Mardi Gras Recipes: Cajun Style Meals, Snacks, Drinks and More
There's no better time than during Carnival, the two-month long celebration of Mardi Gras, to whip up traditional Cajun and Creole dishes (there is a difference between the two styles, though subtle). The following foods are requisites in New Orleans year-round, but make festive menus for anyone who wants to stage their own Big Party recreation during the Mardi Gras season anywhere in the world. Have fun trying these traditional versions or trying spin-offs of your own.
Mardi Gras Must-Haves
Red Beans & Rice
Easy
There are times to slave over a stove, and times to just make the easy version of a tried-and-true favorite. If you are short on time or on cooking skills, try this recipe submitted by Sandy 1015 to About.com.
1 lb. red beans
½ lb. sausage, or more to your taste
1 onion (chopped)
2 sections garlic (finely chopped)
2 tablespoons celery
1 tablespoon parsley
1 lg. bay leaf
salt to taste
pepper to taste
2 teaspoons crushed red pepper , or to taste
2 teaspoons cayenne pepper, or to taste
2 teaspoons cumin
Put beans in pot of water and rinse. Remove bad beans that float to top. Drain water off and put beans in deep pot with 8-9 cups water. Bring to boil for 2-3 minutes. Remove from heat, cover and let set for 2 hours. Put back on heat at moderate to slow boil.
Meanwhile, sauté in extra-light virgin olive oil, onion, garlic, parsley, and celery. Add sausage to sauté. Then add entire sautéed mixture to beans. Add bay leaf and spices to entire mixture. Boil gently (simmer), stirring occasionally, for 2-3 hours, until tender and squishy. If mixture becomes too thick, add microwave-hot water to thin.
Cook white rice according to directions on box.
Serve hot bean mixture over rice. (I like it all mixed together, but try it both ways).
(http://southernfood.about.com/od/beansandblackeyedpeas/r/blbb491.htm)
Authentic
Native New Orleanian Chuck Taggert perfected this recipe - it was even featured in Frommer's Guide. The following is an exact copy of his recipe, including his vegetarian version for the meat-averse.
Mardi Gras Must-Haves
Red Beans & Rice
Easy
There are times to slave over a stove, and times to just make the easy version of a tried-and-true favorite. If you are short on time or on cooking skills, try this recipe submitted by Sandy 1015 to About.com.
1 lb. red beans
½ lb. sausage, or more to your taste
1 onion (chopped)
2 sections garlic (finely chopped)
2 tablespoons celery
1 tablespoon parsley
1 lg. bay leaf
salt to taste
pepper to taste
2 teaspoons crushed red pepper , or to taste
2 teaspoons cayenne pepper, or to taste
2 teaspoons cumin
Put beans in pot of water and rinse. Remove bad beans that float to top. Drain water off and put beans in deep pot with 8-9 cups water. Bring to boil for 2-3 minutes. Remove from heat, cover and let set for 2 hours. Put back on heat at moderate to slow boil.
Meanwhile, sauté in extra-light virgin olive oil, onion, garlic, parsley, and celery. Add sausage to sauté. Then add entire sautéed mixture to beans. Add bay leaf and spices to entire mixture. Boil gently (simmer), stirring occasionally, for 2-3 hours, until tender and squishy. If mixture becomes too thick, add microwave-hot water to thin.
Cook white rice according to directions on box.
Serve hot bean mixture over rice. (I like it all mixed together, but try it both ways).
(http://southernfood.about.com/od/beansandblackeyedpeas/r/blbb491.htm)
Authentic
Native New Orleanian Chuck Taggert perfected this recipe - it was even featured in Frommer's Guide. The following is an exact copy of his recipe, including his vegetarian version for the meat-averse.
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