Are you ready? Tuesday, February 28th, is Mardi Gras!
While we might not all be lucky enough to get down to New Orleans for some Carnival fun, we can eat like we’re there. Here are a few of our favorite Lousiana foods with links to their recipes so you can create your own Mardi Gras menu.
Mardi Gras Menu Ideas
- Shrimp Creole — Click here to get Paula Deen’s yummy version of this classic dish.
- Jambalaya — Emeril Lagasse is probably one of Louisiana’s most famous chefs. Click here for his jambalaya recipe.
- Seafood Gumbo — Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. When the first French settlers came to Louisiana, they brought their love for bouillabaisse, a highly seasoned fish stew. Having none of the usual ingredients necessary to make a typical French bouillabaisse, they substituted local ingredients. After about a century, with the Spanish, Africans, and Natives of the region offering their contributions of food, the stew was no longer recognizable as bouillabaisse and became gumbo. What started out as second best became better than the original. Click here.
- Red Beans and Rice — This recipe is called red beans and rice, but it also has sausage and makes a great main course. Click here.
- Po’ Boy Sandwiches — Fried shrimp on crusty french bread. Yum! Click here.
- Hurricanes — The Hurricane became popular at Pat O’Briens bar in 1940’s New Orleans, apparently debuted at the 1939 World’s Fair and was named after the hurricane lamp-shaped glasses the first drinks were served in. It’s said that O’Brien created the heavily rummed drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy. Click here.
- King Cake — The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Click here.
Have a super Mardi Gras!