10 Delicious Mardi Gras Food Ideas You Must Try

Mardi Gras is the perfect time to bring some fun and flavor to your table. If you’re looking to celebrate with delicious eats, here are ten tasty Mardi Gras food ideas that will keep the party going. From traditional dishes to quick snacks, these selections are sure to impress your friends and family.

Jambalaya Packed with Flavorful Ingredients

Jambalaya is a true taste of New Orleans, bursting with a mix of spices, meats, and seafood. This hearty dish is packed with ingredients like shrimp, sausage, and plenty of vegetables, making it a complete meal that’s both comforting and satisfying. Not only does it have a rich, smoky flavor, but it’s also quite simple to prepare, perfect for both novice cooks and seasoned chefs alike.

The beauty of jambalaya lies in its versatility. You can customize it based on your preferences or what you have on hand, making it a great dish for any occasion. Let’s jump into the ingredients and steps to whip up this delicious jambalaya.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 pound smoked sausage, sliced
• 1 cup onion, chopped
• 1 cup bell peppers, chopped
• 1 cup celery, chopped
• 2 cups rice
• 4 cups chicken broth
• 1 can diced tomatoes
• 3 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, bell peppers, and celery, cooking until softened, about 5 minutes.
2. Stir in garlic and sausage, cooking for another 3-4 minutes until the sausage is browned.
3. Add rice, Cajun seasoning, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes.
4. After 20 minutes, add shrimp and cook for an additional 5-7 minutes until the shrimp are pink and cooked through.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Crawfish Étouffée Served Over Rice

Crawfish étouffée is a classic dish from Louisiana that brings together bold flavors and hearty ingredients. This dish features tender crawfish simmered in a rich, spicy sauce, served over a bed of fluffy white rice. The combination of spices creates a warm, comforting taste that’s perfect for any occasion, especially Mardi Gras.

This recipe is straightforward, making it accessible for both novice cooks and seasoned chefs. You’ll love how quickly it comes together, allowing you to enjoy a delicious meal without spending all day in the kitchen. Plus, the vibrant colors and robust flavors will impress your guests!

Ingredients

• 1 pound crawfish tails, peeled
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 onion, finely chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 cups seafood stock or water
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Green onions, chopped (for garnish)
• Cooked white rice, for serving

Instructions

1. Make the Roux: In a large skillet, melt the butter over medium heat. Stir in the flour and cook, stirring continuously, for about 10 minutes until the mixture turns a deep brown color.
2. Add Vegetables: Stir in the onion, bell pepper, celery, and garlic. Cook for another 5 minutes until the vegetables are softened.
3. Add Crawfish and Stock: Mix in the crawfish tails and seafood stock. Add the Cajun seasoning and cayenne pepper (if using). Let it simmer for about 15 minutes, stirring occasionally. Season with salt and pepper to taste.
4. Serve: Spoon the étouffée over cooked rice and garnish with chopped green onions. Enjoy!

Red Beans and Rice with Sausage

Red beans and rice is a classic dish that brings together hearty flavors and textures, making it an ideal choice for Mardi Gras celebrations. The creamy red beans cooked with spices create a delicious base, while the smoky sausage adds a satisfying kick. This dish is not only comforting but also simple to prepare, making it perfect for both novice and experienced cooks.

The combination of brown rice and protein-rich beans ensures a well-rounded meal that tastes great on any occasion. Top it off with some green onions for a fresh touch, and you’re set to impress your guests!

Ingredients

• 1 cup dried red beans
• 4 cups water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 cups smoked sausage, sliced
• 3 cups cooked brown rice
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Soak the beans overnight in water. Drain and rinse before cooking.
2. In a large pot, combine the soaked beans and water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the beans are tender.
3. In a separate skillet, sauté the onion, garlic, and bell pepper until softened. Add the cayenne pepper, smoked paprika, and oregano, cooking for another minute.
4. Add the sautéed mixture to the beans along with the sausage. Cook together for an additional 20 minutes, allowing the flavors to meld.
5. Serve the bean mixture over cooked brown rice, and garnish with chopped green onions.

Beignets Dusting with Powdered Sugar

Beignets are a classic treat that bring a taste of New Orleans to any occasion. These soft, pillowy pastries are deep-fried to golden perfection and generously dusted with powdered sugar, creating a delightful contrast of textures and flavors. The first bite is a warm, fluffy experience that melts in your mouth, while the sweet powder adds just the right amount of sweetness.

This recipe is simple enough for anyone to try, making it a perfect addition to your Mardi Gras celebrations. Whether you’re enjoying them with coffee or serving them at a party, these beignets are sure to impress your guests and bring joy to your taste buds!

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/2 cup milk, warmed
• 2 large eggs
• Vegetable oil for frying
• Powdered sugar for dusting

Instructions

1. Prepare the Dough: In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy. Add in melted butter, eggs, and salt. Gradually mix in flour until a soft dough forms.
2. Knead the Dough: Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm area for 1 to 1.5 hours, or until doubled in size.
3. Shape the Beignets: Roll out the dough on a floured surface to about 1/4 inch thick. Cut into squares or circles and place them on a floured baking sheet. Let them rest for another 30 minutes.
4. Fry the Beignets: Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the beignets in batches until golden brown on both sides, about 2-3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate.
5. Dust with Powdered Sugar: While warm, generously dust each beignet with powdered sugar before serving.

Muffuletta Sandwich Layered with Meats and Cheeses

The Muffuletta sandwich is a delightful treat perfect for Mardi Gras celebrations. Bursting with flavors from various meats and cheeses, this sandwich offers a taste of New Orleans right at your table. It features layers of salami, ham, mortadella, and provolone, all harmonized by a tangy olive salad that adds a refreshing twist.

Making a Muffuletta is straightforward and fun! You can whip it up in no time, making it a great choice for gatherings. Once you layer all the ingredients on some crusty bread, let it sit for a bit, and you’ll have a delicious sandwich ready to impress your guests!

Ingredients

• 1 round loaf of Italian or Sicilian bread
• 1/4 cup olive salad (green and black olives, peppers, garlic)
• 1/4 pound sliced salami
• 1/4 pound sliced ham
• 1/4 pound sliced mortadella
• 1/4 pound sliced provolone cheese
• Fresh parsley, for garnish

Instructions

1. Prepare the Olive Salad: In a bowl, mix together chopped green and black olives, diced peppers, and minced garlic.
2. Slice the Bread: Cut the round loaf in half horizontally. Scoop out some of the soft bread from the inside to make space for the fillings.
3. Layer the Ingredients: Spread a generous amount of olive salad on the bottom half of the bread. Layer the salami, ham, mortadella, and provolone cheese on top.
4. Add the Top: Spread more olive salad on the cut side of the top half of the bread. Place it on top of the layered meats and cheeses.
5. Press and Serve: Press down gently on the sandwich to compact it. Wrap it in plastic wrap and let it sit for at least 30 minutes to let the flavors meld. Slice into wedges and serve!

Classic Gumbo with Andouille Sausage

Classic gumbo is a warm, comforting dish that brings the flavors of Louisiana right to your table. This hearty stew combines a rich, savory base with the smokiness of andouille sausage, offering a perfect balance of spices. It’s not complicated to make, and once you start, the delightful aroma will fill your kitchen.

Gumbo is versatile and can be customized with your favorite proteins and vegetables. Whether you serve it over a bed of fluffy rice or enjoy it on its own, this dish is sure to impress. Here’s how to whip up this tasty classic!

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 3 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken broth
• 1 tablespoon Cajun seasoning
• 1 cup frozen okra
• Salt and pepper to taste
• 2 cups cooked white rice
• Chopped green onions for garnish

Instructions

1. Start by heating the vegetable oil in a large pot over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for about 5 minutes until softened.
2. Add the minced garlic and sliced andouille sausage. Cook for an additional 3-4 minutes, stirring occasionally.
3. Stir in the diced tomatoes, chicken broth, and Cajun seasoning. Bring the mixture to a boil, then reduce to a simmer.
4. Add the frozen okra and let the gumbo simmer for about 30 minutes. Taste and season with salt and pepper as needed.
5. Serve the gumbo over cooked white rice and garnish with chopped green onions. Enjoy!

King Cake Decorated with Colorful Icing

The King Cake is a classic treat during Mardi Gras celebrations. With its rich, sweet flavor and soft, fluffy texture, this cake is a delight for everyone. It’s not only delicious but also visually striking, making it a centerpiece for any gathering. Plus, it’s quite simple to make, perfect for bakers of all skill levels.

This cake has a fun tradition associated with it, often hiding a small plastic baby inside. The person who finds the baby gets the honor of hosting next year’s Mardi Gras party! Decorated with vibrant icing in purple, green, and gold, it represents justice, faith, and power, bringing festive cheer to your table.

Ingredients

• 1 1/2 cups warm milk (110°F)
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 cup powdered sugar
• 2 tablespoons milk (for icing)
• Food coloring (purple, green, yellow)
• Plastic baby (optional)

Instructions

1. Combine the warm milk, yeast, and a tablespoon of sugar in a bowl. Let it sit until frothy, about 5 minutes.
2. In a large mixing bowl, cream together the softened butter, remaining sugar, and eggs. Add in the yeast mixture, mixing well.
3. Gradually add the flour, salt, cinnamon, and vanilla extract. Mix until a dough forms.
4. Knead the dough for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm area for about 1 hour.
5. Once risen, punch down the dough and shape it into a ring. Place it on a greased baking sheet and let it rise again for about 30 minutes.
6. Preheat the oven to 350°F (175°C). Bake the cake for 25-30 minutes until golden brown.
7. Let the cake cool completely. For the icing, mix powdered sugar with milk until smooth. Divide into three bowls and add food coloring to each.
8. Drizzle the colored icing over the cooled cake in stripes. If desired, hide the plastic baby inside the cake before serving.

Shrimp and Grits with Creole Sauce

Shrimp and grits is a classic Southern dish that brings together the flavors of tender shrimp and creamy, comforting grits. The Creole sauce adds a delightful kick, making this dish both savory and satisfying. It’s perfect for any Mardi Gras celebration, combining vibrant flavors that are sure to impress your guests.

This recipe is simple to prepare, making it a great option for both seasoned cooks and beginners. You’ll find that the combination of spices and fresh ingredients creates a dish that feels special without requiring hours in the kitchen.

Ingredients

• 1 cup coarse cornmeal
• 4 cups water
• 1 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup chicken broth
• 2 tablespoons Worcestershire sauce
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Grits: In a pot, bring water and salt to a boil. Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and stir occasionally until thickened, about 15-20 minutes. Stir in cheese until melted and smooth.
2. Cook the Shrimp: In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, cooking until soft. Stir in garlic, paprika, and cayenne, sautéing for another minute.
3. Add the Shrimp: Toss in the shrimp and cook until pink and opaque, about 3-4 minutes. Mix in the diced tomatoes, chicken broth, and Worcestershire sauce. Let simmer for 5 minutes to combine flavors.
4. Serve: Spoon the creamy grits onto plates and top with the shrimp and sauce. Garnish with fresh parsley before enjoying.

Bananas Foster with Rum Sauce

Bananas Foster is a delightful dessert that brings a touch of New Orleans flair to your table. With its warm, caramelized bananas and a splash of rum, it creates a perfect balance of flavors that are both sweet and comforting. The dish is famously served flambéed, making it not just delicious but also a showstopper for any gathering.

Making Bananas Foster is quite simple, requiring just a few ingredients. It’s a quick recipe that can easily impress your friends or family, especially when paired with vanilla ice cream. If you’re looking for a sweet treat to celebrate Mardi Gras, this is a fantastic choice!

Ingredients

• 4 ripe bananas, sliced
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup dark rum
• Vanilla ice cream, for serving
• Chopped pecans or walnuts (optional)

Instructions

1. In a large skillet, melt the butter over medium heat. Add the brown sugar and cinnamon, stirring until the sugar dissolves.
2. Add the banana slices to the skillet, cooking for 2-3 minutes until they become tender and start to caramelize.
3. Carefully add the rum to the skillet. If desired, you can ignite the rum for flambé. Allow the flames to subside as the alcohol burns off.
4. Serve the warm banana mixture over scoops of vanilla ice cream. Sprinkle with chopped nuts if desired.

Blackened Catfish with Remoulade Sauce

Blackened catfish is a bold and flavorful dish that perfectly captures the spirit of Mardi Gras. It features tender fish fillets seasoned with a spicy blend of herbs and spices, creating a deliciously crispy crust when cooked. Paired with a creamy remoulade sauce, this dish brings a delightful combination of heat and tangy flavor, making it a crowd-pleaser for any festive gathering.

This recipe is surprisingly simple to make, requiring just a few ingredients and minimal fuss. Whether you’re an experienced cook or trying something new, you’ll love how quickly this dish can come together. It’s perfect for bringing a taste of New Orleans to your kitchen!

Ingredients

• 4 catfish fillets
• 2 tablespoons paprika
• 1 tablespoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon capers, chopped
• 1 tablespoon fresh parsley, chopped

Instructions

1. Prepare the Spice Mix: In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, thyme, salt, and black pepper. Mix well.
2. Season the Fish: Pat the catfish fillets dry with paper towels. Rub the spice mix evenly over both sides of the fillets.
3. Cook the Catfish: Heat olive oil in a large skillet over medium-high heat. When hot, add the catfish fillets and cook for about 4-5 minutes on each side, or until the fish is cooked through and has a crispy crust.
4. Make the Remoulade Sauce: In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, chopped capers, and parsley until smooth.
5. Serve: Plate the blackened catfish and drizzle with the remoulade sauce. Enjoy with your favorite side dishes!