Taste of Treme: Creole, Cajun, and Soul Food from New Orleans’ Famous Neighborhood of Jazz

Have you ever been to New Orleans? I have, and the food down there is nothing like you’ve ever had. New Orleans has everything from a Po’ boy (one of Bill’s favorite things!) to spicy Creole gumbo to flaky beignets.

This is where the cookbook Taste of Treme comes to the rescue for you. You can get all of New Orleans wonderful tastes right in your kitchen. Treme is the culturally rich New Orleans neighborhood that was the birthplace of jazz and is the subject of the critically acclaimed HBO show of the same name.

This cookbook has everything from Bojangles Baked Florentine for breakfast to Desiree’s Chicken and Andouille Gumbo for lunch to Storyville’s Creole Macaroni and Cheese and Sonny’s Oyster Po’ Boy for dinner, and Zulu’s Coconut Pie for dessert. As you can see, there are just so many unique flavors and recipes in this cookbook. This cookbook also has wonderful mouthwatering pictures, and the directions are so easy to follow.

If you want true New Orleans flavor in your kitchen (and we aren’t talking French Quarter here), you have to get your hands on Taste of Treme!

Lisa’s Chili

Now, this is a very simple recipe since this was the first time I made this! We fed 6 adults and two kids with this and still had leftovers. It is not spicy, so everyone should be able to eat it (I have a 4 year old and a 1 year old so spicy is out of the question here).



Lisa's Chili
  • 1 lb ground beef
  • 1 small onion chopped
  • 2 cups of elbow macaroni
  • 28 oz can of diced tomatoes
  • 1 can kidney beans
  • 2 15 oz cans of tomato sauce
  • 1 46 oz bottle of tomato juice (this can actually be smaller however that is what I bought)
  • 1 pkg of chili seasoning
  1. Brown ground beef and onion together and drain. Also, make the elbow macaroni noodles as directed on the box.
  2. In the meantime, put the diced tomatoes, kidney beans, tomato sauce, and chili seasoning into a stick pot and stir together. Pour the beef and noodles in when done. Stir. Bring to a boil, then cook on low until you are ready to eat. Add in the tomato juice when and if you feel like the chili is becoming too think. I ended up using about 23 oz of the tomato juice, because we ate this during a football game.
You are able to add whatever topping you like when serving. I personally did shredded cheese while my husband added hot sauce, shredded cheese, and oyster crackers.