Let the good times roll: 3 Mardi Gras recipes to enjoy

Kick off the season with a Mardi Gras celebration! These three recipes are a treat whether your plans include dinner or a full-fledged party!

Join the party whether you go all-out with a big celebration or you’re simply making dinner for the family. Mardi Gras is a fun time to enjoy a dish or two you might not normally make. Try one of these festive dishes to celebrate Mardi Gras and let the good times roll!

Light and spicy remoulade sauce recipe

There are all sorts of remoulade sauce recipes with either oil or mayonnaise as the base. Lighten things up with this version, using plain Greek-style yogurt instead of mayo. Use the sauce as a dip for shrimp, a topping for crab cakes or as a spread on a po’boy sandwich.

Yields approximately 1/2 cup

Ingredients:

• 1/2 cup plain, Greek-style yogurt
• 3 tablespoons deli-style mustard
• 2 tablespoons horseradish
• 1-2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon green onion, diced
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon cayenne pepper (or hot sauce if you prefer)
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions:

1. Combine all the ingredients in a small bowl and mix well. Taste and adjust the seasonings as desired.
2. Refrigerate for about an hour before serving.

Muffuletta sandwich recipe

This is a hearty, Italian-inspired sandwich with origins in New Orleans. It’s typically made with layers of meats and cheeses and thick Italian rolls, but the key to these massive sandwiches is the olive salad that adds the zestiness!

Serves 4

Ingredients:

For the olive salad

• 1/2 cup green pimento-stuffed olives, chopped
• 1/2 cup pitted Kalamata olives, chopped
• 1 cup prepared hot giardiniera (pickled Italian vegetables in oil), plus 1 tablespoon of the packing oil
• 1 tablespoon capers, chopped
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, minced
• 1 cup olive oil
• 1/2 teaspoon ground black pepper

For the sandwiches

• 8 ounces prosciutto, sliced thin
• 8 ounces Genoa salami, sliced
• 8 ounces fresh mozzarella cheese, sliced
• 8 ounces provolone cheese, sliced
• 4 round, large, Italian-style bread rolls

Directions:

1. Mix together all of the ingredients for the olive salad in a medium-sized bowl. Cover and refrigerate for at least an hour to allow the flavors to mix.
2. When ready to make your sandwiches, slice the bread rolls in half. Add about three tablespoons of the olive salad to the bottom half of each roll.
3. On top of the olive salad add 2 ounces of prosciutto, 2 ounces of fresh mozzarella, 2 ounces of salami and 2 ounces of provolone, for each sandwich.
4. Add another 2-3 tablespoons of the olive salad as the final layer of the sandwich and top with the remaining portion of the sandwich roll.
5. Slice in half and serve.

Shrimp etouffee recipe

This is a Cajun-style dish that is often served over steamed white rice. Thick and hearty like a stew, this is an easy dish to make and a great way to celebrate Mardi Gras!

Recipe inspired by Paula Deen

Serves 4-6

Ingredients:

• 1 pound frozen medium-sized shrimp, peeled and thawed
• 1/4 cup oil
• 1/4 cup all-purpose flour
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 1/3 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (14 ounce) can diced tomatoes
• 2 cups chicken broth (you may choose to add another 1/2 to 1 cup of water if the mixture is too thick for you)
• 1/4 cup minced fresh parsley
• 1/4 cup minced green onion
• 1 teaspoon hot sauce
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• Salt to taste
• 3 tablespoons butter
• Steamed white rice (optional)

Directions:

1. Make a roux using the oil and flour. Over low heat, add the oil to a Dutch oven and add the flour to form a paste. Mix the two together and whisk constantly for about 7-10 minutes.
2. Add the celery, green bell pepper, onion, and garlic. Cook over low heat until the onions soften.
3. Add the parsley, green onion, hot sauce, Cajun seasoning, black pepper, and red pepper flakes to the mixture.
4. Add the tomatoes and broth. Mix well, bring to a boil then reduce heat to low. Simmer for about 10 minutes.
5. At this point, if your mixture is thicker than you’d like, add some water and mix well. Start by adding a small amount at a time. After adding the water, taste and adjust the seasoning as needed.
6. Add the shrimp to the mixture and cook for about 3 minutes. Remove from the heat and add the butter. Mix the butter until it’s incorporated.
7. Serve hot, over steamed white rice if you’d like.

Let the good times roll!

More Mardi Gras recipes

Easy jambalaya
Gluten-free sausage and shrimp gumbo
Hurricane cocktails recipe