3 Classic Mardi Gras Dishes Under 10 Ingredients

Bring New Orleans Flavor to your Dinner Table

Plan your Mardi Gras party with three classic New Orleans’ dishes, all under ten ingredients. We have made simple and easy to follow recipes that will bring The Big Easy’s flavor to your Mardi Gras party and Fat Tuesday celebration.

Classic Cajun cooking can seem complex and intimidating. However, the following ten core ingredients can be used in three different applications for three wonderfully delicious dishes. Using just Shrimp, Spicy Andouille Sausage, Crawfish, Holy Trinity (onions, green pepper & celery), Seafood Stock, Cajun Seasonings, Butter and Flour…

Here are three dishes that should make the table for your Mardi Gras party.

Jambalaya

JambalayaMain Ingredients:

  • Holy Trinity: Onions, Green pepper, Celery
  • Spicy Andouille sausage
  • Shrimp
  • Crawfish
  • Seafood stock
  • Corn bread

Method:

Sauté the holy trinity with clarified butter. Once the veggies are translucent, add garlic, shrimp, crawfish, spicy Andouille sausage and seafood seasoning (or creole seasoning). Cook until aromas are distinct. From here, add the flour and butter for your roux, right into the sautéed items. Make sure the flower is cooked into the ingredients before adding the seafood stock. Once you have reached the desired thickness, serve right over cornbread. Season to taste with favorite creole blend.

Chef’s Tip:

Cooking the roux with the sautéed ingredients enhances the flavors and coats all ingredients equally. This is also much easier than cooking the roux separately and adding to your dish.


Shrimp- Andouille Gumbo

GumboMain Ingredients:

  • Holy Trinity: Onions, Green pepper, Celery
  • Spicy Andouille sausage
  • Shrimp Seafood stock
  • Tomato juice
  • Wild rice
  • Okra

Method:

Cook the wild rice separately. While the rice is cooking, begin to sauté the holy trinity in butter until flavor is out and the ingredients are translucent. From here, add shrimp, garlic and spicy Andouille sausage. Add the flour make the roux into the pan and coat with seafood seasoning or creole blend. Mix in the seafood stock and tomato juice and cook for a few minutes, then add in the okra and wild rice. Garnish with green onions and parsley. 

Chef’s Tip:

Make a day in advance to hold the flavors. Once all the ingredients are together, simmer for 30 minutes, and then cool overnight and heat up the next day and serve.


Po’ Boy

po boyMain Ingredients:

  • Shrimp (You can also use Crawfish or Andouille)
  • 7 inch soft toasted roll (cut in half for sliders)
  • Condiments (tartar sauce, lettuce and tomato)

Method:

Season the Shrimp with your favorite seafood/ creole blend and salt and pepper. Pan fry the shrimp and let rest. Take your roll, top with lettuce, red onion, tomato and tartar sauce. Top with shrimp and serve.

Chef’s Tip:

Use smaller rolls for the Po’ Boy’s to make sliders. Add Sriracha to the tartar sauce for a kick.