Mardi Gras which French for Fat Tuesday begins on January 6 and culminates on the day before Ash Wednesday. The King Cake is a quintessential confection that is decorated in Mardi Gras colors. Purple signifies justice; green denotes faith; and gold or yellow signifies power. Traditionally, a tiny plastic baby is hidden in the King Cake. Whoever,…
Ready in minutes and always a crowd pleaser, Classic Shrimp Cocktail is the perfect make-ahead appetizer for your next Mardi Gras or anytime gathering. It combines succulent boiled shrimp with a spicy tomato-based sauce for the ultimate blending of flavors.
There’s a widespread view that in the South, we’ll eat anything that’s fried, and fried turkey is no exception! Although fried turkey is not necessarily confined to the South, its origins are very Southern – the heart of Cajun country in Louisiana to be exact. What if you could achieve the crisp and crunchy outside, and moist…
Laissez les bon temps rouler with these easy to make Mardi Gras Cupcakes with Cinnamon Buttercream Frosting. Inside is a surprise that will delight even your most picky critic!
For a quick and refreshing salad, you should try Mardi Gras Salad. It is so named because of its Mardi Gras colored ingredients – Green, Purple, and Gold!
Cajun Corn Maque Choux (pronounced Mock Shoe) is a traditional Southern Louisiana dish. Often viewed as Southern succotash, Maque Choux combines Native American and early settler influences to create an incredible corn-based dish. At its most basic level, Maque Choux includes fresh corn, onion, bell pepper, and spices. The Creole version adds tomatoes, and the…
It may not be the official sandwich of New Orleans, but the Po ‘Boy is as much a New Orleans tradition as is jambalaya and gumbo. Start with a Po ‘Boy Roll, add fried shrimp and the “fixin’s”, and you have the perfect Shrimp Po ‘Boy.
Laizzez les bons temps rouler with these perfect Mardi Gras Treats. Pecan Praline Morsels combine pecans that are plentiful in the South with brown sugar and cream to produce an amazingly good candied nut! What’s even better is that they are super easy to make.
When Susan and I were in New Orleans, she bought a cookbook devoted to the use of pecans. Baked Pecan Chicken was the one recipe that really caught her eye. Who could resist succulent pieces of chicken coated in pecans?
Shrimp Étouffée is Classic New Orleans at its best. It’s perfect for Mardi Gras with spicy shrimp cooked in a delicious roux based sauce. This is an update from a post on February 26, 2016.