In the spirit of New Orleans favorite Oysters Rockefeller, comes this buttery and luxurious stew. The serving is deceptively simple with just 10 ingredients and 5 minutes of prep time, but it's still plenty rich for a Fat Tuesday dinner.
Recipe:Oyster Stew
Mark Boughton/ styling: Teresa Blackburn
Buttermilk Cornbread
No good Southern meal is complete without buttery cornbread. Our basic buttermilk recipe is just sweet enough to let the corn flavor shine through.
Recipe:Buttermilk Cornbread
Mark Boughton/ styling: Teresa Blackburn
Muffuletta Sandwich
What better way to ring in Fat Tuesday than with a towering muffuletta sandwich? Stacked with 2 types of cheese, 3 meats and a homemade olive tapenade, this filling New Orleans classic couldn’t be more fitting considering it originated in the city’s French Quarter at the famed Italian-American Central Grocery Co.
Recipe:Muffuletta Sandwich
Mark Boughton/ styling: Teresa Blackburn
Big Easy Bananas Foster
In the words of Mark Twain, “I may say that an American has not seen the United States until he has seen Mardi Gras in New Orleans.” So put on those party hats and take your table down to the bayou with the following classic recipes - beginning with our rum-drenched Bananas Foster.
Recipe:Big Easy Bananas Foster
Mark Boughton/ styling: Teresa Blackburn
Shrimp, Sausage and Quinoa Jambalaya
If you’re all about taking the fat out of Tuesday, but still want to celebrate the occasion, cook up a meal of our lean shrimp and sausage jambalaya. We’ve replaced white rice with quinoa for a healthy boost.
Recipe:Shrimp, Sausage and Quinoa Jambalaya
Mark Boughton/ styling: Teresa Blackburn
Seafood Gumbo
Featuring the Cajun trinity of diced celery, bell pepper and onion, a medium-dark roux and a slew of delicious seafood, this Mardi Gras classic will start a Bourbon street parade on your palate.
Recipe:Seafood Gumbo
Mark Boughton/ styling: Teresa Blackburn
Biscuit and Sorghum Bread Pudding
If you are giving up sweets for Lent, you better be sure this decadent sorghum pudding makes it on your Mardi Gras menu. Made with stale biscuit cubes and 100 percent pure sorghum, this deeply rich dessert is divine when served alongside vanilla ice cream.
Recipe:Biscuit and Sorghum Bread Pudding
Mark Boughton/ styling: Teresa Blackburn
Easy King's Cake
In New Orleans, the king of cakes on Mardi Gras is undoubtedly the brightly colored King's Cake. Our cinnamon-laced cream cheese variation calls for packaged crescent rolls making it super simple to bake.
Recipe:Easy King's Cake
Mark Boughton/ styling: Teresa Blackburn
Shrimp with Smoked Sausage and Roasted Peppers
The exciting flavors of smoked sausage, cayenne and bell peppers bring this shrimp dish to life with unparalleled vitality. All the ingredients need is a simple sauté and then they are ready to be served over a bed of warm white rice.
Recipe:Shrimp with Smoked Sausage and Roasted Peppers
Mark Boughton/ styling: Teresa Blackburn
Cajun Corn and Kale Salad
Fresh, bright and celebratory Cajun flavors combine in an easy to toss corn salad. Vibrant as the masks worn in the French Quarter, this side features leafy (and crunchy) kale along with juicy tomatoes.
Recipe:Cajun Corn and Kale Salad
