Get a Little Cajun in Your Soul!
Cajun Cuisine
Mardi Gras is a celebration of foods that are full of bold flavors and reflect the diverse cultural influences that have shaped Louisiana’s unique cuisine. There are a number of traditional dishes that are associated with the festival. One of the most popular dishes is King Cake, a sweet pastry that is decorated with colorful icing and sprinkled with sugar in the colors of Mardi Gras: purple for justice, green for faith, and gold for power. Another popular Mardi Gras dish is gumbo, a stew made with seafood or meat, vegetables, and a roux-based sauce. Jambalaya, a rice dish with meat and vegetables, is also a favorite. Crawfish is a beloved ingredient in many Mardi Gras dishes, such as étouffée, which is a thick stew made with crawfish, onions, and a roux-based sauce. Certain popular Mardi Gras treats include beignets, shrimp po’ boys, and the Louisiana comfort food dish, red beans and rice!
Cajun Cuisine
Mardi Gras is a celebration of foods that are full of bold flavors and reflect the diverse cultural influences that have shaped Louisiana’s unique cuisine. There are a number of traditional dishes that are associated with the festival. One of the most popular dishes is King Cake, a sweet pastry that is decorated with colorful icing and sprinkled with sugar in the colors of Mardi Gras: purple for justice, green for faith, and gold for power. Another popular Mardi Gras dish is gumbo, a stew made with seafood or meat, vegetables, and a roux-based sauce. Jambalaya, a rice dish with meat and vegetables, is also a favorite. Crawfish is a beloved ingredient in many Mardi Gras dishes, such as étouffée, which is a thick stew made with crawfish, onions, and a roux-based sauce. Certain popular Mardi Gras treats include beignets, shrimp po’ boys, and the Louisiana comfort food dish, red beans and rice!
The Celebration:
Mardi Gras is also a celebration of culture, and it is famous for its elaborate costumes, lively parades, and colorful floats. Participants in the parades often wear masks and costumes, and they throw beads, trinkets, and other items to the crowds of people who line the streets. The parades are often led by marching bands, and they feature a variety of floats that are decorated with lights and other colorful decorations. And the sounds of the brass bands that play during the parades and the upbeat rhythms of jazz, blues, and R&B will fill the air until the early morning hours.
Whether you are participating in a parade, cooking up a traditional dish, or simply enjoying the music, Mardi Gras is a festival that is sure to leave you feeling festive and joyful. So put on your best costume, grab some beads, and get ready to celebrate Fat Tuesday in style!
We’ve rounded up our favorite Mardi Gras recipes so if you don’t have to hop on a plane to party like you’re in the big easy—these Mardi Gras food recipes will bring the festivities right to your home. Cajun Po’Boy, Seafood Gumbo and the classic Southern confection- Pecan Pralines!
Cajun Seasoning Mix ~ Recipe
Homemade Cajun Seasoning to be used in the po’ boy and gumbo
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon powdered bay leaf
- 1½ tablespoons garlic powder
- 1 tablespoon onion powder
- ½ teaspoon red-pepper flakes, or more to taste
- ½ teaspoon ground cayenne, or more to taste
- 1 bay leaf, ground
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
Classic Shrimp Po’ Boy Sandwich ~
This classic Louisiana Po’ Bo is piled high with golden fried shrimp, crisp shredded lettuce, sweet tomatoes, tangy pickle relish, and includes a homemade cajun seasoning. Enjoy it for lunch or dinner. It’s crazy delicious!
Ingredients
Remoulade Sauce~
- 1 cup mayonnaise
- 2 Tablespoons dijon mustard
- 2 Tablespoons dill pickle relish
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 2 teaspoons prepared horseradish
- 2 garlic cloves, minced
- 1 teaspoon Tabasco sauce
- Juice of ½ lemon, about 2 tablespoons
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, finely chopped
Ingredients Continued…
Shrimp~
- 1 ½ to 2 pounds Heartland Foods shrimp, thawed
- ¾ cup all-purpose flour
- ½ cup yellow corn meal
- 1 teaspoon garlic powder
- 1 teaspoons onion powder
- ¾ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¾ cup buttermilk
- 1 Large egg
- 1 Tablespoon Tabasco sauce
- 4 French rolls, split open
- 4 Tablespoons salted butter
- 1 teaspoon garlic powder
- 2 cups sliced cabbage or shredded lettuce
- 2 large tomatoes, sliced
- Dill pickles
Directions
- For the remoulade sauce, combine the mayo, mustard, pickle relish, smoked paprika, creole seasoning, horseradish, garlic, hot sauce, lemon juice, Worcestershire sauce, salt, pepper, and green onions in a bowl and whisk well. Cover with plastic wrap and let it sit in the fridge for 1 hour.
- Combine cornmeal, flour, garlic , garlic & onion powder, cayenne, salt and pepper together in a shallow dish.
- Beat buttermilk and egg in a separate dish.
- Dip the shrimp in the buttermilk mixture first, then let excess drip off. Dredge the shrimp in the flour and cornmeal mixture, shaking off any excess and transferring to a plate. Repeat until all of the shrimp have been coated. Let sit in the fridge for 15 minutes.
- Heat 1-2 inches of oil in a large pan to 350 degrees F.
- Fry the shrimp a few at a time until golden brown and crispy, usually around 3-4 minutes. Remove from the hot oil to a wire rack using a slotted spoon or spatula and repeat until all of the shrimp have been cooked.
- Slice the rolls almost in half horizontally, leaving one side intact to act as a hinge and hold the sandwich together. Heat the butter and garlic in a small bowl in the microwave until melted. Open the bread spread with the garlic butter. Toast on a hot griddle, buttered side down.
- Spread remoulade sauce over both sides of the rolls. Top with lettuce on one side, tomatoes on the other, then shrimp down the middle. Drizzle with additional sauce, then fold over.
- Top with shredded lettuce and sliced tomatoes. Place shrimp down the center of each roll, then drizzle generously with the remoulade sauce. Close the sandwich and serve.
Liz’s Seafood Gumbo aka Louisiana Seafood Gumbo~
Of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and, very likely, the most popular. Ingredients might vary greatly from one cook to the next, and from one part of the state to another, a steaming bowl of fragrant gumbo is one of life’s cherished pleasures, as emblematic of Louisiana as chili is of Texas.
Ingredients
- ½ cup olive oil
- 6 tablespoons flour
- 1 ½ cups yellow onion, chopped
- ½ cup celery, chopped
- ½ cup green bell pepper, chopped
- 1 Bay leaf
- 4 teaspoons garlic, minced
- 1 (10 ounce) package frozen cut okra
- 1 (1 pound) can tomatoes, chopped
- 1 ½ quarts water
- 1 quart chicken or vegetable stock
- 1 teaspoon ground bay leaves
- 2 teaspoons Tabasco
- 1 Tablespoon cajun seasoning
- 2 Tablespoons chopped parsley
- 2-3 pounds Heartland Foods shrimp, thawed
- 1 pound crab meat
- 12 ounces of Andouille sausage, cooked and cut into ½” slices
Directions
- Brown flour in olive oil in a large heavy pot to make roux.
- Soften onions, celery, and green bell pepper in roux.
- Add garlic, okra, tomatoes, and water, stirring to blend. Add remaining ingredients except seafood (but including oyster liquid) and bring to boil.
- Lower heat and simmer for 1 hour.
- Add sausage, shrimp, crab meat and oysters and cook for about 15-20 minutes.
- Serve over fluffy white rice.
Southern Pecan Pralines~
Pecan pralines are a staple sweet treat in the south and they are made all year long! We feel like pecan pralines are one of those things that you can’t just go out and buy. You have to make them at home to enjoy them…
- Makes approx 24
- Prep 30
- Total time 1 hour
Ingredients
- 3 cups packed light brown sugar
- 1 c. heavy cream
- 6 tbsp. salted butter, cubed
- 1/4 cup light corn syrup
- 1/2 tablespoon cream of tartar
- 2 tsp. vanilla extract
- 3 cups pecan halves, toasted
- Flaky sea salt, for sprinkling
Directions
- Line 2 baking sheets with parchment paper.
- Stir together the brown sugar, granulated sugar, heavy cream, butter, corn syrup, cream of tartar, and salt in a 4-quart saucepan.
- Cook over medium heat, stirring frequently, until the mixture comes to a boil.
- Boil, stirring frequently, until a candy thermometer reads 238°, about 5 to 7 minutes. Remove from heat. Let cool for exactly 20 minutes.
- Stir in vanilla and pecans, and continue to stir gently, just until the mixture begins to thicken and lose its gloss, 1 to 2 minutes. (Do not over-mix!)
- Working quickly, drop the pecan mixture by heaping tablespoonfuls onto the prepared baking sheets.
- Sprinkle the tops of the pralines with sea salt. Let the pralines stand until cool, about 20 minutes.
