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
Advanced Search
|
Advanced Search
Menu

A Quick and Easy Mardi Gras Menu

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

When Mardi Gras falls on a weekday, turn to dishes that take almost no time but are still brimming with signature New Orleans flavor. Like skewers of shrimp marinated in Cajun spices and quickly grilled, along with corn that’s then cut off the cob and tossed with a butter spiked with tasso ham. A simple rice pilaf with onion, celery, and bell pepper (Louisiana’s holy trinity) rounds out the main part of the meal, while classic bananas foster makes for a dazzling finish. Add a Sazerac, and it’s a real celebration.

Menu Timeline

1 Hour Ahead

  • Soak the skewers for the shrimp.
  • Make the tasso butter.

45 Minutes Ahead

  • Marinate the shrimp.

30 Minutes Ahead

  • Make the rice.

10 Minutes Ahead

  • Grill the shrimp and corn.
  • Cut the corn off the cobs and toss with tasso butter.

After Dinner

  • Make the bananas foster.

The Menu

What We're Cooking Now

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

© Copyright 2022 Meredith Corporation. All Rights Reserved.

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this Menu

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a Fine Cooking subscriber to access this feature.

Fine Cooking Cover

Or learn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.