50 Mardi Gras Party Foods That'll Make You Feel Like You're In The French Quarter
March 4 is Mardi Gras (or Fat Tuesday), the last day of Carnival season just before Lent, which is the 40-day period during which many people spend in prayer, fasting, and almsgiving. Naturally, it’s a time of great excess (gotta indulge before giving it up!). In New Orleans, it’s celebrated with parades, elaborate costumes, and tons and tons of delicious food. We’ve rounded up this list of 50 of our favorites here, everything from Southern-inspired sides and desserts to Creole-influenced apps and mains. Laissez les bons temps rouler!
One of the most amazing things about traditional New Orleans food is how it has been influenced by cuisines around the world, like French, Caribbean, Italian, and West African, to name a few. Many of these influences are found in modern Cajun and Creole cuisine, which is a great place to start if you’re unfamiliar. Gumbo, jambalaya, shrimp Creole, red beans & rice, and shrimp étouffée are all incredible dishes that’ll make you feel like you’re in the Louisiana bayou.
If attempting full-on traditional recipes like these sounds intimidating, we’ve also got a number of recipes only inspired by Cajun and Creole flavors. Adding seasonings and ingredients to recipes you already know and love is a great way to dip your toes in to food you’re unfamiliar with. Give our Cajun crab cake sliders, smoked sausage Cajun Alfredo, our jambalaya pasta, or our Cajun-spiced chicken & gnocchi a try to see what we mean.
And don't forget about some of New Orleans' most infamous sandwiches—the muffuletta and the po' boy. They were both created out of necessity during important times in history—the "poor boy" during the streetcar worker strike of 1929, and the muffuletta by a Sicilian immigrant in 1906—and now can be found all throughout the city. Every iteration has something a little different or special, so try adding your own little spin when making them at home too. Need an idea? Check our our muffuletta dip or muffuletta pizza to see just how far your imagination can take you.
Want even more Mardi Gras inspiration? Check out our best Mardi Gras appetizers, desserts, and cocktails too.
Cajun Crab Cake Sliders
These classic crab cakes get a Cajun kick with a blend of sautéed trinity vegetables, Cajun seasoning, and lemon pepper seasoning. After a quick pan-fry, these get stacked on a slider bun with remoulade sauce, a juicy slice of tomato, and crisp lettuce to make the most perfect bite you’ve ever had.
Get the Cajun Crab Cake Sliders recipe.
New Orleans-Style Beignets
Want to celebrate Mardi Gras from the comfort of your kitchen? Make beignets. Liberally dusted in confectioners’ sugar, these pillowy deep-fried doughnuts will make you feel like you're at the famous Cafe du Monde in just one bite.
Get the New Orleans-Style Beignets recipe.
Slow Cooker Shrimp Boil
For this classic shrimp boil variation, throw your Baby potatoes, sweet corn, spicy sausage, lemons, and juicy shrimp tossed in plenty of Old Bay seasoning into the slow cooker with a flavorful broth and let the machine do the work for you.
Get the Slow Cooker Shrimp Boil recipe.
Shrimp Po’ Boy Burgers
Our shrimp po' boy burger is a twist on the classic Louisiana po' boy sandwiches, pairing cornmeal-crusted shrimp burgers with a tangy, homemade remoulade sauce. The combination of juicy shrimp and Creole seasoning transports your taste buds straight to New Orleans.
Get the Shrimp Po’ Boy Burgers recipe.
Crawfish Étouffée
The word étouffée is French for “smothered,” which makes sense in this spin on shrimp étouffée. This brothy dish features crawfish and vegetables completely covered in a savory butter-and-flour-based gravy (aka a roux). Pro tip: Serve this over white rice to soak up all that flavor.
Get the Crawfish Étouffée recipe.
Cheesy Shrimp & Grits Bites
Shrimp and grits are a Southern staple for good reason. In this two-bite version, smoked gouda grits are breaded and fried until golden brown and crispy, then topped with saucy Cajun-spiced shrimp and a flurry of fresh scallions.
Get the Cheesy Shrimp & Grits Bites recipe.
Muffuletta Dip
If you aren’t familiar with the muffuletta sandwich, you should be. It’s filled with three different cured meats, a plethora of olives, roasted red peppers, and other brined ingredients. It’s big and proud, and this dip is the perfect scoopable version of it.
Get the Muffuletta Dip recipe.
Creamy Cajun Stuffed Shells
Get ready for your new favorite pasta dish. Taking inspiration from our best stuffed shells, this version features a savory Cajun cream sauce and shells filled with andouille sausage and Cajun-seasoned chicken.
Get the Creamy Cajun Stuffed Shells recipe.
Shrimp & Tomato Succotash Skillet
This amped-up take on succotash features blistered tomatoes and charred corn tossed with onion, bell peppers, lima beans, and seared Cajun-spiced shrimp, then topped with a flurry of torn basil.
Get the Shrimp & Tomato Succotash Skillet recipe.
Mardi Gras King Cake
King cakes are one of the best parts of Carnival season. They’re traditionally sweet pastry shaped into a ring (like a crown) and covered with icing and colored sprinkles (gold for power, green for faith, and purple for justice). Whoever finds the toy baby inside their slice is king for the year (and has to bring the cake next Mardi Gras!).
Get the Mardi Gras King Cake recipe.
Shrimp Creole
Similar to shrimp étouffée, but with a tomato-based sauce, this recipe will transport you to the balcony-lined streets of New Orleans. Aromatic onion, green bell pepper, and celery form the holy trinity of flavor on top of which you'll build this saucy little number.
Get the Shrimp Creole recipe.
Smoked Sausage Cajun Alfredo
This dish expands on what we all love about fettuccine Alfredo, amping it up with the punchy spices and andouille sausage commonly found in Cajun cuisine. If you love gumbo and jambalaya, this recipe has got to be next on your list.
Get the Smoked Sausage Cajun Alfredo recipe.
Shrimp & Sausage Gumbo
Filled with shrimp, sausage, and the signature seasoning, hearty gumbo is the true melting-pot dish of New Orleans. It's a top-notch comfort food stew centered around a flavorful roux and the holy trinity of Southern cooking: aromatic onions, celery, and bell peppers.
Get the Shrimp & Sausage Gumbo recipe.
Shrimp & Grits
Rich and cheesy, shrimp and grits is the comfort food staple we'll welcome all year long, but especially around Mardi Gras. Our recipe is extra-creamy due to a generous amount of cheese and butter. We also took this recipe to the next-level by adding in crispy bacon.
Get the Shrimp & Grits recipe.
Bananas Foster Cheesecake
Bananas Foster is a classic dessert that should never go out of style, and now we’re bringing it back in with this bananas Foster cheesecake. Boozy caramelized bananas are piled over a fluffy banana cheesecake for a classy, show-stopping dessert that’s sure to be the belle of any ball you bring her to.
Get the Bananas Foster Cheesecake recipe.
Louisiana-Style Red Beans & Rice
All Creole cuisine packs a flavor punch that keeps you coming back for seconds, but red beans and rice are in a league all their own. The red beans soak up the smoky, porky, spicy, and earthy flavors and release some starch to create a rich gravy that’s perfect for spooning over steamed white rice.
Get the Louisiana-Style Red Beans & Rice recipe.
Muffuletta
The muffuletta was first served at Central Grocery, an Italian deli in Louisiana founded by Sicilian immigrant Salvatore Lupo in 1906. Sicilian farmers would stop by Lupo’s deli in between shifts at the French Market and juggle plates of olives, salumi, and cheese for lunch. To make it easier to eat, Lupo decided to slap all the ingredients between two pieces of bread, and the muffuletta was born. The more you know!
Get the Muffuletta recipe.
Cajun-Spiced Chicken & Gnocchi
Let the good times roll because this chicken and pasta skillet will take you straight to Louisiana. Just like our other gnocchi skillet dinners, this one is absolutely craveable; plus, it brings all the flavors we associate with New Orleans into your kitchen, just in time for Mardi Gras.
Get the Cajun-Spiced Chicken & Gnocchi recipe.
Fried Catfish
Our top secret for the most flavorful, extra-crispy catfish? A buttermilk and hot sauce marinade. We know, it may sound odd, but the result is an extra-flavorful, slightly spicy catfish that, once coated and fried, results in crispy fillets that'll rival even your favorite seafood restaurants.
Get the Fried Catfish recipe.
Instant Pot Jambalaya
The Instant Pot is a great way to make jambalaya, a Cajun classic, in just an hour. On top of being super-quick dinner to cook, you won’t need pre-cooked rice or meats. All the rice, veggies, broth, and chicken go in the Instant Pot together and get cooked under high pressure for the perfect, fluffy jambalaya.
Get the Instant Pot Jambalaya recipe.
Muffuletta Pizza
This pizza has the same components as its namesake muffuletta sandwich (with a chewy-crisp crust standing in for the sesame roll!) but is arguably even simpler to make, portion, and serve to a big crowd. Make it for a casual dinner OR a Mardi Gras bash, and watch everyone freak out.
Get the Muffuletta Pizza recipe.
Shrimp Po’ Boy
If you've never had an iconic Louisiana po' boy, this classic fried shrimp version is a great place to start. With crispy fried shrimp, a homemade remoulade, and plenty of fresh veggies, this sandwich will take you to the fern and Spanish moss-lined streets of NOLA in seconds flat.
Get the Shrimp Po’ Boy recipe.
Jambalaya
Spicy, hearty, and incredibly flavorful, jambalaya is a New Orleans classic for good reason. Its complex flavor is informed by cuisines from around the world—Spanish, West African, and French to name a few. Our recipe combines three proteins and vegetable-packed rice for a flavor-packed dish that will warm you up all season long.
Get the Jambalaya recipe.
Cajun-Stuffed Chicken
Cajun seasoning is a top 5 go-to seasoning mix for our Test Kitchen chefs. We love the spicy, zesty flavors it can provide to everything it touches. Bonus: It also makes this stuffed chicken dish the perfect leftover contender because the flavor last and lasts.
Get the Cajun-Stuffed Chicken recipe.
Dirty Rice
Dirty rice (or rice dressing as it’s referred to in the bayou) is a delicious Louisiana staple made mainly of rice, ground pork sausage, ground beef, and the holy trinity of vegetables (onion, bell pepper, and celery). It's the perfect use for old rice, so feel free to use that box of takeout rice here!
Get the Dirty Rice recipe.
Chicken & Sausage Gumbo
Not to be mistaken for jambalaya or shrimp étouffée, gumbo comes in many forms, but it always absolutely must: 1) thickened by a dark brown roux, 2) be served over rice (or with potato salad if you’re extra Southern), and 3) feature the holy trinity of Southern cooking: onion, celery, and green bell pepper.
Get the Chicken & Sausage Gumbo recipe.
Cajun Shrimp With Bell Peppers & Corn
The deliciousness of this shrimp recipe relies on Cajun seasoning, which adds big, bold garlicky, peppery flavor. (Make your own if you don't have a jar already!) As far as veggies go, we went with bell peppers, onions, and sweet corn, but any stir-fry vegetable would work here.
Get the Cajun Shrimp With Bell Peppers & Corn recipe.
Bananas Foster
Traditionally, rum is the liquor of choice to flambé bananas Foster, but no one’s stopping you from experimenting with bourbon or anything over 80-proof that has great flavor. As the sauce ignites, the flames will die out as the alcohol is cooked off, leaving you with the flavor of whatever you choose.
Get the Bananas Foster recipe.
Paczki
Paczki (pronounced something like puhnch-kee) are a traditional Polish dessert typically prepared on Fat Tuesday (or Mardi Gras) as a way to use up all the rich ingredients typically given up for Lent. If you're looking for a decadent treat, these dense jelly donuts should be next on your baking list.
Get the Paczki recipe.
Fried Okra
We think this Southern recipe is the best way to enjoy this tricky little vegetable. Dredging in buttermilk and cornmeal, then frying in a small amount of oil achieves that extra-crispy and golden crust that'll convert even the most ardent of okra-haters.
Get the Fried Okra recipe.
Bread Pudding
This rich, custardy dessert is a guaranteed crowd-pleaser. We love challah for its subtle sweetness and light, airy texture, but any [stale] bread will do. Though raisins are optional, we think they add a nice pop of sweetness and texture.
Get the Bread Pudding recipe.
Shrimp Stew
Both shrimp stew and seafood gumbo are staple dishes in Louisiana. Both normally include a roux (a thickener made with flour) or a traditional ingredient like filé powder, but this weeknight rendition skips those for a lighter broth (and a faster cook time).
Get the Shrimp Stew recipe.
Crawfish Boil
Between the fun of Mardi Gras in February and tunes of Jazz Fest in May, crawfish is the common thread through it all. This boil recipe is pared down for a stovetop rather than the large outdoor gas burners intended for group boils, meaning you can enjoy it even if you can't make it down South this year.
Get the Crawfish Boil recipe.
Remoulade Sauce
Now synonymous with Cajun and Creole food, remoulade is a cold sauce with French origins that can be used to add flavor to anything from fried foods to your favorite sandwich. Always creamy, tangy, and spicy with a hint of sweetness, this sauce is guaranteed to become a fast favorite.
Get the Remoulade Sauce recipe.
One-Pan Cajun Orzo With Sausage
This orzo recipe is creamy AND spicy, meaning it'll please anyone who comes to your Mardi Gras festivities. Oh, and did we mention it comes together in just about 30 minutes? Win!
Get the One-Pan Cajun Orzo With Sausage recipe.
Pecan Pralines
Pralines are a delicious Southern caramel-like candy made with sugar, butter, vanilla, and some form of dairy (like heavy cream or evaporated milk, which is our choice). You can make them with any nut, but pecan is classic.
Get the Pecan Pralines recipe.
Shrimp Étouffée
This popular dish, with Cajun and Creole roots, is similar to gumbo—and is every bit as delicious. Its flavorful sauce starts with a blonde roux, then gets a boost of flavor from the Cajun holy trinity (that's celery, onion, and bell pepper, ofc!).
Get the Shrimp Étouffée recipe.
Chocolate Mint Moon Pies
Beads are common to be thrown from Mardi Gras floats—to catch a moon pie? Now that's special. You won't believe how satisfying the combo of cookie, marshmallow, and chocolate can be, especially with this chocolate mint twist.
Get the Chocolate Mint Moon Pies recipe.
Grilled Chicken Cajun Pasta Salad
Warning: If you bring this spicy pasta salad at your Mardi Gras party, be prepared to have everyone asking for the recipe. It's got just the right amount of heat, thanks to a Cajun-seasoned mayonnaise-based dressing you're going to love.
Get the Grilled Chicken Cajun Pasta Salad recipe.
Jambalaya Pasta
Most jambalaya include a trio of sausage, chicken, and shrimp. For this dish, we swapped the shrimp for pasta (but feel free to add some shrimp too if you like!). If not, don't worry—there's still plenty going on with the bell peppers, onion, garlic, Cajun seasoning, and cheddar.
Get the Jambalaya Pasta recipe.
Air Fryer Okra
This fried okra is delicious, crispy, and a little bit better for you, thanks to your air fryer. You'll toss the long, slender green pods with a Cajun-spiced cornstarch coating, which allows oil to adhere to the okra and makes each bite deliciously crunchy. We bet you'll be making batch after batch.
Get the Air Fryer Okra recipe.
Hush Puppies
Hush puppies—or fried balls of savory cornmeal batter—are a welcome addition to any seafood spread or fried food feast. These golden, crispy bites are so easy to make, they're the perfect last-minute appetizer for all your Mardi Gras festivities.
Get the Hush Puppies recipe.
Sheet Pan Shrimp Boil
A mix of shrimp, andouille sausage, sweet corn, and potatoes make this Cajun summer favorite the most satisfying Mardi Gras dinner. Bonus: It all cooks in your oven!
Get the Sheet Pan Shrimp Boil recipe.
Louisiana Shrimp Dip
We know a thing or two about delicious dips, and we REALLY love this one. It's cheesy, garlicky, and full of Cajun seasoning. To make sure that you get a bit of shrimp with each bite, chop it before you sauté it. Also, don't skip the lemon juice! It brightens up all the flavors.
Get the Louisiana Shrimp Dip recipe.
Salmon Croquettes
The word croquette certainly has French origins, but we’ve taken these a distinctly Southern direction by using hot sauce and Cajun seasoning. Serve them with your favorite tartar sauce, remoulade, or spicy mayo.
Get the Salmon Croquettes recipe.
Shrimp Po' Boy Sliders
We prefer almost everything in slider form. These mini sandwiches are probably a quarter of the size of the shrimp po' boys you'd find in New Orleans, but they're packed with just as much crunch and flavor. The best things really do come in small packages.
Get the Shrimp Po' Boy Sliders recipe.
Loaded Slow-Cooker Grits
These creamy slow-cooker grits are loaded with flavor and are just as creamy as the stovetop version you know and love. Top them with bacon like we did here, or go with more traditional shrimp.
Get the Loaded Slow-Cooker Grits recipe.
Boudin Balls
There might be no better food to encompass Louisiana cooking than Boudin sausage. You can avoid the sausage making, but carry on the tradition of celebration with these boudin balls, the perfect appetizer for any Mardi Gras party.
Get the Boudin Balls recipe.
Slow-Cooker Cajun Alfredo
When we're craving comforting carb-y goodness, chicken Alfredo is almost always the first recipe we turn to. This Cajun version turns up things up a notch with andouille sausage, tomatoes, green onions, and lots of Cajun seasoning. Consider your carb craving satiated.
Get the Slow-Cooker Cajun Alfredo recipe.
Cajun Mac & Cheese
A blend of Cajun seasoning, milk, cheddar, and Monterey Jack creates an extra flavorful, silky coating for the noodles, shrimp, and sausage here. Think of this like mac & cheese that took a trip to the Bayou.
Get the Cajun Mac & Cheese recipe.
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