50 Classic Mardi Gras Recipes To Let The Good Times Roll

You don't have to be in New Orleans to enjoy the party with these recipes.

Creole Seafood Jambalaya

You don't have to visit the Big Easy to enjoy its legendary Cajun and Creole flavors. With these Mardi Gras recipes for appetizers, main dishes, and desserts, every day can be a party. Try classic Mardi Gras recipes like shrimp étouffée, jambalaya, or red beans and rice, or fix something unexpected for a group of party guests like warm gumbo dip or cornbread hush puppies.

No collection of Mardi Gras recipes would be complete without sweets. Don't forget to bake up our favorite King Cake recipe, but there's no need to stop there. If you're looking to get creative with desserts this year, try our Praline-Cream Cheese King Cake or King Cake Beignets; both are guaranteed to impress. Then of course, there's the crème de la crème of the dessert spread, our Praline Cream-Beignet Tower. Take a look through our best Fat Tuesday recipes and start planning your menu—there'll be something for everyone at this Mardi Gras feast.

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Mardi Gras King Cake

Mardi Gras King Cake

Caitlin Bensel; Food Styling: Torie Cox

Try this classic King Cake recipe at home for a taste of the Big Easy in your own kitchen.

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Chicken-Andouille Gumbo

Chicken Soups Chicken-Andouille Gumbo with Roasted Red Potatoes
Iain Bagwell

Andouille is a classic southeastern Louisiana ingredient – the best of this spicy pork sausage can can be found in the produce stands that line highways down in the lower portions of the state. This classic Cajun gumbo makes enough to please the crowd of out-of-towners that ascend down to the Louisiana boot during the weeks leading up to Mardi Gras. Make it ahead of time, and stock your freezer with the rich Cajun gumbo.

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Mini Muffuletta Sandwiches

Mini Muffuletta Sandwiches
Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

Invented at a New Orleans institution, Central Grocery, the Muffuletta sandwich combines the best of Italian and Creole food into one filling and very unique sandwich.

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Shrimp And Grits

Classic Shrimp And Grits

Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Julia Bayless

This storied recipe is the right pick for a Mardi Gras weekend brunch or a favorite dish to eat on Mardi Gras if you don't have the time for a roux and gumbo.

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Instant Pot Jambalaya

Instant Pot Jambalaya
Photographer: Jennifer Causey Food Stylist: Emily Nabors Hall Prop Stylist: Heather Chadduck Hillegas

This quick Jambalaya may taste like it's straight from the Big Easy, but it comes together faster than you can finish a hurricane cocktail.

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Crawfish Étouffée

Crawfish Étouffée
Greg DuPree

Étouffée (pronounced ay-too-fay) is French for "smothered," and this dish is just that – crawfish smothered in a creamy, rich sauce that you can only get in Southeastern Louisiana.

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Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice
Antonis Achilleos; Prop Stylist: Kay E. Clarke; Food Stylist: Margaret Monroe Dickey

Don't have hours to wait? Use an Instant Pot to make this classic Creole dish in a flash without sacrificing flavor.

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Crawfish Dip

Crawfish Dip
Greg DuPree

If you have some leftover crawfish tails but aren't in the mood for an entrée, this is a unique (and easy!) way to use them. Filled with flavor from a variety of spices, guests will be wowed by the flavor of this simple dish that lets the slow cooker do most of the work.

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Creole Seafood Jambalaya

Creole Seafood Jambalaya

Juicy shrimp, meaty bacon, and tender sausage all come together in a favorite jambalaya.

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Cajun Mac And Cheese

Cajun Mac And Cheese

Jen Causey; Food Stylist: Margaret Dickey

This creamy macaroni and cheese has a nice kick thanks to Andouille sausage, pepper Jack cheese, and Cajun seasoning.

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New Orleans Beignets

New Orleans Beignets
Micah A. Leal

If you've never been to New Orleans, you can still get a taste of its cuisine with our recipe for New Orleans beignets, the official state doughnut of Louisiana.

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Hot Crawfish Dip

Hot Crawfish Dip

Will Dickey

A creamy base for this dip bolsters the flavor and texture of sweet, tender crawfish instead of overpowering it.

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Shrimp-and-Sausage Gumbo

Shrimp-and-Sausage Gumbo
Photo: Iain Bagwell

When this smoky, spicy, classic shrimp and sausage gumbo is ready, it's best served over a bed of herbed rice.

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Crawfish Boil

SL's Stovetop Crawfish Boil
Greg DuPree

Nothing screams spring in New Orleans quite like a crawfish boil. Let our recipe make yours easier than ever.

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Jambalaya

Our Best Jambalaya

Stacy K. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray

Build deep flavors in Jambalaya by sautéing the aromatic trinity of onion, celery, and pepper in the Andouille drippings with herbs, garlic, and spices. Make a double batch of cooked rice to spin this inexpensive staple into countless meals.

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Chicken-and-Sausage Gumbo

Chicken-and-Sausage Gumbo
Southern Living

There are countless ways to make a good gumbo, but chicken and sausage might be our favorite. There's something about the simplicity of cooked chicken and spicy sausage simmered in a homemade roux that's pure comfort in a spoon.

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Brennan's Bananas Foster

Brennan’s Bananas Foster
Photo: Hector Sanchez; Styling: Karin Olsen

Bananas Foster was invented in a New Orleans restaurant, and it is still a favorite dessert in Louisiana and across the South for its unmatched richness and sugar-sweet flavor.

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Muffuletta Deviled Eggs

Muffuletta Deviled Eggs
Hector Sanchez; Styling: Caroline M. Cunningham

A twist on two classic Southern favorites, this deviled egg rendition will stand out on your appetizer table during Mardi Gras. They're bite-size versions of our favorite Italian sandwiches!

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Slow-Cooker Red Beans and Rice

Slow-Cooker Red Beans and Rice
Howard Lee Puckett

According to an age-old tradition, Red Beans and Rice are eaten on Mondays in Louisiana. If it's Monday and you forgot to soak your beans overnight, but you are still craving the savory dish, then this recipe can be whipped up in your slow cooker with minimal effort.

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King Cake Monkey Bread

King Cake Monkey Bread

Easily made with a can of cinnamon rolls, this sweet and Southern recipe is a modern twist on a classic king cake.

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Mini Crab Cakes with Cajun Sauce

Cheesy Mushroom Tartlets
Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

These crab cakes pack a serious flavor punch in one bite-size appetizer. Topped off with Cajun Sauce, you're sure to love this recipe.

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Praline-Cream Cheese King Cake

Praline-Cream Cheese King Cakes
Photo: Greg DuPree; Prop styling: Claire Spollen; Food styling: Chelsea Zimmer

Toasted pecans and rich cream cheese make this King Cake irresistibly delicious.

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Cornbread Crab Cakes

Cornbread Crab Cakes

This recipe combines two of our favorite Southern dishes: crab cakes and cornbread. It's truly the best of both worlds.

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Crispy Andouille Hush Puppies

Crispy Andouille Hush Puppies
Hector Manuel Sanchez

This crunchy, bite-size cuisine is the perfect side dish for any barbecue or fish fry.

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New Orleans Red Beans and Rice

New Orleans Red Beans And Rice
Southern Living

Quintessentially Southern, this Red Beans and Rice dish is simple, classic, and oh-so delicious.

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Praline Cream-Beignet Tower

Praline Cream-Beignet Tower
Photo: Linda Pugliese

This Praline Cream-Beignet Tower is much easier than it looks. Delicious and striking, it's sure to impress your Mardi Gras guests.

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King Cake Beignets

King Cake Beignets
Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

Two Mardi Gras sweet treats—king cake and beignets—combine to make one adorable and delicious dish for your Fat Tuesday menu.

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Jambalaya de Covington

Jambalaya de Covington
Jambalaya de Covington

This recipe came from Covington, Louisiana, the parish seat of St. Tammany Parish, north of Lake Pontchartrain, in 1987, and it's just as delicious today.

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Emily's Red Beans and Rice

Emily's Red Beans and Rice
Peter Frank Edwards

New Orleans Chef Alon Shaya is the main cook of the house, but his wife Emily's red beans and rice are the star of the show.

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Homemade Moon Pies

Homemade Moon Pies
Shelbie Tunnell

Sure, you can catch Moon Pies from a float during Mardi Gras, but why not spend an afternoon with the kids making this copycat recipe from scratch?

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Shrimp Creole

Shrimp Creole
Southern Living

This Louisiana classic truly packs a punch, but those who like extra spice, toss in a little hot sauce or crushed red pepper.

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Creole Bread Pudding with Bourbon Sauce

Creole Bread Pudding with Bourbon Sauce
Jennifer Davick

This dessert recipe comes from the Queen of Creole Cuisine herself, Leah Chase.

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Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Greg DuPree

Serve your family a warm and comforting Creole dinner with this easy take on jambalaya.

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Foil Packet Red Beans and Rice

Foil Packet Red Beans and Rice
Johnny Autry; Prop and Food Styling: Charlotte L. Autry

Foil packet dinners are an ingenious way to make a filling dinner with barely any cleanup afterward.

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Grilled Cajun Shrimp Kabobs with Sausage

Grilled Cajun Shrimp Kabobs with Sausage
Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer

This 20-minute recipe is perfect for an al fresco dinner with the family. Serve the kabobs over rice or grits for a full meal.

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King Cake Bread Pudding with Chicory Ice Cream

King Cake Bread Pudding with Chicory Ice Cream
Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

This dessert mashup recipe is the sweetest ode to New Orleans you could serve.

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Sheet Pan Jambalaya

Sheet Pan Jambalaya
Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Kathleen Varner

We did it y'all: We figured out how to get you all that spicy, classic jambalaya flavor in one easy pan and just 35 minutes.

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Seafood Gumbo

Seafood Gumbo

Packed with seafood, this classic Creole gumbo is one of our best heart-warming seafood dishes to date. The more spices, the better.

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Mini King Cake Cupcakes

Mini King Cake Cupcakes
Jennifer Davick; Prop Styling: Lydia Degaris-Pursell; Food Styling: Marian Cooper Cairns

Why risk everyone not getting a slice of king cake this Fat Tuesday? Make these personal, mini versions of the classic dessert instead.

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Shrimp Étouffée

Shrimp Étouffée
Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Heather Chadduck Hillegas

To make the meal come together even faster, you can cook the rice ahead of time and reheat it before serving. Once dinner's done, all you'll need is some hot sauce and plenty of crusty bread for mopping up all the rich, velvety sauce.

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Pecan Pralines

Pecan Pralines

Caitlin Bensel, Food Styling: Torie Cox

New Orleans is famous for their pecan pralines, a sugary confection balanced with toasty pecans. Make your own as gifts or Mardi Gras treats.

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Fried Shrimp-and-Okra Po'Boys

Fried Shrimp-and-Okra Po’Boys
Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Po'boys are a classic Louisiana sandwich, and our recipe packs them full of shrimp and okra, a delicious combination.

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Collard Green Creole Dirty Rice

Collard Green Creole Dirty Rice
Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Mary-Claire Britton

You don't have to spend all day over the stove to make this fantastic side dish, which is infused with the Creole flavors you know and love.

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Smoked Turkey-and-Andouille Gumbo

Smoked Turkey-and-Andouille Gumbo

Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Torie Cox

You may think you have all the gumbo recipes you need, but one taste of this recipe, and you'll be thinking again.

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Big-Batch Cajun Lemonade

Big Batch Cajun Lemonade

PHOTO: ANTONIS ACHILLEOS; PROP STYLIST: CHRISTINE KEELY; FOOD STYLIST: EMILY NABORS HALL

A touch of heat characterizes this fantastic quencher, which makes enough to treat a crowd.

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Leah Chase's Gumbo Z'Herbes

Leah Chase Gumbo Z'Herbes
Robbie Caponetto

Many of Leah Chase's recipes are New Orleans classics, but one of the best might be her remarkable Gumbo Z'Herbes.

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Shrimp-and-Andouille Gumbo Dip

Shrimp-and-Andouille Gumbo Dip
Brian Woodcock; Styling: Rachael Burrow

Kick off your party with a decadent dip. This Shrimp-and-Andouille Gumbo dip will do just the trick.

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Cajun Shrimp Boil Pasta

Shrimp Boil Pasta
Alison Miksch; Prop Styling: Kay. E. Clarke; Food Styling: Torie Cox

If you're hoping to make a Mardi Gras-inspired recipe for a weeknight dinner, look to this pasta recipe, which is filled with the flavors of a Cajun shrimp boil.

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Old Bay Rémoulade with Crudités and Shrimp

How to Make Old Bay Rémoulade with Crudités and Shrimp

For lighter fare that still has the zing of flavor you crave, whip up a rémoulade and a selection of your favorite crudités for swirling.

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Crawfish Rolls

Six crawfish roll sliders on a tray with lemon wedges. Two beers in glasses next to the tray.

Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell

Nothing beats a handheld roll for a party, and these are stuffed with the most flavorful herby crawfish filling.

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