The Daily Meal’s Family Dinner: Mardi Gras Style
Food brings everyone together, so join our family table and let’s #eattogether
Breaking bread is a fulfilling experience well beyond the food that is enjoyed. Everyone at The Daily Meal can speak to this, which is why we’ve started our Family Dinners. Every week, we’re creating a way for all of us — from our readers to contributors and staff — to sit down and eat together by sharing weekly menus for you to cook or be inspired by.
Now, along with our Recipe of the Day Newsletter, we’ll be offering your menu ideas in the form of a three-course meal with tips and suggestions for each so it’s even easier for all of us to #eattogether. Check back to see what we’re serving at our family meal each week, and share what you’ve made with us through Instagram and Twitter using the hashtag #eattogether. We’re excited to start sharing a meal with you once a week and we hope you are, too.
Mardis Gras is known as a carnival of celebrations, a religious ritual, and a feast before the fast, and no matter what, it’s about good eating. To help you celebrate Fat Tuesday, we’ve put together a Louisiana-themed menu that will make sure your Mardis Gras guests are in the presence of good food and flavors, along with good fun.
Nothing spells Creole like a hearty seafood gumbo. Made from a flavorful crab stock as the base, it’s filled with shrimp, crab, and okra to make it hearty and comforting — perfect for not only Mardi Gras but for a cold February night.
There's not much more you need to add to our gumbo recipe, so wash it down with a classic Hurricane cocktail. Born in the 1940's in New Orleans, this fruity libation is the perfect ying to the gumbo's yang.
It wouldn’t be Mardis Gras without a king cake, so use this recipe to serve it at your celebration. The batter creates a moist and fluffy cake, and the drizzle of white icing dusted in purple, green, and yellow sprinkles is the perfect complement. Don’t forget to add the baby figurine before baking so that a king or queen of Mardis Gras can be decided.
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce
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