Get ready to party like it’s Fat Tuesday! Mardi Gras may be known for its vibrant parades and colorful costumes, but let’s not forget the most important part: the food. Rich, spicy flavors and hearty portions are staples of Creole cuisine, and we’ve got 19 mouth-watering recipes to help you throw a festive feast that’ll make your taste buds do the two-step.
From classic jambalaya and gumbo to sweet treats like praline pecan pie, these dishes are sure to satisfy your cravings. And with a little creativity, you can easily adapt them for a Mardi Gras party that’s as warm and inviting as a Louisiana evening. So put on your best mask and get ready to dig in – we’re about to take a culinary stroll through the French Quarter and beyond!
Creole Jambalaya with Andouille Sausage
This classic Louisiana dish is a hearty one-pot meal that combines the flavors of spicy sausage, succulent chicken, and flavorful vegetables. With its rich history and cultural significance, jambalaya has become an iconic staple in Creole cuisine.
Ingredients:
– 1 lb Andouille sausage, sliced
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from the pot.
3. Add the chicken and cook until browned, about 5-6 minutes. Remove from the pot.
4. Add the onion, celery, and garlic; cook until softened, about 5 minutes.
5. Add the red bell pepper, diced tomatoes, thyme, cayenne pepper, salt, and pepper. Stir to combine.
6. Add the cooked sausage and chicken back into the pot. Stir in the rice.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender.
Cooking Time: 30-40 minutes
Cajun Shrimp and Grits
Experience the bold flavors of Louisiana with this spicy shrimp and grits recipe, perfect for a quick weeknight dinner or brunch.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/4 teaspoon cayenne pepper
– 1 cup stone-ground grits
– 2 cups water
– Salt and pepper to taste
– 1 tablespoon butter
Instructions:
1. Cook the grits according to package instructions using 2 cups of water. Set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; sauté until softened, about 3 minutes.
3. Add the shrimp, Cajun seasoning, and cayenne pepper. Cook for 2-3 minutes or until the shrimp are pink and cooked through.
4. Stir in the butter until melted.
5. Serve the shrimp mixture over the warm grits.
Cooking Time: 15-20 minutes
King Cake with Cream Cheese Filling
Ring in the festive spirit with this scrumptious King Cake recipe featuring a tangy cream cheese filling. Perfect for Mardi Gras or any occasion that calls for a sweet treat.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– Cream cheese filling (see below)
– Confectioners’ sugar, for dusting
Cream Cheese Filling:
– 8 ounces cream cheese, softened
– 1/2 cup powdered sugar
– 1 tablespoon unsalted butter, softened
– 1 teaspoon vanilla extract
Instructions:
1. In a large mixing bowl, combine warm water, yeast, and sugar. Let mixture sit for 5 minutes.
2. Add flour, salt, and melted butter; mix until dough forms.
3. Knead dough for 5-7 minutes, until smooth.
4. Place dough in greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C).
6. Punch down dough; roll out into a rectangle shape.
7. Spread cream cheese filling evenly over the dough, leaving a 1-inch border around edges.
8. Roll up dough tightly and form into a circle.
9. Bake for 25-30 minutes, or until golden brown.
10. Dust with confectioners’ sugar before serving.
Cooking Time: 25-30 minutes
New Orleans-Style Beignets
Experience the magic of New Orleans with these sweet, fried dough pastries covered in powdered sugar. Perfect for breakfast or as a snack, these beignets are a must-have for any Cajun cuisine enthusiast.
Ingredients:
– 1 package active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1 cup warm water
– 1/4 cup granulated sugar
– 1/4 cup vegetable oil
– Powdered sugar for dusting
Instructions:
1. In a large mixing bowl, combine yeast, flour, and salt.
2. Gradually add warm water and mix until smooth.
3. Add granulated sugar and mix until dissolved.
4. Knead dough for 5-7 minutes until elastic.
5. Place dough in greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat oil to 375°F (190°C).
7. Punch down dough and roll into balls.
8. Fry beignets in batches for 2-3 minutes on each side, or until golden brown.
9. Drain excess oil and dust with powdered sugar.
Cooking Time: 10-15 minutes
Spicy Crawfish Étouffée
Étouffée is a classic Louisiana dish that originated from the French and African cultures of the region. This spicy crawfish étouffée recipe combines the flavors of the Bayou with the kick of cayenne pepper.
Ingredients:
– 1 lb crawfish tails
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 1 teaspoon paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1/2 cup all-purpose flour
– 1 can (14.5 oz) diced tomatoes
– 1 cup crawfish broth or chicken broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and celery; cook until tender, about 3-4 minutes.
3. Add paprika, cumin, and cayenne pepper; cook for 1 minute.
4. Add flour; stir to combine.
5. Gradually add diced tomatoes and broth; bring to a boil.
6. Reduce heat to medium-low; simmer for 10-15 minutes or until crawfish are cooked through.
7. Season with salt, pepper, and chopped parsley (if using).
8. Serve hot over rice.
Cooking Time: 20-25 minutes
Red Beans and Rice with Smoked Sausage
A hearty, comforting dish that’s a staple of Louisiana cuisine, this recipe combines the flavors of red beans, smoked sausage, and fluffy rice. It’s an easy and satisfying meal perfect for any day.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 pound smoked sausage (such as Andouille or kielbasa), sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup long-grain rice
– 2 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high. Add the sausage and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the soaked red beans, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender.
4. Cook the rice according to package instructions.
5. Serve the red bean mixture over the cooked rice.
Cooking Time: 2 hours (including soaking time)
Muffuletta Sandwich with Olive Salad
The classic Muffuletta sandwich from New Orleans’ Central Grocery is a flavorful and satisfying treat, featuring cured meats, cheese, and olive salad on crusty bread. This recipe captures the essence of this iconic sandwich.
Ingredients:
– 1 round Italian bread (about 6 inches in diameter)
– 8 ounces ham, salami, and provolone cheese (imported or domestic), thinly sliced
– 1/4 cup olive salad (see below for recipe)
– Salt and pepper to taste
Olive Salad Recipe:
– 1/2 cup pitted green olives, chopped
– 1/4 cup pitted black olives, chopped
– 1 tablespoon chopped fresh parsley
– 1 tablespoon red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slice the bread in half lengthwise.
3. Arrange the meats, cheese, and olive salad on one half of the bread.
4. Place the other half of the bread on top.
5. Bake for 10-12 minutes or until the cheese is melted and the bread is toasted.
6. Serve warm.
Cooking Time: 10-12 minutes
Fried Catfish Po’ Boy with Remoulade
Experience the rich flavors of New Orleans with this mouthwatering Fried Catfish Po’ Boy topped with creamy Remoulade sauce.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– Vegetable oil for frying
– Remoulade sauce (store-bought or homemade)
– Soft French bread loaves
– Lettuce, tomato, pickles, and onion (optional)
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
2. Dredge catfish fillets in the flour mixture, shaking off excess.
3. Fry coated catfish in hot oil until golden brown (about 4-5 minutes per side).
4. Drain on paper towels and keep warm.
5. Assemble Po’ Boys by placing fried catfish on soft French bread loaves and topping with Remoulade sauce.
6. Add lettuce, tomato, pickles, and onion if desired.
Cooking Time: 15-20 minutes
Dirty Rice with Ground Pork
This classic Southern dish combines ground pork, rice, and spices to create a flavorful and filling meal. With its rich aroma and savory taste, Dirty Rice is a staple in many households.
Ingredients:
– 1 lb ground pork
– 2 cups cooked white rice (preferably day-old)
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper (optional)
– Salt and black pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large skillet or Dutch oven over medium-high heat.
2. Add the ground pork and cook, breaking it up with a spoon, until browned, about 5 minutes.
3. Add the onion, garlic, paprika, thyme, cayenne pepper (if using), salt, and black pepper. Cook until the onion is translucent, about 3-4 minutes.
4. Stir in the cooked rice and cook for an additional 2-3 minutes, breaking up any clumps with a spoon.
5. Serve hot, garnished with chopped scallions or chives if desired.
Cooking Time: 15-20 minutes
Bananas Foster Flambé
Savor the sweet and caramelized flavors of this classic dessert, Bananas Foster Flambé, made with ripe bananas, brown sugar, butter, rum, and ice cream.
Ingredients:
– 4 ripe bananas, sliced
– 2 tablespoons unsalted butter
– 2 tablespoons brown sugar
– 1/4 cup heavy cream
– 1 tablespoon dark rum (optional)
– 1 scoop vanilla ice cream
– Whipped cream and chopped walnuts for garnish (optional)
Instructions:
1. Melt the butter in a large skillet over medium heat.
2. Add the brown sugar and cook, stirring occasionally, until the mixture is caramelized and golden brown (about 5 minutes).
3. Arrange the banana slices on top of the sugar mixture.
4. If using rum, carefully pour it over the bananas and ignite the sauce (flambé). Cook for an additional 30 seconds to 1 minute, or until the flames die out.
5. Serve the flambéed bananas with a scoop of vanilla ice cream and garnish with whipped cream and chopped walnuts, if desired.
Cooking Time: 10-12 minutes
Gumbo with Okra and Chicken
This hearty gumbo recipe combines the rich flavors of chicken, okra, and spices for a satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup diced okra
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups chicken broth
– 2 tbsp filé powder (optional)
– Cooked rice or cornbread for serving
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, celery, and garlic; cook until vegetables are tender.
3. Add chicken, okra, thyme, paprika, cayenne pepper, salt, and black pepper. Cook 5 minutes or until chicken is browned.
4. Add broth and filé powder (if using). Bring to a boil, then reduce heat and simmer 20-25 minutes or until chicken is cooked through.
5. Serve gumbo over rice or with cornbread.
Cooking Time: 30-40 minutes
Bourbon-Glazed Ham for Mardi Gras
This sweet and savory bourbon-glazed ham is the perfect centerpiece for your Mardi Gras celebration. A classic combination of flavors, this dish will surely impress your guests.
Ingredients:
– 1 (4-6 pound) bone-in ham
– 1/2 cup brown sugar
– 1/4 cup bourbon whiskey
– 2 tablespoons Dijon mustard
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cloves
– 1 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 325°F.
2. In a small saucepan, combine brown sugar, bourbon, mustard, honey, vinegar, cloves, and cinnamon. Bring to a boil over medium heat, stirring until sugar dissolves.
3. Place the ham in a roasting pan and score the fat layer in a diamond pattern.
4. Brush the glaze all over the ham, making sure to get it into the scored lines.
5. Roast the ham for 15-20 minutes per pound, or until it reaches an internal temperature of 140°F.
6. Let the ham rest for 10-15 minutes before slicing and serving.
Cooking Time: 2-3 hours
Praline Pecan Pie
This Praline Pecan Pie combines the richness of pecans with the caramelized sweetness of pralines, creating a unique and delicious dessert.
Ingredients:
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup melted unsalted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups pecan halves
– 1/4 cup praline candies, crushed
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together sugar, corn syrup, and melted butter until well combined.
3. Beat in eggs and vanilla extract.
4. Stir in pecan halves and crushed praline candies.
5. Roll out pie crust and fill with the pecan mixture.
6. Bake for 45-50 minutes or until filling is set and crust is golden brown.
Cooking Time: 45-50 minutes
Cajun Corn Maque Choux
Maque choux is a classic Cajun side dish that’s perfect for accompanying jambalaya, gumbo, or even as a snack. This recipe adds a spicy kick with the addition of Andouille sausage and cayenne pepper.
Ingredients:
– 1 medium onion, chopped
– 2 cups corn kernels (fresh or frozen)
– 1/4 cup heavy cream
– 2 tablespoons butter
– 1/4 teaspoon ground cayenne pepper
– 1/2 pound Andouille sausage, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large skillet, sauté the onion in butter until translucent.
2. Add the corn kernels, heavy cream, cayenne pepper, and salt. Stir to combine.
3. Cook for 5 minutes or until the corn is tender.
4. Add the sliced Andouille sausage and stir to combine.
5. Simmer for an additional 2-3 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Shrimp Creole with Bell Peppers
This classic Creole dish gets a bold boost from the addition of bell peppers, adding a pop of color and flavor to this quick and easy recipe.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 bell peppers (any color), sliced
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper, to taste
– 1/4 cup chicken broth
– 1 tablespoon tomato paste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the bell peppers; cook for an additional 5 minutes, or until tender.
4. Add the shrimp, paprika, cayenne pepper, salt, and pepper. Cook for 2-3 minutes, or until the shrimp are pink and cooked through.
5. Stir in the chicken broth and tomato paste. Simmer for 1 minute to combine flavors.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Baked Oysters Rockefeller
Elevate your seafood game with this indulgent recipe, featuring oysters topped with spinach, garlic butter, and a hint of Pernod.
Ingredients:
– 12-15 oysters, shucked and on the half-shell
– 2 tablespoons unsalted butter, softened
– 1/4 cup fresh spinach leaves
– 2 cloves garlic, minced
– 1 tablespoon Pernod liqueur (or substitute with other herbal liqueurs)
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together softened butter, garlic, and Pernod.
3. Arrange oysters on a baking sheet lined with parchment paper.
4. Spoon the garlic-Pernod butter mixture evenly over each oyster.
5. Top each oyster with a handful of fresh spinach leaves.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes, or until oysters are cooked through and the spinach is wilted.
8. Garnish with fresh parsley or chives before serving.
Cooking Time: 12-15 minutes
French Quarter Bread Pudding
Savor the rich flavors of New Orleans with this decadent bread pudding recipe, inspired by the city’s iconic French Quarter. This indulgent dessert is perfect for special occasions or a cozy night in.
Ingredients:
– 4 cups stale French bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup raisins (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk together sugar, heavy cream, eggs, vanilla extract, cinnamon, and salt.
3. Add the bread cubes to the mixture and stir until well coated.
4. Pour the mixture into a 9×13-inch baking dish and let it sit for 10 minutes.
5. Bake for 35-40 minutes or until golden brown and set.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 35-40 minutes
Spicy Andouille Gumbo
This hearty gumbo combines the spicy kick of andouille sausage with the rich flavors of a dark roux, making it a perfect dish for a chilly evening. Serve over rice with crusty bread on the side.
Ingredients:
– 1 lb andouille sausage, sliced
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup long-grain rice
– 4 cups chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 tablespoons filé powder (optional)
Instructions:
1. In a large pot, heat oil over medium-high. Add sausage; cook until browned, about 5 minutes.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Stir in rice and cook for 1 minute.
4. Gradually whisk in chicken broth, thyme, cayenne pepper, salt, and pepper.
5. Bring mixture to a boil; reduce heat to low and simmer for 20-25 minutes or until thickened.
Cooking Time: 30-35 minutes
Sweet Potato Pone with Cinnamon
Sweet Potato Pone with Cinnamon Recipe
This sweet and comforting pone is a delicious way to enjoy the natural sweetness of sweet potatoes, elevated by the warm aroma of cinnamon.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 cup heavy cream or whole milk
– 1 large egg, beaten
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine mashed sweet potatoes, sugar, cinnamon, and flour mixture. Beat until smooth.
4. Add cream or milk, egg, and mix until just combined.
5. Pour batter into prepared baking dish and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool before dusting with confectioners’ sugar (if desired). Serve warm or at room temperature.
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your Mardi Gras celebrations with these 19 mouth-watering recipes! From classic Creole dishes like Jambalaya and Gumbo, to sweet treats like King Cake and Praline Pecan Pie, there’s something for everyone. Enjoy spicy crawfish étouffée, savory shrimp and grits, and indulgent beignets – all with a Cajun twist. These festive recipes are sure to add some lagniappe (a little something extra) to your Mardi Gras party.