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Mardi Gras festivities kick off in early January and conclude on Fat Tuesday, which falls sometime in February or early March. The winter months bring cold weather to even the southernmost parts of Louisiana, like New Orleans. This makes Mardi Gras season the best time to warm up with a hearty bowl of soup, bisque, or gumbo. Follow our traditional recipes for an overview of Louisiana's favorite flavors, from seafood to andouille sausage to tomatoes and okra.
Cajun Corn and Crab Bisque
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This recipe begins with a blonde roux, which adds body to bisques. “This creamy, Cajun crab soup has been in my family for years,” recipe submitter Jodi Hanlon says. “It’s comfort food during the winter, a ‘stick to your bones’ soup!”
Good New Orleans Creole Gumbo
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Photo by Dotdash Meredith Food Studio
Seafood finds its way into almost every traditional Louisiana meal, including this andouille and crab gumbo. Okra and tomatoes add flavor and reflect a Creole influence. Most people won't add one without the other.
Dupre Family Chicken and Sausage Gumbo
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Photo by Ian Titus
"The original, purist, real-deal gumbo from a certified Cajun." If you use smoked andouille sausage in addition to seasoning and browning the chicken, you probably won't need to add extra seasoning to this gumbo—unless you have a Cajun's palate for fiery-hot food.
Mike's Bait Shop's Turtle Stew
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Turtle soup usually starts with a roux, but this version resembles chowder for a (quite delicious) change of pace.
Louisiana Crawfish Bisque
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Cream cheese, half-and-half, cream of potato soup, and cream of mushroom soup thicken this hearty, seasoned bisque. If you can't find crawfish, use shrimp.
Cajun Cabbage Soup
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Now for a wildcard. Cabbage soups, like this meatless recipe, actually nod to South Louisiana's German immigrants, who often used cabbage in their cooking. But Louisiana-style hot sauce and a pinch of Cajun seasoning reflect the melting pot that Louisiana's cuisine is.
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