mardi gras recipes

This healthy version of Creole-style Shrimp and Sausage Gumbo has all the flavor but way less fat than the traditional version. You'll just need to make your dry roux ahead of time. 

Shrimp and Sausage Gumbo Recipe with Dry Roux

(about 120 grams) Dry Roux (recipe below)

(355 grams) Andouille Sausage (I used Chicken Andouille)

Celery (about 3 stalks)

Green Pepper (1 medium)

Salt

tsp Pepper

tsp Smoked Paprika

tsp Garlic Powder

tsp Onion Powder

tsp Oregano

tsp Thyme

tsp Cayenne Pepper

can Diced Tomatoes

(about 1.5L) cups Seafood or shrimp stock (or Chicken

Bay leaves

Tbsp Gumbo File

Preheat oven to 350F. Line a sheet pan with parchment, if desired. Keeping 2 inches (5cm) from the edges, distribute 3 cups All-Purpose Flour. Place the pan in the preheated oven, and using a bench scraper or knife, break up the flour, as it becomes compacted in the dry oven, every 30 minutes and stir around. Maintain the two-inch margin to prevent burning.

Between 1 1/2 and 2 1/2 hours, the flour will be the the color of a light caramel, or possibly beach sand, kind of a medium tan. Remove and cool

Sift 1 cup of the dry roux into a bowl to use for the gumbo, and reserve the rest for other purposes.

Make the Dry Roux:

Prepare the ingredients: Slice the sausage, chop the vegetables, mix together the Smoked Paprika, garlic powder, onion powder, oregano, thyme and cayenne pepper.

Over medium heat, place a large, heavy pot, such as an enameled castiron soup pot. Pour 1 Tbsp Cooking oil, followed by the sliced andouille. Stir the andouille as it browns to be sure both sides are browned. Remove the slices to a plate.

Into the pot, pour the other tablespoon of oil, and place the chopped onion, celery and green pepper. Saute for about 2 minutes, then add salt and pepper, HALF the spice mix, and the dry roux. Stir the roux into the vegetable mix until it is evenly distributed.

Pour in the canned tomatoes, and 2 cups (480ml) of the stock. Stir (or you may need to whisk a bit), until the liquid works into the roux and it thickens. Follow with half the remaining stock, working it into distribute, then the other half of remaining stock. Add the two bay leaves.

Simmer gumbo 45 minutes. Taste after about 15 minutes and add additional spice mix, if desired. Add the shrimp and Gumbo File. Continue to simmer until shrimp are fully cooked, about 3 minutes.

Make the Gumbo:

Hi Laura, I've made my share of roux and using all sorts of fat (goose fat was my favorite), but times and diets change so this is a great idea.  I've made dry roux for making gravies and such, but never thought of making gumbo with it.  
I had to laugh, as I too didn't know you could buy dry roux.  Here in Sweden it's called redning and few Swedish kitchen are without it.  I'll be trying your gumbo, but mine will have to have some okra in it...

Looks delicious Laura. Lynne and I are huge seafood fans so this would go down well in our house. Also I haven't made a Gumbo in ages and I love your healthier version! Thanks!

Ah, I see that we are both channeling the gumbo vibes lately!  I remember seeing dry roux on store shelves back when I lived in Louisiana, but I haven't seen it since.  I had no idea you could make your own version!  What a cool concept!  You know how much I love my Cajun/Creole food, so you know I need to try making my own dry roux now.  Roux can be a real pain to make with all that stirring...and, yes, the calories, too.  This gumbo sounds quite tasty, Laura!

Looks sooo hearty and delicious, Laura. I've never done a dry roux! I've got to give it a try. I love the sausage and shrimp combo!

I've never had Gumbo, but it looks utterly delicious and comforting! Now, I'm not against butter (one of my favourite ingredients), flour, and Roux. But if there's a possibility to make a healthy version without having to sacrifice the flavour profile, I'm in! Needless to say, the combination of shrimp and sausage is lovely.

Never heard of baking the roux -- so thanks for sharing! My hubby and I love gumbo, and now I'm craving it! Such a hearty and delicious meal :)

Classic southern comfort food at its finest, Dirty Rice is a delicious blend of cajun spices, vegetables, rice, sausage, and yes, chicken livers. Hailing from Louisiana, this one-pot wonder can be served either as a side or main dish. 

Easy Classic Cajun Dirty Rice with Sausage

bacon grease (can substitute olive oil)

onion

celery

green bell pepper

garlic (minced)

Italian sausage (ground, not the links)

chicken livers (finely chopped or ground)

cumin

salt

black pepper

Cajun or Creole Seasoning

rice

parsley (plus additional for garnish)

Add the bacon grease or olive oil to a large skillet over medium heat.

When the oil is hot, add the onion, celery, and green pepper. Cook and stir for about five minutes or until the vegetables are soft.

Add the garlic, sausage, and chicken livers. Break up the sausage and add the cumin, salt, pepper, and Cajun seasoning. Cook until the sausage is browned, and no pink remains.

Add the hot rice and parsley to the meat mixture and combine. Garnish with a few sprigs of fresh parsley and serve hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1578176713/pchhr89waogt2eknznxz.mp4

Classic southern comfort food at its finest, Dirty Rice is a delicious blend of cajun spices, vegetables, rice, sausage, and yes, chicken livers. Hailing from Louisana, this one-pot wonder can be served either as a side or main dish.

These Chicken and Mushroom Crepes Are Just Another One of My Favorite Savory Filling Crepes and the Homemade Bechamel Sauce Just Makes the ...

Chicken and Mushroom Crepes

All-purpose flour 1¾ cup (210 g)

Salt ½ tsp (5 ml)

Milk 2½ cups (595 ml)

Eggs 2

Butter 4 tbsp (60 ml)

dill 1 tbsp (15 ml)

Chicken Breast 2

Butter 1 tbsp (15 g)

Leek 4

Mushrooms 2½ cups (300 g)

Black pepper

Worcestershire sauce 1 tsp (5 ml)

Parsley 1 tbsp (15 ml)

Butter 2 tbsp (30 g)

All-purpose flour 2 tbsp (15 g)

Milk 2⅓ cup (555 ml) milk

garlic

Gruyère cheese ¾ cup

paprika

Parsley 3 tbsp (45 ml)

Spring mix salad greens 1 bag

Dijon mustard 1 tsp (5 ml)

White wine vinegar 1 tsp (5 ml)

Grapeseed oil 6 tbsp (90 ml)

Shallots 1

Preheat oven 

Roast chicken      

Place 2 chicken breasts on a rimmed baking sheet fitted with a roasting rack and roast in the preheated oven for about 35-40 minutes until the chicken is cooked through. Remove from the oven and set aside to cool slightly.  


Shred chicken  


In a mixing bowl, use 2 forks to shred the cooked chicken. Set aside.  


Combine dry ingredients for crepe batter  

In a mixing bowl, combine 1¾ cups of flour with ½ teaspoon of salt.   


Add milk

Gradually pour in 2½ cups of milk, continuously whisking until completely combined. 


Add eggs

Add 2 beaten eggs and mix through to combine until a smooth batter forms. 


Add butter and dill

Stir in 4 tablespoons of melted butter and 1 tablespoon of fresh dill and mix through. 


Cook crepes

Heat a large, non-stick, 12-inch skillet to medium-high heat and grease with some oil. Once hot, pour about a ladle portion size of batter into the pan and swirl to cover the base of the pan. Cook for a few minutes until set and the edges golden brown.
Use a spatula to flip the crepe and cook for another 30 seconds more. Transfer to a cutting board and cool crepes until ready to fill. Repeat with remaining batter, preparing about 10 crepes.   


Cook leeks

In a large skillet melt 1 tablespoon of butter and add 4 sliced leeks. Cook until soft and fragrant. 


Add filling ingredients

Add 2½ cups of sliced mushrooms, 1 teaspoon of Worcestershire sauce, salt and pepper to taste and some freshly chopped parsley. Cook for a few minutes then transfer the mixture to a bowl and set aside to cool. 


Melt butter for bechamel sauce

In a deep skillet, melt 2 tablespoons of butter and cook until foamy. 


Add flour

Add 2 tablespoons of flour and whisk until a smooth paste forms. 


Gradually pour in 2⅓ cups of milk and continuously whisk until combined. Simmer for a few minutes to reduce and thicken slightly.  


Add garlic and season 

Stir in 1 minced garlic and season with some salt and pepper to taste. 


Assemble crepes

Transfer crepe to a small gratin dish to prepare. Fill with 2 tablespoons of the prepared mushrooms, then ¼ cup of roasted and shredded chicken and top with 2 tablespoons of prepared bechamel sauce. Roll the crepe to close and drizzle some more bechamel sauce over. Sprinkle some Gruyere cheese and paprika spice on top. Continue with remaining crepes and filling ingredients. 


Bake

Bake in the preheated oven for about 10-12 minutes.


Broil

Change the oven setting to broil and cook for another 1-2 minutes. 


Serve

Garnish with some sprinkles of fresh parsley and serve with a side salad and the suggested above vinaigrette. Combine all ingredients and drizzle over salad ingredients. Enjoy!  


Loved every bite of this can't wait to share it with the family.

My husband and I tried this today and loved it great lunch or dinner for any day of the week :)

Where do you guys get these amazing ideas or do you just come up with them yourselves? all your recipes are just spot on in flavor.

Replaced chicken for some pork and also cut down on the milk.

Is there some way I can replace the milk with like,almond or soy?

No need for the parsley unless you want a weird after taste in your mouth.

Delicious!!! Mine was freaking perfection served on a plate almost like eating at a 5 star resturant.

Man I wish I would've came up with this myself...

Good dinner I had mine with some cheesy garlic bread and red wine loved the combos.

Nicely put together i'm noramlly not a huge mushroom fan but this changed me.

If you want a bit of zest or a kick squeeze some fresh lime and drop a bit of hot sauce in this, it will turn out great.

Sadly my kids weren't a huge fan but more for me!

Chicken was kinda dry and didn't go to good with the milk. 

Wouldn't recommend it if you are in a hurry to eat cause this takes a while to prepare and cook. 

Why not try to turn this into a full on vegan recipe? It looks fantastic but I feel like you can make it vegan.

Crepes are normally sweet where I'm from so this was a pleasant surprise for me to make.

Recommended!! Don't hesistate to make this if you love a soft taco because this is basically it but with mushrooms.

I really hate the way it looks it's just too messy and bland compared to the actual flavors..should've tried harder to make it look atleast like a type of lasgna. - 4 stars

Tasted great with some parmesan cheese spread on the top.

https://www.youtube.com/embed/ti8a5fO0E1I?feature=oembed

These soft, pillowy beignets are naturally leavened with sourdough starter and perfect for Mardi Gras! The dough is super easy and time flexible!

Sourdough Beignets

sourdough starter

all purpose flour

granulated sugar

buttermilk (substitute whole milk + 1 teaspoon lemon juice)

unsalted butter (melted)

canola oil (for frying)

sugar (for dusting)

In a stand mixer fitted with a dough hook, combine the sourdough starter, flour, granulated sugar, buttermilk, melted butter, and salt.

Knead on low speed for about 5 minutes until fully combined and smooth. The dough should form a nice ball but still be slightly sticky.

Cover the dough and let rest at room temperature for 4-6 hours or until doubled in size. Place the bowl in the fridge and let the dough continue to ferment overnight (or up to 48 hours).

When you&#39;re ready to make the beignets, heat about 2 inches of canola oil over medium-high heat in a large skillet or dutch oven. It should take 5-10 minutes for the oil to heat to 350°F.

Lightly flour the countertop and roll out the dough into a large rectangle, about 1/4 inch thick. Then cut the dough into 3 inch squares.

Fry 3-5 beignets at a time, making sure not to crowd the pan. Flip the dough often until they are puffed and golden brown on each side.

Transfer to a cooling rack for about 2 minutes to drain off the excess oil.

Dust very generously with powdered sugar and enjoy while still warm!

Easy Mardi Gras Hot Muffuletta Dip is a tantalizing muffuletta dip made with tasty green olives, salami, provolone cheese, and tangy giardiniera which is pickled carrots, cauliflower, and celery.

Easy Mardi Gras Hot Muffuletta Dip

green olives

red pepper

giardiniera

oz cream cheese (softened)

garlic powder

salami

cheese

mozzarella cheese

parsley

Preheat the oven to 350 degrees F.

Place the olives, roasted red pepper, and drained giardiniera (discard pickles if there are any) in a food processor fitted with a steel blade and process until everything is coarsely chopped.

Place this mixture in a bowl along with the softened cream cheese, salami, and provolone cheese and mix well to combine.

Pour this mixture in an oven-safe dish that has been sprayed with non-stick cooking spray and top with the mozzarella cheese.

Bake for 25-30 minutes or until the cheese is melted and bubbling.

Delicious! Took this to a party and everyone loved!

This was happily devoured by my guests.  Very flavorful.  I used jalapeño stuffed olives and enjoyed the slight heat.  I will definitely make this again.  (If your guests aren’t olive fans, this may be too strong.) I made this for a Mardi Gras party—perfect.

I made it with olive salad.  It was terrific.  They scraped the bowl!

I pickled my own vegetables and made it in my Crock-Pot. I was a hit at the Potluck dinner at the Order of the Eastern Star meeting. Everyone commented on it.
Thank you!

I made this dip for a tailgate yesterday and it was a big hit. I served it with fried pork skins and think they went well.  I made one substitution due to product availability and used Mozzetta California Hot Vegetable Mix for the giardiniera.  It had the addition of jalapeño peppers.

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Easy Classic Cajun Dirty Rice with ...

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Top 5 mardi gras recipes recipes from across the web

The most viewed mardi gras recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp and Sausage Gumbo Recipe wit...

Easy Classic Cajun Dirty Rice with ...

Chicken and Mushroom Crepes

Sourdough Beignets

Easy Mardi Gras Hot Muffuletta Dip

The most viewed mardi gras recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine