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

prima Feb 13, 2012 08:29 AM

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! http://chowhound.chow.com/topics/769372

  1. s
    srr Feb 20, 2012 07:56 PM

    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
      prima Feb 20, 2012 08:08 PM

      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. k
      Kelli2006 Feb 20, 2012 09:54 PM

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

      I made king cake in muffin size for the office.

      1. v
        vttp926 Feb 21, 2012 07:29 AM

        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. prima Feb 21, 2012 09:21 AM

          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: http://www.babbonyc.com/dolci-pineapp... . 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. shanagain Feb 21, 2012 12:28 PM

            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
              TorontoJo Feb 22, 2012 10:51 AM

              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:

              http://www.foodnetwork.com/recipes/emeril-lagasse/natchitoches-meat-pies-recipe2/index.html

              http://www.nolacuisine.com/2006/12/03...

              1. re: TorontoJo
                shanagain Feb 23, 2012 11:37 AM

                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
                  TorontoJo Feb 23, 2012 03:08 PM

                  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! :)

            2. n
              noodlie Feb 21, 2012 02:58 PM

              Gumbo with andouille, chicken, shrimp, and garnished with crab. I just finished making the shrimp stock for it. Hush Puppies as a side. For dessert, Pains au Chocolat. I know, the dessert isn't traditional, by my SO makes such a yummy version!

              1. coll Feb 22, 2012 04:47 AM

                I cooked most of this last night although my company couldn't make it til this afternoon.

                First, hurricanes served with baked grits topped with shrimp and feta, in front of the fireplace.

                Then shrimp and lobster gumbo, served with cornbread.

                Followed by jumbalaya with andouille, chicken and shredded pork, and dirty rice on the side.

                My guest is bringing dessert, it's something with strawberries.

                I'll be starting Lent a day late........giving up liquor. Wish me luck!

                2 Replies
                1. re: coll
                  shanagain Feb 23, 2012 11:38 AM

                  Oh, good luck! I'd just as soon give up air conditioning! ;) (Wait.. you said liquor, so clearly wine is still on the table!)

                  1. re: shanagain
                    coll Feb 23, 2012 12:24 PM

                    Yes you are correct about the wine. Only a glass or two for my cholesterol, you understand! Day One: So far, so good.

                2. s
                  sunflwrsdh Feb 22, 2012 04:38 PM

                  Sunday, we had friends over for dinner and I made:
                  Shrimp gumbo
                  Muffaletta ( which I had never had before, but we all loved and said we need to make it this summer when we go to Shakespeare in the Park)
                  Bananas Foster
                  No really fancy NOLA cocktails...just wine and one Manhattan for the ladies, and vodka tonics for the guys, but after dinner, we did have Brandy Alexanders:)

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