Home Holidays Mardi Gras
Caroline StankoUpdated: Feb. 21, 2023
Get a taste of the Big Easy with the best recipes for Mardi Gras. Whether it's king cake, beignets or muffuletta, these classic Mardi Gras recipes are so good, you'll be making them long after Fat Tuesday is over.
Southern Shrimp and Grits
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A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company’s coming. It’s one of my favorite Mardi Gras recipes. —Mandy Rivers, Lexington, South Carolina
Mardi Gras King Cake
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This frosted king cake is the highlight of our annual Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests! —Lisa Mouton, Orlando, Florida
Muffuletta
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Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. —Lou Sansevero, Ferron, Utah
Easy Jambalaya
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I brought this easy jambalaya to a Sunday potluck and it was quickly gobbled up. When friends asked me for the recipe, they couldn't believe how easy it was! —Tami Kuehl, Loup City, Nebraska
Crawfish Beignets with Cajun Dipping Sauce
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Get a taste of the Deep South with these slightly spicy beignets. You won't be able to eat just one! —Donna Lanclos, Lafayette, Louisiana
Passion Fruit Hurricanes
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This is our Test Kitchen’s version of the famous Hurricane beverage that's so popular in New Orleans. —Taste of Home Test Kitchen, Greendale, Wisconsin
Dutch Oven Red Beans and Rice
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This is a one-pot meal that's ready in about 30 minutes. It is one of my husband's favorites and uses simple ingredients, so it's been a go-to recipe in our house for years. —Janice Conklin, Stevensville, Montana
Bananas Foster Sundaes
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I have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South Carolina
Makeover Shrimp Rice Casserole
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The cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. —Marie Roberts, Lake Charles, Louisiana
New Orleans Beignets
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These sweet, square and holeless French doughnuts are known as beignets. New Orleans’ traditional breakfast always includes a few of these powdered sugar delicacies. —Beth Dawson, Jackson, Louisiana
For another traditional Mardi Gras doughnut, try our paczki recipe.
Southern Fried Okra
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Golden brown with a little fresh green showing through, these okra nuggets are crunchy and addictive! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas
Forgotten Jambalaya
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During chilly times of the year, I fix this jambalaya at least once a month. It’s so easy—just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas
Shrimp and Grits
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For a sweet and spicy meal, I serve shrimp and vegetables in a honey, lemon juice, pepper sauce alongside dressed-up grits. It's my fresh spin on the southern classic. —Judith King, Madisonville, Tennessee
Mardi Gras Cupcakes
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Take these simple Mardi Gras desserts to a get-together and watch them disappear. Kids will love to help decorate them with the colorful sprinkles. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Cajun Pecan Catfish
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This is one of our favorite recipes. It's quick, easy and delicious. Just serve with a side salad, biscuits and mixed fruit for dessert. We like it a lot for Christmas Eve. —Jan Wilkins, Blytheville, Arkansas
Meaty Slow-Cooked Jambalaya
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This recipe makes a big batch of delicious, meaty gumbo. Stash some away in the freezer for days you don't feel like cooking. —Diane Smith, Pine Mountain, Georgia
Gulf Coast Jambalaya Rice
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As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, Florida
Cajun Shrimp Skillet
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There’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make the dish your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska
Banana Beignet Bites
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When I was a little girl, my grandmother took me aside one day and taught me how to make her famous banana beignets. Although we made them during the holidays, they're pretty fantastic any time of the year. —Amy Downing, South Riding, Virginia
Black-Eyed Pea Sausage Stew
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I always wanted to try black-eyed peas. I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually double the seasonings because we like our food spicier. —Laura Wimbrow, Bridgeville, Delaware
Low Country Boil
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Ideal for camping and relaxing trips to the beach, this crowd-pleasing recipe makes an appetizing presentation of perfectly seasoned meats, veggies and seafood. —Mageswari Elagupillai, Victorville, California
Bananas Foster Sundaes for 2
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I have wonderful memories of eating bananas Foster in New Orleans and, as a dietitian, I wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. And with this version, it's the perfect dessert for two! —Lisa Varner, Charleston, South Carolina
Crawfish Etouffee
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I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. —Tamra Duncan, Lincoln, Arkansas
Traditional New Orleans King Cake
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Get in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! —Rebecca Baird, Salt Lake City, Utah
Hearty Red Beans and Rice
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I take this dish to many potlucks and never fail to bring home an empty pot. I learned about the mouthwatering combination of meats, beans and seasonings while working for the Navy in New Orleans. If you want to get a head start, cover the beans with the water and let them soak overnight. Drain them the next day and continue with step 2 as directed. —Kathy Jacques, Summerfield, Florida
Bourbon Pecan Pralines
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Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! —Taste of Home Test Kitchen
Creole Scallop Cakes
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Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepared ahead of time. The cakes and aioli sauce can both be made the day before, and you can cook the cakes just before serving. Not only does this simplify last-minute prep, it allows the flavors to blend, making the dish even more yummy. My family and friends love my specialty scallop cakes.—Iisha Leftrdige-Brooks, Sacramento, California
Classic Red Beans N Rice
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After living where Cajun cooking is common, we rely on this staple dish. Even If you've never tried red beans and rice, you'll like this recipe! —Jackie Turnage, New Iberia, Louisiana
Black-Eyed Peas with Bacon
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A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom’s recipe make them extra special. —Ruby Williams, Bogalusa, Louisiana
Cheesy Cajun Shrimp and Grits
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I was born and raised in the South. A few years ago I moved to Pennsylvania, where good southern comfort food was hard to find. So I created this creamy, smoky Cajun shrimp and grits dish to remind me of home. —Kailey Thompson, Palm Bay, Florida
Air-Fryer Shrimp Po'boys
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My husband loves crispy coconut shrimp and po'boys, so I combined them with a spicy remoulade and voila! This air-fryer shrimp is a big hit with family and friends and is frequently requested. For catfish po'boys, substitute cornmeal for the coconut and add a few minutes to the cooking time. —Marla Clark, Albuquerque, New Mexico
Brunch Beignets
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Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida
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You could call this the "so good casserole" because that's what people say when they try it. It's a Southern specialty.—Marie Poppenhager, Old Town, Florida
Cajun Shrimp
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These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. —Donna Thomason, El Paso, Texas
Turkey Shrimp Gumbo
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This slimmed-down version of gumbo tastes just as hearty as the classic version. —Michael Williams, Westfield, New York
Deluxe Cornbread Stuffing
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When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. —Pamela Rickman, Valdosta, Georgia
Blend of the Bayou
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My sister-in-law shared this recipe with me when I first moved here. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and flavorful. I've passed it on to my children too.—Ruby Williams, Bogalusa, Louisiana
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My family loves New Orleans-style cooking, so I make this authentic dish often. I appreciate how uncomplicated it is. And its smoky ham flavor is scrumptious. —Celinda Dahlgren, Napa, California
Buttery Cornbread
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A friend gave me this Mardi Gras recipe several years ago, and it’s my favorite of all I’ve tried. I love to serve the melt-in-your-mouth side hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
Shrimp Gumbo
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A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. —Jo Ann Graham, Ovilla, Texas
Veg Jambalaya
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This flavorful Mardi Gras entree uses convenient canned beans in place of the meat—and never lets you leave hungry. —Crystal Jo Bruns, Iliff, Colorado
Louisiana Red Beans and Rice
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Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of Louisiana red beans and rice. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas
Hush Puppies
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A Mardi Gras fish dinner isn’t complete without a side of hush puppies, and my mom is well-known for this recipe. It’s the best! —Mary McGuire, Graham, NC
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My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies, it's tasty, easy and economical, too! —Carol Simms, Madison, Mississippi
Cajun Grilled Shrimp
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The kicked-up marinade on these shrimp makes this a flavor-packed dish. Serve over rice, and make sure to squeeze those charred lemons over top—that makes them taste extra bright and delicious. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Zesty Garbanzo Sausage Soup
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Even the busiest home cooks will have time to prepare this Cajun-inspired soup. If your family prefers spicier flavors, use medium salsa instead of mild.
Spicy Shrimp with Rice
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No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. — Jeannie Klugh, Lancaster, Pennsylvania
Spicy Cajun Sausage and Rice Skillet
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I created this easy skillet dish to use up the boil-in-a-bag rice in my cabinet. The result packs a lot of flavor. —Sonali Ruder, New York, New York
New Orleans Gumbo
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I’ve been making this New Orleans recipe for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently. —Dolores M. Bridges, Danville, Kentucky
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I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado
Shrimp Po'Boys with Pineapple Slaw
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This twist on the traditional po'boy sandwich adds flavor and veggies while reducing fat and calories. For a smoked flavor, grill the shrimp. For a lower-carb option, serve the po'boy open-faced on a baguette half. —Melissa Pelkey Hass, Waleska, Georgia
Cajun Pork and Rice
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I created this Mardi Gras recipe upon returning home from traveling. With little food in the house, I used what was there. My husband loves this dish because it’s tasty, and I love it because it’s easy. —Allison Gapinski, Cary, North Carolina
Louisiana Jambalaya
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My husband helped add a little spice to my life. He grew up on Cajun cooking, such as Louisiana jambalaya, while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee
True Shrimp Creole
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An authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.
Jambalaya Rice Salad
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My cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. —Karen Rahn, Hixon, Tennessee
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Being from Louisiana, my go-to comfort Mardi Gras recipe is red beans and rice. The Crock-Pot makes it so easy and the recipe reminds me of Sunday family dinners going back generations. Serve it as a slow-cooker side dish or make it a meal with hot buttered corn bread. —Lisa Bowie, Las Vegas, Nevada
Andouille Sausage Soup
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I make a soup every year for Mardi Gras. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it’s one of my favorite Mardi Gras recipes. —Steven Thurner, Janesville, Wisconsin
Roasted Fresh Okra
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If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina
Cornbread Casserole
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Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. —Carrina Cooper, McAlpin, Florida
Red Beans and Sausage
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Turkey sausage, beans and a zesty blend of spices make this a deliciously unique meal.—Cathy Webster, Morris, Illinois
Originally Published: January 14, 2021
Caroline Stanko
Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.