30 New Orleans Classics for Mardi Gras

You don’t have to visit the Big Easy to enjoy its legendary Cajun and Creole flavors. Plan your Mardi Gras party with these classic recipes for appetizers, drinks, main dishes, and desserts.

Chicken-Andouille Gumbo

Photo: Tina Cornett

Chicken-Andouille Gumbo

A symbol of Creole cooking, gumbo is a staple in homes and restaurants across Louisiana. Andouille sausage and filé powder make this recipe a classic and, as in any good gumbo, a deep, rich roux thickens the stew.

Crab-and-Shrimp Étouffée

Photo: Ralph Anderson

Crab-and-Shrimp Étouffée

Crab-and-Shrimp Étouffée is Cajun comfort food at its best. The thick, spicy mixture of crawfish, shrimp, or crab (or a combination of these) with onions and peppers is cooked in a light gravy and then served with rice.

Cajun Recipes: Okra Creole

Okra Creole

Serve flavorful Okra Creole as a side or over rice for an easy entrée. This recipe uses frozen okra as a budget and time saver.

Muffulettas

Photo: Ralph Anderson

Muffulettas

Originating in New Orleans, the Muffuletta is a staple for Mardi Gras celebrations. It is made with an Olive Spread of herbs and vegetables that is slathered on ham, salami, and provolone cheese.

Bayou Fried Shrimp

Photo: Beth Dreiling Hontzas

Bayou Fried Shrimp

Cajun seasoning and fish fry mix make an easy, flavorful breading for fried shrimp. Dip in tartar or cocktail sauce. Mix a package of shredded coleslaw with a simple dressing an easy side.

Cajun Recipes: Creole Fried Rice

Photo: William Dickey

Creole Fried Rice

Chop the ingredients ahead, and make the rice the day before to have Creole Fried Rice on the table in nothing flat. It’s also a great use for leftover rice―just be sure you have 3 cups on hand.

Shrimp and Andouille Sausage With Asiago Grits

Photo: Van Chaplin

Shrimp and Andouille Sausage With Asiago Grits

Full of spicy Louisiana flair, this dish is perfect for a Mardi Gras celebration.

New Orleans Red Beans and Rice

Slow-Cooker New Orleans Red Beans and Rice

You'll never make Red Beans and Rice from a box again after you try this easy slow-cooker recipe.

Creole Jambalaya

Creole Jambalaya

Smoked sausage, ham, and red pepper add bold flavor in this classic recipe for Creole Jambalaya.

Fried Oysters

Photo: Charles Walton

Fried Oysters

Serve these Fried Oysters with a spicy cocktail sauce, tartar sauce, or remoulade for a real Southern treat.

Spicy Rémoulade Sauce

Photo: Howard Lee Puckett

Spicy Rémoulade Sauce

This spicy sauce will go perfectly with po'boys, fried shrimp and oysters, and crab cakes. Go easy on the red pepper if you want a less-spicy version.

Cajun Corn Maque Choux Recipes

Cajun Corn Maque Choux

With only 8 ingredients Cajun Corn Maque Choux makes a quick and zesty accompaniment to your Mardi Gras menu.

Cajun-Baked Catfish

Cajun-Baked Catfish

Serve not-too-spicy Cajun-Baked Catfish with your favorite hush puppies and coleslaw.

Jambalaya

Jambalaya

This classic one-pot dish is loaded with Creole spices and comes together in three easy steps. Watch this demonstration from the Test Kitchen to learn How to Make Jambalaya.

Creole Shrimp and Grits

Photo: Beth Dreiling Hontzas

Creole Shrimp and Grits

A New Orleans classic gets a Lowcountry makeover in Creole Shrimp and Grits.

Crawfish Étouffée

Crawfish Étouffée

Frozen cooked crawfish tails may be substituted for fresh crawfish in this Cajun dish, similar to gumbo.

Easy Mini Muffulettas

Photo: Ralph Anderson

Easy Mini Muffulettas

Assembled in just 15 minutes and made with purchased Italian olive salad, Easy Mini Muffulettas is a breeze to prepare.

John's Creole Red Beans

Photo: Ralph Anderson

John's Creole Red Beans

We tested John's Creole Red Beans with a spicy pork sausage. Substitute your favorite turkey or chicken sausage to lighten this hearty recipe and still get that full-bodied flavor.

Cajun Shrimp Casserole

Cajun Shrimp Casserole

We offer make-ahead and freezing instructions on this luscious Cajun Shrimp Casserole. Serve with spring mix lettuce drizzled with red wine vinaigrette.

 

Chicken-and-Sausage Gumbo

Chicken-and-Sausage Gumbo

There are so many variations of this one-pot soup. Start with a classic roux of oil or flour and butter. Then add the "trinity"–green bell pepper, celery, and onion–before stirring in the meat and other vegetables and spices. Serve with rice, or over potato salad for authentic southern Louisiana presentation.

Shrimp-and-Okra Hush Puppies

Photo: Beth Dreiling Hontzas

Shrimp-and-Okra Hush Puppies

No Southern seafood meal is complete without hush puppies. We combine shrimp and okra in our hush puppies for a delightful contrast of taste and texture.

Dressed Mini Oyster Po'boys

Dressed Mini Oyster Po'boys

A smaller version of the classic, our Dressed Mini Oyster Po'boys are served with a slaw and Creole dressing.

Crab Cakes With Lemon Rémoulade

Crab Cakes With Lemon Rémoulade

Serve these classic crab cakes atop a mixed baby greens salad with a lemon rémoulade sauce.

Cajun Chicken Pasta

Photo: Ralph Anderson

Cajun Chicken Pasta

Sautéed bell peppers, mushrooms, and green onion mix with Cajun-seasoned chicken and a simple white sauce for a skillet meal that is sure to please at your dinner table.

New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp

Spicy, buttery, and decidedly hands-on, this dish is a New Orleans classic. Crusty French bread―and plenty of napkins―are traditional accompaniments to New Orleans Barbecue Shrimp.

Natalie's Cajun-Seasoned Pan-Fried Tilapia

Jim Bathie, Tina Cornett, Jennifer Davick

Natalie's Cajun-Seasoned Pan-Fried Tilapia

Perfect for a weeknight meal, serve Natalie's Cajun-Seasoned Pan-Fried Tilapia and Sautéed Sugar Snap Peas with potatoes and crusty bread.

Traditional King Cake

Photo: Beth Dreiling

Traditional King Cake

Similar to coffee cake, this ring-shaped confection is as rich in tradition and history as it is in color and taste.

New Orleans Beignets

Photo: Jim Franco

New Orleans Beignets

If you've never been to New Orleans, you can still get a taste of its cuisine with our recipe for New Orleans Beignets, the official state doughnut of Louisiana.

 

 

 

 

John's Bananas Foster

John's Bananas Foster

Bananas Foster was invented in a New Orleans restaurant and is still a favorite dessert today. This quick dish combines sweet, warm bananas and ice cream.

Sazerac

Photo: Virginia Switzer

Sazerac

Said to be The Big Easy's first cocktail, it was originally served at the Sazerac Coffee House.

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