Creole Crab & Truffle Ravioli in Smoked Bacon–Octopus Broth
Made in our French Quarter Airbnb · Ingredients from Westwego Shrimp Lot, Rouses, and Trader Joe’s
Sunday dinner in New Orleans should feel like a slow jazz record — deep, warm, and layered. This dish brings together fresh octopus from Westwego Shrimp Lot, Louisiana lump crab from Rouses Market, and the porcini mushroom & truffle ravioli I picked up from Trader Joe’s. What started as an octopus poach on Sunday Morning turned into a smoky Creole broth… and that broth became the soul of this luxury pasta.
I crisped bacon, added shallots and garlic, whisked in the octopus broth, and melted in a handful of grated Parmesan to turn the sauce velvety. The ravioli absorbed every ounce of flavor before I gently folded in warm lump crab and a little lemon. Everything was plated on warm dishes so the sauce stayed glossy and lush — exactly how a Sunday dinner in NOLA should feel.
How This Sunday Dinner Came Together
Westwego Shrimp Lot is where I found the octopus that made this broth special — poached with Creole seasoning, lemon, onion, garlic, and hot sauce. Instead of discarding the liquid, I saved it knowing it would inspire something rich and soulful.
On Sunday night, I crisped bacon until golden, added shallots and garlic, and deglazed the pan using that smoky octopus broth. Parmesan gave the sauce its creamy body, and the truffle ravioli from Trader Joe’s absorbed every layer of New Orleans depth. The Louisiana lump crab folded in at the end kept the dish light, sweet, and luxurious.
The final plate tasted like a blend of Gulf Coast seafood, Creole comfort, and Italian indulgence — perfect for ending a day in the French Quarter during Bayou Classic week.
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Chef-Driven Flavors Coming With Me From The Bay Area to New Orleans
From caviar to hot sauce to my signature Creole Bae seasoning, these are the flavors traveling with me to NOLA — the same ingredients I’ll be using to capture the spirit, spice, and soul of the city.
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