Celebrate Mardi Gras with a Menu of Creole Fare

Celebrate Mardi Gras with a Menu of Creole Fare
Photography by Deborah Whitlaw Llewellyn, Styling by Mary Clayton Carl for Cooking with Paula Deen

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

Crawfish Macaroni & Cheese Balls with Rémoulade Sauce
Photography by Deborah Whitlaw Llewellyn, Styling by Mary Clayton Carl for Cooking with Paula Deen.

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

BBQ Shrimp and Creamy White Grits
Photography by William Dickey, Styling by Caroline Blum, Recipe Development by Vanessa Rocchio for Taste of the South.

This recipe is a twist on the traditional dish, served on a bed of luscious grits with a dash of extra spice.

Party Muffaletta

Party Muffaletta
Photography by Deborah Whitlaw Llewellyn, Styling by Mary Clayton Carl for Cooking with Paula Deen.

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

Chicken and Andouille Sausage Gumbo
Photography by Stephanie Welbourne Steele, Styling by Lucy Finney, Recipe Development by Anita Simpson Spain for Louisiana Cookin’.

Smoky and full of flavor, a taste of this gumbo will transport you straight to the French Quarter.

Crawfish Étouffée

Crawfish Étouffée
Photography by Jim Bathie, Styling by Dorothy Walton, Recipe Development by Jason Derouen for Louisiana Cookin’.

This Louisiana classic recipe is chock-full of comforting spices and delectable crawfish, perfect for a cold winter night.

Cinnamon-Cream Cheese King Cake

Cinnamon-Cream Cheese King Cake
Photography by Jim Bathie, Styling by Sidney Bragiel, Recipe Development by Laura Crandall for Louisiana Cookin’.

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

Bananas Foster Beignets
Photography by Jim Bathie, Styling by Dorothy Walton, Recipe Development by Anita Simpson Spain for Louisiana Cookin’.

Combine two beloved Big Easy desserts for a sweet treat that will take center stage on your celebration spread.

 

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