Easy Mardi Gras Recipes To Try On Fat Tuesday

Mardi Gras food is not all about cajun and creole cooking although both play a huge role during the festivities. Traditionally, people who celebrate have Mardi gras recipes handed down from their ancestors. Fat Tuesday, another term coined from the famous event, happens right before Lent. It is marked by parades, lots of food, partying, and tasty cocktail drinks. Check out the list below which includes our favorite Mardi Gras inspired food and cocktail recipes. It is not just about Mardi Gras recipes for food but also Mardi gras cocktail recipes that abound during this season.

Beignets

1/4 c butter at room temperature

3/4 c sugar

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 c + 2 tablespoons warm water, divided

1/2 c evaporated milk

1/4 ounce quick-rise yeast

1 large egg

3 and 3/4 c all-purpose flour

Oil for deep frying

Lots of confectioners’ sugar

Berries and whipped topping, optional

In a standard mixer, mix together the butter, sugar, salt, and cinnamon. When the mixture is crumbly, beat in the 1/2 cup water and evaporated milk.

In another container, dissolve yeast in the 2 tablespoons of water; combine with milk mixture. Beat in egg until blended.

Add 2 c flour and blend well. Slowly add the remaining flour to form a soft, sticky dough. In a greased bowl, cover the dough and refrigerate for at least 4-5 hours.

Take out the dough from the refrigerator and wait for it to reach room temperature. Flour a flat surface, roll dough into a 16×12-in. rectangle. Carefully cut into 2-in. squares. In a deep fryer, heat oil to 375 degrees. Drop a few squares into the hot oil. Fry until golden brown or about a minute per side.

Drain golden brown beignets on paper towels and dust with confectioners’ sugar.

Jambalaya

1, stalk celery

1 large onion

1 green bell pepper

1 yellow bell pepper

2-3 heads of garlic

1-2 bay leaves

Jalapeno or cayenne peppers (according to your spicy meter)

Cajun seasoning

1/2 pound skinned and diced chicken fillets

1/2 pound deveined shrimps with tails

1/2 pound Andouille sausage, sliced

.2 cups chicken stock

1 cup crushed tomatoes

1 1/2 cups uncooked long-grain rice

Salt and black pepper to season

Olive oil for sauteeing

Sauté diced chicken for several minutes before adding the sausage. Cook both until sausage is browned. Set aside in a clean container.

Sauté onion, bell pepper, celery, jalapeño, and garlic in olive oil until they are softened.

Add the rice, chicken stock, crushed tomatoes, Cajun seasoning, cayenne, and bay leaves. Cook for thirty minutes while stirring every now and then.

Add shrimps with tails when rice is tender to the core. Add chicken and sausage once shrimps appear pink and cooked.

Season with salt and pepper.

Sazerac

1 1/2 ounces Sazerac whiskey

4 dashes of Peychaud’s bitters

2 pumps Herbsaint liqueur

1/2 ounces simple syrup

lemon peel

In a glass, mix Sazerac rye whiskey with Peychaud’s bitters and syrup.

Fill the glass with ice and mix thoroughly.

Spray Herbsaint liqueur into a chilled glass, swirl to coat glass. Pour out excess Herbsaint liquer. Strain the rye whiskey mixture into the chilled glass. Drape lemon peel on the rim of the glass.

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