7 Nina Compton Recipes Combining the Flavors of New Orleans and the Caribbean

Jodie Kautzmann

2 October 2024 at 1:24 pm·3-min read

Nina Compton pushes the boundaries of regional New Orleans cuisine with her native Caribbean island vibes for unparalleled flavor.

<p>Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely</p> — Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

If you don't already know the flavor-packed world of 2017 F&W Best New Chef Nina Compton — from her successful stint on Top Chef Season 11 to her New Orleans restaurant Compère Lapin, where she won the 2018 James Beard Award for Best Chef: South — consider this your delicious introduction.

Compton grew up in the tiny island nation of St. Lucia in the eastern Caribbean before heading to New York to attend the Culinary Institute of America. After spending time in the kitchen with star chefs like Daniel Boulud and Scott Conant, she moved to New Orleans and opened Compère Lapin in 2015, where, in the words of former F&W editor in chief Nilou Motamed, "she has been crushing it with this sexy combination of bayou and Caribbean, all with the flair that only she can provide." Experience that flair for yourself at home with this collection of Nina Compton recipes.

Curried Pumpkin and Buss Up Shut (Paratha Roti)

*Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen*

Fresh habanero chiles add a touch of fruity heat to the chunks of tender pumpkin and softened callaloo leaves in Nina Compton's seasonal curry. It's served with a crinkled, buttery roti to sop everything up.

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Smoked Ham Hock and Lentil Soup

*Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell*

When the weather starts to cool, Nina Compton knows it's time for this soothing, hock-stocked soup, rich with okra and laden with lentils. Ginger and lemongrass bring an aromatic note of Compton's childhood in St. Lucia, while local okra beckons her back to her now-chosen home in New Orleans.

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Lemon-Buckwheat Shortbread

Lemon filling highlights the nuttiness of buckwheat flour in these shortbread cookie sandwiches from James Beard Award-winning chef Nina Compton, who uses Bellegarde Bakery’s stone-ground flour.

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Tuna Tartare with Coconut and Jerk Peanuts

This bright, lively tuna appetizer is dressed in a tangy sauce that melds the bold flavors of fish sauce, tamarind, and coconut. Jerk-seasoned roasted peanuts add a subtle warmth and crunchy contrast.

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Braised Pork Shanks with Grilled Peach Salad

Nina Compton lived in Jamaica for a few years and created this jerk-style rub, which she uses here on meaty pork shanks before slowly braising them in the oven. For balance, she serves the rich shanks alongside a summery grilled peach salad.

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Rosemary Chicken with Corn and Sausage Fricassee

For juicy, flavorful chicken, Nina Compton soaks her drumsticks in a simple brine for 45 minutes before she grills them. Olive oil, garlic, rosemary, lemon zest, and crushed red pepper are combined for a bright, fresh marinade. Feel free to swap out the veggies in the fricassee according to the season.

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