Chisesi’s Pride – A 110 Year New Orleans Family Tradition

A Louisiana Eats Quick Bite


On this episode, we meet the Chisesi’s, a New Orleans family who, for five generations have been one of the South’s favorite meat purveyors.  Philip Chisesi, the octogenarian patriarch who still runs the company today, tells the story of how their business grew from selling live chickens in the French Market to the state of the art production facility on Jefferson Highway today.


The Chisesi's

The Chisesi's

We tour the facility with Nicholas, Philip’s son and learn just what makes their ham so special.


Looking for the perfect side dish to serve with your Chisesi ham?  Poppy shares the recipe for her grandmother’s rich, creamy scalloped potatoes.


Louisiana Eats celebrates the Tricentennial of New Orleans with this special tribute to Chisesi’s Pride.



Scalloped Potatoes


Servies 6 – 8


6 Idaho potatoes, peeled and thinly sliced

1 large onion, thinly sliced

5 – 6 teaspoons plain, all purpose flour

8 tablespoons butter

2 ½ cups milk (or ½ & ½ or a combination)

6 – 8 slices bacon

salt and freshly ground black pepper


Grease a 8 x 12 x 4 inch casserole with 1 tablespoon butter.  Make a single layer of sliced potatoes, topped with  onions.  Dot the onion and potato layer with a tablespoon of butter or more.  Sprinkle about 1 teaspoon flour on top and season with salt and pepper.  Repeat until all of the potatoes and onions have been used.  (There should be 4 or 5 layers in total.) Top the final layer with bacon slices.  Pour the milk over the top.  Bake at 350 degrees for 1 – 1 ½ hours, until browned and bubbly.  Allow to rest for 5 minutes before serving.

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