Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Collection

Top Mardi Gras Recipes

Get your gumbo on...and your Sazerac, beignets, and king cake.
Article Image

From authentic gumbo to bananas Foster, these are just a few of the dishes that make New Orleans famous. So why not break them out for Mardi Gras?

  • Recipe

    Classic Bananas Foster

    Created at Brennan's restaurant in New Orleans in 1951, this classic dessert features ripe bananas cooked in a rum-infused caramel sauce, then flambéed in front of diners and spooned over vanilla ice cream.
  • Recipe

    New Orleans-Style BBQ Shrimp

    This rich gumbo includes chicken and andouille sausage, and is thickened with filé powder, ground from sassafras leaves.
  • Recipe

    New Orleans-Style BBQ Shrimp

    Huge, juicy shrimp dripping with butter, garlic, Worcestershire sauce, and spices (no grill or barbecue sauce involved, despite the name), this dish is a New Orleans classic.
  • Recipe

    New Orleans-Style Anasazi Beans & Rice

    In New Orleans, red beans and rice, affectionately called “red and white,” is traditionally served on a Monday as a way to use up Sunday dinner’s ham bone. Here, smoked sausage lends its spicy flavor to the rice and meaty Anasazi beans.
  • Recipe

    Cajun-Style Chicken & Sausage Jambalaya

    America's first cocktail, the Sazerac was created in New Orleans with whiskey, Peychaud's bitters, and absinthe. Locally-produced Herbsaint replaced absinthe after it was banned in the early 19th century.
  • Recipe

    Bourbon Chocolate Cake

    This mousse-like cake really does melt in your mouth. Chocolate is the star (with a supporting role from 1/4 cup of bourbon, of course) so buy the best you can find.
  • Recipe

    Cajun-Style Chicken & Sausage Jambalaya

    This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight.
  • Recipe

    Buttermilk Beignets

    In New Orleans, king cake is to Mardi Gras what pumpkin pie is to Thanksgiving: It just wouldn't be the same without it. A tiny plastic baby is hidden in the sweet, cinnamon-laced bread; whoever gets the piece with the prize gets to host the next party.
  • Recipe

    Creole Beef Grillades & Cheese Grits

    Bring on the spice! A mix of dried and fresh spices make this dish, like New Orleans itself, over-the-top. The creamy cheese grits counter the heat and help this celebratory meal achieve perfect balance.
  • Recipe

    Creole-Style Shrimp Jambalaya

    In New Orleans, king cake is to Mardi Gras what pumpkin pie is to Thanksgiving: It just wouldn't be the same without it. A tiny plastic baby is hidden in the sweet, cinnamon-laced bread; whoever gets the piece with the prize gets to host the next party.
  • Recipe

    Seafood Gumbo

    New Orleans cooking teacher Poppy Tooker's seafood gumbo is packed with shrimp, crabmeat, okra, and fresh oysters.
  • Recipe

    Sauté of Louisiana Crawfish

    Scallions, Worcestershire sauce, and Creole seasoning cut the richness of the crawfish and its buttery sauce.
  • Recipe

    Creole-Style Shrimp Jambalaya

    A creole-style (red) jambalaya always includes tomatoes. Using tomato paste instead of canned or fresh tomatoes adds deeper flavor and gives the finished dish a rich hue. The shrimp are cooked for a long time, but this method yields a flavorful jambalaya with tender—never mushy—shrimp.
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Videos Recipes

| View All

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks