Mardi Gras Recipes: Meals, Snacks, Drinks and More

With Mardi Gras right around the corner, it is time to start planning you big party! Many of us can't attend the actual party in New Orleans but we can recreate the party at home with family and friends. I have one drink recipe an appetizer and an entrée recipe to share with you so you have an authentic as possible Mardi Gras Party!

First let's start with the traditional drink of Mardi Gras, the Hurricane. Now there are many different ways to make this drink. This is my recipe but many prefer to use dark rum instead. I had originally got this recipe from http://www.mardigrasday.com and have changed it to my personal preference. This recipe makes a single portion.

4 oz Malibu Coconut Rum
2 oz Lemon Juice
2 oz Red Passion Fruit Mix

this can be served with Crushed ice and garnished how you please. Traditionally it is garnished with a cherry and an orange slice.

Next, I have a great Creole Shrimp Spread. I also got this recipe from http://www.mardigrasday.com. This recipe serves 24. You can also substitute the shrimp for or 1 pound crab meat.

1 can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco, to taste

Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled 6-cup mold. Chill until firm and serve with your favorite crackers or baguette slices.

Next we have Cajun and Creole Seafood Gumbo. I got this recipe from http://www.tabasco.com/. This recipe is slightly complicated and takes a little while but follow the directions and you will have an authentic Mardi Gras Seafood Gumbo in no time!

• 6 tablespoons vegetable oil, divided
• 1 pound fresh okra or 1 (16-ounce) package frozen okra, thawed, thinly sliced (about 4 cups)
• 1 teaspoon white vinegar
• 1/3 cup all-purpose flour
• 1 cup chopped onion
• 1 cup chopped green onion
• 1 cup chopped green pepper
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup cubed cooked ham
• 1 1/2 quarts fish stock or water
• 2 bay leaves
• 1 fresh sprig thyme
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Original Tabasco Sauce
• 1 teaspoon salt
• 1 pound shrimp, shelled and deveined
• 1/2 pound lump crab meat, picked over
• 2 tablespoons chopped fresh parsley
• 3 cups cooked rice
• Additional chopped green onion and parsley for garnish

In medium skillet, heat 3 tablespoons oil. Add okra, stirring frequently, and cook 20 to 30 minutes. Add vinegar and cook another 10 minutes, until okra is no longer "ropy or slimy" and is lightly browned. Set aside.

In large pot, heat remaining 2 tablespoons of oil. Add flour, and cook over medium heat, stirring constantly, about 30 minutes, until roux turns dark brown and develops nutty aroma. Add onion, scallions, garlic, green pepper, celery and parsley, and cook 10 minutes or until vegetables are tender. Add tomatoes, okra, ham, fish stock, bay leaves, thyme, Worcestershire sauce, Tabasco Sauce and salt. Simmer, uncovered, 45 minutes.

Add shrimp, and simmer 5 to 10 minutes. Discard bay leaves and thyme. Serve gumbo over cooked rice with additional Tabasco Sauce, if desired. Garnish with scallions (green onions) and parsley.