20 Flavorful Mardi Gras Recipes Traditional

Get ready to let the good times roll with these 20 Flavorful Mardi Gras Recipes! Whether you’re hosting a festive party or just craving a taste of New Orleans at home, we’ve got everything from spicy jambalaya to fluffy beignets. These traditional dishes bring the vibrant spirit of the Big Easy straight to your kitchen—so grab your apron and dive into the celebration!

King Cake with Cream Cheese Filling

This festive King Cake is a Mardi Gras must-have, with a luscious cream cheese swirl and a golden, cinnamon-kissed dough that’s easier to make than you’d think!

Ingredients

• 3 ½ cups all-purpose flour, divided
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp salt
• ½ cup whole milk, warmed to 110°F
• ¼ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp cinnamon
• 1 egg yolk + 1 tbsp water (for egg wash)
• Purple, green, and gold sanding sugars (for decorating)

Instructions

1. Make the dough: In a stand mixer, combine 3 cups flour, granulated sugar, yeast, and salt. Add warmed milk, melted butter, eggs, and vanilla. Mix on low until combined, then knead for 5 minutes, adding remaining ½ cup flour as needed, until smooth. Cover and let rise for 1 hour.
2. Prepare filling: Beat cream cheese, powdered sugar, and cinnamon until smooth.
3. Assemble: Roll dough into a 16×10-inch rectangle. Spread filling evenly over the dough, leaving a 1-inch border. Roll tightly from the long side, pinch seams, and shape into an oval. Transfer to a parchment-lined baking sheet, seam-side down. Cover and rise for 30 minutes.
4. Bake: Preheat oven to 350°F. Brush cake with egg wash (egg yolk + water). Bake for 25–30 minutes until golden. Cool completely before decorating with colored sugars.

The cream cheese filling stays gloriously creamy against the soft, spiced dough—no dry bites here! For an extra festive touch, tuck a plastic baby figurine underneath after baking (it’s tradition!).

Tip: If the dough feels sticky while rolling, lightly dust the surface and rolling pin with flour—but don’t overdo it, or the cake may turn dense.

Shrimp and Grits with Andouille Sausage

This Southern classic gets a kick from spicy Andouille sausage, balancing rich, cheesy grits with plump shrimp for a comforting meal that’s ready in under 30 minutes.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt, divided
• 2 tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese
• ½ lb Andouille sausage, sliced into ¼-inch rounds
• 1 lb large shrimp, peeled and deveined
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Cook the grits: In a saucepan, bring water and ½ tsp salt to a boil. Whisk in grits, reduce heat to low, and simmer for 15–20 minutes, stirring occasionally, until thickened. Stir in butter and cheddar until melted. Cover and keep warm.
2. Brown the sausage: In a skillet over medium-high heat, cook Andouille slices for 3–4 minutes until crispy. Transfer to a plate, leaving drippings in the pan.
3. Sauté the shrimp: In the same skillet, add shrimp, garlic, smoked paprika, cayenne, and remaining ½ tsp salt. Cook for 2–3 minutes per side until shrimp turn pink. Stir in lemon juice and parsley.
4. Serve: Spoon cheesy grits into bowls, top with shrimp and sausage, and drizzle with any pan juices.

The magic here? The grits soak up the smoky-spicy flavors from the sausage and shrimp, creating a creamy, bold bite in every spoonful.

Tip: For extra richness, swap half the water for chicken broth when cooking the grits.

Cajun Jambalaya with Chicken and Shrimp

This one-pot wonder brings the bold flavors of Louisiana to your kitchen with smoky sausage, tender chicken, and plump shrimp—all simmered in a spicy, tomato-rich rice dish.

Ingredients:

• 1 tbsp olive oil
• 12 oz andouille sausage, sliced into rounds
• 1 lb boneless, skinless chicken thighs, diced
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chicken broth
• 1 cup long-grain white rice, rinsed
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb large shrimp, peeled and deveined
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Add andouille sausage and cook until browned, about 3 minutes per side. Remove with a slotted spoon.
2. Add chicken thighs to the pot and cook until no longer pink, 5–6 minutes. Remove and set aside with sausage.
3. In the same pot, sauté onion, bell pepper, celery, and garlic until softened, 5 minutes. Stir in 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Add diced tomatoes (with juices), chicken broth, and rice. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
5. Stir in reserved sausage, chicken, and shrimp. Cover and cook 5 more minutes until shrimp are opaque and rice is tender. Garnish with green onions.

The magic here? The rice soaks up all the smoky-spicy flavors while staying perfectly fluffy—no mushy grains! Serve with hot sauce for an extra kick.

Tip: For deeper flavor, use homemade chicken broth or add a splash of fish sauce with the shrimp.

Creole Gumbo with Okra and Sausage

This hearty gumbo is packed with smoky sausage, tender okra, and a rich, spiced broth—comfort food at its finest.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 12 oz smoked andouille sausage, sliced into rounds
• 1 lb fresh okra, sliced into 1/2-inch pieces
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• Cooked white rice, for serving
• 2 green onions, sliced (for garnish)

Instructions

1. In a large Dutch oven, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns deep brown (about 15–20 minutes).
2. Add the onion, bell pepper, celery, and garlic. Cook for 5 minutes until softened.
3. Stir in the sausage and okra, cooking for another 3 minutes.
4. Pour in the diced tomatoes and chicken broth, then add the smoked paprika, thyme, cayenne, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
5. Discard the bay leaf. Serve hot over white rice, garnished with green onions.

The slow-cooked roux gives this gumbo its signature depth, while the okra adds just the right amount of silkiness to every spoonful.

Tip: For extra flavor, sear the sausage slices in a separate pan before adding them to the gumbo.

Beignets with Powdered Sugar

These pillowy beignets are a taste of New Orleans in your own kitchen—crispy outside, airy inside, and irresistible under a snowfall of powdered sugar.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 1 packet (2 1/4 tsp) active dry yeast
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 large egg
• 2 tbsp unsalted butter, melted
• Vegetable oil, for frying (about 4 cups)
• 1 cup powdered sugar, for dusting

Instructions

1. In a bowl, whisk together warmed milk and yeast. Let sit for 5 minutes until foamy.
2. In a stand mixer, combine flour, granulated sugar, and salt. Add the yeast mixture, egg, and melted butter. Mix with a dough hook for 5 minutes until smooth. Cover and let rise for 1 hour or until doubled.
3. On a floured surface, roll dough to 1/4-inch thickness. Cut into 2-inch squares and let rest for 10 minutes.
4. Heat vegetable oil in a deep pot to 350°F. Fry beignets in batches for 2 minutes per side until puffed and golden. Drain on paper towels.
5. Dust generously with powdered sugar while warm.

The magic? A quick fry transforms the dough into clouds with a delicate crunch—best enjoyed fresh with coffee for a lazy weekend treat.

Tip: Keep oil temperature steady—too hot burns the outside before the inside cooks.

Red Beans and Rice with Smoked Ham Hock

This hearty Southern classic is all about deep, smoky flavor and creamy beans—perfect for a comforting weeknight dinner.

Ingredients:

• 1 lb dried red kidney beans, soaked overnight
• 1 large smoked ham hock (about 1 lb)
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp Worcestershire sauce
• 6 cups chicken broth
• 2 cups long-grain white rice
• 1 tbsp olive oil
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery; cook for 5 minutes until softened. Stir in the garlic, thyme, smoked paprika, cayenne, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute until fragrant.
2. Add the soaked beans, ham hock, bay leaves, Worcestershire sauce, and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until beans are tender and creamy.
3. Remove the ham hock; shred the meat, discard bones and skin, then return meat to the pot. Simmer uncovered for 10 minutes to thicken slightly.
4. Meanwhile, cook the rice according to package instructions. Serve beans over rice, garnished with green onions.

The magic here? The ham hock infuses the beans with rich smokiness while they break down into a luscious, gravy-like texture—no blender required!

Tip: For extra depth, sear the ham hock in the pot before adding veggies.

Fried Catfish Po’ Boy Sandwich

This Southern classic packs crunchy, golden catfish into a soft hoagie roll with creamy remoulade and crisp veggies—pure comfort in every bite.

Ingredients:

• 1 lb catfish fillets, cut into 4-inch strips
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 cup mayonnaise
• 1 tbsp Creole mustard
• 1 tsp hot sauce
• 4 soft hoagie rolls, toasted
• 1 cup shredded lettuce
• 1/2 cup sliced pickles
• 1/2 cup sliced tomatoes
• Vegetable oil, for frying

Instructions:

1. Soak catfish in buttermilk for 15 minutes. Meanwhile, whisk cornmeal, flour, garlic powder, paprika, salt, and cayenne in a shallow dish.
2. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Dredge catfish in the cornmeal mixture, pressing to adhere.
3. Fry catfish in batches for 3–4 minutes per side until golden and crispy. Drain on paper towels.
4. Stir mayonnaise, Creole mustard, and hot sauce in a small bowl. Spread on toasted hoagie rolls.
5. Layer fried catfish, lettuce, pickles, and tomatoes on rolls. Serve immediately.

The magic here? The cornmeal crust stays extra-crispy against the tangy remoulade, while the pickles add a bright punch to balance the richness.

Tip: For extra crunch, double-dredge the catfish—dip back into buttermilk and cornmeal mix before frying.

Crawfish Étouffée with White Rice

This Louisiana classic is all about rich, buttery crawfish smothered in a savory roux—comfort food that’s ready in under an hour!

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup seafood or chicken stock
• 1 lb peeled crawfish tails (thawed if frozen)
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• Cooked white rice, for serving

Instructions

1. Melt 1/2 cup unsalted butter in a large skillet over medium heat. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for 5–7 minutes until the roux turns peanut-butter brown.
2. Add onion, bell pepper, celery, and 3 minced garlic cloves. Sauté for 5 minutes until softened.
3. Stir in 1 can cream of mushroom soup, 1 cup stock, 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes, stirring occasionally.
4. Fold in crawfish tails and cook for 5 more minutes until heated through. Sprinkle with 2 tbsp parsley.
5. Serve hot over white rice.

The magic here? That velvety roux hugs every crawfish tail, making each bite luxuriously creamy without heavy cream.

Tip: For extra depth, swap half the butter with bacon grease when making the roux.

Bananas Foster with Vanilla Ice Cream

This decadent New Orleans classic transforms ripe bananas into a caramelized, boozy delight—perfect for spooning over creamy vanilla ice cream.

Ingredients:

• 4 tbsp unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 2 ripe bananas, sliced into 1/2-inch-thick coins
• 2 tbsp dark rum
• 1 pint vanilla ice cream

Instructions:

1. In a large skillet over medium heat, melt 4 tbsp unsalted butter. Stir in 1/2 cup brown sugar and 1/4 tsp cinnamon until dissolved, about 2 minutes.
2. Add bananas and cook for 1–2 minutes per side until lightly caramelized. Remove skillet from heat.
3. Carefully pour in 2 tbsp dark rum and 1/4 tsp vanilla extract. Return to heat and tilt the pan to ignite the alcohol (or let simmer 30 seconds if not flambéing). Cook until sauce thickens slightly, about 1 minute.
4. Divide vanilla ice cream among bowls and top with warm bananas and sauce. Serve immediately.

The magic here? The rum’s flame toasts the bananas just enough to keep their texture while infusing the sauce with depth. A showstopper in under 10 minutes!

Tip: For extra flair, use a long-handled lighter to ignite the rum—just stand back and keep loose hair/clothing clear.

Mardi Gras Muffins with Colorful Sprinkles

These cheerful muffins bring the festive spirit of Mardi Gras to your breakfast table—bursting with vanilla sweetness and a confetti-like crunch.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 cup whole milk
• 1/4 cup unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1/3 cup rainbow sprinkles (plus extra for topping)

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 1 large egg, then stir in 1 cup whole milk, 1/4 cup melted butter, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, mixing just until combined (a few lumps are okay). Fold in 1/3 cup rainbow sprinkles gently to avoid color bleed.
5. Divide batter evenly among muffin cups, filling each 2/3 full. Top with extra sprinkles.
6. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

The sprinkles stay delightfully crisp in every bite, while the tender crumb keeps them light—perfect for celebrating any morning like it’s Fat Tuesday!

Tip: For extra flair, drizzle with a simple glaze (1/2 cup powdered sugar + 1 tbsp milk) and add more sprinkles while wet.

Praline Pecan Pie with Bourbon Glaze

This decadent pecan pie gets a Southern twist with a buttery praline layer and a boozy bourbon glaze—perfect for impressing guests or treating yourself.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 1 cup light corn syrup
• 1/2 cup packed brown sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 2 tbsp bourbon
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 cups pecan halves
• 1/2 cup heavy cream
• 1/4 cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges.
2. In a bowl, whisk together 1 cup corn syrup, 1/2 cup brown sugar, eggs, melted butter, 1 tbsp bourbon, 1 tsp vanilla, and 1/2 tsp salt until smooth. Stir in pecans, then pour into the crust.
3. Bake for 50–55 minutes until the center is set but slightly jiggly. Cool completely.
4. For the glaze, simmer 1/2 cup heavy cream and 1/4 cup powdered sugar in a saucepan for 3 minutes. Remove from heat, stir in remaining 1 tbsp bourbon, and drizzle over the cooled pie.

The praline-like filling stays luxuriously gooey beneath the crisp pecans, while the bourbon glaze adds a grown-up kick. Tip: For extra depth, toast the pecans in a dry skillet for 5 minutes before mixing them into the filling.

Spicy Cajun Corn Maque Choux

This vibrant Cajun side dish packs a punch with smoky bacon, sweet corn, and a spicy kick—perfect for jazzing up weeknight dinners or backyard BBQs.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cups fresh or frozen corn kernels
• 1 (14.5 oz) can diced tomatoes, drained
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• Salt and black pepper to taste
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the skillet.
2. Add the onion, bell pepper, and celery to the skillet. Sauté for 5 minutes until softened. Stir in the corn, diced tomatoes, and minced garlic; cook for 3 more minutes.
3. Sprinkle in the smoked paprika, Cajun seasoning, cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat evenly.
4. Pour in the heavy cream and add the butter, stirring until the butter melts and the mixture thickens slightly, about 4 minutes. Taste and adjust seasoning.
5. Remove from heat and top with crispy bacon and scallions.

The magic here? The cream mellows the heat while letting the smoky-spicy flavors shine—no roux required! Tip: For extra depth, char fresh corn on the grill before cutting off the kernels.

New Orleans Style Barbecue Shrimp

This bold, buttery dish packs all the flavor of a Louisiana seafood boil—without the fuss. Serve it with crusty bread to soak up every last drop of that garlicky, peppery sauce.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on)
• ½ cup (1 stick) unsalted butter
• ¼ cup Worcestershire sauce
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 tsp Creole seasoning
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp freshly ground black pepper
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet over medium heat, melt ½ cup butter with 2 tbsp olive oil. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
2. Stir in ¼ cup Worcestershire sauce, 2 tsp Creole seasoning, 1 tsp smoked paprika, ½ tsp cayenne, and ½ tsp black pepper. Simmer for 2 minutes.
3. Add shrimp in a single layer and cook for 2 minutes per side until opaque and curled.
4. Remove from heat, drizzle with 2 tbsp lemon juice, and sprinkle with 2 tbsp parsley.

The magic here? The sauce—a spicy, tangy emulsion that clings to every crevice of the shrimp. It’s messy in the best possible way.

Tip: For extra depth, add a splash of beer (like an amber ale) with the Worcestershire sauce.

Boudin Sausage with Creole Mustard

This Cajun-inspired dish brings together juicy boudin sausage and tangy Creole mustard for a flavor-packed bite that’s perfect for game day or a cozy weeknight.

Ingredients:

• 4 links boudin sausage (about 1 lb total)
• 2 tbsp olive oil
• 1/4 cup Creole mustard
• 1 tbsp honey
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 tbsp chopped green onions (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the boudin sausage links and cook for 4–5 minutes per side, turning occasionally, until browned and heated through.
2. In a small bowl, whisk together 1/4 cup Creole mustard, 1 tbsp honey, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp cayenne pepper (if using) until smooth.
3. Transfer the cooked sausage to a plate and drizzle generously with the mustard sauce. Garnish with 2 tbsp chopped green onions.

The smoky-sweet mustard glaze clings perfectly to the rich, spiced sausage, making every bite irresistible. Serve with crusty bread to soak up the extra sauce!

Tip: For extra crispiness, split the boudin links lengthwise before searing.

Sweet Potato Pone with Cinnamon

This old-fashioned Southern dessert is like a cross between a pudding and a pie—creamy, spiced, and just sweet enough to feel like a treat.

Ingredients:

• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 1 cup whole milk
• 1/2 cup packed light brown sugar
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking dish.
2. In a large bowl, whisk together the mashed sweet potatoes, 1 cup whole milk, 1/2 cup brown sugar, eggs, 4 tbsp melted butter, and 1 tsp vanilla until smooth.
3. Stir in 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt until fully combined.
4. Pour mixture into the prepared dish and bake for 45–50 minutes, until the edges are set but the center still jiggles slightly.
5. Let cool for 20 minutes—it will firm up as it rests. Serve warm or at room temperature.

The magic here is in the texture: custardy in the middle with a slightly caramelized top. It’s humble but deeply comforting.

Tip: For extra richness, swap half the milk for coconut milk and sprinkle turbinado sugar on top before baking for a crackly crust.

Louisiana Crab Cakes with Remoulade Sauce

These crispy-on-the-outside, tender-on-the-inside crab cakes pack a punch of Cajun flavor, balanced by a tangy homemade remoulade that’s downright addictive.

Ingredients:

• 1 lb lump crabmeat, picked over for shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp finely chopped green bell pepper
• 2 tbsp finely chopped green onions
• 1 tbsp Creole mustard
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (like Tabasco)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp vegetable oil (for frying)

For the Remoulade:

• 1/2 cup mayonnaise
• 1 tbsp Creole mustard
• 1 tbsp chopped capers
• 1 tsp hot sauce
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions:

1. Make the remoulade: Whisk together all remoulade ingredients in a small bowl. Chill until ready to serve.
2. Gently mix crabmeat, panko, 1/4 cup mayonnaise, egg, bell pepper, green onions, 1 tbsp Creole mustard, Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt in a bowl until just combined (don’t overmix). Shape into 8 small patties.
3. Heat 2 tbsp vegetable oil in a skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden brown and crisp.
4. Serve hot with chilled remoulade.

The secret here? Creole mustard and smoked paprika add a deep, earthy kick that makes these crab cakes stand out.

Tip: For extra-crispy cakes, refrigerate shaped patties for 15 minutes before frying.

Chicken and Sausage Gumbo with Okra

This hearty gumbo is a one-pot wonder, packed with smoky sausage, tender chicken, and silky okra—pure comfort in every spoonful.

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 12 oz smoked andouille sausage, sliced
• 1 lb boneless chicken thighs, chopped
• 1 cup fresh or frozen okra, sliced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 2 bay leaves
• Cooked white rice, for serving

Instructions:

1. Make the roux: Heat vegetable oil in a large Dutch oven over medium heat. Whisk in flour and cook, stirring constantly, for 15–20 minutes until deep brown (like peanut butter).
2. Add onion, bell pepper, celery, and garlic; sauté for 5 minutes until softened. Stir in sausage and chicken, cooking until chicken is no longer pink (5–6 minutes).
3. Add okra, chicken broth, diced tomatoes, smoked paprika, thyme, salt, black pepper, cayenne (if using), and bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
4. Discard bay leaves. Serve over cooked rice.

The magic here? The slow-cooked roux gives this gumbo its rich, nutty backbone—no shortcuts!

Tip: For extra depth, char the okra in a dry skillet for 2 minutes before adding it to the pot.

French Quarter Bread Pudding with Rum Sauce

This New Orleans-inspired bread pudding is rich, custardy, and drizzled with a decadent rum sauce—perfect for turning stale bread into something spectacular.

Ingredients

• 6 cups day-old French bread, torn into 1-inch pieces
• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 cup raisins (optional)
• 1/4 cup unsalted butter, melted
• For the rum sauce: 1/2 cup unsalted butter, 1 cup powdered sugar, 1/4 cup dark rum, 1/4 cup heavy cream, pinch of salt

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 3 large eggs, 3/4 cup granulated sugar, 2 tsp vanilla extract, 1 tsp cinnamon, and 1/4 tsp nutmeg. Fold in bread pieces and 1/2 cup raisins (if using). Let soak 15 minutes.
3. Pour mixture into the prepared dish. Drizzle with 1/4 cup melted butter. Bake 45–50 minutes until puffed and golden.
4. Make the sauce: Melt 1/2 cup butter in a saucepan over medium heat. Whisk in 1 cup powdered sugar, 1/4 cup rum, 1/4 cup heavy cream, and a pinch of salt. Simmer 2–3 minutes until slightly thickened.
5. Serve warm bread pudding drizzled with rum sauce.

The rum sauce caramelizes slightly as it hits the warm pudding, adding a glossy, boozy finish that’s pure French Quarter magic.

Tip: For extra depth, toast the bread pieces at 300°F for 10 minutes before soaking—it helps them hold their texture.

Grilled Oysters with Garlic Butter

These smoky, briny oysters get a luxurious upgrade with a rich garlic butter that melts into every nook and cranny—perfect for impressing guests or treating yourself.

Ingredients:

• 12 fresh oysters in the shell, scrubbed
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Prep the grill: Heat a charcoal or gas grill to medium-high (400°F).
2. Make the garlic butter: In a small bowl, mix the softened butter, minced garlic, lemon juice, salt, and pepper until fully combined.
3. Shuck the oysters: Hold each oyster flat-side up with a towel. Insert an oyster knife near the hinge, twist to pop the shell, then slide the knife to detach the muscle. Keep the oyster in its deeper shell half.
4. Grill and top: Place oysters on the grill grate, cupped side down. Spoon 1 tsp of garlic butter onto each oyster. Grill for 5–6 minutes until the butter bubbles and the edges of the oysters curl slightly.
5. Finish and serve: Sprinkle with chopped parsley and serve immediately with crusty bread to soak up the juices.

The magic here? The garlic butter caramelizes just enough on the grill, adding a toasty depth to the oysters’ natural sweetness.

Tip: If shucking feels tricky, ask your fishmonger to do it for you—just keep the oysters on ice and grill them within 2 hours.

Southern Pecan Pralines with Cream

These buttery, caramel-kissed pralines are a Southern classic—rich, creamy, and packed with toasted pecans for the perfect sweet crunch.

Ingredients

• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 4 tbsp unsalted butter, cubed
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups pecan halves, toasted

Instructions

1. Line a baking sheet with parchment paper. In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1 cup brown sugar, 1/2 cup heavy cream, and 4 tbsp butter. Stir until sugars dissolve, then attach a candy thermometer.
2. Cook without stirring until mixture reaches 240°F (soft-ball stage), about 8–10 minutes. Remove from heat and stir in 1 tsp vanilla and 1/4 tsp salt.
3. Fold in pecans, then drop tablespoon-sized mounds onto the prepared sheet. Let cool completely until firm, about 30 minutes.

The magic here? That velvety cream keeps the pralines tender—no gritty sugar crystals—just melt-in-your-mouth caramel goodness.

Tip: For extra depth, swap vanilla for 1/2 tsp bourbon (just add it off-heat to avoid curdling).

Conclusion

From spicy jambalaya to sweet beignets, these 20 Mardi Gras recipes bring the vibrant flavors of New Orleans right to your kitchen! Whether you’re hosting a party or just craving a taste of the Big Easy, there’s something here for everyone. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Laissez les bon temps rouler!