28 Creole Recipes For The Best Mardi Gras Ever

If we could teleport ourselves to New Orleans for Mardi Gras, you know we would. Between the beignets and the fun cocktails and the jambalaya, we could spend a whole week just eating through the city alone. Which is why we were determined to crack the code on some of our favorite Creole and Cajun Mardi Gras foods. No lie, one bite of our one-pot Cajun orzo with sausage recipe will have you feeling like you've been transported right to the French Quarter. These 28 creole Mardi Gras recipes are wayyyy cheaper than a flight down south and taste just as good, promise!

So what is creole cuisine, and how is it different from cajun cuisine? To be clear, both Cajun and Creole food come from Louisiana. That said, Cajun food can be traced to "the Acadiana region of southwest Louisiana," Southern Living reports. It can also be found across the state, but is typically referred to as "country food," distinguishable by its hearty, mostly one-pot dishes (like gumbo and crawfish boils). As for Creole dishes, The Spruce Eats confirms that Creole food is "city food." It began in New Orleans and is associated more with seafood than with meat and includes favorites like shrimp and grits and shrimp creole. For a full explanation of the difference between Cajun and Creole food, head here, but know that both have French roots, are crazy flavorful, and you can find it served all around the state of Louisiana.

For even more NOLA-inspired recipes, check out our amazing Mardi Gras food ideas, including our favorite Mardi Gras cocktails, Mardi Gras appetizers, and super easy Mardi Gras desserts.