Get To Know the Owner: Nita Duhe!


To say that Nita Duhe lives and breathes New Orleans would be an understatement. Nita exudes what it means to be a New Orleanian by sharing her passion for local food, music, and culture with everyone she meets. The one way she educates and inspires people on the unique and beautiful charm of New Orleans is through what she does best: cooking.

Having grown up in New Orleans all of her life, and stemming from a long line of Louisiana ancestry, Nita shows no other place to call home. “Being from Nola means good food, good music and good times. That’s what we are all about here and that is soaked up in me and that is what exudes from my soul,” says Nita. Her grandmother was a large influence on her love for New Orleans, taking her to eat at Camellia Grill, grabbing beignets at Café Du Monde, or feeing pigeons in Jackson Square.

Nita started The Crescent City Cooking School a few years after Hurricane Katrina with the encouragement of her friends and family. She admits that she never had the opportunity to be classically trained in cooking like many local “celebrity chefs”, but her experience cooking with her family has given her enough to last a lifetime. “I was classically trained on the streets on Nola, where just about everyone is friendly and loves to talk about food, music and fun,” says Nita.

While her friends wonder how she manages to still provide great meals for her family with such a busy schedule, Nita states it’s because cooking is her passion and a big priority for her and her family. “After Katrina, when everything and everybody was just hanging on, I realized life is too short and I want to do what I love and I love to cook.”

Come visit Nita and soak up her knowledge and experience at one of her very own cooking classes – Or just stop by the shop to say hi and check out the shop!


Fourth of July Cajun Cooking


The Fourth of July is here! Having family in town? Hosting a dinner party for your friends? Simply enjoying a beautiful New Orleans summer barbeque? Well whatever the event to celebrate this fun holiday, we have the perfect New Orleans-inspired dish made with many of our festive spices and sauces, Cajun Buffalo wings!



  • 3 lbs. chicken wings
  • 1 tsp. pecan oil (sold in our store)
  • 1 small onion, minced
  • 3 cloves garlic, minced (Garlic Chop sold in our store)
  • 1/2 cup Cajun pepper sauce (Slap Ya Mama is our fav! Sold in our store)
  • 1/2 cup cane syrup
  • 1/4 cup apple cider vinegar
  • 1 tbs. or more, Slap YA Mama hot sauce (Sold in our store)
  • 1 tbs. prepared horseradish
  • 1 tsp. flavoring and browning sauce (sold in our store)
  • 1 tsp. chili powder
  • Cajun seasoning to taste (Our “Slap YA Mama” shake)




  1. Remove wing tips from wings and place in a large bowl and season with Cajun seasoning.
  2. Heat oil in large, heavy pot and cook onion and garlic for 5 minutes or until soft. Stir in Cajun pepper sauce, cane syrup, vinegar, hot sauce, horseradish, flavoring and browning sauce, and chili powder. Over medium heat, cook for 5 minutes, until bubbly. Allow to cool.
  3. Pour half of the sauce over wings, to coat, and cover and refrigerate overnight. Drain sauce and discard. Arrange wings on a baking sheet lined with heavy-duty aluminum foil and bake in a preheated 400-degree oven for 10 minutes on each side.
  4. Meanwhile, bring other half of sauce to a boil and boil for 1 minute, reserving some for dipping, if desired. Brush half of the remaining sauce over wings and continue baking for 10 more minutes. Turn and brush with remaining sauce and bake for 10 more minutes or until no longer pink inside.


Check out our items online at or come visit our store at 500 Port of New Orleans Place – Suite 116!

Nita’s Healthy Seafood Gumbo Recipe

Featured on New Orleans Fox 8 News!

Seafood Gumbo

2 tsp Pecan or olive oil
2 med onions  (2.5 cups)
2 med bell peppers (2 cups)
4 stalks celery (1 cup)
6 toes garlic
2 whole Gumbo crabs, break in 4 pieces
2 diced tomatoes or 1 can diced tomatoes
Shrimp or seafood stock 3 quarts
Oil less roux (see below)
Shrimp 2-3 lbs, peeled and marinated in hot sauce and your favorite Creole seasoning.
Crab claw meat
3 tbl fresh Parsley
3 stalks Green onion, diced
Salt and pepper to taste.

Put oil in pot. When it’s heated move around until the bottom is coated. Put in the onion, bell pepper, celery. Cook till the trinity starts to caramelize, add gumbo crabs and cook until trinity is browned. Add diced tomatoes and garlic. Cook about 1 minute. Add stock and bring to a boil. Whisk in the dry roux and simmer for 45-60 minutes with lid on. Add the shrimp, crab claw meat, parsley and green onion. Salt and pepper to taste.Serve.

Oil less roux
Preheat oven to 375 ( Sometimes, I do this in my toaster oven)
Put in flour, I’ll make 2-3 cups at a time.
Bake, stirring every 7-10 minutes until desired darkness. At least 45 minutes.
Can keep in jar until needed.

Nita’s Healthy Cooking Story!

Check out Nita discussing her healthy cooking tips live on WWL-TV, channel 4, tomorrow at 8:00 A.M.!


Nita Duhe, owner of Crescent City Cooking School and Store in the Riverwalk Marketplace, remembers cooking with her grandfather as the foundation of all of her traditional cooking knowledge. “When I was young, people did not think about what they were eating, and [they] were not very health-conscious,” says Nita. “My grandfather used bacon grease or lard for his roux and lots of butter for étouffée, oyster soup and other traditional dishes.” It wasn’t until Nita left for college when she began to realize how much fat was in the Cajun and Creole diet. In college, she lost 15 pounds just from not eating her usual Southern-style home cooked meals. Among her college friends, Nita was known as “mom” because she took responsibility for making the daily meals. At that time, she began working on ways to cut the unhealthy elements from her grandfather’s recipe and substitute the fatty ingredients with healthier alternatives, all while keeping the spicy Louisiana flavor.

Today, Nita teaches her students her secrets for healthy Creole and Cajun cooking. She starts form the very first step- the roux. “Most Southern foods start off with a roux and the best way to slim it down is to cut the bacon grease, butter or lard and use grape seed oil or safflower oil instead,” Nita explains, “If you prefer using the unhealthy oils, just reduce the amount of oil used in your roux,” which Nita calls making a “light” roux. She also suggests browning the roux in the oven carefully, which requires no oil at all. “Whenever there is something unhealthy in a recipe, there is always a healthy alternative,” says Nita. Though there is no doubt that the fatty oils and grease give a dish an unbeatable taste, there are other ways to make it “light” than just using alternatives. Nita recommends putting the dish in the freezer after it is prepared, this will cause the fat to separate to the top layer of the food which can be removed before serving.

Another quick way to cut the calories is to replace fattier meats such as sausage, pork and ham, with leaner meats like turkey, fish and chicken. “I recommend purchasing Cajun seasoned chicken or turkey sausage as your replacement to pork sausage. It could seriously fool anyone because the flavor is all in the Cajun seasoning,” Nita confirms.

Nita loves to make a special vegetarian jambalaya, which is made with brown rice, beans and Portobello mushrooms. “If you really want meat in your jambalaya, again use turkey sausage or chicken breast,” she says. To get the smokey flavor back into the dish, Nita uses bacon hot sauce (sold at her store) which surprisingly has no bacon in it!

Some other tips include using brown rice instead of white processed rice, doing a recipe with ¼ the amount of butter or oil, or using a wrap instead of French bread for your po-boys, which maintain the flavor but cuts the processed bread from the diet. Nita also mentions that most people also do not know you can cook your barbeque shrimp with oil instead of butter, using about ¼ the suggested amount, and still maintain the flavor. Easy cooking methods like grilling shrimp instead of frying shrimp for po’boys can cut calories in half. When it comes to desserts, it can be very difficult to cut the sugar and butter from Southern desserts, so cut out the fat when you can (except for when you make pralines) and always eat with moderation.

Nita always recommends experimenting with recipes and consider creating a personal signature dish. For example, she has created the New Orleans Taco, which replaces the beef of a traditional taco with blackened catfish or shrimp and instead of black beans she uses red beans. You can garnish this with shredded cabbage, red onions and a little bit of remoulade sauce for added flavor.

According to Nita, anyone can still enjoy all their favorite Cajun and Creole recipes without all the unhealthy ingredients

For more information about Crescent City Cooking School go to or call 504-529-1600

Nita’s Healthy Recipes

Crawfish or Shrimp Etouffee 

1/4  c pecan oil
1/3 c flour

1 med onion
3 stalks celery
1 red bell pepper
2 green bell pepper
4 cloves of garlic

1  large or 2 medium tomatoes chopped or diced can tomatoes
2 tsp  worcestershire sauce
3-4 cups shrimp stock

2 stalks green onion chopped
4-5 tbl of parsley, chopped
1 tbl hot sauce of choice
2 tbl  plus 1 tbl creole seasoning of choice

Puree onions, celery, bell peppers and garlic in food processor. Put peeled crawfish or shrimp in bowl, marinate with hot sauce and 2 tbl creole seasoning.
Make the roux: On medium heat put pecan oil and flour in a cast iron pot. Stir constantly until it reaches a light medium brown.
Add the pureed holy trinity. Cook, caramelize, the trinity. Scape the bottom of the pot because it will stick to the bottom. Add 1 tbl creole seasoning Keep scraping. Cook down until the trinity glides along the bottom of the pot as whole.
 Add tomatoes and worcestershire sauce, stir until combined.
Add stock, stir, put top on and simmer 10-15 minutes.
Add parsley, green onions and crawfish or shrimp. Cook with top off 5 -10 minutes. Salt and season with creole seasoning to taste.
Serve over brown rice.


Light Tomato Basil Pasta

3 medium to large tomato
5  cloves garlic, if large cut in 1/2 or 1/4
2 tbl Olive oil
2 tbl basil chopped
2  tbl Italian seasoning
1 package cooked wheat pasta, salt water
Crushed red pepper

Cut tops off of tomatoes, stuff tomato sections with garlic.  Sprinkle top with olive oil. Put tomato on grill or in 350 degree oven.
Cook pasta according to directions. Put pasta in large bowl or back in pot.
Cook tomato until skin starts to split. Put tomatoes in bowl with pasta, upside down. Pull off skin, discard skin. Add Italian seasoning and basil. Cut up tomato and toss. If necessary add olive oil. Salt and crushed red pepper to taste.