Mardi Gras, the festive celebration known for its vibrant parades, lively music, and indulgent feasts, is just around the corner. As you prepare to don your most colorful attire and throw beads with reckless abandon, why not add some authentic New Orleans flavors to your Mardi Gras party menu? From classic beignets to spicy gumbo, we’ve gathered 18 mouthwatering recipes that will transport your taste buds straight to the Big Easy. Whether you’re a longtime NOLA resident or just visiting for the festivities, these dishes are sure to delight both locals and visitors alike.
Classic King Cake with Cream Cheese Filling
Classic King Cake with Cream Cheese Filling Recipe
This traditional Mardi Gras treat is a sweet and indulgent delight, perfect for sharing (or not!) with friends and family. Our recipe yields a tender, golden-brown cake filled with a tangy cream cheese surprise.
Ingredients:
– 1 package active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1 cup warm water
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1/2 cup heavy cream
– 1/2 cup cream cheese, softened
– 1 tablespoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine yeast, flour, and salt. Gradually add warm water, stirring until smooth.
3. Add sugar, melted butter, heavy cream, and vanilla extract; mix until a sticky dough forms.
4. Knead the dough for 5-7 minutes, until smooth and elastic.
5. Roll out dough to a thickness of about 1/8 inch (3 mm). Spread cream cheese mixture evenly over center third of dough.
6. Fold in ends and roll up tightly; place seam-side down on prepared baking sheet.
7. Bake for 25-30 minutes or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 25-30 minutes
Cajun Shrimp and Sausage Jambalaya
A hearty one-pot dish that combines the bold flavors of Cajun cuisine, this jambalaya recipe is a perfect blend of spicy shrimp, savory sausage, and fluffy rice.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1 lb smoked sausage (such as Andouille), sliced
– 2 cups uncooked white rice
– 4 cups chicken broth
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tsp Cajun seasoning
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large Dutch oven or pot over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
4. Add the shrimp, Cajun seasoning, salt, and pepper. Cook for 2-3 minutes or until the shrimp are pink and cooked through.
5. Stir in the chicken broth and rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
6. Add the cooked sausage back into the pot and stir to combine.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Creole Gumbo with Chicken and Andouille Sausage
A staple of Louisiana cuisine, this hearty gumbo is a flavorful blend of chicken, sausage, vegetables, and spices. Serve over rice for a comforting meal that’s sure to please.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 lb Andouille sausage, sliced
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup long-grain rice
– 4 cups chicken broth
– 2 tsp dried thyme
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add sausage and cook until browned, about 5 minutes.
2. Remove sausage and set aside. Add chicken and cook until browned, about 5-7 minutes.
3. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
4. Stir in rice, chicken broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until rice is cooked.
Cooking Time: 30-35 minutes
Southern-Style Beignets with Powdered Sugar
Experience the classic Southern charm with these soft, fluffy beignets smothered in a generous helping of powdered sugar. Perfect for a morning treat or afternoon indulgence, these sweet treats are sure to delight!
Ingredients:
– 1 package active dry yeast
– 3 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup warm water
– 1/4 cup whole milk
– Vegetable oil for frying
– Powdered sugar for dusting
Instructions:
1. In a large mixing bowl, combine yeast, flour, sugar, and salt.
2. Gradually add warm water and milk, stirring until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Cover and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat oil to 375°F (190°C). Fry dough in batches for 2-3 minutes on each side, or until golden brown.
6. Drain excess oil and dust beignets with powdered sugar.
7. Serve warm and enjoy!
Cooking Time: Approximately 30 minutes
Red Beans and Rice with Smoked Ham Hock
This hearty Louisiana-inspired dish is a staple of comfort food, elevated by the rich flavor of smoked ham hock. The result is a tender, flavorful bean mixture served over fluffy rice.
Ingredients:
– 1 lb dried red kidney beans, soaked overnight and drained
– 1 smoked ham hock (about 6 oz)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups cooked white rice
Instructions:
1. Heat the oil in a large Dutch oven over medium heat. Add the ham hock and cook until lightly browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the soaked red beans, cumin, paprika, salt, and pepper. Stir to combine.
4. Pour in enough water to cover the beans by about 2 inches. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the beans are tender.
5. Serve the bean mixture over cooked white rice.
Cooking Time: Approximately 1 hour and 15 minutes
New Orleans Style Muffuletta Sandwich
Experience the classic flavors of the Big Easy with this iconic sandwich, originating from Central Grocery Company in New Orleans.
Ingredients:
– 1 round Italian bread loaf (about 6-8 inches)
– 1/2 pound salami, sliced
– 1/4 pound ham, sliced
– 1/4 pound provolone cheese, sliced
– 1/4 cup chopped green olives
– 2 tablespoons pimento-stuffed green olives, sliced
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slice the Italian bread in half horizontally.
3. Spread a layer of olive oil on each half.
4. Arrange salami, ham, and provolone cheese slices on one half of the bread.
5. Top with chopped green olives and pimento-stuffed green olives.
6. Place the other bread half on top to form a sandwich.
7. Bake for 10-12 minutes or until the cheese is melted and the bread is toasted.
Cooking Time: 10-12 minutes
Crawfish Étouffée with Steamed Rice
This classic Louisiana dish is a hearty and flavorful celebration of the state’s beloved crawfish. This recipe combines succulent crawfish with aromatic spices, creamy sauce, and fluffy steamed rice for a truly satisfying meal.
Ingredients:
– 1 lb crawfish tails
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Steamed white rice for serving
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
2. Add crawfish, paprika, cayenne pepper, and flour; cook until crawfish is pink, about 3-4 minutes.
3. Gradually add chicken broth and heavy cream; stir to combine.
4. Reduce heat to low and simmer for 10-15 minutes or until sauce thickens.
5. Serve over steamed white rice.
Cooking Time: 20-25 minutes
Bananas Foster with Vanilla Ice Cream
A rich and indulgent dessert that combines caramelized bananas, brown sugar, butter, and rum (optional), served over creamy vanilla ice cream.
Ingredients:
– 4 ripe bananas
– 1/2 cup brown sugar
– 2 tablespoons unsalted butter
– 1 tablespoon dark rum (optional)
– 1 pint vanilla ice cream
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the butter and swirl to melt. Add the brown sugar and cook for 1 minute, stirring constantly.
3. Add the bananas and cook for 2-3 minutes on each side, or until caramelized.
4. If using rum, carefully add it to the skillet (stand back from the pan).
5. Serve the banana mixture over scoops of vanilla ice cream.
Cooking Time: 10-12 minutes
Fried Catfish Po’ Boy with Remoulade Sauce
Experience the flavors of Louisiana’s coastal cuisine with this crispy fried catfish sandwich, served on a soft baguette with creamy remoulade sauce.
Ingredients:
– 1 pound catfish fillets
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Baguette or French bread
– Remoulade sauce (see below)
Instructions:
1. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip catfish fillets in buttermilk, then coat in flour mixture, shaking off excess.
4. Fry coated catfish in hot oil until golden brown, about 3-4 minutes per side.
5. Drain on paper towels and place on a baguette or French bread.
6. Top with remoulade sauce and serve immediately.
Remoulade Sauce:
– 1/2 cup mayonnaise
– 1/4 cup chopped green onions
– 1 tablespoon Dijon mustard
– 1 tablespoon prepared horseradish
– Salt and pepper to taste
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Shrimp Creole with Bell Peppers and Tomatoes
This classic Louisiana dish combines succulent shrimp with the bold flavors of bell peppers, tomatoes, and spices. Serve over rice for a satisfying meal.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 medium bell peppers (any color), sliced
– 2 large tomatoes, diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken broth
– 1 tablespoon tomato paste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add bell peppers; cook until tender, about 5 minutes.
4. Add tomatoes, paprika, cayenne pepper, salt, and black pepper; stir to combine.
5. Add shrimp and chicken broth; bring to a simmer.
6. Reduce heat to low and let cook for 2-3 minutes or until shrimp are pink and cooked through.
7. Stir in tomato paste; serve hot over rice.
Cooking Time: 15-20 minutes
Bourbon Street Chicken with Cajun Spices
Get ready to spice up your dinner routine with this bold and flavorful Bourbon Street Chicken recipe, infused with the authentic flavors of New Orleans!
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup Bourbon Street seasoning (or a blend of paprika, garlic powder, onion powder, cayenne pepper, and black pepper)
– 1 tablespoon olive oil
– 1/4 cup butter, softened
– 1 cup chicken broth
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together Bourbon Street seasoning and olive oil.
3. Place chicken breasts in a shallow dish and brush with the seasoning mixture.
4. Dot each breast with softened butter.
5. Bake for 25-30 minutes or until cooked through.
6. Meanwhile, combine chicken broth and heavy cream in a saucepan. Bring to a simmer over medium heat.
7. Serve chicken breasts with the creamy Cajun sauce spooned over the top.
Cooking Time: 25-30 minutes
Sweet Potato Pie with Cinnamon Whipped Cream
This classic Southern dessert combines the natural sweetness of sweet potatoes with the warmth of cinnamon, topped with a fluffy whipped cream that’s sure to delight. Perfect for holiday gatherings or cozy nights in.
Ingredients:
For the pie:
– 2 large sweet potatoes, cooked and mashed
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream
– 2 large eggs
– 1 tablespoon unsalted butter, melted
For the whipped cream:
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together sweet potatoes, sugar, flour, salt, cinnamon, and nutmeg.
3. Beat in eggs and melted butter until smooth.
4. Pour mixture into a pie crust and bake for 45-50 minutes or until filling is set.
5. Allow pie to cool completely before serving with whipped cream.
Whipped Cream:
1. Whip heavy cream, sugar, and cinnamon until stiff peaks form.
2. Serve chilled alongside sweet potato pie.
Cooking Time: 45-50 minutes
Creole Stuffed Bell Peppers with Ground Beef
A flavorful twist on a classic stuffed pepper recipe, this Creole-inspired dish combines the tender sweetness of bell peppers with the savory spices of Louisiana.
Ingredients:
– 4 large bell peppers (any color), tops removed and seeded
– 1 lb ground beef
– 1/2 cup chopped onion
– 1/2 cup chopped celery
– 1/4 cup Creole seasoning
– 1/4 cup cooked rice
– 1 tsp paprika
– Salt and pepper, to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces.
3. Add the chopped onion, celery, Creole seasoning, paprika, salt, and pepper to the skillet. Cook until the vegetables are tender.
4. Stir in the cooked rice.
5. Stuff each bell pepper with the meat mixture, filling to the top.
6. Place the peppers in a baking dish and drizzle with olive oil.
7. Bake for 30-35 minutes or until the peppers are tender.
Cooking Time: 30-35 minutes
Praline Pecan Cookies with Brown Sugar Glaze
A classic cookie recipe gets a boost from the rich flavors of pralines and pecans, topped off with a sweet brown sugar glaze.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup chopped pecans
– 1/2 cup praline mixture (homemade or store-bought)
– Brown sugar glaze (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually mix in flour mixture, then stir in pecans and praline mixture.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between cookies.
6. Bake for 12-14 minutes or until lightly golden.
Brown Sugar Glaze:
– 1/4 cup brown sugar
– 1 tablespoon milk
Whisk together until smooth and drizzle over warm cookies. Let cool completely before serving.
Spicy Cajun Corn Maque Choux
This spicy twist on the classic French dish combines the sweetness of corn with the bold flavors of Cajun cuisine, perfect for a quick and delicious side dish.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 2 tablespoons butter
– 1 small onion, diced
– 1/4 cup chopped fresh scallions (green onions)
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– 1/4 cup heavy cream or half-and-half
Instructions:
1. Melt butter in a medium saucepan over medium heat.
2. Add diced onion and cook until translucent, about 3-4 minutes.
3. Add corn kernels, scallions, Cajun seasoning, and cayenne pepper. Cook for an additional 2-3 minutes.
4. Stir in heavy cream or half-and-half.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Louisiana Dirty Rice with Ground Pork
This classic Southern dish is a staple of Louisiana cuisine, combining flavorful ground pork with savory dirty rice. This hearty one-pot meal is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb ground pork
– 2 cups cooked white rice (preferably day-old)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow), diced
– 1 tsp paprika
– 1 tsp dried oregano
– Salt and pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the ground pork and cook until browned, breaking it up with a spoon as needed.
3. Add the onion, garlic, bell peppers, paprika, oregano, salt, and pepper to the skillet.
4. Cook for 5-7 minutes or until the vegetables are tender.
5. Stir in the cooked rice, mixing well to combine with the pork mixture.
6. Reduce heat to low and simmer for 10-15 minutes, allowing flavors to meld together.
Cooking Time: 20-25 minutes
Bread Pudding with Bourbon Sauce
A classic American dessert that combines the warm comfort of bread pudding with the smooth sophistication of bourbon sauce.
Ingredients:
For the Bread Pudding:
– 4 cups stale bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
For the Bourbon Sauce:
– 1/2 cup brown sugar
– 1/2 cup heavy cream
– 2 tablespoons bourbon whiskey
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread, granulated sugar, and heavy cream. Let it sit for 10 minutes.
3. Add the egg and vanilla extract; stir until well combined.
4. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
5. For the Bourbon Sauce: In a small saucepan, combine brown sugar, heavy cream, bourbon whiskey, and melted butter. Bring to a simmer over medium heat; cook for 2-3 minutes or until slightly thickened.
Cooking Time: 35-40 minutes (pudding) + 2-3 minutes (sauce)
Creole Seafood Gumbo with Crab and Shrimp
This hearty gumbo recipe combines succulent shrimp, tender crab, and a medley of vegetables in a rich, flavorful broth. Perfect for a chilly evening or special occasion.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1/2 cup jumbo lump crab meat
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup long-grain rice
– 4 cups seafood broth
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Filé powder (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Add shrimp, crab meat, diced tomatoes, rice, seafood broth, thyme, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until seafood is cooked through.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped scallions and crusty bread on the side.
Cooking Time: 25-30 minutes
Summary
Mardi Gras is just around the corner, and what better way to celebrate than with some deliciously authentic Creole cuisine? From classic King Cake with cream cheese filling to Crawfish étouffée with steamed rice, these 18 flavorful recipes will transport your taste buds straight to the Big Easy. Discover mouth-watering dishes like Cajun shrimp and sausage jambalaya, Southern-style beignets, and Bourbon Street chicken, all infused with the bold spices and flavors of Louisiana. Whether you’re a local or just visiting, these recipes are sure to bring a little bit of Mardi Gras magic to your table.
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