Get ready for a party filled with spicy southern favorites. These Mardi Gras party foods combine the flavors first made famous in Louisiana, into a menu rich in taste. Try these recipes for your next Fat Tuesday feast.
APPETIZERS
Cajun Crab Dip
Seafood is a popular ingredient in many traditional Mardi Gras recipes. This creamy crab dip is served hot and should be accompanied by crackers or toasted baguette slices.
Ingredients:
- 1 lb jumbo lump crab meat
- 1 tsp hot sauce
- 2 tsp Worcestershire sauce
- 1/2 cup mayonnaise
- 1/4 cup cream cheese
- 2 cloves garlic, minced
- 1 green onion, minced
- salt to taste
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, gently mix together all ingredients until well combined.
- Transfer mixture to a baking dish, and bake 20-30 minutes.
Andouille Sausages
These spicy sausages are festive, easy and great for larger parties. A package of five sausages will serve approximately 12 guests.
Ingredients:
- Andouille sausages
- cooking spray
Directions:
- Preheat oven to 350 degrees.
- Coat a large baking dish with cooking spray.
- Slice sausages into 1/4 or 1/2 inch rounds.
- Place sausage slices in baking dish and cook for approximately 15 minutes.
Oysters Rockefeller
This New Orleans favorite is aptly named for its rich sauce. The original recipe for this dish, invented by the famed New Orleans chef Antoine Alciatore, remains a closely guarded secret. Here is a version that is a close match to the real thing.
Ingredients:
- 2 dozen oysters, on the half shell
- 10 Tbsp softened unsalted butter
- 2 Tbsp parsley, minced
- 2 Tbsp green onion, minced
- 1/2 cup breadcrumbs, preferably fresh
- 1 tsp Herbsaint or Pernod
- 1 Tbsp fresh tarragon, finely chopped
- salt to taste
- hot sauce to taste
- kosher salt or rock salt
Directions:
- Preheat broiler to 400 degrees.
- In a large bowl, combine breadcrumbs, parsley, tarragon and green onion.
- Add the softened butter, and mix ingredients into a smooth paste using your hands.
- Season with salt to taste.
- Spread kosher salt or rock salt in a large baking pan.
- Place the oysters on the half shell on top of the salt.
- Spoon the butter topping over each oyster equally.
- Broil on middle rack for five minutes or until browned, and serve hot.
MAIN DISHES
This traditional New Orleans dish includes lots of ingredients including duck, spicy sausages, red and green bell peppers, shrimp, rice and onions. There are several different versions of Jambalaya, and the duck in this recipe can be substituted for chicken instead.
Crawfish Etoufee
This rich buttery dish is filled with crawfish and green onions, and is served on top of rice. Shrimp can be substituted for crawfish in this recipe, in case crawfish is not available. This recipe serves 12.
Ingredients:
- 4 lbs crawfish tails
- 1/2 cup chopped parsley
- 2 cups green onions
- 3 cups butter
- salt & pepper to taste
Directions:
- In a large pan over medium heat, melt one cup of butter.
- Add green onions and cook for 12 minutes.
- Place crawfish tails and remaining two cups of butter into the pan.
- Sprinkle the parsley over the top, and season with salt & pepper.
- Cook for 20 minutes.
- Serve over rice.
SIDE DISH
Mardi Gras main dishes wouldn't be complete without the accompaniment of Dirty Rice. This recipe is a truly authentic one, and a must have for those who seek traditional Cajun fare.
Spice up Fat Tuesday with these New Orleans favorites, and make it a Mardi Gras to remember.
