As one of Louisiana's largest national historic register districts, Gretna is steeped in history and intrigue. Stroll through Gretna's downtown historic district and discover the unique architecture and landmarks.
Gretna was composed of three settlements in the early 1800's: McDonoghville founded by John McDonogh in 1815, Mechanickham founded by Nicholas Noel Destrehan in 1836 and Gretna developed by the St. Mary's Market Steam Ferry Company in 1838. Gretna became a parish seat in 1884 and was often called the Free State of Jefferson because of the unrestricted gambling that occurred during that time. On August 20, 1913 Governor Luther E. Hall proclaimed these settlements to be the City of Gretna after a group of residents banded together to win a political battle over the parish government of the era. In 1985 Gretna's old town was placed on the National Register of Historic Places.
Visit the nation's oldest volunteer fire company, the David Crockett Firehouse, home of the Louisiana State Fire Museum. The Gretna Green Blacksmith Shop takes you back to the days of early craftsmanship. Tour the "red caboose," the home of the Southern Pacific Freight Depot & the Illinois Central Caboose museum to get a glimpse of railroad memorabilia. The German-American Cultural Center interprets the German immigrant contribution to Louisiana from 1720 to the present. Guides will greet you in period costumes and take you through this newly renovated state museum including the Gretna native Mel Ott exhibit.
The Kittie Strehle Home (founded in 1845) is part of the Grenta Historical Society Complex. Miss Kittie, the youngest daughter of Claudius Strehle, a German immigrant who came to America in 1832, dedicated her life to teaching and retired after 57 years in 1937. She was the last of the original family to live in the home.
For more information contact the Gretna Office of Tourism at 504-363-1580 or toll free at 888-4-GRETNA.
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The La Quinta Inn New Orleans West Bank / Gretna is just across the Mississippi River and just minutes from Downtown New Orleans, The Central Business District, the Garden District, and the historic MORE >>
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3 cups of Louisiana Oysters
1 quart of heavy cream
2 cups of milk
1/2 cup celery
1/2 cup flour
1/3 cup herbsaint ( Pernod)
10 ounces spinach
1 ounce garlic
1/4 cup finely chopped parsley
3/4 cup vegetable oil
1/2 cup diced onion
Salt & Pepper to taste
Saute' onions and garlic, add milk and celery. Cook on medium heat until celery is soft. Add Oysters and herbsaint, let cook for 5 minutes then add heavy cream. Reduce heat, let cook for 10 minutes, add spinach, parsley, salt & pepper. Reduce.
To thicken mix: Combine oil & flour together and slowly stir in as much as needed.
Best served with fried oysters and hot bread
Courtesy of: Brad Gattuso