Add remaining ingredients and oysters. Cook 5 minutes; pour into patty shells and bake at 375 degrees for 5 to 8 minutes.

Grilled bacon-wrapped shrimp.

quote:

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Smh

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He is apparently horrible at articulating so his post made no sense, but I think what he was trying to say is those items are all good foods but only the dip/boudin meet OP's stipulations (no soups/stews, nothing that requires manning a grill, finger foods, etc.).

Stuffed artichokes require two hands and a table to eat. Chargrilled oysters require someone manning the grill. Raw require someone who wants to spend the party shucking. Etc.

Boudin dip is always a hit.