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The Cookstr Weekly: Mardi Gras Menu

February 7, 2013
Whether or not observing Lent is one of your yearly traditions, the celebration of Mardi Gras is a welcome rush of overindulgence in the austere weather of late winter. Cookstr’s nutritional consultant, Catherine, has spent several Mardi Gras in New Orleans and has plenty of tips and tricks for bringing the party home. Catherine makes gumbo, collard greens and, of course, King Cake – complete with the plastic baby as a token of luck (whoever gets the piece of cake with the trinket is crowned King or Queen, and must host the next party!). Catherine suggests serving Abita, a Louisiana beer, and playing Kermit Ruffins, a local New Orleans artist. Grab some masks and beads from a party store to really get into the spirit!
In the depths of winter, great food, drinks, music and parades certainly hit the spot. Below is a spot-hitting menu for your own Mardi Gras celebration, complete with cocktails and extra desserts. February 12 is called Fat Tuesday for a reason, after all.

Warmest regards,

Kara Rota
Editorial Director

By Victoria Blashford-Snell and Brigitte Hafner


It wouldn’t be Mardi Gras without jambalaya! Ingredient-wise, jambalaya is similar to gumbo in its combination of stock, vegetables, meat and fish, but the rice is usually incorporated into the dish itself. The Creole version distinguishes itself from the Cajun interpretation with the inclusion of tomatoes. This recipe includes a few shortcuts that won’t sacrifice flavor, like canned tomatoes and stock, but still benefits from the combined flavor of chicken thighs, sausage, shrimp, and just a touch of bacon fat. Serve jambalaya with a cold beer to take the edge off of the spicy heat in this dish.


More Mardi Gras Recipes from Cookstr

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2 Comments leave one →
  1. September 17, 2014 7:06 am

    Thanks for finally writing about >The Cookstr Weekly: Mardi Gras Menu
    | Cookstr’s Newsletter Archive <Liked it!


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