Introduction

Who needs a trip to Louisiana to enjoy the food and flavors of Mardi Gras? Much like the Mardi Gras celebrations, the foods are full of spirit and the bold flavors of Cajun and Creole. Mardi Gras—or Fat Tuesday—is a festive Carnival event celebrated annually, especially in New Orleans. The first New Orleans celebration took place in 1837, and it occurs the day before Ash Wednesday (47 days before Easter). Although Fat Tuesday marks the last night of indulging in rich foods before Lent, you can still enjoy these spicy flavors with a variety of simple, flavor-packed appetizers.

Seasonings

Creole Seasoning

• 6 tablespoons paprika
• ½ – 1 tablespoon cayenne
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 2 tablespoons oregano
• 2 tablespoons basil
• 2 tablespoons thyme
• 1 tablespoon parsley
• 2 tablespoons black pepper
• 1 – 1 ½ tablespoons sea salt

Instructions:

• Place all ingredients in a bowl and mix well with a dry spoon until evenly combined.
• Store in an airtight spice jar and keep in the pantry.

Cajun Seasoning

• 3 tablespoons paprika
• 2 tablespoons garlic powder
• 2 teaspoons Italian seasoning
• 2 tablespoons salt
• 1 tablespoon cayenne pepper
• 1 tablespoon dried thyme
• 1 tablespoon onion powder

Instructions:

• Place all ingredients in a bowl and mix well with a dry spoon until evenly combined.
• Store in an airtight spice jar and keep in the pantry.

Recipes

Mini Crab Cakes

Ingredients:

• 6 ounces lump crab meat
• 6 ounces cream cheese, softened
• 1 egg, lightly beaten
• ¾ cup sour cream, divided
• 2/3 cup finely grated Parmesan, divided
• 1 ½ Old Bay seasoning, divided
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• Pinch cayenne pepper
• 2 tablespoons finely chopped chives, divided
• Sea salt and freshly ground black pepper, to taste
• 1 cup panko bread crumbs
• 6 tablespoons butter, melted

Instructions:

• Preheat the oven to 350°F and grease a 24-cup mini muffin pan with cooking spray.
• In a large bowl, combine crab meat, cream cheese, egg, 1/3 cup Parmesan, 1 teaspoon Old Bay, ¼ cup sour cream, lemon zest, 1 teaspoon lemon juice, cayenne, and about 1 tablespoon chives. Season with salt and pepper.
• In a separate bowl, mix the remaining Parmesan, panko bread crumbs, and melted butter.
• Divide the crab mixture among the muffin cups, pressing around the edges to form a crust.
• Spoon any remaining mixture into the cups, then bake for 20–25 minutes until the edges begin to turn golden.
• Meanwhile, prepare the dipping sauce by combining ½ cup sour cream, the remaining chives, 1 teaspoon lemon juice, and the remaining Old Bay.
• Serve the crab cakes warm or at room temperature with tartar sauce (store-bought or homemade).

Homemade Tartar Sauce

Ingredients:

• ½ cup mayonnaise
• ¼ cup finely chopped bread and butter pickles
• 2 tablespoons drained capers
• 1 tablespoon finely chopped fresh dill
• ½ teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• ¼ teaspoon granulated sugar
• ¼ teaspoon sea salt

Instructions:

• In a medium bowl, whisk together all the ingredients until well combined.

Pepperoni Muffuletta Dip

Ingredients:

• 1 8‑ounce package of cream cheese, softened
• 1 cup pepperoni, coarsely chopped
• ½ cup sliced green pimento stuffed olives
• ½ cup roasted red peppers, drained and chopped
• ½ cup mild or hot giardiniera, drained and chopped
• 4 ounces provolone, cubed
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley

Instructions:

• Preheat the oven to 350°F.
• In a large bowl, combine all ingredients except the parsley.
• Spread the mixture into an oven-safe dish and bake for 25–30 minutes until the dip is hot and bubbly.
• Garnish with fresh parsley and serve hot with crusty bread or crackers.

Cajun Shrimp Bites

Ingredients:

• Puff pastry cups (prepare according to package instructions)
• 8 ounces Jambalaya Rice Mix (we used Zatarains)
• 1 ½ pounds medium shrimp, cleaned and uncooked
• 2 teaspoons Creole Seasoning
• 1 tablespoon oil

Instructions:

• Prepare the puff pastry cups and Jambalaya mix as directed on their packages.
• Heat the oil in a large skillet over medium-high heat.
• Toss the shrimp with the Creole Seasoning until evenly coated.
• Cook the shrimp in the skillet for about 4–6 minutes until they turn bright pink and opaque.
• To serve, fill each pastry cup with some Jambalaya mix and top with a shrimp. Arrange on a large platter.

Boudin Dip

(Boudin, pronounced Boo-Dan, is a New Orleans tradition—a blend of pork cooked with onions, peppers, seasonings, and rice, then stuffed into a casing like sausage.)

Ingredients:

• 1 pound boudin sausage (precooked or fully cooked)
• 8 ounces cream cheese, softened
• 8 ounces sour cream
• 1 cup hand-shredded cheddar cheese
• ¼ cup chopped green onion, divided

Instructions:

• Preheat the oven to 350°F.
• Remove and discard the sausage casing, then crumble the boudin into small pieces.
• In a large bowl, beat the cream cheese and sour cream on medium speed until smooth (about 5–7 minutes). Add the cheddar cheese, 2 tablespoons of green onion, and the crumbled sausage, and mix thoroughly using a spatula.
• Spread the dip mixture evenly in a prepared baking dish.
• Bake for 30 minutes until the cheese is melted and bubbly.
• Garnish with the remaining green onion and serve with crackers or bread.

Oysters Rockefeller

Ingredients:

• 48 fresh, unopened oysters
• 1 ½ cups beer
• 2 cloves garlic
• 7 black peppercorns
• Seasoned salt, to taste
• ½ cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 package frozen chopped spinach, thawed and drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces fontina cheese, shredded
• 8 ounces mozzarella, shredded
• ½ cup milk
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese

Instructions:

• Preheat the oven to 425°F.
• Clean the oysters and place them in a large stockpot. Cover with beer and enough water, then add 2 cloves garlic, peppercorns, and seasoned salt. Bring to a boil, remove from heat, drain, and let cool.
• Once cooled, open the oysters and remove the top shell. Arrange the oysters on a baking sheet.
• In a saucepan, melt the butter over medium heat. Sauté the chopped onion and minced garlic until soft.
• Reduce the heat to low and stir in the spinach along with the Monterey Jack, fontina, and mozzarella until the cheeses melt. Stir in the milk and season with salt and pepper.
• Spoon the cheese sauce over each oyster, filling the shell, and sprinkle with grated Parmesan.
• Bake for approximately 8–10 minutes until the oysters are golden and bubbly.