Looking for the best Mardi Gras recipes? We’ve got you covered! With a cuisine that truly defines soul food and a reputation for hosting one of the most famous Mardi Gras celebrations in the U.S., New Orleans serves as the ultimate inspiration for your perfect party menu.
Renowned for its two distinct regional styles – Cajun and Creole – the city’s melting pot of cultural influences, including Native American, Spanish, French, Italian, and African, has crafted a unique culinary experience found nowhere else in the world.
We believe you’ll enjoy these popular New Orleans-inspired dishes so much that you’ll want to celebrate with these Mardi Gras recipes all year long!
1. Authentic New Orleans Gumbo
Gumbo, a hearty stew influenced by French, African, and Native American culinary traditions, is an essential dish for your Fat Tuesday celebration. Prepared with sautéed onions, peppers, and celery, known as the “Holy Trinity” in Creole and Cajun cooking in Louisiana, Gumbos can range from purely veggie versions like gumbo herbs to those loaded with andouille sausage, chicken, and seafood. The beauty of gumbo lies in its uniqueness – no two taste the same!
RECIPE: NEW ORLEANS SEAFOOD GUMBO
It’s almost time for Mardi Gras! Get into the spirit of the festivities with this mouthwatering New Orleans Seafood Gumbo, loaded with fresh shrimp, crab meat, and oysters. Perfect for a chilly day, every bite will whisk your guests straight to Bourbon Street.
RECIPE
2-hour cook time (approximate) | 25 min prep | Serves 6-8
INGREDIENTS
- 1/2 cup vegetable oil/butter
- 1/2 cup flour
- 3 cloves garlic, minced
- 2 onions, chopped
- 2 green bell peppers chopped
- 1 cup chopped celery
- 6 cups beef broth
- 1 14.5 can diced tomatoes
- 1 1/2 teaspoon thyme
- 2 bay leaves
- 1/2 tsp cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon garlic powder
- Your favorite hot sauce (We like Louisiana or Cajun Sunshine)
- 3-4 whole crabs, cleaned and halved
- 1-2 cups of frozen okra
- 1-2 lb shrimp, peeled and deveined if desired
- 1-pint oysters drained; liquid reserved
- 8 ounces of claw crab meat, picked over for shells
- 1/2 cup chopped fresh parsley
- 1/2 cup green onions chopped
- hot cooked rice
- favorite hot sauce
DIRECTIONS
- Start making the roux – whisk the flour and vegetable oil over medium-high heat in a heavy-bottomed pot until the roux takes on a peanut-butter brown color. Be careful not to let it burn; if it does, toss it out and begin again.
- Afterward, toss in the onions, garlic, celery, and green peppers. Stir them into the roux, lower the heat to medium-low, and let it all simmer for 5 minutes. Then, add the garlic and cook for an additional 2 minutes.
- Gently mix in the broth, tomatoes, spices, and whole crabs. Toss in a few dashes of your favorite hot sauce. Let it simmer for about 1 hour. Make sure to skim off any oil or foam that rises to the top.
- After an hour or so, toss in the shrimp, reserved oyster liquid, and frozen okra. Let it cook for about 5 minutes.
- Then, throw in parsley, green onions, crab meat, and oysters about 15 minutes before serving. Keep cooking over low heat, stirring occasionally, and adjusting the spices as needed.
- Serve it spooned over hot cooked rice, and have your favorite hot sauce on the side.
TIP: Gumbo freezes well. If you opt to freeze it, reheat the gumbo and toss in the oysters 15 minutes before serving.
2. Oysters Rockefeller
Oysters Rockefeller make for a classic New Orleans appetizer, featuring a flavorful topping baked over oysters in their shell. Here, they’re lightened up but still packed with flavor.
Created in 1899 by Jules Alciatore, the son of the founder of the renowned New Orleans restaurant Antoine’s, this delicious oyster appetizer is so indulgent that it earned the name of oil tycoon John D. Rockefeller.
The original recipe remains a closely guarded family secret, but one thing is for sure – if you plate up these oysters, they won’t stick around for long. Grab this crowd-pleasing version from Caroline’s Cooking.
Oysters Rockefeller
A classic appetizer from New Orleans, the original oysters Rockefeller recipe is a closely guarded secret. But these sure are a tasty version!
RECIPE
Prep Time: 5 MINS
Cook Time:15 MINS
Total Time:20 MINS
INGREDIENTS
- 6 oysters
- 1 cup spinach
- ½ cup watercress or use arugula/rocket
- 1 scallion/spring onion
- ½ clove garlic (small)
- ½ tablespoon butter
- 1 tablespoon Pernod
- 1 teaspoon lemon juice
- ⅛ teaspoon hot sauce
- 1 tablespoon parmesan finely grated
DIRECTIONS
- Preheat the oven to 450 F/230C. Gently crumple a piece of foil and place it in a baking dish large enough to accommodate all your oysters, covering the dish.
- To start, shuck the oysters and loosen the meat from the shell. Pour off the liquid, setting it aside. Lay the oysters on the foil in the baking dish so they sit flat.
- Give the spinach, watercress, or arugula/rocket a rough chop and thinly slice the scallion/spring onion. Finely chop the garlic.
- Melt the butter in a small skillet/frying pan. Toss in the spinach, watercress/arugula, scallion, and garlic. Cook, stirring for a couple of minutes until everything softens and most of the liquid evaporates.
- Throw in the Pernod, lemon juice, and hot sauce. Stir it in and let it cook for another minute until the liquid evaporates, then take it off the heat.
- Spoon a heaping teaspoon over each oyster, then sprinkle a bit of Parmesan on top.
- Bake for about 8-12 minutes until the top is lightly browned.
TIP: Many recipes toss breadcrumbs into the topping – if you’d like to add some, mix a couple of tablespoons with the cheese before putting it on top of the greens mixture. It’ll add a bit of crunch to the topping.
3. Shrimp Creole
This timeless Creole dish is a beloved favorite in New Orleans and a dream for any shrimp enthusiast. Sautéed with onions, peppers, garlic, herbs, and seasonings, the shrimp is then simmered in a flavorful tomato-based sauce. For the best results, go for Gulf or Louisiana-caught shrimp and serve it over rice. You’ll be hooked! Find the recipe at Recipes From a Pantry.
Shrimp Creole is a classic southern dish bursting with flavor! This fast and easy Creole shrimp recipe is whipped up with pantry staples in under 30 minutes, ideal for weeknight dinners, Sunday brunches, or whenever you’re yearning for the timeless tastes of the bayou.
RECIPE
Prep Time: 5 mins
Cook Time:25 mins
INGREDIENTS
- 2 tablespoons rapeseed (canola) oil
- 1 large onion finely chopped
- 1 celery stalk finely chopped
- 2 red peppers seeded and finely chopped
- 3 garlic cloves crushed
- 1/4 teaspoon cayenne pepper
- 1 ½ – 2 tablespoons creole seasoning
- 56 ounces 4 x 14 oz cans (400g) diced tomatoes
- 1 1/2 cups (236ml) vegetable broth
- ½ tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 3 tablespoons tomato purée
- 2 tablespoons (25g) butter
- sea salt
- freshly ground black pepper
- 1 lb (453g) large shrimp peeled and deveined
DIRECTIONS
- Heat the oil in a big saucepan on medium heat. Toss in the onion, celery, and peppers, and let them soften with a small pinch of salt, stirring often, for about 5 minutes.
- Add the garlic, red peppers, Creole seasoning, and cayenne pepper. Cook for about 30 seconds, stirring regularly, until the aroma is released.
- Toss in the tomatoes, stock, vinegar, Worcestershire sauce, tomato purée, and butter.
- Bring the sauce to a boil, then let it simmer, with the lid slightly ajar, for 15 minutes. Stir occasionally until it reduces and thickens. Season to taste.
- Throw in the shrimp, then cook for about 5-7 minutes until the shrimp is cooked through and opaque.
TIP:
- You can prepare the sauce ahead of time and keep it in the fridge.
- Use a sharp knife to chop your veggies up nice and small so they cook quickly.
- The flavor really develops over time, so best to prep a few hours before serving.
- For the best results, go for fresh shrimp. Alternatively, you can use frozen shrimp that you defrost just before cooking.
- Make your life easier by buying peeled and deveined shrimp for cooking.
- You can use fire-roasted tomatoes if you prefer some extra flavor.
4. Dirty Rice
Dirty Rice a classic Cajun and New Orleans side dish pairs perfectly with blackened fish, chicken, or your other local favorites. While traditional recipes involve cooking the rice with chicken livers (which imparts its characteristic color), we believe this recipe from Southern Discourse is just as flavorful without.
Rich, hearty, and bursting with flavor, LOUISIANA DIRTY RICE is one of those irresistibly versatile side dishes that might just steal the show. A genuine Southern recipe brimming with sausage, ground beef, bell pepper, onion, celery, and spices, dirty rice is wonderfully savory, thoroughly comforting, and can grace any table from a regular Tuesday to the holiday season!
RECIPE
Prep Time:10 mins
Cook Time: 20 mins
INGREDIENTS
- 1 lb ground beef
- 1 lb ground pork sausage
- 4-5 C cooked rice, prepared with chicken broth
- 2 C chicken broth
- ¾ C green bell pepper, diced
- ¾ C yellow onion, diced
- ¼ C celery, diced
- ¼ C flour
- 1 tablespoon bacon grease or cooking oil
- 3 bay leaves
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon dried oregano
- 2 teaspoon dried thyme
- 2 teaspoon minced garlic
- 1 ½ teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
DIRECTIONS
- In a large skillet, heat bacon grease or cooking oil. Add ground beef and sausage and brown them.
- As the meat starts to brown, toss in diced bell pepper, onion, and celery.
- When the meat’s all nice and brown, give it a good stir
- Sprinkle in all the herbs and spices, except for parsley. Mix everything up nicely. Now, toss in the flour. Give it another good mix, ensuring the flour covers the meat well.
- Pour in the broth and toss in the bay leaves. Scrape the bottom of the pan to release any tasty bits stuck to it. Let it simmer for 5-8 minutes.
- Gently mix in the rice and parsley. Let it simmer for another 5 minutes. Serve it up!
TIP: In the classic Dirty Rice, finely chopped chicken livers are a key ingredient, but this recipe opts for bacon grease to capture that rich flavor instead. Occasionally, mushrooms or even oysters can be thrown in as tasty alternatives.
5. New Orleans Cornmeal Crusted Catfish Po’ Boy
Po’ Boys became a New Orleans classic back in 1929 when brothers Bennie and Clovis Martins decided to generously serve sandwiches on French bread to streetcar workers striking from their French Quarter coffee shop. Martin was quoted saying, “We fed those men free of charge until the strike ended.
Whenever we saw one of the striking men coming, one of the guys would say, ‘Here comes another poor boy.'” Nowadays, there are all sorts of po’boys in New Orleans, but some of the most popular are of the seafood variety, featuring everything from shrimp, crawfish, fish, and oysters to soft-shell crabs. Give this cornmeal-crusted Catfish Po Boy a try, dressed with lettuce, tomato, and remoulade sauce.
Give this Cornmeal Crusted Catfish Po’ Boy a shot—a classic from New Orleans—and enjoy the vibrant flavors of Mardi Gras in the comfort of your home.
RECIPE
15 min prep 30 minutes
INGREDIENTS
- 1/2 cup yellow cornmeal
- 1/4 cup flour
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons lemon pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/4 teaspoons cayenne pepper
- peanut oil for frying
- 5 catfish filets about 5-7 oz
- 2 loaves French bread, 7-8 inches long, halved lengthwise, buttered, and lightly toasted
TOPPINGS
- Creole seasoning
- Mayonnaise
- Creole mustard
- Hot sauce (Louisiana or Cajun Sunshine)
- Dill pickle relish
- Shredded lettuce
- Sliced tomato
DIRECTIONS
- For the seasoned fry cornmeal, just mix up the cornmeal, flour, and spices. It’s enough for approximately five 5-7 oz. catfish filets.
- In a deep frying pan or pot, just heat up enough oil to reach 350°F and fully cover those catfish filets.
- Coat the catfish filet in the seasoned cornmeal, then fry them up in the oil for about 8 minutes (you’ll notice them rising when they’re done). They should have a nice, light golden brown color.
- Take the filet out of the oil and lay it on a brown paper bag to drain. Give it a sprinkle of Cajun seasoning.
- Spread mayo, Creole mustard, and a few dashes of hot sauce on the top slice of toasted French bread. Give it a light sprinkle of Creole seasoning.
- Layer on some dill pickle slices, tomatoes, and shredded lettuce.
- Place the catfish filet on the bottom slice, bring the two halves together, cut it diagonally, and serve it up.
Tip: Mix up your Po’ Boy toppings with extras like cheese, bacon, coleslaw, and jalapeños.
6. Crawfish Étouffée
Here’s one of our go-to Mardi Gras recipes! Étouffée (pronounced eh-too-fey), meaning ‘smothered’ in French, is another beloved dish from New Orleans that screams comfort food. It involves sautéing seafood, often crawfish or shrimp, in a buttery roux-based sauce with spices, celery, onions, and garlic, then serving it over rice.
Depending on the seasoning, étouffée can be considered both Cajun and Creole. If you can’t find crawfish tails nearby (surprisingly, Walmart often carries them), go for shrimp instead. Give this easy-to-make but absolutely delicious version from Jennifer Cooks a shot.
Creamy Crawfish Etouffee is a Louisiana favorite. Crawfish Etouffee is packed full of crawfish tails and smothered in a thick, rich seasoned gravy.
RECIPE:
INGREDIENTS
- 1 stick unsalted butter
- 1 cup celery diced
- 1 onion diced
- 1 bell pepper diced
- 1 teaspoon Creole seasoning used: Tony Chachere
- 2 teaspoons seafood seasoning used: Old Bay
- 1 tablespoon minced garlic
- 1/2 cup all-purpose flour
- 4 cups crawfish stock chicken broth or water
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 pounds freshly picked steamed crawfish tail meat
- 1 tablespoon freshly chopped parsley leaves for garnish
- 6 cups cooked long grain white rice
- French bread or Garlic bread for serving
DIRECTIONS
- In a sturdy saucepan, like an iron skillet, melt the butter over medium-high heat. Then, whisk in the flour to make a roux. Keep whisking and cooking until the roux starts to change color.
- Once the roux hits that light golden brown shade, toss in the trinity –celery, bell pepper, and onion. Sauté until the veggies get tender.
- After the veggies are tender, throw in the spice and garlic, and sauté for around 30 seconds.
- Pour in the broth bit by bit, stirring to bring all the ingredients together and create a thickened gravy.
- Mix in the crawfish tail meat, and then add the cream and lemon juice.
- Let it simmer on low heat for around 20 minutes.
- Serve it over hot, cooked rice and garnish with parsley.
7. Red Beans & Rice
Red Beans and Rice is one of those straightforward Louisianan Creole dishes that might not sound fancy, but it’ll surely keep you coming back for more. Traditionally enjoyed on Mondays to make use of pork bones left over from Sunday dinners, red beans (not kidney beans) are simmered with the ‘Holy Trinity’ (garlic, celery, and bell pepper) and smoked meats like andouille sausage.
Served over rice and with a dash, or maybe a generous pour, of hot sauce, you’ve got yourself one special dish. Give this tasty version from Budget Bytes a try.
Oh, red beans and rice—this timeless dish has been satisfying hungry folks on a budget for centuries. It’s rich, flavorful, packed with fiber and protein, yields loads of freezer-friendly leftovers, and is practically a budget cook’s paradise. However, these classic Louisiana Red Beans and Rice do require a bit of time to cook, so save it for a laid-back Saturday or Sunday afternoon when you’ll be relaxing at home. Your place will be filled with incredible aromas, and you’ll have meals for the entire week!
RECIPE
PREP:15 Mins
Cook Time: 2hrs
INGREDIENTS
- 1 lb. dry red beans ($1.49)
- 2 Tbsp cooking oil ($0.08)
- 14 oz. Andouille sausage ($3.79)
- 1 yellow onion ($0.32)
- 1 green bell pepper ($0.69)
- 3 ribs celery ($0.46)
- 4 cloves garlic ($0.32)
- 2 tsp smoked paprika ($0.20)
- 1 tsp dried oregano ($0.10)
- 1 tsp dried thyme ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1/4 tsp cayenne pepper ($0.03)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 bay leaves ($0.60)
- 6 cups water ($0.00)
- 1/4 cup chopped parsley ($0.20)
- 1 Tbsp salt, or to taste ($0.10)
- 1.5 cups long grain white rice (uncooked) ($0.93)
- 3 green onions ($0.22)
DIRECTIONS
- The night before, toss the dry beans into a big bowl with double the amount of water. Let them soak in the fridge overnight.
- When you’re all set to start cooking, cut the sausage into rounds. Throw some cooking oil and the sliced sausage into a large pot and cook over medium heat until the sausage bits turn brown. Use a slotted spoon to take out the cooked sausage and put it in a clean bowl. Stick that bowl of cooked sausage in the fridge while you get the rest of the dish ready.
- While the sausage is cooking, chop up the onion, bell pepper, and celery. Don’t forget to mince the garlic.
- Once the sausage is done, take it out and throw the onion, bell pepper, celery, and garlic into the pot. Cook these veggies over medium heat until the onions get soft, using the moisture from the veggies to help dissolve any browned bits off the pot’s bottom as you stir.
- Toss in the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves. Give it a good stir and let it cook for another minute.
- Get those soaked beans drained and rinsed, then add them to the pot with 6 cups of water. Give it a quick stir to mix everything up.
- Cover the pot, crank up the heat to medium-high, and bring it to a boil. Once it’s boiling, dial it down to medium-low and let it boil for an hour, stirring every now and then. Don’t forget to put the lid back on after each stir.
- After that hour, your beans should be tender. Start smashing them with the back of a spoon against the pot’s side. Keep smashing and let it simmer without a lid for the next 30 minutes to thicken it up.
- While your beans are doing their final simmer, get the rice going. Throw the rice and 3 cups of water into a sauce pot. Cover it up, crank the heat to high, and bring it to a boil. Once it’s boiling, lower the heat to low and let the rice simmer for 15 minutes. After that, turn off the heat and let the rice chill for 5 minutes without lifting the lid. Fluff it up with a fork before serving.
- Once the red beans have thickened up, toss the cooked sausage back in the pot along with 1/4 cup of chopped fresh parsley. Mix it all together. Give the red beans a taste and add salt to your liking. I started with 1 tsp and ended up using 1 Tbsp total (3 tsp).
- Serve those delicious red beans in a bowl, with a scoop of rice on top, and a sprinkle of sliced green onions. Enjoy!
8. Muffaletta
If you’re a fan of Italian-style cured meats, then a New Orleans muffuletta is a must for your Mardi Gras food lineup. Invented by Salvatore Lupo, a Sicilian immigrant who also established the renowned New Orleans Central Grocery (open since 1906), the original muffuletta is a sandwich featuring ham, salami, mortadella, Swiss, and provolone served on a rounded-style loaf of Italian bread.
However, what truly sets the muffuletta apart is the olive salad – a mix of olives with pickled veggies that adds a layer of salty, tangy flavor, creating the perfect sandwich bite. If you’re eager to try the authentic muffuletta but don’t live in the New Orleans area, you can support small businesses and order muffalettas directly from Corner Grocery, having them shipped to your home. Alternatively, you can whip up your very own with this delicious recipe from Spicy Southern Kitchen.
The Muffaletta Sandwich is a tasty New Orleans delight packed with olive salad, cheese, and an array of meats, all sandwiched between slices of Italian bread. Usually featuring ham, salami, mortadella, and capicola, it’s akin to an Italian sub and incredibly delicious!
RECIPE
Prep:10 Mins
Refrigerate:2hrs
INGREDIENTS
- 1 (10-inch) loaf round Italian bread
- 1 cup olive salad
- 1/4 pound provolone cheese
- 1/4 pound ham
- 1/4 pound capicola
- 1/4 pound Genoa salami
- 1/4 pound mortadella
DIRECTIONS
- Trim the bread’s top, leaving the bottom slightly thicker. Scoop out some of the center from the bottom to create a hollow space.
- Slather about 1/3 cup of olive salad on the bottom.
- Pile on the cheese and meat.
- Top it off with the remaining olive salad. Let any oil from the salad drizzle onto the underside of the top bread piece.
- Put the top bread on, press down gently, wrap it in plastic, and chill in the fridge for at least 2 to 4 hours before serving.
Tip: Homemade olive salad is best. I like to use this olive salad recipe.
9. Crawfish Boil
Nothing screams New Orleans and Louisiana like a crawfish boil. Dive into a messy yet delicious experience as you feast on crawfish boiled with Cajun spices, potatoes, corn, and smoked sausage. Despite its simplicity, it’s an incredibly flavorful treat! Grab this recipe directly from a New Orleans native at This Ole Mom.
RECIPE
Prep Time: 10 Mins
Cook Time: 15 Mins
INGREDIENTS
- 6 gallons of water
- 1- 12 oz bottle of liquid crab boil
- 1 large bag of powdered Crawfish, Shrimp & Crab Boil plus 1- 16 oz. bag
- 2 Louisiana Shrimp & Crab boiling bags
- 35 lbs of live Crawfish
- 5 lemons, cut in half
- 6 onions, cut in half
- 6 Garlic, whole
- 1 container of mushrooms
- 2 pounds of sausage, cut into thirds
- 1 bag small red potatoes with netting
- 5 fresh ears of corn
- 1- 16 oz. bottle lemon juice
- 1- 10.5 oz container garlic powder
- 1- 10.5 oz container onion powder
- 1- pineapple cut in half
- 6 oranges cut in half
- Boil Boss
- Water hose
- Food thermometer
DIRECTIONS
- In a big ice chest, rinse the crawfish and soak them for 2 or 3 minutes, drain, and repeat until the water runs clear.
- Using a water hose, fill a boiling pot with 6 gallons of water and a strainer basket.
- Add 1-12 oz bottle of liquid crab boil, 1 large bag plus 1-16 oz bag of powdered Shrimp & Crab Boil, 2 crab and shrimp boiling bags, garlic powder, onion powder, and lemon juice to the pot. Bring it to a boil for 7 minutes.
- Next, throw in sausage, potatoes, lemons, onions, garlic, and mushrooms. Give it a good stir.
- Add pineapples and corn on the cob (fresh or, if frozen, make sure the corn is defrosted). Bring the pot back to a boil and add the crawfish.
- When the pot starts boiling, check the temperature – it should be 212 degrees.
- Turn off the burner when it reaches 212 degrees.
- Attach the boil boss and turn on the water.
- Add your oranges and juice from the oranges. Stir the pot and crawfish continuously for 3-5 minutes until the temperature hits 150 degrees. Make sure to check the temp periodically.
- Take off the Boil Boss and let the crawfish soak for 15-20 minutes. Taste the crawfish several times to see if the spice is to your liking
- Get those crawfish out of the boiling pot and enjoy some juicy, delicious crawfish!
Tip: We went for Louisiana Fish Fry Products, but feel free to use your favorite crawfish boil seasonings, like Zatarain’s or Frog Bone.
10. Cajun Shrimp and Grits
New Orleans boasts numerous fantastic Creole and Cajun rice-based dishes, but if you haven’t given grits a shot, you’re definitely missing out. A Southern favorite, grits is a mix of fine cornmeal (and sometimes rice) simmered with rich ingredients like milk and cheese, creating the ultimate comfort food. Perfectly complementing a spicy companion, check out this fantastic recipe for Cajun Shrimp and Grits from African Bites.
Indulge in Cajun Shrimp and Grits – creamy, soul-satisfying grits crowned with juicy, bold, and spicy Cajun-seasoned shrimp. It’s a classy twist on the beloved Southern comfort food that’s sure to satisfy!
RECIPE
Prep Time: 10 Mins
Cook Time: 30 Mins
INGREDIENTS
- 5 thick slices bacon, chopped
- 1 -1½ pounds (454 – 680 g) shrimp, (extra large or jumbo) peeled and deveined
- 1 teaspoon (5 g) Cajun salt
- 2 teaspoons (10 g) garlic, minced
- 1 teaspoon (2 g) smoked paprika
- ½ cup (93 g) red bell pepper, diced
- 2 tablespoons (8 g) parsley, chopped
- 2 green onions, thinly sliced
- ¼ cup (63 ml) broth, or more (stock works, too)
- ½ lemon (optional)
- salt and pepper
GRITS
- 2 cups (480 ml) water
- 3 cups (720 ml) milk, or sub with water
- 1 bay leaf
- salt to taste
- 1 cup quick grits
- 3-4 tablespoons (42-56 g) unsalted butter
- 1-2 cups (113-226 g) white sharp cheddar cheese, preferably smoked
DIRECTIONS
- In a large skillet over medium heat, cook the bacon until it’s brown and crispy, which might take about 3-5 minutes.
- Take the bacon out of the skillet and transfer it to a plate. You’ll have about 3 tablespoons of bacon drippings left in the pan.
- Add about a tablespoon of oil or butter to the pan, then toss in the shrimp. Season the shrimp with Cajun salt and sauté them for around 3-4 minutes. Set them aside.
- Next, throw in the garlic, paprika, bell pepper, parsley, and green onions in the pan. Add about ¼ cup of broth or more – adjust to your liking. Keep cooking for another 3 minutes.
- Bring the shrimp back towards the last minute, squeeze in some lemon juice if you want, and adjust the taste. Toss in the crispy bacon and adjust the seasonings with salt and pepper.
- Take the mix off the heat and serve it over your grits.
GRITS
- Start by adding water, milk, bay leaf, and salt to a heavy saucepan, bringing it to a boil.
- Gradually whisk in the grits until they’re all in the pot. Keep stirring with a whisk to avoid lumps. You might need to take the saucepan off the heat while dealing with any lumps.
- Reduce the heat and let the grits simmer, covered, stirring frequently, until the water is fully absorbed and the grits have thickened. This should take about 15 minutes.
- Take the grits off the heat, add butter and cheese, and stir with a whisk until the cheese melts.
- To assemble the dish, put the grits at the bottom of a shallow bowl and top them with the Cajun shrimp and sauce. Enjoy it piping hot!
11. Grillades and Grits
A beloved brunch or breakfast Creole dish in NOLA, Grillades and Grits (also known as Grits and Grillades) can be just as satisfying for dinner. Pronounced GREE-yards, medallions of typically beef, pork, or veal are pan-fried and then simmered in a Creole-seasoned tomato or brown sauce until tender. This one even tastes better the next day.
Grillades and Grits, a delightful dish hailing from the fantastic city of New Orleans, is usually enjoyed for breakfast or brunch. However, it takes nearly two hours to make from start to finish, so I often break with tradition and serve it for supper. I just can’t wait that long for my breakfast, goodness gracious!
RECIPE
Prep Time: 20 Mins
Cook Time: 1hr 15 Mins
INGREDIENTS
- 1 1/2 to 2 pounds top round steak, cut into 1/2-inch slices
- 1/3 cup flour
- 1 1/2 teaspoons cajun seasoning
- 3 tablespoons vegetable oil, divided
- 1 celery stalk, chopped
- 1 onion, chopped
- 1/2 green pepper, diced
- 1/2 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon flour
- 1 (14.5-ounce) can beef broth
- 1 (14.5-ounce) can fire-roasted tomatoes, undrained
- 2 leaves bay
- 2 teaspoons Worcestershire sauce
- 1 teaspoon red wine vinegar
- 1 teaspoon tabasco sauce
- 1/2 teaspoon Italian seasoning
GRITS
- 2 cups water
- 2 cups milk
- 1 teaspoon salt
- 1 cup stone-ground grits, I like white grits
- 2 tablespoons butter
- ¼ teaspoon white pepper
- ½ cup shredded Cheddar cheese
- ¼ cup shredded Parmesan cheese
DIRECTIONS
- Mix flour and Cajun seasoning in a large plastic bag. Toss in the steak and give it a good shake to coat evenly.
- Heat up 2 tablespoons of oil in a cast iron Dutch oven or a deep pan over medium-high heat.
- Add the steak and brown it on both sides. Take the steak out and set it aside.
- Throw the remaining oil into the pan along with celery, onion, green pepper, and red pepper.
- Cook until they’re soft, stirring occasionally, for about 5 minutes.
- Toss in the garlic and cook for 1 minute.
- Sprinkle 1 tablespoon of flour over the veggies and stir well to mix it in.
- Gradually stir in the beef broth and then add the can of tomatoes.
- Include bay leaves, Worcestershire sauce, red wine vinegar, Tabasco sauce, and Italian seasoning.
- Bring the steak back into the pan, cover, and let it simmer for 1 hour
- While that’s going on, make the grits. Bring water, milk, and salt to a boil in a medium saucepan.
- Gradually whisk in the grits to avoid clumps. Turn the heat to low and cook according to the package directions (around 45 minutes for stone ground or less for quick grits). Stir frequently to prevent the grits from scorching at the bottom. If they’re getting too thick, add more water.
- Once the grits are done, turn off the heat and stir in butter, cheese, and white pepper. Keep them warm.
12. Blackened Catfish
For a dish that’s both light and bursting with flavor, ideal for those who enjoy a bit of spice, give A Girl Called Adri’s Blackened Catfish recipe a shot. In Louisiana, redfish is also a popular choice and can be swapped for catfish, along with options like flounder and trout. Whip up this one to pair with Red Beans and Rice or Jambalaya.
Here’s a keto-friendly twist on a classic comfort favorite: catfish. The breading gets swapped out for a tasty blackened seasoning that’s so good, you won’t even mind that it’s low-carb! This tender, flaky, spicy, and downright delicious blackened catfish is sure to become one of your favorites. If you enjoy this, you’ll definitely appreciate one of my most popular recipes.
RECIPE:
INGREDIENTS
The ingredients are given below:
CATFISH:
- 1/2 tsp. Sea Salt
- 2 tsp. Smoked Paprika
- 1/2 tsp. Cayenne Pepper
- 1/2 tsp. Red Pepper Flakes
- 1 tsp. Dried Celery
- 2 tsp. Garlic Powder
- 1 tsp. Black Pepper
- 2 Catfish Filets
- Lime Juice, freshly squeezed
- 1-2 tbsp. Olive Oil
SALSA:
- 1 Roma Tomato, diced
- 1/4 bunch Cilantro, chopped
- 1/2 Jalapeno Pepper, chopped
- 1/4 Cucumber, diced
- Freshly Squeezed Lime Juice, to taste
DIRECTIONS
The directions are as follows:
Catfish:
- To whip up the blackened seasoning, blend sea salt, paprika, cayenne pepper, red pepper flakes, dried celery, garlic powder, and black pepper together with a whisk until they’re all mixed well.
- Give fresh lime juice a squeeze onto the catfish filets, then coat both sides in the seasoning mix, making sure it’s evenly spread.
- Pour olive oil into a cast iron skillet and let it heat up (medium-high) for about 2 to 3 minutes.
- Cook the filets for 4-5 minutes on each side. The fish is good to go when it’s slightly flaky to the touch (test it with a fork).
- Finish it off by topping it with salsa and, if you like, add a squeeze of lime juice.
SALSA:
In a little glass bowl, mix together the tomato, cilantro, jalapeno, and cucumber until it’s all well combined. Give it a squeeze of lime juice if you like (totally optional).
13. New Orleans BBQ Shrimp
There’s no lack of tasty shrimp dishes in New Orleans or Louisiana, for that matter. But the interesting thing about New Orleans BBQ shrimp is that they’re not actually BBQed. Shrimp are sautéed in a spicy, tangy sauce that’s buttery and absolutely addictive. Give this delicious and super easy recipe from Closet Cooking a try—it’s so, so good.
Get ready for BBQ shrimp New Orleans style – drenched in a spicy, buttery, lemony sauce that’s so good, you’ll find yourself licking your fingers and cleaning the plate!
RECIPE
Prep Time: 10 Mins
Cook Time: 10 Mins
INGREDIENTS
- 2 tablespoons butter
- 3 cloves garlic, chopped
- 1/4 cup hot sauce (or to taste)
- 1/4 cup Worcestershire sauce
- 1/3 cup beer, wine or broth
- 2 tablespoons lemon juice (~1/2 lemon)
- 2 teaspoons creole seasoning
- 1/2 teaspoon ground black pepper
- 1 pound shrimp, peeled and deveined *
- 2 tablespoons butter, chilled and cut into 1/2 inch pieces
- salt to taste
DIRECTIONS
- In a pan over medium-high heat, melt the butter. Add the garlic, sauté until it’s fragrant (about 30 seconds), then throw in the hot sauce, Worcestershire sauce, beer, lemon juice, Creole seasoning, and pepper. Bring it to a simmer and let it cook until the sauce is reduced by half, which should take about 5-7 minutes.
- Toss in the shrimp and cook until they’re done, about 2-3 minutes per side depending on their size.
- Lower the heat to medium-low, stir in the chilled butter until it melts, season with salt to your liking, and enjoy with some French bread to soak up all that tasty sauce!
14. Brennan’s Bananas Foster
If baking isn’t your forte, try this easy-to-prepare yet incredibly delicious dessert. It features bananas flambéed with banana liqueur and a rum-infused caramel sauce—a true New Orleans delight that you can whip up quickly right on your stovetop.
Chef Paul Blangé crafted this recipe in response to a challenge from Owen Brennan, owner of Brennan’s Restaurant in New Orleans, back in 1951. The challenge was to showcase one of New Orleans’s major imports—the banana. Served with vanilla ice cream, this dessert remains one of Brennan’s and New Orleans’s most beloved dishes.
Brennan’s Bananas Foster
Originally crafted by Brennan’s in New Orleans, this recipe is hard to top. Butter, caramelized bananas, cinnamon, nutmeg, and various liqueurs make this a true delight. Enjoy the taste of the Big Easy!
RECIPE
Prep Time: 10 Mins
Cook Time: 10 Mins
INGREDIENTS
- 1/4 cup butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas cut in half, then cut lengthwise
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
DIRECTIONS
- Mix the butter, sugar, and cinnamon in a flambé pan or skillet. Put the pan over low heat, either on an alcohol burner or on the stove, and cook, stirring, until the sugar dissolves.
- Add the banana liqueur, then toss in the bananas. When the banana bits soften and start to brown, carefully pour in the rum.
- Keep cooking the sauce until the rum is hot, then tilt the pan slightly to ignite the rum. Once the flames settle, lift the bananas out of the pan and place four pieces over each serving of ice cream.
- Generously spoon the warm sauce over the ice cream and serve it up right away. Enjoy!
Tip: Don’t pour alcohol straight from the bottle; always measure it out and pour from a separate container.
15. King Cake
No Mardi Gras bash is complete without a King Cake! It’s a cake crafted from a rich, sweet, cinnamon-stuffed dough, iced, and then adorned with sugars in the traditional, eye-catching Mardi Gras colors of green, gold, and purple. The tradition of King Cakes was introduced to New Orleans by French settlers around the 1870s and is a must-have Mardi Gras treat.
Initially eaten on the Epiphany (Jan 6), also known as Twelfth Night, to mark the beginning of the Carnival season. There are various styles of King Cake available, but one rule remains constant—if you discover the plastic baby (representing the baby Jesus) baked inside your slice, you’re responsible for bringing the King Cake to the next Mardi Gras party. It’s a rule! Give this popular recipe from Barbara Bakes a try.
It’s Mardi Gras time! Mardi Gras brings to mind images of fun, frivolity, and feasting, and no Mardi Gras celebration would be complete without a colorful Mardi Gras King Cake. Why settle for a store-bought King Cake when you can whip up your own, creating something better-tasting, moist, and tender this year?
RECIPE
Prep Time: 1 hr 30 Mins
Cook Time: 20 Mins
INGREDIENTS
DOUGH:
- 3 ½ cups all-purpose flour
- 1 package 2 ¼ teaspoons Quick Rise yeast
- 1 cup warm milk 120º to 130º
- ¼ cup sugar
- 1 teaspoon salt
- 2 eggs
- 6 tablespoons unsalted butter softened, cut into 12 pieces
CINNAMON FILLING:
- ⅔ cup packed light brown sugar
- 1 ½ teaspoons ground cinnamon
- 4 tablespoons unsalted butter softened
ICING:
- 1 cup powdered or confectioners sugar
- 1 tablespoon milk
- ½ teaspoon vanilla
DECORATION:
- dark green, purple, and yellow or gold sugars about ⅛ cup of each
- miniature plastic baby
DIRECTIONS
DOUGH:
- Mix 2 ½ cups of flour and yeast in a mixing bowl, using the paddle attachment, on low for about 30 seconds.
- Heat milk, sugar, and salt in a small saucepan over medium heat until the sugar is dissolved and the milk is between 120º to 130º.
- With the mixer on low, pour in the liquids and mix until incorporated. Add eggs one at a time. Keep mixing until a shaggy dough forms.
- Clean off the paddle and switch to the dough hook. Mix in the remaining 1 cup of flour a little at a time, adding more or less flour as needed to make a soft dough.
- Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.
- Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it’s too sticky, add additional flour 1 tablespoon at a time, mixing thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
- Turn the dough out onto a lightly floured surface and knead a few times by hand to make sure it’s smooth and elastic. Form the dough into a ball. Place the dough into a greased bowl. Turn it once so the greased surface is on top. Cover the bowl with plastic wrap and refrigerate for 1 hour.
CINNAMON FILLING:
While the dough’s chilling, whip up the cinnamon filling. Mix together the brown sugar and ground cinnamon. Blend the butter with the cinnamon mixture and mix it well.
ASSEMBLY:
- Roll out the chilled dough into a 10 x 20-inch rectangle. Spread the filling on half of the long side of the dough. Fold the dough in half, covering the filling, and pat the dough down firmly so it sticks together.
- Cut the dough into three long strips lengthwise. Press the tops of the strips together and braid them. Press the ends together at the bottom. Gently stretch the braid to measure 20 inches again, shape it into a circle/oval, and press the ends together.
- Transfer the ring to a parchment-lined, silicone mat-lined, or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour.
- While the dough is rising, preheat the oven to 350º. Bake the cake until it’s golden brown, approximately 20–35 minutes. (It should feel firm to the touch and have an internal temperature of about 190°.)
- Remove it from the oven and let it cool for 10 minutes on the baking sheet, then place it on a cooling rack to cool completely before icing.
- Gently press the miniature plastic baby into a crease of the cake, deep enough to be covered by the icing.
ICING:
In a small bowl, mix powdered sugar, milk, and vanilla until smooth (add additional milk if the mixture is too thick or powdered sugar if it’s too thin). Spoon the icing over the top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.
Tips
In a small bowl, mix powdered sugar, milk, and vanilla until smooth (add additional milk if the mixture is too thick or powdered sugar if it’s too thin). Spoon the icing over the top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.
16. Bon Ton Cafe’s Bread Pudding
Bread Pudding is a New Orleans tradition that embodies the essence of the local cuisine—pure and simple comfort food with a touch of understated elegance. Stale French bread is torn into small pieces, soaked in a mixture of cream, eggs, and vanilla, baked to perfection, and then drizzled with a whiskey-infused vanilla sauce.
While there are countless variations and unique twists on Bread Pudding in the Big Easy, one of the most beloved versions in the city hails from Bon Ton Café. Check out the official recipe linked below.
The Bon Ton Cafe, just a few blocks from Canal Street in New Orleans, has been a fixture since the 1900s. One of their standout dishes is their renowned bread pudding. If you’re ever in NOLA, it’s a must-visit for foodies. In the meantime, you can whip up this delightful dessert at home.
RECIPE
INGRDIENTS
- 1 loaf French bread, cubed
- 3 eggs, beaten
- 2 cups sugar
- 2 tablespoons vanilla extract
- 1 cup raisins
- 3 tablespoons melted margarine
- Whiskey Sauce
- 1 cup sugar
- 1/2 cup butter or margarine
- 1 egg, well beaten
- 2 ounces bourbon whiskey
DIRECTIONS
- Preheat the oven to 350 degrees F.
- Take a large bowl and pour in the milk. Add the cubed bread, tossing to mix it well. Let the bread soak in the milk for 15 minutes.
- Stir in the eggs, sugar, vanilla, and raisins into the bread mixture. Mix well.
- Melt the margarine and spread it evenly at the bottom of a 9×13-inch baking dish.
- Add the bread pudding mixture to the dish, distributing it evenly.
- Place the baking dish in the oven and bake at 350 degrees F for 40 minutes or until set.
- While the bread pudding is baking, prepare the whiskey sauce: Place the sugar and butter in the top of a double boiler over simmering water. Stir well until the sugar is dissolved.
- Take about 1/4 cup of the hot sugar mixture and add it to the beaten egg, stirring quickly to combine (this prevents curdling). Add the egg mixture to the hot sugar mixture and stir quickly to fully incorporate.
- Remove the pan from heat, let it cool, then add in the whiskey.
- Once the bread pudding is cooked, remove it from the oven and let it cool for a couple of minutes. Scoop the pudding into individual heat-proof serving dishes. Top each serving with whiskey sauce and then place it under the broiler for 1-2 minutes.
- Serve it hot.
17. Traditional New Orleans Beignets
Perfect for breakfast, dessert, or an afternoon indulgence, this light and airy French-style square doughnut stands out for not having a hole. Most famously enjoyed at the Café du Monde in the French Quarter with a generous dusting (or should we say mountain) of powdered sugar, these beloved New Orleans-style donuts are best enjoyed with a café au lait.
These New Orleans beignets are incredibly soft, pillowy, and light! An authentic take on the classic southern fritters. They’re easy to make and won’t disappoint! A little fried pastry covered in powdered sugar, perfect for brunch, served with our New Orleans iced coffee.
RECIPE
Prep time: 20 Mins
Cook Time: 20 Mins
INGREDIENTS
- 2 1/4 tsp active dry yeast
- 1 1/2 cups warm water
- 1/2 cup white sugar
- 1 tsp salt
- 2 large eggs
- 1 cup evaporated milk
- 6 1/2 cups bread flour
- 1/4 cup shortening
- 1-quart vegetable oil for frying
- 1/4 cup confectioners’ sugar
DIRECTION
- In a small bowl, mix the warm water, sugar, and yeast and give it a stir. Let it sit for 10-15 minutes.
- Meanwhile, in a standalone mixer, blend the eggs, evaporated milk, and salt until well combined.
- With the mixer on low, add the yeast mixture to the egg mixture.
- Then toss in 3 cups of the bread flour and mix on low.
- Add the shortening and continue to mix before incorporating the remaining 3 1/2 cups of bread flour. Don’t over-mix!
- Knead the dough until smooth (it shouldn’t be stiff). Then place it back in the bowl and cover it with plastic wrap.
- Set the bowl in a warm area and let it rise for 2 hours.
- Roll out the dough on a lightly floured surface to 1/4″ thick. Then slice it into 2″ squares with a pizza cutter.
- Heat vegetable oil in a Dutch oven until the temperature reaches 350 degrees. Or you can be like me and just wait until it’s pretty hot 😉
- Then drop a few dough squares in the hot oil and watch the magic happen! Turn them so they don’t burn on one side.
- When you take them out, dust them with a light layer of powdered sugar, do this for all of them, then pile on the powdered sugar! And don’t be shy!!
18. Chocolate Bourbon Pecan Pie
Pecan Pie is yet another beloved dessert you’ll find featured on menus all around the city of New Orleans. And just as numerous as the places that serve it, there are various versions of this sweet, gooey, and nutty pie. We absolutely adore this pecan pie from Striped Spatula, which elevates the flavor to a whole new heavenly level by adding chocolate and another New Orleans favorite – bourbon.
This Chocolate Pecan Pie with Bourbon is a decadent twist on a fall desert classic. Serve it with cinnamon whipped cream for a showstopper holiday treat!
RECIPE
Prep Time: 20 Mins
Cook Time: 1 hr 15 Mins
INGREDIENTS
- ½ recipe all butter pie crust
- 1 cup light corn syrup
- 3 large eggs
- ⅔ cup light brown sugar, lightly packed
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2-3 tablespoons bourbon (depending on how strong you want it)
- 2 cups toasted pecans, coarsely chopped
- ¾ cups semisweet chocolate chips
DIRECTIONS
- Follow the instructions in the all-butter pie dough recipe to make a blind-baked, single-crust pie on a 9-inch pie plate. After the crust is prepared, place the baking sheet back on the rack and keep the oven on at 375 degrees F.
- In a large bowl, whisk together corn syrup, eggs, brown sugar, salt, butter, vanilla, and bourbon until smooth. Stir in pecans and chocolate chips.
- Pour the filling into the blind-baked crust. If desired, ring the outer edge of the filling with untoasted, halved pecans, as shown in the photos above.
- Place the pie on the preheated baking sheet and bake for 45-50 minutes until the edges are set and a circle in the very center is just a bit jiggly when you move the pan. Watch the edges of the pie closely during the baking process. If they’re starting to brown too quickly, cover them with a foil sling.
- Cool the pie for at least an hour until just slightly warm. Serve with vanilla ice cream or cinnamon whipped cream.
Tip: To toast pecansPut shelled, halved pecans in a single layer on a parchment-lined baking sheet. Bake at 375 degrees F for 5-8 minutes until fragrant.
Cinnamon Whipped Cream
Place 1 cup chilled heavy cream in a bowl and start whipping it on medium speed with a hand mixer, just until it starts to get frothy. Slowly add 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and ¼ teaspoon vanilla extract, and whip until soft peaks form.
To reheat pie
If you’re making the pie a day ahead of serving, heat the whole pie on a baking sheet in the oven at 250 degrees F for 10 to 20 minutes.
19. Pralines
There’s something about the sweet, buttery, and nutty aroma of a freshly made praline that is utterly enchanting. Pronounced prah-leen in Louisiana, you’ll discover these delights in shops all over New Orleans, but witnessing the artistry of crafting them at one of the specialty candy shops is a treat in itself. Created with brown or white sugar, cream, butter, and pecans, you’ll be amazed at how simple these candies are to make.
One batch is never enough, and they also happen to make fantastic gifts!
RECIPE
Prep Time: 5 Mins
Cook Time: 15 Mins
INGREDIENTS
- 1 1/2 cup chopped pecans
- 7 tbsp salted butter
- 1 cup light brown sugar
- 1 1/4 cup granulated sugar
- 1 tbsp pure vanilla extract
- 1/2 cup half & half
DIRECTIONS
Combine the butter, sugars, and half-and-half in a large saucepan, then turn the heat up to medium.
- Bring the candy mixture to 240°F and let it cook for about 5 minutes without stirring.
- After five minutes, add in the vanilla extract and stir.
- Remove from the heat.
- Toss in the pecans and fold them in.
- Grab a wooden spoon and stir the hot candy mixture until it thickens.
- Spoon out the candy mixture onto parchment paper.
- Let the candy cool completely.
- Enjoy!