39 Mardi Gras Party Foods That'll Make You Feel Like You're In The French Quarter

Not to be mistaken for jambalaya or shrimp étouffée, gumbo comes in many forms, but it always absolutely must: 1) thickened by a dark brown roux, 2) be served over rice (or with potato salad if you’re extra Southern), and 3) feature the holy trinity of Southern cooking: onion, celery, and green bell pepper.

Get the Chicken & Sausage Gumbo recipe.

Dirty rice (or rice dressing as it’s referred to in the bayou) is a delicious Louisiana staple made mainly of rice, ground pork sausage, ground beef, and the holy trinity of vegetables (onion, bell pepper, and celery). It's the perfect use for old rice, so feel free to use that box of takeout rice here!

Get the Dirty Rice recipe.

King cakes are one of the best parts of Carnival season. They’re traditionally sweet pastry shaped into a ring (like a crown) and covered with icing and colored sprinkles (gold for power, green for faith, and purple for justice). Whoever finds the toy baby inside their slice is king for the year (and has to bring the cake next Mardi Gras!).

Get the Mardi Gras King Cake recipe.

The muffuletta was first served at Central Grocery, an Italian deli in Louisiana founded by Sicilian immigrant Salvatore Lupo in 1906. Sicilian farmers would stop by Lupo’s deli in between shifts at the French Market and juggle plates of olives, salumi, and cheese for lunch. To make it easier to eat, Lupo decided to slap all the ingredients between two pieces of bread, and the muffuletta was born. The more you know!

Get the Muffuletta recipe.

Traditionally, rum is the liquor of choice to flambé bananas Foster, but no one’s stopping you from experimenting with bourbon or anything over 80-proof that has great flavor. As the sauce ignites, the flames will die out as the alcohol is cooked off, leaving you with the flavor of whatever you choose.

Get the Bananas Foster recipe.

The Instant Pot is a great way to make jambalaya, a Cajun classic, in just an hour. On top of being super-quick dinner to cook, you won’t need pre-cooked rice or meats. All the rice, veggies, broth, and chicken go in the Instant Pot together and get cooked under high pressure for the perfect, fluffy jambalaya.

Get the Instant Pot Jambalaya recipe.

We think this Southern recipe is the best way to enjoy this tricky little vegetable. Dredging in buttermilk and cornmeal, then frying in a small amount of oil achieves that extra-crispy and golden crust that'll convert even the most ardent of okra-haters.

Get the Fried Okra recipe.

Both shrimp stew and seafood gumbo are staple dishes in Louisiana. Both normally include a roux (a thickener made with flour) or a traditional ingredient like filé powder, but this weeknight rendition skips those for a lighter broth (and a faster cook time).

Get the Shrimp Stew recipe.

Between the fun of Mardi Gras in February and tunes of Jazz Fest in May, crawfish is the common thread through it all. This boil recipe is pared down for a stovetop rather than the large outdoor gas burners intended for group boils, meaning you can enjoy it even if you can't make it down South this spring.

Get the Crawfish Boil recipe.

Hush puppies—or fried balls of savory cornmeal batter—are a welcome addition to any seafood spread or fried food feast. These golden, crispy bites are so easy to make, they're the perfect last-minute appetizer for all your Mardi Gras festivities.

Get the Hush Puppies recipe.

Now synonymous with Cajun and Creole food, remoulade is a cold sauce with French origins that can be used to add flavor to anything from fried foods to your favorite sandwich. Always creamy, tangy, and spicy with a hint of sweetness, this sauce is guaranteed to become a fast favorite.

Get the Remoulade Sauce recipe.

This orzo recipe is creamy AND spicy, meaning it'll please anyone who comes to your Mardi Gras festivities. Oh, and did we mention it comes together in just about 30 minutes? Win!

Get the One-Pan Cajun Orzo With Sausage recipe.

Pralines are a delicious Southern caramel-like candy made with sugar, butter, vanilla, and some form of dairy (like heavy cream or evaporated milk, which is our choice). You can make them with any nut, but pecan is classic.

Get the Pecan Pralines recipe.

Traditional New Orleans beignets are a fried pastry made from French pâte à choux, an eggy yeasted dough used for things like profiteroles and eclairs. To make things simpler, we made a unyeasted dough that comes together and fries up in minutes. Let the good times roll!

Get the Easy Beignets recipe.

This popular dish, with Cajun and Creole roots, is similar to gumbo—and is every bit as delicious. Its flavorful sauce starts with a blonde roux, then gets a boost of flavor from the Cajun holy trinity (that's celery, onion, and bell pepper, ofc!).

Get the Shrimp Étouffée recipe.

Beads are common to be thrown from Mardi Gras floats—to catch a moon pie? Now that's special. You won't believe how satisfying the combo of cookie, marshmallow, and chocolate can be, especially with this chocolate mint twist.

Get the Chocolate Mint Moon Pies recipe.

Dressed with crunchy shredded iceburg, juicy tomatoes, and a creamy and briny remoulade-esque sauce, this imposing sandwich will take you to the fern- and Spanish moss-lined streets of NOLA in seconds flat.

Get the Shrimp Po’ Boy recipe.

Jambalaya is a wildly popular dish that originated in New Orleans and was inspired by flavors from around the world—Spanish, West African, and French to name a few. It's spicy, hearty, and incredibly flavorful. And as with most things, the better ingredients, the better the end result will taste.

Get the Cajun Jambalaya recipe.

Red beans & rice is a traditional Creole dish made with red beans, veggies, and, often, leftover pork bones. It's traditionally made with soaked dried beans and simmered for hours, but this recipe uses some shortcuts (canned beans, sausage instead of ham hock...) so you can have it on the table in under an hour.

Get the Red Beans & Rice recipe.

Warning: If you bring this spicy pasta salad at your Mardi Gras party, be prepared to have everyone asking for the recipe. It's got just the right amount of heat, thanks to a Cajun-seasoned mayonnaise-based dressing you're going to love.

Get the Grilled Chicken Cajun Pasta Salad recipe.