Text by Claire Pool
Let the good times roll this Mardi Gras season with a menu of Crescent City classics from our sister publications Cooking with Paula Deen, Taste of the South, and Louisiana Cookin’. Fresh seafood and bold spices make for delicious appetizers and hearty mains, while sweet treats like king cake and warm beignets complete the meal.
Crawfish Macaroni & Cheese Balls with Rémoulade Sauce
Start things off with these cheesy bites, spiced with a Cajun seasoning and served with a tasty dipping sauce.
BBQ Shrimp and Creamy White Grits
This recipe is a twist on the traditional dish, served on a bed of luscious grits with a dash of extra spice.
Party Muffaletta
Piled high with mouthwatering meats and cheeses, this sandwich is a crowd-pleasing starter inspired by the popular New Orleans street food.
Chicken and Andouille Sausage Gumbo
Smoky and full of flavor, a taste of this gumbo will transport you straight to the French Quarter.
Crawfish Étouffée
This Louisiana classic recipe is chock-full of comforting spices and delectable crawfish, perfect for a cold winter night.
Cinnamon-Cream Cheese King Cake
No Mardi Gras party is complete without a king cake. This recipe includes a scrumptious cinnamon-cream cheese swirl and a dusting of purple, green, and gold sugar.
Bananas Foster Beignets
Combine two beloved Big Easy desserts for a sweet treat that will take center stage on your celebration spread.
