Mardi Gras Menu Ideas
Flavor on Parade

Growing up, my family loved Mardi Gras.  Our morning would start with my mom's fruit filled bread pudding. She would prepare this fruity, gooey treat for breakfast -- but only on Fat Tuesday! Mom would also prepare salty oven-roasted peanuts in the shell. We would take those along to the parades on Claiborne Ave. where we collected beads, doubloons and the historic Zulu krewe coconuts.

After the parade we would walk to a long closed "hole in the wall" called Mule's. They had the best hot sausage po'boys ever! We would then make our way to the French Quarter to enjoy the real show, tourist and locals alike decked out in wild, audacious costumes. 

Jump to  Mardi Gras Menu Ideas

I have not lived in the Big Easy for many years now but often have to "educate" my Northeastern friends on the proper way to party. Here are some of the Mardi Gras menus I have created to celebrate this crazy, outrageous time of year. 

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MORE:
Classic New Orleans Recipes
Check out these ideas for a Mardi Gras party at home 

Mardi Gras Menu Ideas

Enjoy these tantalizing menus and taste the true New Orleans spirit.  Each menu includes a traditional NOLA favorite like Quick and Easy Shrimp Creole and Grillades and Grits.  All promise a fusion of flavors that will get your taste buds dancing. Provide cocktails for your guests if desired.  Add other menu ideas and recipes for an even bigger celebration.  

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Hot sausage is a spicy pork sausage similar to fresh chorizo.  Super delish with red beans and rice, in gumbo, tacos, pizza or pasta.  Anywhere spicy sausage is welcome.  The sausage is hard to find outside of Louisiana but can be ordered online.  Just search for "New Orleans hot sausage".   Here is an easy recipe I developed that comes pretty close to the real thing.

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Creole Boiled Shrimp On Ice

Spicy Black Bean, Zucchini and Corn Salad

Salad Greens

Apple, Onion and Cheddar Sliders

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Shrimp Salad Finger Sandwiches

Creole Gumbo

Creole Potato Salad
Serve over Green Salad with Sliced Tomatoes and Olives

Mama's Fresh Fruit Bread Pudding

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Garlic and Pepper Olives

Spicy Nuts and Popcorn

Tropical Fruit Skewers

Fried Catfish Po-Boys

Bananas Foster Crisp

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Quick Barbecued Shrimp

Orange, Grape and Almond

Chef Deb's Creole Red Beans and Rice

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Hot Wings for 50
 
Creole Deviled Eggs

Tossed Salad Bar for 50

Jalapeño-Honey Glazed Ham For 50

Cornbread Stuffing

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Mardi Gras Recipes

Pain Perdue
Serves 4-6

Pain Perdue is French for "lost bread".  Lost bread is Louisiana speak for French toast.   Use a crusty French baguette or rolls for this one.  A lovely treat for your Mardi Gras day breakfast.  Serve alongside eggs and sausage with Spicy Rémoulade Sauce

4 eggs
1 cup evaporated milk or half and half
2 tsp sugar
8-10 slices French bread or sandwich bread
½ tsp pure vanilla extract
2-3 tbsp butter

Beat eggs thoroughly. Whisk in sugar, milk and vanilla.  Pour the egg mixture into a shallow glass dish. 

Heat a large skillet or griddle to medium-low and add butter until it melts. 

Dip each slice of bread into the egg mixture, coating well on both sides.  Drain off excess liquid into the dish.  Do not oversoak the bread slices.

Cook bread until golden brown on first side, turn and brown the other side. 

Serve lost bread right away with butter, syrup and/or powered sugar. 

 

Mardi Gras Salad
Serves 4-6

This bright salad features the traditional Mardi Gras colors of purple, green and gold.  For the salad greens use a mixture of green leaf, spinach and arugula.

4-5 cups salad greens
1 cup finely sliced purple cabbage
1 cup finely sliced yellow bell pepper

Arrange salad greens in a large bowl or platter. Layer cabbage and bell pepper on top. Serve with Honey Mustard Vinaigrette

Honey Mustard Vinaigrette
1/2 cup white vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons minced garlic
1 cup vegetable oil

In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic and oil until thoroughly combined. Chill until serving.

Quick and Easy Shrimp Creole for a Crowd
Serves 12

If you have the time and the inclination, this speedy Shrimp Creole can be given a flavor boost by poaching the shrimp and adding a generous sprinkling of sliced green onion before serving.  If the mixture is too thick, thin with low-sodium chicken broth

4 (14 1/2-oz.) cans stewed tomatoes with juice
1 medium green bell pepper, chopped
1 large onion, chopped
3/4 cup chopped celery (about 3 large ribs)
21/2 tablespoons olive oil
3 garlic clove, minced
3 teaspoons hot sauce or to taste
2 teaspoon Creole/Cajun seasoning blend
Salt and freshly ground black pepper to taste
2 pound medium shrimp, peeled and deveined
2 tablespoons chopped parsley

In a food processor, pulse the tomatoes until roughly chopped and still chunky, do not over process.  Alternatively, use a potato masher or to sharp knives to break up the tomatoes. 

Sauté green pepper, onion, and celery in hot oil in a large nonstick skillet, about 10 minutes or until tender and lightly browned.  Add garlic, and sauté about 1 minute or until fragrant. Stir in chopped tomatoes, hot sauce and seasoning blend.

Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.   Taste for seasoning and add salt, pepper more seasoning blend, if needed.

Stir in shrimp, cover, and simmer 3-5 minutes or just until shrimp turn pink.  Add parsley and serve over hot white rice.

Mama's Bread Pudding with Fresh Fruit and Nuts
Serves 8 to 10

Use a mixture of soft fruits such as strawberries, blueberries, blackberries, peaches, pears and bananas.  My mom used canned fruit cocktail so I added maraschino cherries, but that's optional.

3 cups milk
3 large eggs
5 to 6 cups stale French, Italian or sandwich bread; torn into 1-inch pieces
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon lemon zest, optional
2 cups fresh fruit, cut into 1/2 inch pieces
1/3 cup pecans; toasted and chopped (optional)

Heat oven to 350°. Butter an 11" x 7" or 8" x 8" baking dish.

In a large bowl, whisk together the milk, eggs, sugar, vanilla, spices and lemon zest.   Add the bread and let sit about 30 minutes to allow bread to absorb liquid.

Stir fruit and nuts (if using) into the bread mixture.  Pour into the prepared baking dish. Set the baking dish in a larger pan and set in oven. Add enough hot water to the larger pan to come half-way up the sides of the baking dish. 

Bake for about 1 hour, or until the bread pudding is set and lightly browned on top.  Serve warm or at room temperature (but never cold)

Whiskey Sauce
1 stick butter
1 egg
1 cup confectioners sugar
1 jigger of bourbon or to taste

In a double boiler, cook butter and sugar until completely dissolved. Add egg, beating very quickly so that it won't curdle. When the mixture smoothes add whiskey. 

Cut bread pudding into serving pieces and place in deep dish. Add warm whiskey sauce to the top of the pudding.  Store leftover sauce in the refrigerator.  Briefly warm in microwave before service
  

New Orleans Fried Chicken
Serves 4

This recipe comes close to the fried chicken at the famous New Orleans restaurant,  Jacques-Imo's.  Adding chopped pickles to the hot chicken lends a salty, sour tang to the velvety chicken meat.  Using evaporated milk adds richness without the fat of cream.

If cutting up a whole chicken is not your thing, use an equal amount of your favorite parts

1 1/2 cups vegetable or peanut oil, for frying
1 (12-ounce) can evaporated milk
1 cup water
1 large egg, lightly beaten
Salt and freshly ground black pepper
1 (3 1/2-pound) chicken, rinsed, patted dry and cut into 8 pieces
1/2 cup all-purpose flour
1/2 cup dill pickles, chopped
1/4 cup flat-leaf parsley, chopped

In a large, heavy skillet, heat the oil to 350º. In a bowl, whisk together the evaporated milk, water and egg and season generously with salt and pepper.

Season the chicken with salt and pepper and dip each piece in the milk mixture and then in the flour. Add the chicken to the skillet and cook over moderate heat, turning often, until golden and cooked through, about 25 minutes.

Lower the heat so that the chicken doesn't brown too quickly.  Transfer the chicken to a rack to drain, then arrange the pieces on a platter, sprinkle with the pickles and parsley and serve.

Grillades
Serves 10-12

Here is a comforting and warming but lesser known dish in the New Orleans culinary repertoire.  The whole dish is often referred to as "grillades and grits" because it is traditionally served over hot buttery grits.  Try it, I know you'll love it.  Good for breakfast, lunch or dinner.  Try with Creamy Cheesy Garlic Grits. 

Also scrumptious over rice, pasta and mashed or baked potatoes.  Taste even better the next day.  Recipe can be cut in half to serve a smaller crowd

3 tbsp. vegetable oil
5 pounds beef round steak, pounded thin and cut into 3" squares
Vegetable oil as needed
4 tbsp. flour
2 medium onions, finely diced
1 green bell pepper, small dice
3 garlic cloves, minced
2 tsp dried thyme
2 bay leaves
3 cups low-sodium chicken stock
1 (14.5 oz) can tomatoes
1 tsp brown sugar
2 tbsp. tomato paste
Salt and ground black pepper to taste
1/2 cup chopped parsley
Hot pepper sauce

Heat oil in a large heavy-bottomed pan over medium-high heat.  Working in batches, quickly brown beef, removing to a plate when done. 

Add additional oil to the pan to equal 4 tablespoons.  Add flour and make a medium dark roux LINK.  Add onions and peppers, sauté until onions are translucent.

Stir in garlic, thyme, bay leaf, chicken stock and tomatoes and sugar.  Add browned round steak and any accumulated juices.  Bring up to a boil and reduce to a simmer.  Thoroughly mix in tomato paste and cook covered, until beef is tender, about 45 minutes. 

Check for salt and pepper and add  to taste if needed. Remove bay leaves and stir in fresh parsley  Serve over hot grits and pass the hot sauce.  

Here are some simple ideas for a Mardi Gras party at home

• Use vibrant colors like purple, green, and gold, which are traditional Mardi Gras colors. Hang streamers, balloons, and banners in these colors throughout the party area.
  
  
• Set up a photo booth area with props like feather boas, masks, and bead necklaces for guests to take fun pictures.  Scatter confetti or glitter in Mardi Gras colors on tabletops.
  
  
• Decorate tables with centerpieces made of feathers, beads, or small masquerade masks.
  
  
• Dim the lights and cue up a playlist featuring jazz, blues, and zydeco music to set the Mardi Gras mood.
  
  
• Organize a costume contest for guests to show off their best Mardi Gras attire. Offer prizes for categories like most creative costume, best mask, or most authentic New Orleans style.
  
  
• Offer a selection of Mardi Gras-themed cocktails such as hurricanes, Sazeracs, or daiquiris. Don't forget non-alcoholic options like fruit punch or sparkling water with colorful garnishes.
  
  
  

The Colors of Mardi Gras

The Mardi Gras colors,  purple, green and gold, can be seen throughout the state and is incorporated into everything from road signs to food

Purple = Justice

Green = Faith

Gold = Power