• Andrew Zimmern’s 7 Ways to Celebrate Mardi Gras 


A Taste of New Orleans in Your Kitchen

Mardi Gras is an annual excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole and Cajun flavors. Here are a few of my favorite recipes for a Fat Tuesday feast, from crab and oyster gumbo to an oversized muffuletta sandwich.


Shrimp Etouffe

Shrimp Étouffée

Étouffée is a riff on the old French verb “to smother,” and while there are as many recipes for étouffée as there are cooks who make it, this one is so easy that it’s become an instant classic in our house. Get the recipe >>>



Andouille, Crab & Oyster Gumbo

Andouille, Crab & Oyster Gumbo

This dish’s success hinges on the roux, which is the foundation to all gumbos. The stars of this gumbo are the fresh, shucked oysters and crab meat. Get the recipe >>>



Creole Chicken & Rice

Creole Chicken with Coconut Rice

Served with sweet-and-spicy rice that’s loaded with coconut, jalapeños, pistachios and raisins, the rich Southern stew is perfect for a Mardi Gras celebration. Get the recipe >>>



New Orleans Style Barbecue Shrimp

New Orleans-Style Barbecue Shrimp

Spicy, lemony, garlicky and rich, this barbecue shrimp is a real treat. Be sure to use shrimp with their heads on for this dish. That’s where all the flavor is! Get the recipe >>>




Muffuletta Sandwich

The muffuletta is a classic New Orleans sandwich, layered with a few different cured meats, provolone and a tangy olive and tomato relish that soaks into the crusty bread. Get the recipe >>>



Elvis King Cake for Mardi Gras

Donald Link’s “Elvis” King Cake

Much of this King Cake recipe can be prepared a day ahead. The recipe is broken down into three parts, dough, filling and icing. Get the recipe >>>




Sazerac with Star Anise Bitters

There’s plenty of folklore about this legendary cocktail, invented in New Orleans in the 19th century by Antoine Amédée Peychaud. This version might not be 100 percent historically accurate, but it’s a damn good variation. Get the recipe >>>



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