Thanks for the info

One day just isn’t enough to celebrate all the flavors of Mardi Gras!


Monday: Cajun Catfish with Corn Sauté

American cuisine

Catfish is a New Orleans speciality year-round, but you can give it a Mardi Gras twist with a little Cajun seasoning and some flavor-packed herbs and veggies.

Recipe: Try our Cajun Catfish with Corn Sauté 

Tuesday: Chicken Andouille & Shrimp Jambalaya

American culture

How could you possibly celebrate Mardi Gras without jambalaya? This classic shrimp, sausage, and rice dish is sure to satisfy.

Recipe: Try our Chicken Andouille & Shrimp Jambalaya

Wednesday: Cajun Chicken & Waffles

Cajun cuisine

The secret ingredients in this NOLA-fied southern staple? A little bit of buttermilk – and some Cajun spices, of course!

Recipe: Try our Cajun Chicken & Waffles

Thursday: Louisiana Shrimp Salad

Food and drink

What can we say? Seafood, especially shrimp, is a major part of Mardi Gras and Big Easy culture. With thyme, Dijon, and hot chiles, this salad may just be the best one you have all year.

Recipe: Try our Louisiana Shrimp Salad

Friday: Super-Quick Chicken Gumbo

Mardi Gras Day

Busy Friday night? This quick Cajun fix is super delicious and can be ready to eat in no time. Plus, its just as good as the stuff you’d find in New Orleans!

Recipe: Try our Super-Quick Chicken Gumbo

Shopping List

For the Cajun catfish with corn sauté:

  • 4 catfish fillets
  • 2 tbsp. olive oil
  • 1 tbsp. Cajun seasoning
  • 3 cloves garlic
  • 1 bag (about 14 oz.) frozen corn
  • 1 can (10 oz.) diced tomatoes with green chiles
  • 2 tbsp. sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 lemon

For the chicken andouille & chicken jambalaya:

  • 1 cup long-grain brown rice
  • 6 cloves garlic
  • Salt and pepper
  • 1 tablespoon EVOO
  • 1 12-ounce package spicy chicken andouille sausages
  • 2 bunch scallions
  • 2 large bell peppers
  • 3 ribs celery with leaves
  • 1 pint grape tomatoes
  • 1/2 pound peeled and deveined medium shrimp

For the Cajun chicken & waffles:

  • 4 6-ounce boneless, skinless chicken breasts
  • 1/2 cup buttermilk
  • 1 cup flour
  • 2 tablespoons unsalted Cajun seasoning
  • Salt
  • 2 cups canola oil
  • 4 frozen waffles
  • 1/2 cup pure maple syrup

For the Louisiana shrimp salad:

  • 2 bay leaves
  • a few whole black peppercorns
  • 1/2 lemon
  • 1 1/2 pounds large shrimp
  • 2 tablespoons sherry vinegar
  • 2 tablespoons chopped thyme
  • 1 tablespoon superfine sugar or light agave syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon to 1 tbsp. hot sauce
  • 1 small shallot
  • 1 large clove garlic
  • Salt and pepper
  • About 1/3 cup olive oil
  • 4 ribs celery with leafy tops
  • 1 red onion or sweet yellow onion
  • 1 green bell pepper
  • 1 small bunch scallions
  • 2 Fresno or red finger chiles
  • 1 head iceberg lettuce or large romaine heart

For the super-quick chicken gumbo:

  • 3 ribs celery
  • 1 green bell pepper
  • 1 scallion
  • 2 tablespoons butter
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon flour
  • 1 rotisserie chicken
  • 4 cups chicken stock
  • Cooked rice

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