Foodie Friday: Let The Good Times Roll! Mardi Gras Recipes

Let the good times role! And the Mardi Gras madness begins this Tuesday, March 3rd. Fat Tuesday. I sure hate the sound of that.  But I do love the fun of the fattening food and drink that goes with this celebration.  So grab a mask and your whisk and get cook'n!

Mardi Gras Gumbo 
What a clever idea, and not that hard to create.
Hungry Happenings

Brigtsen's Oysters LeRuth
Stuffed with crabmeat and shrimp. Yum!
Saveur

King Cake Old Fashioned
Notice the baby in the ice cube. The one that gets the baby pops for the next round! Recipe by Abigail Gullo, the head bar chef at SoBou in New Orleans,
Epicurious

Treme (Mock) Turtle Soup
Have you tried this yet?  It is such a delicious recipe without a turtle to be found!
Epicurious

Brandy Milk Punch
Served all over NOLA, this is a creamy drink that also works well with bourbon. Recipe from chef John Besh.
Liquor.com

Creole Chicken and Sausage Jambalaya 
Served with a side of garlic toast, this looks scrumptious.
Creole Contessa

Peanut Butter Beignets with Caramelized Bananas and Bitter Caramel Ice Cream
Just shoot me. I think I have died and gone to heaven!
Bon Appetit

Crawfish Etouffee
Straight from the king of creole cooking, Emeril Lagasse.
Emerils.com

Fried Shrimp Po-Boy
Few things are better in my mind than fried shrimp.
The Galley Gourmet

High End Grasshopper
Legend has it that the Grasshopper was created in New Orleans.
Create your own with homemade Creme de menthe.
Serious Eats

Hot Crawfish Dip
Just add crusty French bread.
My Recipes

The Hurricane
This version of a New Orleans classic, has actually won a cocktail competition. Love the way it looks, and they say it isn't quite as sickeningly sweet as some of the street drinks are.
Urban Comfort

Grits -and Gumbo Tarts
Easy to make and oh so 'Nawlins!
Southern Living

Pimm's Cup
How fun is this?
Serious Eats

Half Hour Chicken Gumbo
Martha Stewart

OJEN FRAPPÉ
An eye opener at Brennans and all over New Orleans
Bar Notes

Cajun Grilled Shrimp Skewers
Serve with your favorite salsa.
Deep South Dish

French Sazerac
Spiked with absinthe-infused apple.
Food And Wine

Shrimp Bisque With Crab And Tapioca
The starter broth is made with the crushed shells of Blue Crab.
Food And Wine

Mardi Gras Slaw
What a colorful dish! Just perfect to pair with any fried food. 
The Runaway Spoon

King Cake
They say it wouldn't be Carnival without one.  Not especially the best looking recipe, but so very popular.  Perhaps it is the plastic baby?
The Galley Gourmet

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