Mardi Gras Recipes from New Orleans

Smoked Duck and Andouille GumboHow are you celebrating Mardi Gras?
We are starting our Mardi Gras prep early because this is a holiday worth celebrating—it has such a rich culinary tradition. And, it turns out that we have a nice list of Cajun recipes on our website. So, we have culled several for your own celebration. Laissez les bon temps rouler!

Mains and Sides
Smoked Duck and Andouille Gumbo
—You can substitute an equal amount of roasted chicken for the duck. But if you get a chance to use duck, give it a try. It’s delicious!

“Dirty” Rice (Cajun Rice Dressing)—If you have never tasted this Louisiana staple you have definitely been missing out. Don’t be turned off by the inclusion of chicken liver (I don’t use gizzards). It just gives the dish richness. I strongly urge you to give this rice a try.

New Orleans Style Shrimp—Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic dish.

Shrimp and Crab Étouffée—This recipe is easy enough to be made on a weeknight, and great to share with friends and family.

Cornmeal-Crusted Crayfish Pies are so Louisiana. You can substitute shrimp which are easier to find.

Crab and Corn Pies with Corn Crab Sauce are an elegant version of a bayou specialty. The sauce has a secret snap that makes the dish a Louisiana favorite. Frozen corn works well when fresh is out-of-season.

Eggs Sardou—this NOLA breakfast for dinner is the creation of iconic Antoine’s restaurant in New Orleans, and consists of poached eggs, creamed spinach, artichoke hearts and hollandaise sauce. It is sometimes served on a bed of asparagus.

Dessert
Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce calls for day-old French bread. You can make it with croissants as well—its just that much more decadent.

Bread Pudding with Bourbon Sauce might be the ultimate way to celebrate Mardi Gras combining two favorites: bourbon and bread pudding.

Bananas Foster Fondue calls for white chocolate. But, the star of this show is the caramel. And then there’s the rum… Bananas are the obvious dippers for this. You could also use coconut macaroons, macadamia shortbread, pirouline wafers, apples, or whatever strikes your fancy…

Cocktails
French 75 cocktail combines gin, lemon juice, and Champagne to bring out the best in each. The French 75 is a WWI era cocktail that’s tart, refreshing, herbal, and effervescent.

This Bitter Frenchman cocktail is something different for Mardi Gras. It’s a spin on The French 75—but the addition of Campari gives it an entirely different taste profile.

The Sazerac, the classic cocktail from The Big Easy, is a great drink to serve while entertaining or relaxing over the holidays. The absinthe rinse and lemon garnish come together with the Peychaud’s bitters and rye for a long, chocolatey finish.

The Hurricane first became popular in the 1940s in New Orleans at Pat O’Brian’s bar. It was named after the hurricane lamp-shaped glass that it is served in. This drink is simple to make and has a delicious blend of passion fruit and orange juices.

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