Our Best Mardi Gras Recipes

Bring the flavors of the festivities to your kitchen with these traditional Mardi Gras recipes.

  • King Cake

    Make a Mardi Gras Menu

    Indulgent food, spiked drinks, and the famous King Cake (pictured here) can only mean one thing: you’re celebrating Mardi Gras. Whether you’re hosting a Mardi Gras party at home or simply serving a meal inspired by the festival, we’ve compiled a list of our favorite dishes. So choose the recipes you like, make a custom menu, and enjoy the same cuisine that’s being served in The Big Easy.

  • Hot Crawfish Dip
    Photo: Jennifer Davick; Styling: Amy Burke Massey

    Hot Crawfish Dip

    In Louisiana, February means two things: Mardi Gras and crawfish. Two-thirds of all mudbugs are harvested this month. Most locals start with a boil (corn, sausage, and potatoes), but what's left goes into crawfish pie, and luscious appetizer dips.
  • Mini King Cupcakes
    Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

    Mini King Cupcakes

    Every good Mardi Gras party ends with a king cake, which traditionally holds a baby figurine inside that represents the Christ child. Whoever finds the baby enjoys good luck the following year--and must prepare the cake for next year's celebration. These miniatures are a twist on the classic dessert.
  • Cajun Bloody Mary
    Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

    Cajun Bloody Mary

    For a pretty presentation, rub the rims of glasses with lemon wedges, and dip in a mixture of black pepper and coarse salt.
  • New Orleans Beignets
    Photo: Jim Franco; Styling: Joe Maer

    New Orleans Beignets

    Even if you can’t make it to New Orleans, these beignets will bring a taste of the city to you. French-inspired fritters are perfect for breakfast with a café au lait. The warm, doughy pastries will have you believing you are sitting in the famous Café du Monde in the French Quarter.
  • Blushing Mimosas
    Photo: Ralph Anderson; Styling: Mindi Shapiro Levine

    Blushing Mimosas

    Toast the festivities with mimosas during brunch. The pineapple juice and grenadine add a unique flavor and color to the traditional cocktail and are sure to impress guests.
  • "Big Easy" Gumbo
    Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

    “Big Easy” Gumbo

    Gumbo is a staple that originated in Louisiana. This party favorite is great for serving a crowd, especially during carnival season. It's filled with chicken, shrimp, and andouille sausage, and the Creole seasoning gives the hearty gumbo bold flavor.
  • Easy Mini Muffulettas
    Ralph Anderson; Mindi Shapiro Levine

    Easy Mini Muffulettas

    Muffulettas first originated in New Orleans on Sicilian bread. We’re adding our own spin to this classic by making it more snack-friendly for guests. Serve these sandwiches as part of a lunch buffet, and they will be eaten up in no time!
  • Jambalaya with Shrimp and Andouille Sausage
    Randy Mayor

    Jambalaya with Shrimp and Andouille Sausage

    This French- and Spanish-influenced dish has deep roots in Creole country. Our jambalaya is given a surf-and-turf feel with the combination of shrimp and andouille sausage. When served with rice, this 5-star dish is filling and fast (ready in less than 40 minutes).
  • Louisiana Citrus Crepes
    Photo: Becky Luigart-Stayner; Styling: Jan Gautro

    Louisiana Crepes

    Crepes are a French treat that can be served for breakfast or dessert. The oranges and grapefruits in these Louisiana crepes help balance their sweetness. Sprinkle on powdered sugar, and voilà—a masterpiece!
  • Sazerac
    Virginia Switzer, MyRecipes

    Sazerac

    As New Orleans’ official cocktail, the Sazerac lives up to its name. Some still say Sazerac may have been News Orleans’ first cocktail, but whether this is true or not, the combination of flavors is what made it a classic. We hear the key to this drink is Peychaud's Bitters, but you’ll have to mix one up to find out.
  • Shrimp Po' Boy
    Photo: Oxmoor House

    Shrimp Po’ Boys

    Fried shrimp and baguettes give a Southern feel to a French sandwich. Cayenne in the shrimp breading and Tabasco in the sauce give these po’ boys an extra kick.
  • Cheddar Cheese Straws
    Photo: Lee Harrelson

    Cheddar Cheese Straws

    These big-batch cheese straws are an ideal snack for a lively Mardi Gras party, and the recipe is simple because they can be made ahead. They have just the right amount of spice and cheesy flavor. Mix things up by turning them into cheese wafers.
  • Cajun Red Beans and Rice
    Photo: Becky Luigart-Stayner; Styling: Cindy Barr

    Cajun Red Beans and Rice

    Add some New Orleans flair to a meal by making red beans and rice, Cajun style. The red beans, andouille sausage links, and array of spices will fill your kitchen with the aroma of the city.
  • Calas
    Photo: Randy Mayor

    Calas

    One of the signatures of a New Orleans-style dish is that it’s fried, and these calas are no exception. The original recipe, titled “Callers,” is featured in one of the city’s oldest cookbooks. These rice fritters are lighter than the original recipe and sprinkled with powdered sugar to give them a sweet touch.
  • Shrimp Boil
    Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

    Shrimp Boil

    Preparing this spicy Southern meal is a great way to bring everyone together. Make it a shrimp boil party by boiling the ingredients, dumping the mix onto paper sacks, and letting your guests eat straight off the table.
  • John's Bananas Foster

    John’s Bananas Foster

    Bananas Foster was invented in a New Orleans restaurant and is still a favorite dessert today. This quick dish combines sweet, warm bananas and ice cream. The only challenge is the flambé, but that just adds to the festive spirit of Mardi Gras!

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