15 Louisiana-Inspired Recipes for the Ultimate Mardi Gras Menu Slideshow

Even if you can’t make it to New Orleans, eat like you’re there with these indulgent dishes

15 Louisiana-Inspired Recipes for the Ultimate Mardi Gras Menu

Even if you can’t head down to New Orleans this Mardi Gras, you can still have a feast fit for a king. To craft the perfect Louisiana-inspired menu, we reached out to our Culinary Content Network of food bloggers for their favorite Mardi Gras recipes.

Blackened Shrimp with Gouda Grits

Eat, Drink, and Save Money is all about a simple shrimp and grits, a true Southern staple. Using fresh shrimp and quality white grits, this basic recipe gets extra layers of salty, creamy flavors thanks to bacon, gouda, and plenty of peppers and onions.

For the Blackened Shrimp with Gouda Grits recipe, click here.

Cajun Fish with Pecan Butter and Browned Butter

No NOLA menu would be complete without some pan-fried Cajun-style fish, would it? This Is How I Cook has a traditional spicy Cajun whitefish, which is sweetened up by another Southern staple, pecans, giving this dish sweet, salty, and spicy flavors. Basically, it’s everything you could ever want.

For the Cajun Fish with Pecan Butter and Browned Butter recipe, click here.

Cajun Shrimp Po'Boy

You only need 10 minutes for The Kitchen Whisperer’s version of this Louisiana classic. With spicy seasoning and a tangy mayo-based sauce, this sandwich is sure to satisfy.

For the Cajun Shrimp Po'Boy recipe, click here.

Classic New Orleans Beignets

One of the true culinary highlights of New Orleans is the beignet. The Redhead Baker keeps her recipe authentic — and true to form, these pastries need to be served fresh and hot. These fried, doughy choux pastries are fluffy, sweet, and the perfect indulgence for breakfast.

For the Classic New Orleans Beignets recipe, click here.

Crawfish Étouffée

Louisiana supplies 95 percent of the crawfish harvested in the U.S., so this crustacean is everywhere in NOLA. The Hungary Buddha’s étouffée has a traditional celery and onion broth base, and with Cajun seasoning and plenty of full crawfish, this dish is 100 percent Louisiana.

For the Crawfish Étouffée recipe, click here.

Creole Seasoning

There’s no reason to buy premade seasonings when making your own takes just five minutes, as The Hill Hangout proves with her Creole seasoning. This spice blend provides the zesty punch that will give your jambalaya, rice and beans, catfish, or po’boy that signature Louisiana flavor.

For the Creole Seasoning recipe, click here.

Grilled Cajun Alligator with Comeback Sauce

Don’t be afraid to take inspiration from the bayou, and grill up some mild, tender alligator. Girls Can Grill adds plenty of heat to her Cajun alligator and kicking comeback sauce, so this dish really has all the flavors of the South in your mouth.

For the Grilled Cajun Alligator with Comeback Sauce recipe, click here.

Hurricane Cocktail

You didn’t think you’d get through a Mardi Gras recipe roundup without a stiff cocktail, did you? 2 Cookin Mamas delivers with this fruity, fresh rum-based drink that will provide all the party you’ll ever need.

For the Hurricane Cocktail recipe, click here.

Mardi Gras King Cake

No Mardi Gras celebration would be complete without king cake. Savory Experiment’s riff on this traditional ring of dough has a sweet, nutty filling and a light glaze. Just don’t forget to insert the plastic baby after baking for good luck!

For the Mardi Gras King Cake recipe, click here.

Muffuletta

New Orleans may be best known for its French and Cajun influences, but Italian immigrants invented this massive sandwich, which Recipes I Live By recreates perfectly. Hollowed out focaccia bread houses layers of deli meats, cheeses, and a salty olive tapenade, creating a massive, indulgent lunch.

For the Muffuletta recipe, click here.

New Orleans BBQ Clams

Not every city has shrimp out the wazoo like New Orleans does. If you live in more of a clam town, Coley Cooks has you covered with this seafood dish that she says “combines the saucy spice of New Orleans with the salty sass of Atlantic City.” Oh, and there’s tons of butter, so you know it’s good.

For the New Orleans BBQ Clams recipe, click here.

Quinoa Jambalaya

“Dump and Stir.” That’s A Mind Full Mom’s method for this one-pot jambalaya. Though the South is all about traditions, this easy stew takes those traditional, meaty jambalaya flavors and launches them into the twenty-first century with the addition of quinoa.

For the Quinoa Jambalaya recipe, click here.

Shrimp & Armagnac Bisque

According to Mission: Food, this New Orleans bisque is “a little spicy, a lot aromatic, and truly exquisite.” Head-on shrimp are stewed together with brandy, tarragon, thyme and a big dash of tabasco for an enrichening soup experience.

For the Shrimp & Armagnac Bisque recipe, click here.

Shrimp & Sausage Gumbo

With shell-on seafood and spicy Cajun seasoning, you don’t need more than half an hour to whip up a bold and filling gumbo. A Calculated Whisk proves it with this easy-to-follow gumbo recipe, served alongside traditional white rice.

For the Shrimp & Sausage Gumbo recipe, click here.

Skillet Cajun Chicken with Red Beans and Rice

Classic NOLA red beans and rice are given the main dish treatment thanks to the addition of crispy Cajun chicken thighs in No Spoon Necessary’s recipe. With a little heat and a lot of rich, classic flavors, this dish is a one-pot wonder.

For the Skillet Cajun Chicken with Red Beans and Rice recipe, click here.