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Our first menu item this week might sound a bit obscure, and indeed it's probably not the first thing you think of when you think about "classic" cuisine, old-school or otherwise. Don't worry though, this week's CREOLE CRAB-SHRIMP CHEESECAKE does have a New Orleans pedigree. If you've been around here for a while, you might already know about my Savory Baltimore Style Crab-Shrimp Cheesecake. That dish originated from some old Eastern Shore newspaper clippings, and it's great. But guess what? There are old-school Louisiana versions too. And the only modern restaurant down there that was serving something in line with this dish CLOSED JUST OVER 1 YEAR AGO. That's ok, you've got me on your team... we can revive this dish. My version will keep my Maryland-style version's DNA, using blue crab first and foremost, along with some finely chopped shrimp for a little texture, flavor and color. This seafood will be folded into a savory cheesecake batter, poured over a simple ritz cracker crust, and baked until set just so but still luxuriously tender and rich. I'm going to serve this with a simple Creole classic, some creamy lemon sauce with Worcestershire and hot sauce, which should finish things off just right. This is a fantastic dish, and now that NOBODY else serves it, we can say it's a limited edition!

Gumbo can take many, many forms. The "standard" one you're likely to see around is the version with chicken, sausage, and shrimp, maybe with okra and maybe without. This version is great, but the gumbo story doesn't end with it. Take, for instance, this week's THREE SAUSAGE GUMBO. See, "real" gumbo isn't about adhering to a strict set of ingredients. It's more about looking at what you have, and then figuring out how you can make it better. I bet you any amount of money that out in the country parts of Louisiana, a gumbo just like this is what might get made after a traditional Cajun boucherie. Now, onto the gumbo itself: I'll start with andouille sausage since it's a classic, add in some mild smoked sausage for depth and richness, and then some French-style garlic sausage for a touch of sophistication. Okra for some thickness and subtle earthy sweetness, the required holy trinity of vegetables (onion, celery, and bell peppers), and a well seasoned, thick broth made with a dark Cajun roux, and we're there. I'll be serving this with a scoop of rice since that's also a classic, as well as a touch of filé (powdered sassafras) to sprinkle on top. No chicken, no seafood, all delicious.

Gumbo is great. Gumbo with bread on the side is greater. Gumbo with VERY NICE GARLIC BREAD on the side is whatever the word for better-than-greater is. There isn't too much to say here, except that if you're used to cheap "who cares" garlic bread, or even that frozen stuff, then you'd be surprised how nice garlic bread can be when it's made with the good stuff. I'll start with soft baguette of course, then spread that with a mixture of excellent butter and roasted garlic, then add in some fresh garlic and a touch of legit parmesan cheese and some parsley. That's it. It's simple, but who doesn't love a good slice of garlic bread, especially alongside our main item this week.

We need to mix things up with some bright fresh vegetables, and this week's NEW ORLEANS ITALIAN SALAD has just what we need. I won't tell you what they used to call this in New Orleans but it's undoubtedly an Italian salad in its execution, just with some more unique New Orleans-specific ingredients. I'll start with crisp lettuce (romaine and a few others) along with the required cherry tomatoes and pepperoncini. Artichoke hearts are next along with grated pecorino cheese and a red wine vinaigrette. Then we get to the defining ingredient, which is chopped olive salad all mixed in. Chopped olive salad is the stuff they put on the rightfully-famous muffuletta sandwich, and it adds the briny tartness that makes this shine. I'm not one to get overly excited about boring salads, and this one isn't boring.

The end to this week's meal is an old-school classic and very easy to like. VANILLA-BOURBON BREAD PUDDING is just like it sounds, and it's delicious. Vanilla is definitely the driving flavor here, accentuated with some pineapple, raisins, and grated apple. This is all folded into a classic custard with cubed French bread, then baked up golden brown and topped with some warm bourbon sauce. Bread pudding is a wonderful dessert, and this version is just right with the rest of our New Orleans meal this week.