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Feb 13, 2012 08:29 AM

Mardi Gras 2012 ...what are you making or baking?

I'm planning to make Jambalaya and a King Cake this weekend, and probably will make crepes on Shrove Tuesday.

Anyone else planning to make/bake anything special for Mardi Gras / Carnevale?

2011 thread, just in case anyone needs some inspiration!

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  1. My husband (New Orleans native) is making crawfish etoufee and rice. We had boudin as an appetizer with martinis. We're Californianizing it with some sautéed rainbow chard.

    1 Reply
    1. re: srr

      Sounds good!

      I hosted potluck on the weekend, and made a sausage & ham jambalaya, maque choux & King Cake, and my friends brought shrimp etouffee, Creole rice, natchitoches, moon pies, specialty donuts and some other treats. I haven't decided whether I'll make crepes or something else tomorrow!

    2. I'm making andouille and chicken gumbo with corn bread.

      I made king cake in muffin size for the office.

      1. I wish I could have everything listed! Unfortunately I have to fast today for surgery tonight or I would have had my cousin send me a king cake.

        1. Haven't decided on the main course yet, but I'll be making Saskatoon berry pie for dessert. Possibly also some roasted pineapple, to use up the pineapple that's on hand: . The Saskatoon pie not a Mardi Gras dessert, but it'll use up the pie filling in my fridge, since I'm giving up sweets for Lent.

          1. I'm thinking of a riff on Natchitoches meat pies that we like a lot, or maybe just dirty rice. (Dirty rice might win - we just got home from New Orleans the other day, and I'm STILL tired. Or is that "tired"?)

            ETA: Or maybe that Paul Prudhomme Cajun meatloaf, as it's the inspiration on the above-mentioned take on meat pies.

            3 Replies
            1. re: shanagain

              I made Natchitoches meat pies for the first time this past weekend and I *really* liked them. The filling is incredibly tasty. I had quite a bit of filling left over, and used it in wraps and over rice. I made a frankenrecipe using these two recipes as the base:



              1. re: TorontoJo

                I purposefully make extra filling and use it to make a gravy that is so good over mashed potatoes - just basic meat/fat + extra seasoning (usually beef base) + liquid & flour.

                Emeril's recipe is pretty close to mine, sans Essence - I just add cayenne, white & black pepper to taste, plus cook two bay leaves with the meat. Basically the only other difference that I spot right off the bat is that I only partially cook the meat mix until just gray, fill the pies, and bake at about 375 for 20-30 minutes. (As you can see, I suffer from Wingit Syndrome.)

                I love the idea of using the leftovers over rice - maybe next time I'll smoosh in some chicken livers and turn it into dirty rice.

                1. re: shanagain

                  Yeah, I didn't use essence either. I just tossed a bit of the herbs and spices in the essence recipe in (I can see the thyme and oregano giving a similar profile as your bay leaves), plus I used some worchestershire sauce and hot sauce that the other recipe called for. Like I said, total frankenrecipe.

                  It was awesome over rice. I'll need to try it over mashed potatoes next time! :)