Top Mardi Gras Recipes

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  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.

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  Gumbo Ya Ya

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  Gumbo Ya Ya
  

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

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  The Sazerac

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  The Sazerac
  

  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.

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  Ham, Sausage, and Shrimp Jambalaya

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  Ham, Sausage, and Shrimp Jambalaya

  The name "jambalaya" itself derives from the French jambon, and that some form of ham continues to be the main ingredient of jambalaya even when crawfish or shrimp, poultry, or even game is added to the elaborate dish.

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  Buttermilk Beignets

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  Buttermilk Beignets
  

  You haven't visited New Orleans if you haven't had a beignet at Cafe Du Monde in the French Market. When making these at home, have plenty of confectioners' sugar on hand and serve the beignets with a fresh pot of coffee.

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  Creole Beef Grillades & Cheese Grits

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  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.
   

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  King Cake

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  King Cake
  

  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.

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  Seafood Gumbo

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  Seafood Gumbo
  

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

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  Sauté of Louisiana Crawfish

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  Sauté of Louisiana Crawfish
  

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

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