A Mardi Gras Menu for Eight

Let the good times roll with this Crescent City-inspired supper featuring Creole seafood gumbo and a rich chocolate-bourbon torte.

Celebrate Mardi Gras in true New Orleans fashion, with our rich, seafood-studded gumbo, bite-size salmon cakes and a decadent chocolate torte spiked with bourbon. Several of the dishes taste even better when made a few days ahead, making this menu easy to pull off on a Tuesday night.

the menu

Menu Timeline

Up to three days ahead (and at least one day ahead):

Make the gumbo, but do not add the crabmeat, shrimp, oysters, scallions or rice. Cool to room temperature and refrigerate, covered.
Make the giardiniera relish for the salmon cakes.

One day ahead:

Bake the chocolate cake. Cool to room temperature and wrap lightly in plastic until ready to serve.
Make the rémoulade for the salmon cakes. Cover and refrigerate.
Make the limeade-tea mixture and refrigerate (don't add the bourbon until you're ready to seve).

1 hour before dinner

Make the salmon-cake mixture and chill for 30 minutes.
Cook the rice for the gumbo.
Bring the giardiniera relish and rémoulade to room temperature.

20 minutes before dinner:

Reheat the gumbo gently over low heat.
Mix and serve the cocktails.
Fry the salmon cakes and serve with the giardiniera relish and rémoulade.
Add the seafood and scallions to the gumbo. Serve the gumbo over the rice.

Just before dessert:

Dust the chocolate cake with confectioners' sugar.

Shopping List

Fresh Produce

1 lb. fresh or frozen okra
1 large white onion
2 medium celery stalks
1 medium green bell pepper
8 scallions
1 small bunch fresh flat-leaf parsley
1 small bunch fresh thyme
1 small bunch fresh chives
1 small bunch fresh tarragon
1 lemon
2 limes

Seafood, Eggs & Dairy

1 lb. salmon fillets (preferably wild)
1/2 lb. fresh or pasteurized lump crabmeat, or 4 to 6 gumbo crabs (about 1 lb. total; see tip in gumbo recipe)
1-1/2 lb. medium shrimp (41 to 50 or 51 to 60 per lb.), or 2 lb. head-on shrimp
1 cup fresh shucked oysters
8 large eggs (one yolk will be used raw; look for pasteurized eggs, if available)
6 oz. (12 Tbs.) unsalted butter
1 cup heavy cream