Food Fun and Facts Mardi Gras Recipes

Mardi Gras - A Celebration of New Orleans Flavors

Crescent City Jambalaya Recipe


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 bell peppers (preferably one yellow and one green), diced
  • 1 can (14.5 ounces) fire roasted diced tomatoes, undrained
  • 3/4 cup water
  • 1 package (8 ounces) Zatarain's Reduced Sodium Jambalaya Mix
  • 1 package (12 ounces) fully cooked smoked andouille sausage, sliced
  • 1 pound peeled and deveined uncooked large shrimp, thawed if frozen
  • 1/4 cup chopped parsley (optional)

  1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
  2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
  3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.

Makes 8 (1-cup) servings

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Shrimp Boil Recipe Recipe

In New Orleans, crawfish is the boil of choice, but shrimp is another great choice available outside the Gulf Coast. Some of the fun of seafood boils is personalizing your meal by adding your favorite accompaniments such as artichokes, mushrooms, sausage, or even broccoli.


  • 5 pounds shrimp
  • 4 cups of water
  • 1 package Zatarain's Pro-Boil
  • 1 package Zatarain's Liquid Crab Boil
  • 8 ounces pearl onions, peeled
  • 1/2 bunch celery, chopped
  • Additional meats/vegetables of choice
  • 1 lemon, sliced


  1. Mix 4 cups water and 7 ounces Pro-Boil in an 8-quart pot. Bring to boil on high heat. Stir in 1 ounce of Crab Boil, shrimp, celery and onions.
  2. Cook shrimp for approximately 4 minutes or until a liquid forms between the shell and meat, and they are easy to peel. Remove pot from heat, adding in ice and 2 ounces more of Pro-Boil.
  3. Soak for 10 to 20 minutes, more or less depending on desired heat level.
  4. Drain contents and toss with lemon slices before serving.

Makes 6 to 8 servings

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Andouille Dirty Rice Recipe


  • 2 tablespoons cooking oil
  • 1 1/2 tablespoons flour
  • 1/2 cup finely minced onion
  • 1 cup andouille sausage, removed from casing and chopped in food processor
  • 1 rib celery, finely minced
  • 1/4 cup finely minced bell pepper
  • 1/2 tablespoon minced garlic
  • 1 package Zatarain's Dirty Rice Mix
  • 1/2 pound chicken or duck livers, finely minced (optional)
  • 2 1/4 cups chicken broth
  • 1/2 cup chopped green onion
  • 1 tablespoon minced parsley


  1. Make dark roux by combining cooking oil and flour in heavy bottomed 6 to 8-quart saucepot, over low flame. Stir constantly using wooden spoon.
  2. When roux is finished, stir in onion and allow to brown, leaving flame on low. Next, add andouille, celery, bell peppers and garlic. Add dirty rice mix and stir for five minutes to toast rice.
  3. Stir in broth, allow mixture to come to a boil, cover with lid and simmer over low heat for 25 minutes.
  4. Before serving, season with minced green onion and parsley.
  5. Serves
    Makes 6 servings

    Notes, Tips & Suggestions
    Note: If including chicken/duck livers, add livers and stir for an additional 4 minutes before adding broth.

    Preparation Time:15 minutes

    Cooking Time: 40 minutes

    Created by Executive Chef John Besh of Restaurant August, New Orleans

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  • "The Big Easy Jambalaya" is a delicious, full-flavored one-pot meal that is easy to make ahead of time so you don't miss a minute of the game.
  • Unite the crowd over everyone's favorite party food - chicken wings. Try a bold Creole Mustard sauce to give them a sweet and tangy flavor with New Orleans-Style flair.
  • Incorporate New Orleans flavors with the crowd-pleasing Red Bean and Rice Party Dip - perfect for dipping chips, pretzels or veggies. And, don't forget to have a shaker of Creole Seasoning on hand to add a distinctive kick to burgers or hot dogs.

To find more recipes for your football party, visit Along with great food ideas, there you'll find easy tips for celebrating Mardi Gras on Fat Tuesday, which takes place the week following the football game. Decorate early and bring a little jazz to your game-watching celebration at the same time.

The Mardi Gras Store
Everything you need to Celebrate Mardi Gras

King Cake - Did Ya Know?
  • A King Cake is a traditional dessert decorated with sugar sprinkles in the customary Mardi Gras colors of purple, green and gold, which represent justice (purple), faith (green) and power (gold).
  • The cake is baked with a tiny trinket, usually a plastic baby, inside. The person who finds the baby in their piece is considered the king or queen of the party and hosts next year's Mardi Gras festivities.

Family Features) - While most people associate Mardi Gras with New Orleans, you can throw your own Fat Tuesday fest wherever you live. Let the good times roll with authentic New Orleans-style food to make your party as genuine as the Big Easy celebration. Mardi Gras is actually part of a larger celebration, Carnival, that begins 12 days after Christmas (January 6) and ends Fat Tuesday, 46 days before Easter, so the celebration can extend beyond just one day.

"While the French Quarter gets most of the attention for Mardi Gras merriment, many New Orleans families gather in their homes to celebrate with a big meal," said John Besh, Louisiana native and nationally acclaimed chef. "For us, Mardi Gras is about three things: food, fun and family. If you have these key ingredients, any Mardi Gras celebration will be a success."

This Mardi Gras, celebrate New Orleans-style by jazzing up your menu with popular and traditional dishes that will feed a crowd. Of course, don't forget to wrap up the party with a King Cake - whoever finds the toy baked inside is king or queen of next year's celebration!

No matter where you live, celebrate Mardi Gras with authentic New Orleans-style flavor and your guests will come dancing in.

For more New Orleans-style recipes, visit

Hungry for More this Lenten Season?

Seafood Sustains Hunger Pangs
(Family Features) - The season of Lent, when millions of Catholics, Anglicans and others abstain from eating meat on Fridays, often leaves people hungry for more. 

Those observing Lent may be tempted to turn to meals packed with carbohydrates and sugar, in lieu of protein on meat-free Fridays. Carb-heavy meals often have little nutritional substance and leave diners starving an hour later. Thankfully, there is another delicious option perfect for meat-free Fridays, and it's packed with protein and other nutrients - seafood.

Seafood is an excellent source of protein, and many types of seafood provide omega-3 fatty acids necessary for brain function and vision, as well as essential vitamins like B12 and D and other important nutrients. 

Plus, there are a number of affordable and easy-to prepare seafood options that can be found right in the grocery store freezer section. For instance, all-new Popcorn Fish from SeaPak Shrimp Company are a delicious and sophisticated twist on the traditional minced fish stick. 

As a versatile and accessible seafood option, Popcorn Fish can be easily popped inside a tortilla for a fresh take on tacos, on top of a salad as a tasty alternative to chicken or served as a center of the plate meal with a variety of savory and sweet sauces. For a casual and fun get-together, Popcorn Fish make the perfect finger food for dipping in tasty sauces. Either way, they're a convenient way to enjoy seafood throughout the season and, the best part is, they'll keep hunger at sea.

Try this recipe for a meat-free menu delight.  For more seafood recipe ideas, visit

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Baja Popcorn Fish Tacos


  • 1 22-ounce package SeaPak Popcorn Fish, frozen
  • 8-10 soft flour, heated according to package directions (can substitute crispy corn tortillas)
  • 1 16-ounce bag of fresh slaw (or 1/2 head of shredded cabbage)
  • 1 11-ounce can mandarin oranges, drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 avocado, diced
  • 2 tablespoon fresh cilantro chopped (optional)
  • Juice from 1 lime (about 2 tablespoons)
  • 1 tablespoon honey
Taco Sauce
  • 8 ounces sour cream
  • 1 1-ounce packet ranch dressing mix
  • 1 1.25-ounce packet taco seasoning


  1. Preheat oven to 425°F.
  2. Bake popcorn fish according to package instructions.
  3. Mix sour cream, ranch dressing and taco seasoning. (You can use a little milk to thin the sauce if desired.) Chill in the refrigerator until ready to serve
  4. Place slaw (or shredded cabbage), mandarin oranges, black beans, avocado, cilantro in a large bowl.
  5. Place lime juice and honey in a small bowl and stir together. Pour over slaw mixture and toss until well mixed and coated.
  6. Assemble tacos. Spoon 1-2 tablespoons of taco sauce onto a tortilla. Add slaw mixture and top with a hot popcorn fish. Serve immediately.

Serves 4-6

Total Time:
25 minutes

SeaPak Shrimp Company