Mardi Gras: The Feast Before the Fast Slideshow
February 12, 2013
Start the feast off with a bang — these Barbecue Oysters have a blue cheese rémoulade and a Kentucky bourbon barbecue sauce. Hoo-ey!
These crab beignets are easy to make and delicious. The secret to the batter? A cup of Abita Amber.
Nothing screams party like a freshly fried batch of crawfish fritters, and this recipe is sure to please all.
While the traditional Cajun version would use crawfish, this shrimp version is easier to make and still delicious — because we doubt that most folks live anywhere near a freshwater bayou.
Crawfish Stew with Cinnamon Sticks and Star Anise
This crawfish stew takes on complex flavors thanks to the use of whole cinnamon sticks and star anise.
Barbecue Shrimp Po'Boy
You can't have a Mardi Gras celebration without handing out a few po'boys, and this one will surely hit the spot.
Chicken and Smoked Sausage Jambalaya
Slow cooking, proper Andouille sausage, and a special spice mixture mean a whole lot of love is going on when this dish is simmering away in the kitchen. Fit for serving the hungry masses.
Creole Seafood Gumbo
This is the famous gumbo from famed New Orleans restaurant Galatoire's.
Rebirth Kickin' Chicken and Wicked-Ass Waffles
Breakfast, lunch, or dinner, it's always a great time for some chicken and waffles, and this version is a mainstay in home kitchens in Tremé, a neighborhood in New Orleans known for jazz and exceptional local food scene.
This recipe is an homage to Paul Prudhomme's hot and spicy dish at Commander's Palace that mixed Creole and Cajun influences that brought about an equally hot and spicy debate about the dividing line between the two cuisines.
Suck da Heads and Pinch da Tails Creole Spice
You could put this spice mixture on a bumper and it would taste good. Wait, does Emeril Lagasse have a trademark on that construction? We hope not. Anyway, use this spice mix to give your cooking a distinct New Orleans flavor.
No Mardi Gras celebration would be complete without king cake, of course.