New Orleans by Myra offers catering for Birthday Parties, Anniversaries, Weddings, Family Reunions, Fairs, Concerts, Festivals, Picnics and more.
Make your next event special with Authentic New Orleans Cuisine!
“Myra’s New Orleans food should become a franchise-went to New Orleans and your food taste like I am in New Orleans again.”
“All of your food is GOOD.”
“Popeye’s don’t have anything on you – your Red Beans and Rice are GREAT”.
“Catfish is awesome – what do you season it with?”
“ Your crabcakes are the best and your Gumbo.”
“We follow you when you come here – your food is excellent.”
“Need a listing of where you are weekly- Love your food”.
“We need you here in our neighborhood – where is your restaurant – Crawfish Po-Boy is the best.”
“Best food I have ever had – where is your restaurant?”
Myra was born in New Orleans, Louisiana and raised in Franklinton, Louisiana. She graduated from Franklinton High School and obtained her Associate’s degree in Management Development from Charles County Community College. She also has her Bachelor’s Degree in Business Administration/Business Management from Bowie State University and her Master’s Degree in Human Resources from Bowie State University. Myra is a licensed and insured food manager.
It has been my lifelong dream to have my own food business to leave a legacy for my sons & grandsons.
(The bread is the most important part-crispy and flaky on the outside and unbelievably soft on the inside-this is French bread-but can only be found in New Orleans.)
is New Orleans favorite dating back nearly 100 years. Ask any New Orleanian where to get the best Po-Boy in the city. There is one important thing to remember about po-boys-allegiance aside, its pretty hard to find a bad po-boy anywhere in the city.
is amazing and the very essence of the po-boy has been described as heaven and once you try one and other sandwiches of the world will simply NEVER compare. This po-boy is well known for its modern versions of the classic NOLA sandwich.
reigns supreme among all.
helms from the Crescent City of New Orleans.
is a feast favorite.
is the tail of the alligator combined with Louisiana pork, onions and seasonings in casings.
is a white sausage made of pork without the blood, stuffed with rice. Can be found in Crescent City of New Orleans, Lafayette, Franklinton, Bogalusa, Baton Rouge, Houston and Beaumont Texas only.
is a sausage most often associated with Louisiana Creole Cuisine – it’s a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine and seasonings. Nicknamed “The Andouille Capital of the World”,” the town of LaPlace, Louisiana, on the Mississippi River, is especially noted for its Creole andouille”. Though somewhat similar, andouille is not to be confused with “hot links” or similar finely ground, high-fat, heavily peppered sausages.
served with honey
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New Orleans by Myra