![]() Get the recipe from Self Proclaimed Foodie. Starting with a deep-hued roux made with bacon fat, this long-cook seafood gumbo with shrimp, lump crabmeat and andouille packs on the flavor with a mix of traditional veggies, rich beef broth and Worcestershire for umami, sassafras-powered filé powder and a kick of Cajun seasoning and Tabasco. Serve it with an easy yeastless five-ingredient beer bread your guests can use to lap up every last drop of the piquant sauce. Zesty fresh chorizo and delicate shrimp are seasoned with Creole and Cajun spices to create this stewlike comfort food. Or get creative with this nontraditional blackened shrimp po’boy with avocado-mango slaw. Try an easy fried shrimp po’boy if you’re short on time or a fried oyster po’boy for a slightly briny taste of the coast in your own home. Slow-cooked roast beef or crispy-fried seafood is piled into a soft-on-the-inside, crusty-on-the-outside New Orleans-style French roll with the usual sandwich-fixing suspects and drizzled with creamy horseradish-infused rémoulade sauce. If the muffuletta is the official sandwich of New Orleans, the po’boy is the official sandwich of the whole state. You can even make your own NOLA-style boule at home. The muffuletta sandwich is loaded with thin slices of fatty (in a good way) mortadella, dry-cured capicola, Genoa salami, provolone and mozzarella and topped with a tangy (and sometimes spicy) pickled vegetable mix called Giardiniera - all sandwiched between two halves of a round boule. This quintessential New Orleans sandwich, first created at the city’s Central Grocery Co. You can even make it vegan by ditching the sausage. ![]() Serve quick and easy no-soak red beans and rich andouille sausage over still-warm long-grain rice and serve it up with a dash (or 10) of vinegary Louisiana hot sauce. It’s just as tender on the inside and crispy on the outside, but with a more traditional Southern-fried dredge. We recommend upping the hot sauce to one or two tablespoons for a more Louisiana kick. If Popeye’s isn’t your thing, try this buttermilk fried chicken instead. Add tomatoes, sliced okra, fresh shrimp, bite-size chicken and rounds of smoky andouille sausage for a vivid flavor that reminds you this recipe hails from the Birthplace of Jazz. This jambalaya recipe kicks up the Cajun holy trinity with verdant jalapeños, unctuous garlic and a generous amount of Cajun or Creole seasoning. If your guests aren’t in a fruity mood, they can imbibe the absinthe-and-bourbon behemoth from The Big Easy, the Sazerac. This knock-you-on-your-ass cocktail is a sweet combo of passion fruit, lime and orange juices spiked with a full 4 ounces of rum per serving. At New Orleans staple Pat O’Brien’s, it inspired the creation of the less-than-humble hurricane. The Prohibition was surely good to the home of the Saints. It only takes half an hour to make this luscious cheesy shrimp dip flavored with Cajun spices, zesty lemon, sweet red bell peppers and Worcestershire sauce for balance. Get the recipe from Life as a Strawberry. Louisiana’s version of shrimp cocktail, shrimp rémoulade features jumbo shrimp tossed in a bold and tangy rémoulade sauce. This simple cheesy crawfish dip can be made with frozen or leftover mudbugs to make a quick and zesty app. Spinach is wilted in a mixture of garlicky butter and panko breadcrumbs then deglazed with anise liqueur and seasoned with cayenne, Parmesan and parsley before being spooned onto freshly shucked oysters, baked and topped with crispy bacon to create a Louisiana-born oyster appetizer as rich as its namesake. Now, all you have to do is narrow down which of these recipes you’ll be making for the big day.Ī version of this article was originally published February 2019. If that’s the case, Maloney encourages you to check out CajunGrocer to get your Mardi Gras party started. ![]() ![]() Pro tip: Many of the recipes ahead feature ingredients that might be tough to get your claws on in some areas of the country. ![]() And don’t forget about big-batch foods that feed a crowd if you invited all the neighbors. There really are no rules, though ’s Ann Maloney, in her article on hosting a Mardi Gras party, suggests indulging in some dishes that invoke the spirit of Nawlins (which they probably also don’t say unless it’s just their accent). But what about gumbo, jambalaya and po’boys? They eat those too, though that’s because it’s Tuesday and that’s what people in The Big Easy eat. King cake is a must, and as an ode to the Mardi Gras tradition of going hog-wild with fatty foods before Lent, scarfing down some fried chicken has become something of a tradition. But first, you’ll need a traditional Fat Tuesday menu. ![]()
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