60 of the Best Recipes for Mardi Gras

From the Recipe Creator: This frosted king cake is the highlight of our annual Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests! —Lisa Mouton, Orlando, Florida

From the Recipe Creator: Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. —Lou Sansevero, Ferron, Utah

From the Recipe Creator: I brought this easy jambalaya to a Sunday potluck and it was quickly gobbled up. When friends asked me for the recipe, they couldn't believe how easy it was! —Tami Kuehl, Loup City, Nebraska

From the Recipe Creator: Get a taste of the Deep South with these slightly spicy beignets. You won't be able to eat just one! —Donna Lanclos, Lafayette, Louisiana

From the Recipe Creator: This is our Test Kitchen’s version of the famous Hurricane beverage that's so popular in New Orleans. —Taste of Home Test Kitchen, Greendale, Wisconsin

From the Recipe Creator: This is a one-pot meal that's ready in about 30 minutes. It is one of my husband's favorites and uses simple ingredients, so it's been a go-to recipe in our house for years. —Janice Conklin, Stevensville, Montana

From the Recipe Creator: I have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South Carolina

From the Recipe Creator: The cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. —Marie Roberts, Lake Charles, Louisiana

From the Recipe Creator: These sweet, square and holeless French doughnuts are known as beignets. New Orleans’ traditional breakfast always includes a few of these powdered sugar delicacies. —Beth Dawson, Jackson, Louisiana

From the Recipe Creator: Golden brown with a little fresh green showing through, these okra nuggets are crunchy and addictive! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas

From the Recipe Creator: During chilly times of the year, I fix this jambalaya at least once a month. It’s so easy—just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas

From the Recipe Creator: A southern specialty sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or any time company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina

From the Recipe Creator: Take these simple Mardi Gras desserts to a get-together and watch them disappear. Kids will love to help decorate them with the colorful sprinkles. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: This is one of our favorite recipes. It's quick, easy and delicious. Just serve with a side salad, biscuits and mixed fruit for dessert. We like it a lot for Christmas Eve. —Jan Wilkins, Blytheville, Arkansas

From the Recipe Creator: This recipe makes a big batch of delicious, meaty gumbo. Stash some away in the freezer for days you don't feel like cooking. —Diane Smith, Pine Mountain, Georgia

From the Recipe Creator: As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, Florida

From the Recipe Creator: There’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make the dish your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska

From the Recipe Creator: When I was a little girl, my grandmother took me aside one day and taught me how to make her famous banana beignets. Although we made them during the holidays, they're pretty fantastic any time of the year. —Amy Downing, South Riding, Virginia

From the Recipe Creator: I always wanted to try black-eyed peas. I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually double the seasonings because we like our food spicier. —Laura Wimbrow, Bridgeville, Delaware

From the Recipe Creator: Ideal for camping and relaxing trips to the beach, this crowd-pleasing recipe makes an appetizing presentation of perfectly seasoned meats, veggies and seafood. —Mageswari Elagupillai, Victorville, California

From the Recipe Creator: Guests are always impressed when I ignite the rum in this delicious bananas Foster dessert. Use perfectly ripe bananas for best results. —Mary Lou Wayman, Salt Lake City, Utah

From the Recipe Creator: I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. —Tamra Duncan, Lincoln, Arkansas

From the Recipe Creator: Get in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! —Rebecca Baird, Salt Lake City, Utah

From the Recipe Creator: I take this dish to many potlucks and never fail to bring home an empty pot. I learned about the mouthwatering combination of meats, beans and seasonings while working for the Navy in New Orleans. If you want to get a head start, cover the beans with the water and let them soak overnight. Drain them the next day and continue with step 2 as directed. —Kathy Jacques, Summerfield, Florida

From the Recipe Creator: Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! —Taste of Home Test Kitchen

From the Recipe Creator: After living where Cajun cooking is common, we rely on this staple dish. Even If you've never tried red beans and rice, you'll like this recipe! —Jackie Turnage, New Iberia, Louisiana

From the Recipe Creator: A real southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom’s recipe make them extra special. —Ruby Williams, Bogalusa, Louisiana

From the Recipe Creator: I was born and raised in the South. A few years ago I moved temporarily to Pennsylvania, where good southern comfort food was hard to find. So I created this creamy, smoky Cajun shrimp and grits dish to remind me of home. —Kailey Thompson, Palm Bay, Florida

From the Recipe Creator: My husband loves crispy coconut shrimp and po'boys, so I combined them with a spicy remoulade and voila! This air-fryer shrimp is a big hit with family and friends and is frequently requested. For catfish po'boys, substitute cornmeal for the coconut and add a few minutes to the cooking time. —Marla Clark, Albuquerque, New Mexico

From the Recipe Creator: Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida

From the Recipe Creator: You could call this the "so good casserole" because that's what people say when they try it. It's a southern specialty.—Marie Poppenhager, Old Town, Florida

From the Recipe Creator: These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. —Donna Thomason, El Paso, Texas

From the Recipe Creator: This slimmed-down version of gumbo tastes just as hearty as the classic version. —Michael Williams, Westfield, New York

From the Recipe Creator: There's nothing quite like cornbread dressing at Thanksgiving. —Drew Weeks, Edisto Island, South Carolina

From the Recipe Creator: My sister-in-law shared this recipe with me when I first moved here. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and flavorful. I've passed it on to my children too.—Ruby Williams, Bogalusa, Louisiana

From the Recipe Creator: My family loves New Orleans-style cooking, so I make this dish often. I appreciate how simple it is, and the smoky ham flavor is scrumptious. —Celinda Dahlgren, Napa, California

From the Recipe Creator: A friend gave me this Mardi Gras recipe several years ago, and it’s my favorite of all I’ve tried. I love to serve the melt-in-your-mouth side hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California

From the Recipe Creator: A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. —Jo Ann Graham, Ovilla, Texas

From the Recipe Creator: This flavorful Mardi Gras entree uses convenient canned beans in place of the meat—and never lets you leave hungry. —Crystal Jo Bruns, Iliff, Colorado

From the Recipe Creator: Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of Louisiana red beans and rice. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas

From the Recipe Creator: A Mardi Gras fish dinner isn’t complete without a side of hush puppies, and my mom is well-known for this recipe. It’s the best! —Mary McGuire, Graham, NC

From the Recipe Creator: My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies, it's tasty, easy and economical too! —Carol Simms, Madison, Mississippi

From the Recipe Creator: The kicked-up marinade on these shrimp makes this a flavor-packed dish. Serve over rice, and make sure to squeeze those charred lemons over top—that makes them taste extra bright and delicious. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

From the Recipe Creator: Even the busiest home cooks will have time to prepare this Cajun-inspired soup. If your family prefers spicier flavors, use medium salsa instead of mild.

From the Recipe Creator: No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. — Jeannie Klugh, Lancaster, Pennsylvania

From the Recipe Creator: I created this easy skillet dish to use up the boil-in-a-bag rice in my cabinet. The result packs a lot of flavor. —Sonali Ruder, New York, New York

From the Recipe Creator: I’ve been making this New Orleans recipe for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently. —Dolores M. Bridges, Danville, Kentucky

From the Recipe Creator: I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado

From the Recipe Creator: Enjoy a loaded sandwich with this Louisiana-originated delicacy. French rolls are stuffed with fried shrimp, lettuce, tomatoes and pickles, then slathered in a mild, well-seasoned creamy sauce. You’ll definitely want to have plenty of napkins on hand for this meal! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I created this Mardi Gras recipe upon returning home from traveling. With little food in the house, I used what was there. My husband loves this dish because it’s tasty, and I love it because it’s easy. —Allison Gapinski, Cary, North Carolina

From the Recipe Creator: My husband helped add a little spice to my life. He grew up on Cajun cooking, such as Louisiana jambalaya, while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee

From the Recipe Creator: An authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.

From the Recipe Creator: My cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. —Karen Rahn, Hixon, Tennessee

From the Recipe Creator: Being from Louisiana, my go-to comfort Mardi Gras recipe is red beans and rice. The Crock-Pot makes it so easy and the recipe reminds me of Sunday family dinners going back generations. Serve it as a slow-cooker side dish or make it a meal with hot buttered corn bread. —Lisa Bowie, Las Vegas, Nevada

From the Recipe Creator: I make a soup every year for Mardi Gras. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it’s one of my favorite Mardi Gras recipes. —Steven Thurner, Janesville, Wisconsin

From the Recipe Creator: If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina

From the Recipe Creator: Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this casserole just for him. I often double the recipe when entertaining and always end up with empty pans. It is that good! —Carrina Cooper, McAlpin, Florida

From the Recipe Creator: When my wife asks what she should make for a gathering, she's always told to bring this—and a couple of copies of the recipe! — Robert Saulnier, Clarksburg, Massachusetts