34 Best Mardi Gras Recipes

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

Get in on the fun of the king cake. Hide a little toy baby in the cake. Whoever finds it has one year of good luck! —Rebecca Baird, Salt Lake City, Utah

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

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

My family loves New Orleans-style cooking, so I make this authentic dish often. Being a busy workingwoman, I appreciate how simple it is. And its smoky ham flavor is scrumptious. —Celinda Dahlgren, Napa CA

This recipe's simple spice rub gives pork tenderloin an irresistible flavor. You'll watch in delight as these tasty open-faced sandwiches disappear from the buffet table! —Mae Kruse, Monee, Illinois

Round out your Mardi Gras celebration with a King Cake—a colorful ring-shaped pastry drizzled with green, gold and purple icing. This stunning cake has become the gala holiday’s signature dessert.—Alice LeJeune, Ville Platte, Louisiana

A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina

These sweet French doughnuts are square instead of round and have no hole in the middle. This beignet recipe is a traditional part of breakfast in New Orleans. —Beth Dawson, Jackson, Louisiana

Guests’ mouths water when they glimpse this southern charmer. Its flaky crust perfectly complements the rich, nutty filling. —Charlene Chambers, Ormond Beach, Florida

I first made this hearty sandwich for my husband, friends and family who were helping to build our deck. It was a big hit, and I’ve made it several times since then. —Dana Schmitt, Ames, Iowa

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional Cajun dish that features okra, shrimp, spicy seasonings and the “holy trinity”—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas

Your little ones who refuse to eat veggies won’t complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. —Kelly Ciepluch, Kenosha, Wisconsin

For anyone who enjoys entertaining, this jambalaya is the perfect one-pot meal to feed a crowd. It’s comforting, spicy and easy to make.—Betty Benthin, Grass Valley, California

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

I worked in a health club where bagels arrived daily, so I experimented with leftovers. I wasn’t a bread pudding fan until I tried it with bagels. —Kathy Hawkins, Gurnee, Illinois

Looking for a different treatment for cabbage? Try this spicy cheese-topped dish that I adapted from a friend's recipe. I added a little of this and that until it tasted the way I wanted. Not only do my husband and kids like it, I get rave reviews when I make it for company or church functions. —Bobbie Soileau, Opelousas, Louisiana

During chilly months, I fix this slow cooker jambalaya recipe 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 easy jambalaya. —Cindi Coss, Coppell, Texas

For a sweet and spicy meal, I serve shrimp and vegetables in a honey, lemon juice, pepper sauce alongside dressed-up grits. It's my fresh spin on the southern classic. —Judith King, Madisonville, Tennessee

The addition of cumin complements the corn and peppers in these fritters that will be eaten up as quick as you can make them! —Precious Owens, Elizabethtown, Kentucky

This colorful casserole is popular for family gatherings in many New Orleans homes. I started making it years ago, and now our grown sons include it on their own menus. —Priscilla Gilbert, Indian Harbour Beach, Florida

Take these simple gems to a Mardi Gras get-together and watch them disappear. Kids will love helping decorate them. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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

This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. — Judy Batson, Tampa, Florida

Add a touch of southern hospitality to your festivities with our upscale version of a slider. The crawfish gets a touch of spicy goodness from the chipotle mayo and jalapeno. —Taste of Home Test Kitchen

This special stuffing recipe has been a Thanksgiving tradition with our family for many years. It reminds us of home, family, and all the things that make the holiday season so special. —Kathleen Specht, Clinton, Montana

Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Mmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —L G Nasson, Quincy, Massachusetts

Sure makes life easy having this tasty dish stashed away in the freezer! Another plus, you throw it all in the slow cooker—no skillet necessary. —Diane Smith, Pine Mountain, Georgia

A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts

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

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

When I needed a party appetizer and couldn’t find a recipe I liked, I created my own. This savory spread boasts the flavors of a classic Italian muffuletta sandwich. —Helen Flamm, Dayton, Ohio

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