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Recipes | New Orleans-style Mardi Gras

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Camping Recipes | Mardi Gras Recipes

This Mardi Gras season you can try making some traditional Creole style dishes. Combine your Creole or Cajun dish with a delicious traditional Hurricane cocktail.


Shrimp, Sausage and Okra Gumbo

Gumbo is a fantastic traditional southern dish to try during the Mardi Gras season.

2 lbs small shrimp, deveined and shelled, reserve the shells
1 cup clam juice
3 1/2 cups ice water
1/2 cup vegetable oil
1/2 cup flour
2 large onions, finely chopped
1 large red or green bell pepper, finely chopped
2 celery ribs, finely chopped
4-6 cloves garlic, minced
10 oz frozen okra, you can use fresh if you prefer, slice into approx. 1/4 inch slices
1 tsp dried thyme
1 tsp salt
1/4 tsp cayenne pepper
2 bay leaves
1 lbs andouille sausage, slice into 1/4 inch thick slices
1/2 cup fresh parsley, minced
4 scallions, thinly sliced
Black pepper

Start by making a shrimp stock to use in the gumbo. This step can be done ahead of time, if you choose.  Put 4 1/2 cups water in a large pot over medium-high heat, add the reserved shrimp shells. Bring the water and shells to a boil, then reduce the heat and simmer for about 15 to 20 minutes. Strain out the shrimp shells. Finish the stock by adding the clam juice and ice water. The stock should be warm but not hot. Save the stock for use later.

Alternatively you can replace the water in the stock with chicken broth and create a chicken and shrimp stock leaving out the clam juice. Or if you need to save some time, you can just use chicken stock for the gumbo recipe.

Heat the vegetable oil in a large, heavy-bottomed pan, over medium heat. You want to heat the oil until it reaches 200 degrees, you can use an instant-read thermometer to determine the temperature of the oil. Reduce the heat and slowly add the flour, stirring with a wooden spoon. As you add the flour make sure to stir out any of the lumps that will form, the flour and oil should be smooth. During this stage of the process you will need to continually stir, and continue cooking until the oil and flour begins to brown, should be a dark brown, but not yet black at all. This mixture should not smoke, it it does it is too hot and you should temporarily remove it from the heat to cool, while continuing to stir.

As the vegetable oil and flour mixture takes constant stirring, it is important to have all of the ingredients prepped before starting, or while making the stock. To the flour and oil add the onion, bell pepper, celery, okra, garlic thyme, cayenne and salt. Continue to cook and stir for another 10 minutes, the vegetable should have begun to soften. Gradually and consistently add 1 quart of stock to the mixture, stirring. Then add the remaining stock. Brink the mixture to a boil, then reduce the heat. If there is any foam that forms during this time, remove it, then add the bay leaves. Continue to cook, at a simmer for about 30 minutes. Make sure to continue removing any foam that forms.

Next add the sausage and continue to simmer for about 30 minutes. This slow cooking serves to blend the flavors of the ingredients making a delicious dish. Add the shrimp and cook for another 5 or so minutes, just until the shrimp are cooked. Remove from the heat and finish by adding the parsley and scallions. Serve over white rice.


for Adults only - serve Shirley Temple's or lemonade for the kids

This is a fantastic traditional Mardi Gras drink to pair with your Gumbo.

1 oz vodka
1 oz gin
1 oz light rum
1 oz amaretto almond liqueur
1 oz triple sec
1/2 oz 151 proof rum
dash to 1/4 oz grenadine
grapefruit juice
pineapple juice

Combine the vodka, gin, rum, amaretto and triple sec into a tall glass filled with ice. Fill the remainder of the glass with equal parts grapefruit juice and pineapple juice. Finish by adding the grenadine and serve with a small straw.

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