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Of all the traditions that make Mardi Gras special, king cake may be the most anticipated. But if you were to visit Louisiana for its Fat Tuesday festivities, you’d likely find the state’s wealth of Cajun and Creole dishes just as exciting as king cake. Our list of traditional Mardi Gras foods includes jambalaya, shrimp po’ boys, and beignets ? plus the Mardi Gras treat you’ll only find two hours east of New Orleans in Mobile, Alabama.
Mardi Gras King Cake
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Photo by thelucaszoo
Come Mardi Gras, king cake reigns above all else. "Better than bakeries! Living and eating in New Orleans for my entire life I was a bit skeptical if I could actually pull off a king cake," writes New Orleans local and home cook Laur5270, who recommends omitting the raisins to make the recipe more traditional.
Shrimp Po' Boys
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Photo by Alicia Rodriguez
The New Orleans version of a sub, the po' boy typically stuffs deli meat or fried seafood between two slices of crusty French bread. Finish off this five-star recipe with lettuce and remoulade sauce.
Jambalaya
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Photo by sanzoe
Rice, vegetables, and meat (often andouille sausage and chicken, like this recipe calls for) combine in this one-pot dish, which resembles paella. "My husband is a New Orleans native and constantly complains about people attempting to make 'their cuisine.' This one passed the test with flying colors," reviewer AVARNEY says.
Beignets
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Photo by catherine.drew
Topped with powdered sugar, these fried pastries taste like donuts but — dare we say — better. Make them at home with this five-star recipe.
Muffuletta Sandwich
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Photo by fabeveryday
Italian immigrants to New Orleans created the muffuletta, stuffing salami, ham, cheese, and marinated olive salad between dense slices of Sicilian sesame bread. Be sure to use Italian-style bread to make your own!
Copycat Moon Pies
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Photo by Allrecipes
Did you know Mardi Gras in the United States began in Mobile, Alabama? Throwing packaged moon pies from floats has been the city’s signature Mardi Gras tradition since the 1960s. Make your own with this copycat recipe.
Good New Orleans Creole Gumbo
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Photo by Jooyoung Lee
With a dark roux, okra, tomatoes, and fil?, this crab and andouille sausage gumbo reflects gumbo’s African, French, and Native American origins. “I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook,” recipe submitter Mddoccook says.
Heather's Crawfish Etouffee
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Photo by ruthann
Reviewers recommend seasoning this thick, buttery crawfish stew with Tony Chachere’s seasoning, a Louisiana staple, instead of cayenne pepper.
Authentic New Orleans Red Beans and Rice
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Photo by Sheila LaLonde
“Just like Mom makes,” recipe submitter Matt says. “I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.” Louisiana-made Tabasco sauce will do the trick!
New Orleans Barbeque Shrimp
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Photo by Suz
New Orleans Barbeque Shrimp never touch a barbeque pit. Instead, these shrimp cook in a skillet with butter, Worcestershire, beer, and herbs and spices. Sop up the fragrant sauce with slices of French bread.
source by allrecipe
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