Legendary New Orleans Recipes for Your Mardi Gras Party
You don't have to visit the Big Easy to enjoy its legendary Cajun and Creole flavors. Plan a Mardi Gras Party with our suggestions for appetizers, the main course, and of course, desserts.
Related Video: How to Make Jambalaya
Appetizers
Shrimp and Okra Hush Puppies
Easy Mini Muffulettas
Fried Oysters with Spicy Rémoulade Sauce:
Dip 1 quart fresh oysters, rinsed and drained, in 1 lightly beaten egg, and dredge in 1 1/2 cups saltine crumbs. Place on a pan, and chill 2 hours, if desired. Stir together 1 cup ketchup, 1 tablespoon horseradish, and if desired, 1/8 teaspoon hot sauce; chill. Pour Canola oil to a depth of 1 inch in a Dutch oven; heat to 350°. Fry oysters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Serve immediately with sauce.
Related Article: Must-Try Oyster Recipes
Main Course
Chicken-Andouille Gumbo
Cajun Shrimp Casserole
Crawfish Étouffée:
Melt 1/4 cup butter or margarine in a large Dutch oven over medium-high heat. Add 1 chopped medium onion, 2 chopped celery ribs, 1 chopped medium-size green bell pepper, 4 minced garlic cloves, and 1 chopped large shallot; sauté 5 minutes or until tender. Add 1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 to 1 teaspoon ground red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add 1 (14 1/2-ounce) can chicken broth, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh chives; cook, stirring constantly, 5 minutes of until thick and bubbly. Stir in 2 pounds cooked, peeled crawfish tails (frozen crawfish tails can be used); cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired, with chopped fresh chives and ground red pepper.
Related Article: What Is Étouffée?
Sides
New Orleans Red Beans and Rice
Cajun Corn Maque Choux:
Sauté 1 small chopped onion and 1/4 cup chopped green bell pepper in 1 to 2 tablespoons olive oil in a large skillet over medium heat 8 minutes or until tender. Add 3 cups frozen shoepeg corn, thawed, 2 diced plum tomatoes, and 1/4 pound andouille sausage, cooked and diced; cook, stirring often, 15 minutes. Stir in 1/4 cup chopped green onion tops, 1/4 teaspoon salt. and 1/4 teaspoon pepper; cook 5 minutes.
Related Article: Quick and Easy Sides
Desserts
Traditional King Cake
New Orleans Beignets:
To make the yeast mixture, combine 1 (1/4-oz.) envelope active dry yeast, 1/2 cup warm water (105° to 115°), and 1 tsp. granulated sugar in the bowl of a heavy-duty stand mixer; let stand 5 minutes. Add 1 cup evaporated milk, 2 large eggs, lightly beaten, 1 teaspoon salt, and 1/2 cup granulated sugar.
Microwave 1 cup water until hot (about 115°); stir in 1/4 cup shortening until melted. Add to yeast mixture. beat at low speed, gradually adding 4 cups of bread flour, until smooth. Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl. Cover and chill 4 to 24 hours.
Turn dough out on a floured surface; roll to 1/4-inch thickness. Cut into 2 1/2-inch squares.Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.
Photos by Charles Walton, Virginia Switzer, and Jim Franco
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