Even though Mardi Gras was last month, New Orleans Take-Out has that laissez les bon temps roulez thing going on year-round.
If you've tried Creole/Cajun "standards"—red beans and rice, jambalaya or a shrimp po' boy—it's time for you to try something new: Deb's Barbeque Shrimp (named after NOTO founder John Roussos' wife). With not a drop of barbecue sauce (as one would think with barbeque in the name) it's actually a reference to the shrimp being barbecued on the grill. The plump Gulf shrimp are sautéed in butter, lemon juice and spices and served with white or dirty rice (pick the dirty rice—it's spicy rice mixed with celery, onion and green pepper.) It's a dish that has a transformative effect on your mood (and taste buds).