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Article by: Ann Maloney | The Times-Picayune | NOLA.com Photo by: The Times-Picayune | NOLA.com Royal House Oyster Bar's Blackened Redfish recipe meets the nutrition criteria of Eat Fit NOLA. Royal House Oyster Bar's Blackened Redfish Makes 1 serving 8-ounce Redfish Filet 1 teaspoon blackening seasoning 2 tablespoons olive oil 1/2 cup sliced mushrooms 1/2 cup baby spinach 1/8 cup tomatoes 2 lemon wheels, for garnish Heat a cast iron skillet. Season the filet with 1/2 teaspoon of blackening seasoning on each side. Dip the filet in olive oil and drain the excess oil off. Place in the heated skillet; cook 3 to 4 minutes on each side. Once you start [...]

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by Royal House Oyster Bar | 1 year ago

By Shelby Hartman | NOLA.com | The Times-Picayune [...] 10. Royal House 441 Royal St., New Orleans, 504.528.2601 The romantic sounds of the French Quarter filter down Royal Street and up to the wrap-around balcony at Royal House. Street musicians set up just opposite the restaurant, with a saxophone regular playing jazz standards or a longtime violin and guitar duo Tanya and Dorise perform American popular music. The surrounding cast iron balconies complete the quintessentially New Orleans feel that goes perfectly with the restaurant’s specialty oysters and a bloody Mary. Shelby Hartman [...] Source and full article: NOLA.com [...]

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by Royal House Oyster Bar | 1 year ago

By Amy Bickers | Southern Living Nothing heats up a chilly autumn day like a steaming bowl of gumbo. Dozens of New Orleans restaurants serve the iconic Louisiana dish. Here are our four favorites. Some people say the best way to mark the seasons in Louisiana is through a culinary calendar. Crawfish come in season in winter; shrimp boats go out in spring; gardeners pick tomatoes and okra in summer; and everyone makes gumbo in fall. That’s when all the ingredients finally come together. New Orleans’s restaurants offer hundreds of variations on the Cajun-Creole concoction. They all begin with a roux—a mixture of spices and flour thickened with cooking fat. From there, [...]

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by Royal House Oyster Bar | about 3 years ago

At Royal House, we love to serve you your first bowl of Gumbo or Jambalaya, or see your face when you timidly bite into a delicious morsel of fried alligator and find that it’s “better than chicken.” While we love to serve our guests the traditional dishes they’ve heard so much about, sometimes we like to take your taste buds for a spin. Royal House’s Chef Steve Young is well aware of how to whip up a plate of the best Shrimp Creole or Crawfish Etouffee, but his latest endeavor was to put a new twist on the famous New Orleans beignet. Beignet is a French term for a pastry made from a deep-fried light pastry dough. The recipe was brought here in the 18th century [...]

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by Royal House Oyster Bar | about 4 years ago

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