Mardi Gras Cajun, Creole and Costume Party

By Mindy Kobrin

Mardi Gras Spirit

“Throw me something, Mister!” That’s what you’ll hear on the streets of New Orleans during Mardi Gras as party-goers beg the krewes aboard massive parade floats to toss them beads, doubloons and other toys and booty. Create the same over-the-top, anything-goes feeling at your own home and pay tribute to this traditional pre-Lenten festival.

If brunch is more your style, check out our Bourbon Street Jazz Brunch idea! Looking for more fun ways to enjoy this Winter? Check out our Winter Fun party ideas.

Tunes and Atmosphere

Also known as "Fat Tuesday," its historic purpose is to serve as the last opportunity for merrymaking and indulging in food and drink before Lent.

Make your house vibrant with the traditional Mardi Gras colors -- purple (justice), green (faith) and gold (power). There's no subtlety or lack of imagination when it comes to Mardi Gras, so the bolder and sassier the better. Let loose, feel the vibe and “laissez le bon temps rouler"- let the good times roll!

1. Jambalaya Jam - Mr. PoBoy New Orleans
2. Give Me Another Shot of Whiskey - Callier, Ivy Dugas and the Cajun Cousins
3. Hey, Hey Mardi Gras - Ultimate Mardi Gras Party
4. Going Back to Louisiana - Kim Carson
5. Time Tuff - Toots & the Maytals
6. Louisiana Music Factory playlist
7. Buggy Full of Cajun Music - Jambalaya Cajun Band
8. When a Cajun Man Gets the Blues - Tab Benoit
9. La Ti Da - Marcia Ball
10. Mardi Gras Strut - It's Carnival Time All The Time
11. Mardi Gras Mombo – The Hawketts

For true Mardi Gras style, you’ll need masks, streamers, confetti, doubloons and cocktails. Balloons and beads are easy to come by and decidedly appropriate for this holiday. And don't forget to decorate your drinks! Dress up your frozen concoctions with a paper umbrella or parrot.

Wondering what to wear to a Mardi Gras party?

Beads, feathers, a fabulous mask and a smile. Remember the bright colors of the holiday - purple, green and gold - are also key.

Debauchery reigns supreme, so anything you do in excess takes the (king) cake. Think pirates, showgirls, court jesters, anything your wildest imagination can dream up.

Feeling creative?

Create a Mardi Gras mask-making station so unadorned revelers can add their own touches to masks and join the costume contest with pride.

Provide plenty of supplies such as feathers, sequins and glitter, and have a prize for the person whose mask is voted the best.

Crown the best-dressed male and female the King and Queen of your own Mardi Gras krewe.

If in the area, capture some of the Big Easy's culinary chic with some of Frank's savory down-home Southern Louisiana dishes like Brigtsens' New Orleans BBQ Shrimp with Shrimp Calas followed by spicy crawfish beignets from my new friend and super-talented chef, Susan Spicer, of Bayona, a restaurant located in a 200 year old Creole Cottage nestled in the historic French Quarter.

Whether you're a local or reveler from afar, celebrate Mardi Gras as it was intended! Splurge and feast on spicy, sassy and decadent dishes like Louisiana Hot Crab Cakes spiced with hot-sauce, Bead-Worthy Jambalaya jazzed up with savory sausage and mouth-watering desserts.

King Cake

Lucky King Cake

The traditional brioche style King Cake, also known as the Twelfth Night Cake, is a Mardi Gras specialty. Decorated in the traditional purple, green and gold of Mardi Gras and baked with the traditional baby inside marks the big celebration. The King Cake is believed to have originated in France around the 12th century.

The cakes were made in a circular shape to portray the circular route used by the kings to get to the Christ Child. The route was taken to confuse King Herod, who was trying to follow the wise men so he could kill the Christ Child. In these early King Cakes a bean, pea, or coin was hidden inside the cake.

The person who got the hidden piece was declared King for the day or was said to have good luck in the coming year. In Louisiana, Twelfth Night also signifies the beginning of the carnival season which ends with Mardi Gras Day. The bean, pea and the coin have been replaced by a small plastic baby to symbolize the Christ Child. The person who gets the baby is expected to carry on the carnival festivities by hosting the next King Cake party.

At our party, we loved to whip up traditional New Orleans beignet’s with iGourmet's beignet mix. A gooey New Orleans- styled banana split sundae to our dessert display for the finishing touch. With entertaining in mind, the famed Commander's Palace Banana Split will be a real crowd-pleaser!

We Can’t Wait to Hear from You

Before having too many Hurricanes and Tequila Mockingbirds, sip on a Café au lait with coffee from New Orleans Cafe du Monde Café. And remember to share your “party gras” photos with the Celebrations Community. Just log in, click “create content” in the right side bar, and then click “image” in the center of the page to upload pictures.

Do you need help with your next celebration? I’m here to help. Just post a question in my forum, Ask Mindy.

I would love to help you make all the celebrations in your life more special!

Tequila Mockingbird II

Ingredients

•2 oz Reposado tequila
•1 oz Limoncello
•1 oz Fresh lemon juice
•2 dashes Angostura bitters
•1/2 tsp. or to taste Simple syrup
•Lemon twist 1

Preparation

Fill a margarita glass with ice; set aside to chill. Combine tequila, Limoncello, lemon juice and bitters in cocktail shaker filled with crushed ice; shake vigorously. Add simple syrup to taste. Strain into chilled glass, garnish with lemon twist and serve at once.

Hurricane

Ingredients

• 1 oz. vodka
• 1/4 oz. grenadine syrup
• 1 oz. gin
• 1 oz. light rum
• 1/2 oz. Bacardi® 151 rum
• 1 oz. amaretto almond liqueur
• 1 oz. triple sec
• 1/4 cup grapefruit juice
• 1/4 cup pineapple juice

Preparation

Pour all but the juices, in order listed, into a hurricane glass three-quarters filled with ice. Fill with equal parts of grapefruit and pineapple juice, and serve. Garnish with an orange slice or cherry!

Louisiana Hot Crab Cakes

Ingredients

1 pound crabmeat, picked clean of any shell fragments
2 tablespoons Creole mustard
2 tablespoons finely chopped green onions

Topping
1 cup mayonnaise
2 tablespoons yellow mustard
1/2 teaspoon Tabasco sauce
1/2 tablespoon Worcestershire sauce

Preparation

Preheat the oven to 350 degrees.
Gently toss the crabmeat with the mustard and green onions in a bowl, being careful not to break up the crabmeat. Divide the mixture between 4 ramekins. Using an electric mixer, whip together the topping ingredients in a mixing bowl and spread the topping on the crabmeat mixture.
Bake in the oven until thoroughly heated and the sauce is golden brown and bubbly, about 8 minutes. Serve hot.

Bead-Worthy Sausage and Chicken Jambalaya

Ingredients

2 tablespoons olive oil
1 3 1/2-to 4-pound chicken, cut into 8 pieces
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick
slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth

Preparation

Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter.
Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat. Pour broth over rice mixture in pot.
Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.

Commander's Palace Banana Split

Ingredients

4 bananas, peeled, split lengthwise
8 teaspoons plus 1/4 cup (packed) dark brown sugar
1 cup chilled whipping cream
2 tablespoons dark rum
4 slices purchased banana bread or pound cake, toasted
4 scoops vanilla ice cream
4 scoops chocolate ice cream
4 scoops chocolate chip cookie dough ice cream
1 cup pecans, toasted
Purchased chocolate syrup
Sweetened flaked coconut, toasted

Preparation

Preheat broiler.
Place banana halves, cut side up, on baking sheet. Sprinkle each with 1 teaspoon sugar. Broil bananas until sugar melts and darkens, about 2 minutes. Set bananas aside.
Using electric mixer, beat whipping cream, dark rum, and remaining 1/4 cup sugar in large bowl until peaks form.
Place 1 slice of banana bread in each of 4 banana split dishes. Place 1 banana half on each side of bread, parallel to long sides of dish. Top bread with 1 scoop of each ice cream. Sprinkle with pecans and drizzle with chocolate syrup. Top bananas with dollop of rum-whipped cream and sprinkle of coconut.