50 Classic Mardi Gras Recipes To Let The Good Times Roll
You don't have to be in New Orleans to enjoy the party with these recipes.
You don't have to visit the Big Easy to enjoy its legendary Cajun and Creole flavors. With these Mardi Gras recipes for appetizers, main dishes, and desserts, every day can be a party. Try classic Mardi Gras recipes like shrimp étouffée, jambalaya, or red beans and rice, or fix something unexpected for a group of party guests like warm gumbo dip or cornbread hush puppies.
No collection of Mardi Gras recipes would be complete without sweets. Don't forget to bake up our favorite King Cake recipe, but there's no need to stop there. If you're looking to get creative with desserts this year, try our Praline-Cream Cheese King Cake or King Cake Beignets; both are guaranteed to impress. Then of course, there's the crème de la crème of the dessert spread, our Praline Cream-Beignet Tower. Take a look through our best Fat Tuesday recipes and start planning your menu—there'll be something for everyone at this Mardi Gras feast.
Related: The Real Meaning Behind The Mardi Gras King Cake
Mardi Gras King Cake
Caitlin Bensel; Food Styling: Torie Cox
Try this classic King Cake recipe at home for a taste of the Big Easy in your own kitchen.
Chicken-Andouille Gumbo
Andouille is a classic southeastern Louisiana ingredient – the best of this spicy pork sausage can can be found in the produce stands that line highways down in the lower portions of the state. This classic Cajun gumbo makes enough to please the crowd of out-of-towners that ascend down to the Louisiana boot during the weeks leading up to Mardi Gras. Make it ahead of time, and stock your freezer with the rich Cajun gumbo.
Mini Muffuletta Sandwiches
Invented at a New Orleans institution, Central Grocery, the Muffuletta sandwich combines the best of Italian and Creole food into one filling and very unique sandwich.
Shrimp And Grits
Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Julia Bayless
This storied recipe is the right pick for a Mardi Gras weekend brunch or a favorite dish to eat on Mardi Gras if you don't have the time for a roux and gumbo.
Instant Pot Jambalaya
This quick Jambalaya may taste like it's straight from the Big Easy, but it comes together faster than you can finish a hurricane cocktail.
Crawfish Étouffée
Étouffée (pronounced ay-too-fay) is French for "smothered," and this dish is just that – crawfish smothered in a creamy, rich sauce that you can only get in Southeastern Louisiana.
Instant Pot Red Beans and Rice
Don't have hours to wait? Use an Instant Pot to make this classic Creole dish in a flash without sacrificing flavor.
Crawfish Dip
If you have some leftover crawfish tails but aren't in the mood for an entrée, this is a unique (and easy!) way to use them. Filled with flavor from a variety of spices, guests will be wowed by the flavor of this simple dish that lets the slow cooker do most of the work.
Creole Seafood Jambalaya
Juicy shrimp, meaty bacon, and tender sausage all come together in a favorite jambalaya.
Cajun Mac And Cheese
Jen Causey; Food Stylist: Margaret Dickey
This creamy macaroni and cheese has a nice kick thanks to Andouille sausage, pepper Jack cheese, and Cajun seasoning.
New Orleans Beignets
If you've never been to New Orleans, you can still get a taste of its cuisine with our recipe for New Orleans beignets, the official state doughnut of Louisiana.
Hot Crawfish Dip
Will Dickey
A creamy base for this dip bolsters the flavor and texture of sweet, tender crawfish instead of overpowering it.
Shrimp-and-Sausage Gumbo
When this smoky, spicy, classic shrimp and sausage gumbo is ready, it's best served over a bed of herbed rice.
Crawfish Boil
Nothing screams spring in New Orleans quite like a crawfish boil. Let our recipe make yours easier than ever.
Jambalaya
Stacy K. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray
Build deep flavors in Jambalaya by sautéing the aromatic trinity of onion, celery, and pepper in the Andouille drippings with herbs, garlic, and spices. Make a double batch of cooked rice to spin this inexpensive staple into countless meals.
Chicken-and-Sausage Gumbo
There are countless ways to make a good gumbo, but chicken and sausage might be our favorite. There's something about the simplicity of cooked chicken and spicy sausage simmered in a homemade roux that's pure comfort in a spoon.
Brennan's Bananas Foster
Bananas Foster was invented in a New Orleans restaurant, and it is still a favorite dessert in Louisiana and across the South for its unmatched richness and sugar-sweet flavor.
Muffuletta Deviled Eggs
A twist on two classic Southern favorites, this deviled egg rendition will stand out on your appetizer table during Mardi Gras. They're bite-size versions of our favorite Italian sandwiches!
Slow-Cooker Red Beans and Rice
According to an age-old tradition, Red Beans and Rice are eaten on Mondays in Louisiana. If it's Monday and you forgot to soak your beans overnight, but you are still craving the savory dish, then this recipe can be whipped up in your slow cooker with minimal effort.
King Cake Monkey Bread
Easily made with a can of cinnamon rolls, this sweet and Southern recipe is a modern twist on a classic king cake.
Mini Crab Cakes with Cajun Sauce
These crab cakes pack a serious flavor punch in one bite-size appetizer. Topped off with Cajun Sauce, you're sure to love this recipe.
Praline-Cream Cheese King Cake
Toasted pecans and rich cream cheese make this King Cake irresistibly delicious.
Cornbread Crab Cakes
This recipe combines two of our favorite Southern dishes: crab cakes and cornbread. It's truly the best of both worlds.
Crispy Andouille Hush Puppies
This crunchy, bite-size cuisine is the perfect side dish for any barbecue or fish fry.
New Orleans Red Beans and Rice
Quintessentially Southern, this Red Beans and Rice dish is simple, classic, and oh-so delicious.
Praline Cream-Beignet Tower
This Praline Cream-Beignet Tower is much easier than it looks. Delicious and striking, it's sure to impress your Mardi Gras guests.
King Cake Beignets
Two Mardi Gras sweet treats—king cake and beignets—combine to make one adorable and delicious dish for your Fat Tuesday menu.
Jambalaya de Covington
This recipe came from Covington, Louisiana, the parish seat of St. Tammany Parish, north of Lake Pontchartrain, in 1987, and it's just as delicious today.
Emily's Red Beans and Rice
New Orleans Chef Alon Shaya is the main cook of the house, but his wife Emily's red beans and rice are the star of the show.
Homemade Moon Pies
Sure, you can catch Moon Pies from a float during Mardi Gras, but why not spend an afternoon with the kids making this copycat recipe from scratch?
Shrimp Creole
This Louisiana classic truly packs a punch, but those who like extra spice, toss in a little hot sauce or crushed red pepper.
Creole Bread Pudding with Bourbon Sauce
This dessert recipe comes from the Queen of Creole Cuisine herself, Leah Chase.
Chicken and Sausage Jambalaya
Serve your family a warm and comforting Creole dinner with this easy take on jambalaya.
Foil Packet Red Beans and Rice
Foil packet dinners are an ingenious way to make a filling dinner with barely any cleanup afterward.
Grilled Cajun Shrimp Kabobs with Sausage
This 20-minute recipe is perfect for an al fresco dinner with the family. Serve the kabobs over rice or grits for a full meal.
King Cake Bread Pudding with Chicory Ice Cream
This dessert mashup recipe is the sweetest ode to New Orleans you could serve.
Sheet Pan Jambalaya
We did it y'all: We figured out how to get you all that spicy, classic jambalaya flavor in one easy pan and just 35 minutes.
Seafood Gumbo
Packed with seafood, this classic Creole gumbo is one of our best heart-warming seafood dishes to date. The more spices, the better.
Mini King Cake Cupcakes
Why risk everyone not getting a slice of king cake this Fat Tuesday? Make these personal, mini versions of the classic dessert instead.
Shrimp Étouffée
To make the meal come together even faster, you can cook the rice ahead of time and reheat it before serving. Once dinner's done, all you'll need is some hot sauce and plenty of crusty bread for mopping up all the rich, velvety sauce.
Pecan Pralines
Caitlin Bensel, Food Styling: Torie Cox
New Orleans is famous for their pecan pralines, a sugary confection balanced with toasty pecans. Make your own as gifts or Mardi Gras treats.
Fried Shrimp-and-Okra Po'Boys
Po'boys are a classic Louisiana sandwich, and our recipe packs them full of shrimp and okra, a delicious combination.
Collard Green Creole Dirty Rice
You don't have to spend all day over the stove to make this fantastic side dish, which is infused with the Creole flavors you know and love.
Smoked Turkey-and-Andouille Gumbo
Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Torie Cox
You may think you have all the gumbo recipes you need, but one taste of this recipe, and you'll be thinking again.
Big-Batch Cajun Lemonade
PHOTO: ANTONIS ACHILLEOS; PROP STYLIST: CHRISTINE KEELY; FOOD STYLIST: EMILY NABORS HALL
A touch of heat characterizes this fantastic quencher, which makes enough to treat a crowd.
Leah Chase's Gumbo Z'Herbes
Many of Leah Chase's recipes are New Orleans classics, but one of the best might be her remarkable Gumbo Z'Herbes.
Shrimp-and-Andouille Gumbo Dip
Kick off your party with a decadent dip. This Shrimp-and-Andouille Gumbo dip will do just the trick.
Cajun Shrimp Boil Pasta
If you're hoping to make a Mardi Gras-inspired recipe for a weeknight dinner, look to this pasta recipe, which is filled with the flavors of a Cajun shrimp boil.
Old Bay Rémoulade with Crudités and Shrimp
For lighter fare that still has the zing of flavor you crave, whip up a rémoulade and a selection of your favorite crudités for swirling.
Crawfish Rolls
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell
Nothing beats a handheld roll for a party, and these are stuffed with the most flavorful herby crawfish filling.
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