Let the Good TIME ROLLLL. This is a republish of one of my favorite compilations of recipes that I often come back to. Who knew Cajun (or is it Creole?) food was soooo good? This coming Tuesday is Mardi Gras and I hope you’re able to at least somewhat celebrate it. Last year Jim and I were in New Orleans for the festivities and it was just as fun as you’d imagine. I can’t wait to go back when things are normal! Sigh, these pictures are making me so nostalgic…
This year I think I’ll have another couple over for dinner and keep things low key, but I definitely NEED to celebrate. Mardi Gras is seriously the best holiday and I totally resent having missed it for my entire childhood 🙂
As a background to my obsession with Mardi Gras, my tiny college attracts people from all over the country, which makes for a very unique experience. One of the places in which many people hail from is Louisiana… Growing up in Ohio, I have to (embarrassingly) admit that I had no idea that Mardi Gras was even a thing… The fact that these people were used to getting the entire week off of work and school for celebration purposes was something totally foreign to me! I also used to think it was pronounced with the “S,” as in Mardee Gr-ah-ss. Oy vey.
Since coming to an appreciation for all things Carnival, I have learned some pretty fantastic recipes to make for an at least somewhat authentic celebration of Mardi Gras. Enjoy!
LAISSEZ BON TEMPS ROULER!!!
Prepare the table:
If you’re lacking all things green, yellow and purple, the Dollar Tree is your friend right now. Most people (unfortunately) don’t celebrate Mardi Gras, so you should be able to find plenty of decor even this late in the game!
Microwave Pralines
My friend, Kaitlyn sent me this microwave praline recipe ages ago, and I refer back to it (and think of her!) every year! Its nice because it doesn’t require a candy thermometer, and it super easy!
- 1.5 c brown sugar
- 2/3 c half and half
- 1/2 tsp salt
- 2 tbsp butter
- 1.5 c pecans
Combine sugar, cream, salt, and butter; stir. Cook on high 10 minutes. Take out. Stir in nuts. Let stand 1 minute, then beat 2 or 3 minutes. Drop on waxed paper.
Joey’s Jambalaya
The one and only Miss Joey, aka my “Texas Mama” (and my friend’s actual mom) is a Louisiana native, and has a fantastic jambalaya recipe. It’s super easy, and always a big hit.
Joey’s Jambalaya Recipe
- 1 can French Onion Soup
- 2 cups Uncle Ben’s Converted Rice
- 1 can beef broth
- 1 stick of butter
- Green onions (3 or 4)
- 1 can Rotel tomatoes
- Boneless chicken breast ( 3)
- 2 packages of sausage
Put rice & 3 cans of soup & tomatoes in pyrex pan & mix together. Add uncooked chicken & sausage & stir together. Cut butter & put on top. Cover & bake at 350 for 1 hr. & 15 minutes. Add green onions after removing from oven. I sometimes add shredded cheese , but the recipe doesn’t call for it
Mach Choux
I also made Mach Choux last year, and it’s soooo easy and soooo bad for you.
Muffaletta Sliders
Muffaletta sliders are a total faker recipe.. Many New Orleans people would cringe, because part of the appeal of a muffaletta is the fact that it is served on huge bread. But, sliders are more feasible for a crowd, especially if you’re serving it with lots of sides. You can order muffaletta olive spread online, but I’ve found like the Green Olive Tapenade from Trader Joes works fine too :). As far as ordering the meats and cheeses go, I always get them from Whole Foods, and they’re amazing. Just tell them how many buns you have, and they’ll calculate the amount of meat you need. I recommend 1/2 slice of each meat for each dinner roll. There are a lot of meats and cheeses on these babies, and I personally hate when things are too meaty (in the rare occasion I’m eating red meat, that is ;).
- Hawaiian Dinner Rolls
- Mortadella
- Genoa Salami
- Ham
- Provolone Cheese
- Mozzarella Cheese
- Olive Tapenade
King Cake Bars
I made these King Cake bars last year when I didn’t feel like making an actual king cake, and they were a big hit!
Do you celebrate Mardi Gras? No? Well, maybe this is the year to start! Happy Mardi Gras!
