Looking for the best Mardi Gras recipes? We’ve got you covered! 19 Easy Cajun and Creole Recipes to Celebrate Mardi Gras!
With distinctive cuisine that is the very definition of soul food, and home to the most famous Mardi Gras celebration in the United States, the cuisine of New Orleans is all the inspiration you need for the perfect party menu to celebrate Mardi Gras. Best known for its two main regional styles of cuisine: Cajun and Creole, New Orleans is a city that blends cultural influences such as Native American, Spanish, French, Italian, and African cuisine. Not found anywhere else in the world. You’ll love our New Orleans-inspired favorites. Mardi Gras recipes will make you want to celebrate all year long.
Easy Cajun and Creole Recipes for Mardi Gras!
1. Authentic New Orleans Gumbo
via Better Living
Gumbo, a rich stew with French, African, and Native American influences, is a must-have Mardi Gras dish for Fat Tuesday parties. Known as the “holy trinity” of Louisiana Creole and Cajun cooking, gumbos is made with sautéed onions, peppers, and celery and can include everything from an all-vegetable version called gumbo zerbe to andouille sausage, chicken, and seafood. will appear. The best thing about gumbo is that no two flavors are the same.
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2. oyster rockefeller
Invented in 1899 by Jules Alciatore, the son of the founder of New Orleans’ famous restaurant Antoine’s, this delicious New Orleans oyster appetizer is so rich that it was named after oil magnate John D. Rockefeller. It was done. The original recipe is a family secret, but one thing is for sure: these oysters won’t last long when served. To get this crowd-pleasing version, caroline’s cooking.
3. shrimp creole
via pantry recipes
This classic Creole dish is a New Orleans favorite and perfect for shrimp lovers. Shrimp are sautéed with onions, bell peppers, garlic, herbs, and seasonings, then simmered in a tomato-based sauce. For best results, use Gulf Coast or Louisiana-caught shrimp and serve over rice. You’ll definitely fall in love with it! Get recipes from Recipes From a Pantry.
4. dirty rice
Dirty rice is a traditional Cajun and New Orleans side dish, perfect as an accompaniment to dark fish, chicken, and other local favorites. Older recipes call for cooking the rice with chicken liver (which gives it its characteristic color), but I think this recipe from Southern Discourse is just as flavorful without the chicken liver.
5. New Orleans cornmeal-crusted catfish po-boy
via Better Living
Po Boys became a New Orleans staple in 1929, when brothers Benny and Clovis Martins decided to offer free French bread sandwiches to striking streetcar workers at their French Quarter coffee shop. It was when “We gave them free food until the strike was over,” Martin was quoted as saying. “Every time we saw these impressive men come in, one of the guys would say, ‘Here’s the poor guy again.'” Everything from shrimp, crawfish, fish, oysters to soft-shell crabs was included. I am. Try the cornmeal-crusted catfish po-boy tossed with lettuce, tomato, and remoulade sauce.
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6. crawfish etouffee
via jennifer cooks
This is one of our favorite Mardi Gras recipes. Etouffée (pronounced E-too-fay), which means “choking” in French, is another 100% comforting dish that’s popular in New Orleans. Etouffée, made by sauteing seafood (often crawfish or shrimp) in a buttery roux-based sauce with spices, celery, onions, and garlic and serving over rice, can be considered either Cajun or Creole, depending on the seasoning. Masu. If you can’t find crawfish tails near you (believe it or not, Walmart carries them often), choose shrimp instead. Try this version, easy to make but absolutely delicious jennifer cooks.
7. red beans and rice
Red beans and rice is one of those simple Louisiana Creole dishes that may not seem like much, but you’ll definitely want to come back for it again. Traditionally served on Mondays as a way to use up leftover pork bones from Sunday dinner, red beans (not kidney beans) are served with the “Holy Trinity” (garlic, celery, and peppers) and smoked meats like andouille sausage. Stew together. Serve with a little or a generous amount of hot sauce over rice for a truly special dish. Try this delicious version from Budget Bytes.
8. muffaletta
If you love Italian-style cured meats, New Orleans muffulettas are a must on your Mardi Gras food menu. It was invented by Sicilian immigrant Salvatore Lupo. Founded the famous New Orleans Central Grocery (Established in 1906) The original muffuletta is a sandwich of ham, salami, mortadella, Swiss cheese, and provolone sandwiched between rounds of Italian bread. But what sets the muffuletta apart from others is the olive salad. A mix of olives and pickled vegetables adds a salty, tangy flavor that makes it the perfect sandwich bite. If you want to try an original mufareta but don’t live in the New Orleans area, you can support small businesses and order one. Muffaletta Direct from Corner Grocery And have it shipped to your home. You can also make your own recipes using this delicious recipe. spicy southern kitchen.
9. crawfish boil
via This me mama
Nothing says New Orleans and Louisiana like crawfish boil. Enjoy Cajun-spiced crawfish, potatoes, corn, and smoked sausage without getting your hands dirty. Although it is such a simple dish, it is very flavorful! This recipe comes directly from a New Orleanian. This me mama.
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10. Cajun Shrimp & Grits
via african bites
New Orleans has many great dishes based on Creole and Cajun rice. But if you haven’t tried grits yet, you’re missing out. A Southern favorite, grits are the ultimate comfort dish made by blending high-quality cornmeal (and sometimes rice) and simmering them with rich ingredients like milk and cheese. A dish that pairs perfectly with spicy accompaniments. Try African Bites’ amazing recipe for Cajun Shrimp and Grits.
11. grilled and grits
NOLA’s favorite brunch and breakfast Creole dish can easily be served as a satisfying dinner with eggs, grille and grits (also known as grits and grits). Medallions of beef, pork, or veal, called griyahad, are pan-fried and simmered in a Creole-flavored tomato or brown sauce until simmering. This tastes even better the next day.
12. blackened catfish
If you’re looking for a light and flavorful dish perfect for those who love spicy things, try this blackened catfish recipe by A Girl Called Adri. Redfish is also popular in Louisiana and can be used in place of catfish, as can flounder and trout. Make this with red beans and rice or jamabalaya.
13. new orleans bbq shrimp
via closet cooking
Whether you’re in New Orleans or Louisiana, there’s no shortage of delicious shrimp dishes. But the funny thing about New Orleans barbecue shrimp is that it’s not actually barbecue. Shrimps are sautéed in a spicy and tangy sauce, with a buttery flavor that’s addictive. This delicious recipe from Closet Cooking is super easy and super delicious.
14. brennan’s bananas foster
via copy cat
Even if you’re not into baking, bananas flambéed in banana liquor and rum-infused caramel sauce are an easy-to-make yet delicious dessert that can be whipped up right on the stovetop, making this a New Orleans treat. is. This recipe was created in 1951 by Chef Paul Brennan, who was challenged by Owen Brennan, owner of Brennan’s Restaurant in New Orleans, to find a way to highlight one of New Orleans’ biggest imports: bananas. was invented by. Served with vanilla ice cream, this dessert remains one of Brennan’s and New Orleans’ most popular dishes.
15. king cake
via barbara bakes
No Mardi Gras party is complete without a king cake. It’s a chilled cake filled with rich, sweet cinnamon and decorated with sugar in the eye-catching green, gold, and purple colors of traditional Mardi Gras. The king cake tradition was brought to New Orleans by French settlers around the 1870s, and it’s an essential Mardi Gras treat. It was originally eaten on Epiphany (January 6th), also known as Twelfth Night, to mark the beginning of Carnival season. King cakes come in many different styles, but one thing remains true. Once you bake a plastic baby (representing the baby Jesus) inside the slice, you’re responsible for bringing the king cake to your next Mardi Gras party. . That’s the rule! Try these popular recipes from Barbara Bakes.
16. Bonton cafe bread pudding
via CDK kitchen
Bread pudding is a New Orleans tradition and is exactly what you would expect from food here: pure, simple comfort food with understated elegance. Stale French bread is torn into small pieces, dipped in cream, eggs, and vanilla, baked, and topped with a whiskey-infused vanilla sauce. There are many different versions and unique twists on the Big Easy’s bread pudding, but one of the most popular versions in the city is from Bon Ton Cafe. Get the official recipe from the link below.
17. traditional beignets from new orleans
via sugar and charm
Perfect for breakfast, dessert, or an afternoon snack, these light and airy French-style square donuts are most unique in that they don’t have holes. Best known for being served slathered (or piled) with powdered sugar at Café du Monde in the French Quarter, this popular New Orleans-style donut is best served with a cup of cafe au lait.
18. chocolate bourbon pecan pie
via striped spatula
Pecan pie is another popular dessert that can often be found on menus throughout New Orleans. And there are as many different versions of this sweet, gooey, nutty pie as there are places that serve it. Our favorite Striped Spatula Pecan Pie takes the flavor of this pie to a whole other heavenly level with the addition of chocolate and another New Orleans favorite, bourbon.
19. praline
There’s something about the sweet, buttery, nutty aroma of a freshly made praline that’s completely intoxicating. Pronounced “pra-lines” in Louisiana, these sweets can be found in stores all over New Orleans, but seeing the artful treats being made at a specialty candy shop is the best! I’m looking forward to it itself. Made with brown or white sugar, cream, butter, and pecans, you’ll be surprised how easy these candies are to make. It turns out that one batch is not enough. Plus, it makes a great gift!
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Mardi Gras facts you didn’t know
Source: Better Living – onbetterliving.com
