Mardi Gras (Fat Tuesday) Foods For The Day

Mardi Gras, also known as Fat Tuesday, is a celebration of indulgence before the solemn season of Lent begins. Here are some classic Mardi Gras celebration recipes inspired by the flavors of New Orleans:

Shrimp Étouffée:
- Ingredients:
  - 1/2 cup (115g) unsalted butter
  - 1/2 cup (65g) all-purpose flour
  - 1 large onion, diced
  - 1 green bell pepper, diced
  - 2 stalks celery, diced
  - 3 cloves garlic, minced
  - 2 cups (475ml) seafood or chicken broth
  - 1 can (14.5 oz) diced tomatoes
  - 1 teaspoon Cajun seasoning
  - 1/2 teaspoon paprika
  - 1/2 teaspoon dried thyme
  - Salt and pepper to taste
  - 1 lb (450g) large shrimp, peeled and deveined
  - Cooked white rice for serving
  - Chopped green onions for garnish
- Instructions:
  1. In a large skillet or Dutch oven, melt the butter over medium heat.
  2. Stir in the flour to make a roux, and cook, stirring constantly, until the roux turns a dark caramel color, about 10-15 minutes.
  3. Add the diced onion, bell pepper, celery, and garlic to the roux, and cook for another 5 minutes, until the vegetables are softened.
  4. Gradually stir in the broth, diced tomatoes, Cajun seasoning, paprika, dried thyme, salt, and pepper.
  5. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens.
  6. Add the shrimp to the skillet and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
  7. Serve the shrimp étouffée over cooked white rice, garnished with chopped green onions.
Chicken and Sausage Gumbo:
- Ingredients:
  - 1/2 cup (115g) vegetable oil
  - 1/2 cup (65g) all-purpose flour
  - 1 large onion, diced
  - 1 green bell pepper, diced
  - 2 stalks celery, diced
  - 3 cloves garlic, minced
  - 1 lb (450g) andouille sausage, sliced
  - 2 boneless, skinless chicken breasts, diced
  - 6 cups (1.4 liters) chicken broth
  - 1 can (14.5 oz) diced tomatoes
  - 1 teaspoon Cajun seasoning
  - 1/2 teaspoon dried thyme
  - 1 bay leaf
  - Salt and pepper to taste
  - Cooked white rice for serving
  - Chopped green onions for garnish
- Instructions:
  1. In a large Dutch oven or pot, heat the vegetable oil over medium heat.
  2. Stir in the flour to make a roux, and cook, stirring constantly, until the roux turns a dark caramel color, about 15-20 minutes.
  3. Add the diced onion, bell pepper, celery, and garlic to the roux, and cook for another 5 minutes, until the vegetables are softened.
  4. Stir in the sliced andouille sausage and diced chicken breasts, and cook for 5-7 minutes, until the meat is browned.
  5. Gradually stir in the chicken broth, diced tomatoes, Cajun seasoning, dried thyme, bay leaf, salt, and pepper.
  6. Bring the mixture to a simmer and cook for 30-40 minutes, stirring occasionally, until the gumbo is thickened and flavorful.
  7. Serve the chicken and sausage gumbo over cooked white rice, garnished with chopped green onions.
Beignets:
- Ingredients:
  - 1 cup (240ml) lukewarm water
  - 2 1/4 teaspoons (1 packet) active dry yeast
  - 1/4 cup (50g) granulated sugar
  - 1 teaspoon salt
  - 1 large egg, room temperature
  - 1/2 cup (120ml) evaporated milk
  - 3 1/2 cups (440g) all-purpose flour
  - 1/4 cup (55g) unsalted butter, softened
  - Vegetable oil for frying
  - Powdered sugar for dusting
- Instructions:
  1. In a large mixing bowl, combine the lukewarm water, active dry yeast, and sugar. Let the mixture sit for 5-10 minutes, until frothy.
  2. Stir in the salt, egg, and evaporated milk until well combined.
  3. Gradually add the flour, stirring until a sticky dough forms.
  4. Add the softened butter to the dough and knead until smooth and elastic, about 5-7 minutes.
  5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
  6. Punch down the risen dough and turn it out onto a floured surface.
  7. Roll out the dough to a thickness of about 1/4 inch (6mm), then cut it into squares or rectangles.
  8. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  9. Carefully add the beignet squares to the hot oil, frying in batches for 2-3 minutes on each side, until golden brown and puffed.
1. Remove the beignets from the oil using a slotted spoon and drain on paper towels.
2. Dust the warm beignets generously with powdered sugar before serving.

Jambalaya Meal

These classic Mardi Gras recipes are sure to bring the flavors and spirit of New Orleans to your celebration. Enjoy the festivities and indulge in these delicious dishes!

Cajun Shrimp and Grits with Andouille Sausage recipe

Here’s a delicious recipe for Cajun Shrimp and Grits with Andouille Sausage:

Ingredients:

For the Shrimp:

1 lb (450g) large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh lemon juice
Salt and pepper to taste
Chopped fresh parsley for garnish

For the Grits:

1 cup (170g) stone-ground grits
4 cups (950ml) water
1 cup (240ml) milk
4 tablespoons (60g) unsalted butter
Salt and pepper to taste
1 cup (100g) shredded cheddar cheese

For the Andouille Sausage:

1 lb (450g) andouille sausage, sliced
1 tablespoon olive oil

Instructions:

Prepare the Grits:
1. In a large saucepan, bring the water and milk to a boil over medium-high heat.
2. Gradually whisk in the grits, reduce the heat to low, and simmer, stirring frequently, until the grits are thickened and creamy, about 20-25 minutes.
3. Stir in the butter until melted and smooth. Season with salt and pepper to taste.
4. Add the shredded cheddar cheese to the grits, stirring until the cheese is melted and well incorporated. Keep warm while preparing the shrimp and sausage.
Cook the Andouille Sausage:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced andouille sausage to the skillet and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes.
3. Once cooked, transfer the sausage to a plate and set aside.
Prepare the Cajun Shrimp:
1. In a medium bowl, toss the peeled and deveined shrimp with Cajun seasoning until evenly coated.
2. Heat olive oil in the same skillet used for the sausage over medium heat.
3. Add minced garlic to the skillet and sauté for about 1 minute, until fragrant.
4. Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side, until pink and cooked through.
5. Stir in fresh lemon juice and season with salt and pepper to taste.
6. Once the shrimp are cooked, return the cooked andouille sausage to the skillet, tossing to combine with the shrimp.
Serve:
1. To serve, spoon the creamy grits onto serving plates or bowls.
2. Top the grits with the Cajun shrimp and andouille sausage mixture.
3. Garnish with chopped fresh parsley for a pop of color and extra flavor.
4. Serve hot and enjoy your delicious Cajun Shrimp and Grits with Andouille Sausage!

This flavorful dish is perfect for brunch, lunch, or dinner, and it’s sure to impress with its rich and comforting flavors. Enjoy!

Become a sponsor

Jambalaya with Chicken, Shrimp, and Smoked Sausage

Here’s a tasty recipe for Jambalaya with Chicken, Shrimp, and Smoked Sausage:

Ingredients:

1 lb (450g) large shrimp, peeled and deveined
2 chicken breasts, boneless and skinless, diced
1 lb (450g) smoked sausage (such as Andouille), sliced
2 tablespoons Cajun seasoning
2 tablespoons olive oil
1 large onion, diced
1 bell pepper, diced (any color you prefer)
3 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
3 cups (600g) cooked long-grain white rice
3 cups (710ml) chicken broth
1 bay leaf
Salt and pepper to taste
Chopped fresh parsley for garnish
Lemon wedges for serving (optional)

Instructions:

In a large bowl, combine the diced chicken breasts and shrimp. Season them with Cajun seasoning, making sure they are evenly coated. Set aside.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes, until fragrant.
Return the cooked sausage to the skillet. Stir in the diced tomatoes (with their juices) and cooked rice. Cook for 2-3 minutes, stirring occasionally.
Pour in the chicken broth and add the bay leaf. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, allowing the flavors to meld together and the liquid to be absorbed.
Once the rice has absorbed most of the liquid and is cooked through, add the seasoned chicken and shrimp to the skillet. Stir gently to combine.
Cover the skillet again and cook for an additional 5-7 minutes, or until the chicken is cooked through and the shrimp are pink and opaque.
Taste the jambalaya and adjust the seasoning with salt and pepper if necessary. Remove the bay leaf.
Serve the jambalaya hot, garnished with chopped fresh parsley. Optionally, serve with lemon wedges on the side for squeezing over the dish.
Enjoy your delicious Jambalaya with Chicken, Shrimp, and Smoked Sausage, a flavorful and hearty dish that’s perfect for any occasion!

This dish is a true Southern classic, packed with bold flavors and a perfect balance of protein and vegetables. It’s sure to be a hit at your dinner table!

King Cake with Cream Cheese Filling and Mardi Gras Colored Icing. recipe

Here’s a delicious recipe for a King Cake with Cream Cheese Filling and Mardi Gras Colored Icing:

Ingredients:

For the Dough:

1 package (2 1/4 teaspoons) active dry yeast
1/4 cup (60ml) warm water (about 110°F/45°C)
1/4 cup (50g) granulated sugar
1/2 cup (120ml) milk
1/4 cup (60g) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 to 4 cups (440 to 500g) all-purpose flour

For the Cream Cheese Filling:

8 oz (225g) cream cheese, softened
1/2 cup (100g) granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Mardi Gras Colored Icing:

2 cups (250g) powdered sugar
2-3 tablespoons milk
Yellow, green, and purple food coloring

For the Decoration:

Colored sugar crystals (yellow, green, purple)

Instructions:

In a small bowl, combine the warm water and granulated sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes, until foamy.
In a large mixing bowl or the bowl of a stand mixer, combine the yeast mixture, milk, melted butter, eggs, vanilla extract, salt, and 2 cups of flour. Mix until well combined.
Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
While the dough is rising, prepare the cream cheese filling. In a medium mixing bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth. Set aside.
Once the dough has doubled in size, punch it down and transfer it to a lightly floured surface. Roll the dough out into a rectangle, about 18×12 inches.
Spread the cream cheese filling evenly over the dough, leaving a small border around the edges. Starting from one long side, roll the dough up tightly into a log.
Shape the log into a ring and pinch the ends together to seal. Place the ring on a greased baking sheet or parchment-lined baking pan.
Cover the ring with a clean kitchen towel and let it rise for another 30-45 minutes, until slightly puffed.
Preheat your oven to 350°F (175°C). Bake the King Cake for 25-30 minutes, or until golden brown and cooked through.
While the King Cake is cooling, prepare the colored icing. In separate small bowls, mix together powdered sugar and milk to create three different colored icings: yellow, green, and purple. Add food coloring as needed to achieve the desired colors.
Once the King Cake has cooled completely, drizzle the colored icing over the top in a zigzag pattern, alternating between the three colors.
Sprinkle colored sugar crystals over the icing while it’s still wet, alternating between the three colors.
Slice and serve the King Cake, celebrating Mardi Gras in style with this delicious treat!

Enjoy your homemade King Cake with Cream Cheese Filling and Mardi Gras Colored Icing, a festive and flavorful dessert perfect for your Mardi Gras celebration!