Best of New Orleans #19

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One of the first Creole bistros in the city, Clancy’s revolutionized the New Orleans dining scene

Originally a typical po’boy eatery and local watering hole, it underwent a transformation in 1983 when it was sold to new owners outside of the founding family.

Every day during the month of August, we’re highlighting one restaurant from our recent ranking of the 31 Best Restaurants in New Orleans. Today’s restaurant, Clancy's, is #19 on our list.

Since the beginning of the last century, the space on the corner of Annunciation and Webster has been either a restaurant, bar, or both, and since the 1940’s it has been the home Clancy’s. Originally a typical po’boy eatery and local watering hole, it underwent a transformation in 1983 when it was sold to new owners outside of the founding family. As one of the first Creole bistros in the city, Clancy’s revolutionized the New Orleans dining scene with a menu boasting sweetbreads with Marsala and mushrooms, crawfish and corn soup, crabmeat Carondelet salad, and sautéed veal with fried oysters and a crystal Hollandaise sauce.

Here's our complete ranking:
#31. Maurepas Fine Foods
#30. Boucherie
#29. Mother’s
#28. Luke
#27. The Joint
#26. Dickie Brennan's Steakhouseguide to new orleans, best restaurants, Louisiana, eat, In Your City,
#25. Mahony’s
#24. MiLa
#23. La Petite Grocery
#22. Gautreau’s
#21. Coquette
#20. Parkway Bakery
#19. Clancy’s
#18. Dooky Chase
#17. Drago’s
#16. Emeril’s
#15. Redfish Grill
#14. Jacques-Imo’s
#13. Bayona
#12. Camellia Grill
#11. Domilese’s
#10. Willie Mae’s Scotch House
#9. SoBou
#8. Root
#7. Herbsaint
#6. Domenica
#5. Cochon
#4. Peche
#3. August
#2. Galatoire’s
#1. Commander’s Palace

Great Chefs of New Orleans: Austin Leslie

My good friend Texas Chef Bill Moran and I recently came up with the idea to showcase some of the great Chefs of New Orleans, past and present. We’re not talking about the superstars like Prudhomme and Lagasse, but the somewhat lesser known New Orleans Chefs and cooks that, although not nationwide superstars, are heroes to anyone who has had the pleasure of tasting their top notch cooking. In addition to a bio on each Chef, we will have a follow up post with a recreation of a dish he/she is most famous for, in this case Austin Leslie’s Fried Chicken Recipe. I’m sure mine won’t be as good as theirs, but I will do my best. Special thanks to Jason Perlow from Egullet for letting us use his wonderful photo.

For the many who never got to experience the late Austin Leslie’s expertise, he was one of the great, real Creole Chefs in the country. His long tenure at Chez Helene got him recognized by many as, “The Godfather of Fried Chicken” but he was more than adept at the other facets of Creole cooking like gumbo, stuffed peppers and many others.

Austin Leslie was born in New Orleans on July 02, 1934, and he began his food career as a boy, delivering herbs, peppers, and celery to his neighbors in the Lafitte projects. As a teen he began delivering fried chicken by bicycle for Portia’s Fountain on S. Rampart Street. As Leslie said in John T. Edge’s book, Fried Chicken: An American Story, “Back then, that was the black Bourbon Street. They were always telling me I was too little to work Rampart, but I proved myself. The owner Bill Turner, he looked after me, he educated me on how restaurants worked. That’s where I picked up a lot of what I know about fried chicken, where I learned how to season it right.”

In 1952 Leslie left Portia’s and his home town for a crack at business school, but returned home the next year, working for a time at Portia’s and then in a sheet metal shop. When times were slow at the shop he also worked at his Aunt Helen DeJean Pollack’s restaurant, Howard’s Eatery on Perdido.
In 1959 Leslie began to come into his own, working as assistant Chef at the restaurant in D.H. Holmes Department Store on Canal. There he learned from Chef Russell about Haute Cuisine and the classic Creole dishes that New Orleans is famous for. “I had grown up walking by there, hearing the dishes clatter and smelling the food, and then all of the sudden I was working in that big kitchen. I learned how to make oysters Rockefeller and shrimp remoulade.”

In 1964 Austin’s Aunt Helen moved her Eatery to 1540 N. Robertson Street off St. Bernard, and added an e to her name, calling the restaurant Chez Helene, for a touch of class. Leslie came along, working at the beginning as Co-Chef with Aunt Helen’s brother Sidney DeJean. Leslie brought along what he learned at D.H. Holmes, and combined those dishes with some of his Aunt’s menu items, this was the beginning of the cuisine he became famous for: Creole-Soul.

In 1975 Aunt Helen decided to retire and sold Chez Helene to her nephew Austin. The small unpretentious neighborhood restaurant, became known for wonderful Oysters Rockefeller served on bent tin pie plates, mustard greens, stuffed peppers, fried chicken livers, buttery cornbread and the best Fried Chicken around. Chez Helene built a steady clientele of black and white, tourists and locals alike, all coming together in the little restaurant for it’s excellent cooking. As Leah Chase said, “It was just good old Creole food, good old-time New Orleans food, and he was good, damn good. You couldn’t fry a chicken better than Austin. You couldn’t stuff a pepper better than Austin Leslie.”

Leslie’s persona also grew in popularity, with his big smile, mutton chop sideburns, a diamond crusted crab pendant, trademark yachting cap and the gift of gab. Business deals came out of the woodwork, including French Quarter and Chicago versions of Chez Helene, and a chain of Fried Chicken restaurants. He also published a cookbook in 1984 titled Chez Helene: House of Good Food. Leslie said, “Seems like everyone wanted to use my name to sell this, my face to sell that, I made the mistake of listening.”

In 1987 Chez Helene drew the attention of producer Hugh Wilson and actor Tim Reid, best known for his roll as Venus Flytrap on the show WKRP In Cincinnati. After dinner at Chez Helene the two thought the restaurant would be a perfect setting for a hit television show, Leslie signed on as a consultant and later ran television ads calling Chez Helene the inspiration for Frank’s Place. Frank’s Place aired in the Spring of 1987 to rave reviews, but was cancelled after a year, citing low ratings and a huge budget. This was the beginning of the end of Chez Helene. Business at the original Chez Helene slowed and the other restaurants began to close, one by one. As Leslie told Edge, “I knew I could ride it out, that it all would pass, I was still cooking, still had my little restaurant. The real problem was that I was sitting on dynamite. The dope fiends and pushers were moving into the neighborhood. Now don’t get me wrong, I know the streets. I’ve lived my whole life around pimps and whores. They’ve got a job to do same as me. But this was something different.”

Leslie declared bankruptcy in 1989 and the last Chez Helene closed its doors for good in 1994. The building that once housed the original restaurant burned down shortly after. Here is a picture of the lot where Chez Helene used to stand.

Leslie worked around town for a time, popping up in different restaurants around the city, like The Bottom Line and The Basin Street Club, but in 1995 he answered a want ad for a “Creole and Cajun Chef”. He hired on, not as Executive Chef or Sous Chef but as the Fry Cook at a funky little restaurant called Jacques-Imo’s (pics at Egullet), owned by restaurateur Jack Leonardi. Their odd couple partnership became legendary on the New Orleans restaurant scene. Jack Leonardi said, “I would have never really done the Creole-soul thing and the fried chicken if it hadn’t been for Austin, he also just taught me a lot about things, not just running a restaurant. He had such a big menu at Chez Helene. It was like a Chinese restaurant menu. He taught me how you could do that, how to incorporate sauces and stuffings in all sorts of different ways.”

At Jacques-Imo’s, Leslie turned his signature Fried Chicken on to a new generation of diners, finishing each order with a persillade (minced garlic and parsley) and a slice of dill pickle. During this period, Leslie also helped open a restaurant called N’Awlins in Copenhagen, Denmark, and in 2000 he released his second cookbook, Austin Leslie’s Creole Soul: New Orleans Cooking with a Soulful Twist. In October of 2004 Austin left Jacques-Imo’s saying, “I didn’t move away from Jack because of money. I moved away from Jacques-Imo’s because I wanted to get away from frying. I’m going to die. But I’m not going to die over that fryer.”

In 2005 he signed on as Executive Chef at Pampy’s Creole Kitchen (pics at egullet) owned by Stan “Pampy” Barre. There he taught a new generation of cooks some of his secrets, and could often be seen talking with the diners in the front of the house. When asked about retirement he said, “I’ll never quit, I’ll work as long as there is breath in my body.”

In the midst of the flooding in the wake of Hurricane Katrina, the 71 year old Austin Leslie, like many others, was trapped in his attic for 2 days in the stifling humidity and 98 degree heat. He was later rescued and relocated to the New Orleans Convention Center, until being taken to Atlanta. The last time Barre spoke with Leslie he was anxious to get back to work. Barre said, “Austin called me two days ago, and we had an extensive conversation. He wanted to get back to work. He wanted to get back into the kitchen.” On September 28 he was admitted to an Atlanta hospital for a high fever and died the next day.

On Sunday October 9, 2005, Austin Leslie was honored with the first post-Katrina New Orleans Jazz Funeral. Two dozen marchers carried black & white photos of Leslie (the one seen above, taken by Jason Perlow of Egullet), marched through the devastated Seventh Ward to honor the legendary Chef. The procession started at Pampy’s, taking a route that passed the former site of Chez Helene, and ending at the Backstreet Cultural Center at 1116 St. Claude Street. Stan “Pampy” Barre said the crowd was “going to march into New Orleans and dance him into Heaven.”

New Orleans’ Legendary Fried Chicken Joints

Photo courtesy of Willie Mae’s Scotch House

There’s no greater evidence of New Orleanians’ passion for fried chicken than Fried Chicken Festival. This year, the free festival will take place on September 20-22 in Woldenberg Riverfront Park. There will be music, cooking demos, eating contests, activities for kids… and, of course, delicious fried chicken from over 30 local vendors. In honor of the Fried Chicken Festival, here is our shortlist of just a few of the best New Orleans chicken joints.

One of the French Quarter’s bright stars and mainstays is the always bustling Coop’s, a no-frills bar and restaurant with an extensive and excellent menu that goes way beyond barfood grub. The hands-down standout is Cajun fried chicken, made with Coop’s own seasoning blend. Pair it with Coop’s famous seafood gumbo, or rabbit and sausage jambalaya, and you’ll understand what we’re talking about.

This iconic Tremé institution is a treasure and an international destination for many reasons, including its late, great chef and owner Leah Chase’s legacy in the New Orleans culinary world, the unbelievable (and not easy to find) gumbo z’herbes, and its contribution to the Civil Rights Movement. Dooky Chase’s friend chicken is a mainstay, along with shrimp Clemenceau and po-boys, and it’s incredible.

Come on, you can’t write an homage to New Orleans’ fried chicken without including the locally founded chain that put this meal on the map. Launched in Arabi in 1972 by the larger-than-life late restaurateur Al Copeland, Popeyes took off when it launched its signature spicy seasoning blend. Now, the multinational chain boasts over 2,600 locations across 30 countries, and its red beans and rice, coleslaw, and biscuits are almost as famous as its chicken. Popeyes is a taste of home, no matter where you are — but it somehow doesn’t taste as spicy at locations outside Louisiana.

Is it the soft Texas toast that comes with every order? The slightly pinkish Cane’s Sauce? The tart lemonade? Or the hefty, made-to-order chicken fingers? Nobody knows for sure, but something on the menu of this Baton Rouge-born fast-food chain has won over millions of “Caniacs.” The fast-growing Raising Cane’s is also one the Fried Chicken Festival sponsors —which means that you can get a taste of the famous Cane’s fare if you’re attending this year.

The Original Fiorella’s reopened its doors in 2016, after a 17-year absence from the New Orleans dining scene — and it did so with a bang. Hot and tender, with a golden exterior, Fiorella’s signature fried chicken hasn’t changed. Past Fried Chicken Festival winner Fiorella’s is back at the fest this year — so you can taste its gem of a recipe and judge for yourself.

Since opening in 1952, Willie Mae’s has gone from a friends-and-family hangout to a Tremé landmark, with a James Beard award and appearances on The Travel Channel and The Food Network under its belt. Founder Willie Mae was extremely guarded with her recipe for the wet-battered fried chicken that made her namesake restaurant famous. Before she died in 2015 at age 99, she passed the recipe down to her great-granddaughter Kerry Seaton, who now runs the business. Willie Mae’s legacy lives on, and its legendary chicken has been making regular appearances (and winning) at the Fried Chicken Festival.

What to Eat

Dining out in the Big Easy is one of the best ways to experience the city. There are plenty of amazing restaurants in New Orleans. Cajun dishes are distinct and an entire Southern cuisine unto itself. First-time visitors and seasoned travelers to New Orleans alike should skip the run-of-the-mill restaurants that serve American classics like pizza, burgers, and wings for places that truly get to the heart of the region’s food. From classics to trendy haunts, these restaurants are the best for any occasion and are must-visits for any local too. Price ranges are indicated with a “$” sign. For your reference:

“$” = budget-friendly or cheap
“$”= average
“$$”= expensive

Classic: Café du Monde


For those who have not done it, Café du Monde’s French Quarter location is a must. Though the beignets will leave you with powdered sugar absolutely everywhere, it is an experience visitors and locals alike have to have. The sweet shop does not deliver, but it is located underneath something of an outdoor pavilion making it a COVID-19 safe option with plenty of outdoor tables available. Don’t forget to order a cup of chicory coffee to sip with your beignets.

Brunch: Elizabeth’s


For breakfast and lunch, you can’t go wrong at Elizabeth’s. Set in an old house near the Bywater district, this joint is a local favorite. Filled with folk art and a lively bar, the restaurant offers only the essentials. Vinyl-covered tables quickly fill up with plates full of food thanks to the large servings dished out here. The breakfast menu includes your typical breakfast items as well as Cajun-country staples like fried catfish with two eggs. A can’t miss starter for the table is the praline bacon which has a near-cult following. The lunch menu includes burgers, salads, and a range of po’boys to choose from too.

Vegetarian: Seed

Seed is a wonder for vegetarian and vegan travelers in the city. The restaurant has recreated many traditional Creole and Cajun dishes without any meat or dairy so even those with dietary restrictions can enjoy the famed foods of New Orleans. From po’boy and “pork belly” boa to gumbo and bisque, there are options that will appeal to everyone. The restaurant is currently serving a limited menu for pickup and no-contact delivery orders. If you are safely able to dine in, the chic restaurant combines modern and mid-century decor for a stylish ambiance.

Seafood: Carmo


Set in a light and airy historic building, Carmo is a fresh take on seafood with tropical influences. A departure from fried shrimp and hushpuppies, this bistro serves up dishes ranging from ceviches and tiradito fish to Creole fish and salads topped with fresh Gulf tuna. Check their website for weekly specials as well. The light and fresh fare is a perfect way to round out a day of rich or indulgent food like a plate of Café du Monde’s beignets. Dine-in, curbside pick-up, and no-contact delivery are all available options.

Delivery: Heard Dat Kitchen


Heard Dat Kitchen is the real deal when it comes to Southern and Cajun food. The low-key, no-frills restaurant only offers take-out and delivery, so it is very easy to order out. The menu ranges from perfectly crisp, fried chicken and blackened fish to delicious red beans and shrimp and grits. With sides like lobster potatoes, mac and cheese, and fries topped with buttermilk ranch and candied bacon, you might have trouble choosing where to start when you open the to-go box. You might find yourself making more than one trip to this restaurant for lunch or dinner.

Special: Atchafalaya


For a special occasion or an elegant night out, look no further than Atchafalaya. The contemporary Louisana kitchen is an approachable take on fine dining. Set in a quiet neighborhood, the restaurant has a down-to-earth atmosphere while turning out some beautifully plated dishes. Start with the blue crab raviolo or the fried green tomatoes with crabmeat. Mains include Southern classics like shrimp and grits as well as Andouille-cornbread stuffed quail among other options. Though take-out is available, delivery is not. Dine-in is another option, and the masked staff follows rigid Covid-19 safety guidelines.

From Traditional to Rum Flavored, Each Maker Adds Thier Own Twist

A basic praline recipe calls for brown sugar, granulated sugar, cream, butter and pecans. Naturally, many other variations have cropped up, including pralines flavored with shredded coconut, rum, vanilla, chocolate and peanut butter. But with even the traditional recipe, no two praline makers seem to produce the same candy. Pralines from Aunt Sally’s (810 Decatur St., 800-642-7257), for instance, are flat and thin with a multitude of chopped up pecan bits, while those from Southern Candymakers (334 Decatur St. and 1010 Decatur St., 800-344-9773) just down the street are fatter globs with larger, halved nuts embedded in the sugar.

Below is a simple recipe for trying your hand at this traditional New Orleans specialty.

You can’t call them New Orleans Pralines without this very essential ingredient

Crawfish Pasta and Cream Sauce: Recipe for a New Orleans Jazz Fest Classic

Bring the best of New Orleans and Jazz Fest food to you with this delicious recipe for Crawfish Monica.

So it’s been a week or so since you left Jazz Fest in New Orleans and you’re probably jonesing a bit for the French Quarter, our food and our people. Well, we can’t help you with the culture and people part – you’ll just have to come back for that. As far as the food goes, we’re happy to help. Try this New Orleans recipe for what is undoubtedly one of the most popular foods at Jazz Fest – Crawfish Monica! So, when you really start missing us, but have a few more months to go before you can get back here, just pull up this recipe and bring a little bit of New Orleans to you!


  • 1 pound linguine or fettucine
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 1 cup chopped yellow onions
  • 2 tablespoons minced garlic
  • 2 teaspoons Essence, recipe follows
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 cup dry white wine
  • 2 cups heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 pound crawfish tails*
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh parsley leaves
  • 1 cup grated Parmesan


Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.

In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.

Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.

*Crawfish tails can be purchased online and shipped through Cajun Grocer. Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly.

*Editor’s Note: This recipe is courtesy of Emeril Lagasse on Food Network.

10 Best Mardi Gras Traditions to Celebrate the Carnival Season

If you've never heard of a krewe or king cake, this is for you.

For many, the reasons behind the well-known traditions of Mardi Gras&mdashthe purple, green, and gold festival that happens each year before Lent&mdashremain shrouded in mystery. From decadent invitation-only balls to the masked identities of krewe kings and queens, the deep traditions of one of the world's biggest parties are part of the reason why Mardi Gras is so incredibly captivating and why many of these events have stood the test of time.

Though Mardi Gras is always the Tuesday before Ash Wednesday, the New Orleans carnival season actually begins in January. This means there are many opportunities to catch the flambeaux (read on for more about these brilliant flame-wielders) and devour as many king cakes as you can. And you can always expect the unexpected at a Mardi Gras celebration (even the date fluctuates due to the same reasons behind Easter's shifting dates).

But while many of these traditions are on hold this year due to the Covid-19 pandemic, it's not the first time we've had to pause partying for the sake of public health and safety. We also halted festivities for both World Wars and the previous flu pandemic. So for those worried about missing out on in-person traditions, check out our roundup of virtual Mardi Gras events to help keep the Margi Gras spirit alive and well!

Grand balls are thrown by krewes&mdashthe social organizations that put together events during Carnival&mdashin a tradition that's more than 150 years old. They're often invitation-only affairs, although some public balls are now available. More than 100 balls take place during Carnival and are usually evenings of formal dress, debutante introductions, and more.

These torch-bearers light the way for parades while providing entertainment through captivating spins and twirls. The tradition dates back to 1857 and is still practiced in Mardi Gras parades today.

The brightly colored king cakes have roots in the biblical story of the three kings bringing gifts to baby Jesus. The treat is somewhere between a coffee cake and a cinnamon roll and is always decorated with the Mardi Gras colors. Hiding inside is a tiny plastic baby. Whoever gets it in their slice has to either bring the cake next time or throw a party.

Vivid shades of green, purple, and gold are displayed throughout any Mardi Gras celebration. They're said to have originated in 1872 by the New Orleans Krewe of Rex and were later made official during a parade called "The Symbolism of Colors." Green is said to stand for faith, purple means justice, and gold represents power.

One of the most recognizable aspects of Mardi Gras is throwing beads. Mardi Gras "throws" is what it's called when parade floats toss beads and trinkets into the crowd. Each krewe throws out something different&mdashincluding stuffed animals, doubloons, and even coconuts&mdashbut beads are usually thrown by all.

Masks were first worn at Mardi Gras celebrations so that wearers could mingle with anyone, regardless of class. Today, the tradition holds strong. Those on floats are actually legally bound to wear masks that conceal their identities.

Each parade is supposed to have a theme, which can be derived from history, children's stories, mythology, entertainment, and more. The floats built by krewes then reflect the theme and range in scale and spectacle.

Just like any New Orleans parade, marching bands come out in droves for Mardi Gras processions. These range from high school, college, military bands, and more and make it impossible for onlookers to not dance along.

This tradition began when African Americans, who were once kept out of many mainstream krewes, began throwing parades of their own. The outfit is a nod to the Native Americans who helped protect enslaved people running for freedom.

You might find colorfully decorated ladders throughout a Mardi Gras parade route. While it's become a tradition, it's rooted in practicality: They help kids see the parade, too.

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Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking–celery, onion, and bell pepper–while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po’boys, and grillades with grits.

Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!


Catching up on what Saints players have been sharing on social media for the week presented by Microsoft.

Leslie Gamboni

Get a behind-the-scenes look at the making of the New Orleans Saints 2021 NFL Schedule release video featuring defensive end Cameron Jordan  and actor Lance Nichols.

Layne Murdoch Jr./New Orleans Saints

New Orleans Saints All-Pro defensive end  Cameron Jordan  has teamed up with Crescent City Corps (CCC), a New Orleans-based non-profit that equips police officers with leadership development and community engagement training so that they can work alongside citizens to build a more just, safe, and inclusive city. After a successful pilot program with 10 officers in 2019, with the help of Jordan, they are now expanding to train over 80 NOPD officers in the next two years.

Cam Jordan and his non-profit God Iz Love Foundation

New Orleans Mayor, LaToya Cantrell

Superintendent of Police, Shaun Ferguson

Crescent City Corps, Executive Director Brent Godfrey

Paul Jasienski/2020 Paul Jasienski

The New Orleans Saints have announced their schedule for the 2021 season. Take a look at the NFL head coaches that Sean Payton will go head-to-head against in the regular season.

Jeffrey Phelps/Copyright 2021 The Associated Press. All rights reserved.

The New Orleans Saints have announced their schedule for the 2021 season. Take a look at the NFL quarterbacks that the Saints will go head-to-head against in the regular season.

Catching up on what Saints players have been sharing on social media for the week presented by Microsoft.

Ben Liebenberg/2021 National Football League

Check out the best photos from the Saints 2021 NFL Draft weekend in Cleveland, Ohio.

Andrew Ferguson/Tennessee Athlet/University of Tennessee Athletics

The New Orleans Saints added 11 undrafted free agents following the 2021 NFL Draft.

2021 NFL draft photos of New Orleans Saints draft pick Kawaan Baker, wide receiver from the University of South Alabama.

2021 NFL draft photos of New Orleans Saints draft pick Landon Young, offensive tackle from the University of Kentucky.

2021 NFL draft photos of New Orleans Saints draft pick Ian Book, quarterback out of Notre Dame.

Ben Liebenberg/2021 National Football League

Day 3 photos from the 2021 NFL Draft in Cleveland, Ohio.

2021 NFL draft photos of New Orleans Saints 3rd round draft pick  Paulson Adebo , cornerback from Stanford.

Watch the video: Gangstar New Orleans Funny Moments #15 (May 2022).