Mardi Gras: Recipes and Traditions

“Laissez les bon temps rouler!” So goes the traditional Mardi Gras cry in New Orleans to “let the good times roll!” Pre-Lenten celebrations were brought to Louisiana territory in the 18th century from French Catholic traditions. Mardi Gras parades and masked balls have grown into a world famous festival with revelry, debauchery and fine food.

Mardi Gras, or Fat Tuesday, is the last day before Ash Wednesday and the beginning of the fasting period of Lent. Parades and balls start on the weekend before, but Mardi Gras season officially runs from January 6, or Twelfth Night, to Mardi Gras Day.

Favorite Mardi Gras Foods

Fried and fatty foods are popular before the fasting of Lent. Gumbo and jambalaya are favorite Mardi Gras foods too and are made in big portions for family and friends.

Mardi Gras king cakes are a traditional wreath-shaped sweetbread with brightly colored sugar icing. A little plastic baby is baked inside the cake. Whoever gets the piece with the baby will have good luck for the next year. They also inherit the responsibility of baking the king cake for the next year’s celebration.

Mardi Gras Recipes

Try these recipes for Mardi Gras.

Beignets 
(American Southern powdered sugar fritters)

Beignets 
(American Southern powdered sugar fritters)

Jambalaya 
(American Cajun-Creole rice with chicken, shrimp and andouille sausage)

Jambalaya 
(American Cajun-Creole rice with chicken, shrimp and andouille sausage)

Oysters Rockefeller 
(American oysters with green sauce appetizer)

Oysters Rockefeller 
(American oysters with green sauce appetizer)

Red Beans and Rice 
(American Creole bean and rice dish)

Red Beans and Rice 
(American Creole bean and rice dish)

Gumbo 
(American Cajun-Creole meat and shellfish stew)

Gumbo 
(American Cajun-Creole meat and shellfish stew)

Shrimp Etouffee 
(American Cajun-Creole smothered shrimp)

Shrimp Etouffee 
(American Cajun-Creole smothered shrimp)

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