Cajun Recipes for Mardi Gras

Bring Cajun cooking to your kitchen with New Orleans classics and new twists on the iconic dishes eaten on and around Mardi Gras.

Gumbo Hand Pies

This ingenious treat marries two Bayou classics: gumbo, of course, and Natchitoches meat pies, one of the official state foods of Louisiana.

Get the Recipe: Gumbo Hand Pies

Andouille-Crusted Black Drum

Use andouille sausage, a Bayou staple, in this flavorful crust for fish, and amp up a simple butter sauce with chopped pecans, also native to Louisiana.

Get the Recipe: Andouille Crusted Black Drum with Sauteed Kale and Pecan Butter Sauce

Cajun Shrimp Po' Boys

Panko-crusted, crispy-fried shrimp comes topped with crunchy cabbage and homemade tartar sauce in Kelsey's Cajun-inspired hoagies.

Get the Recipe: Cajun Shrimp Po' Boys

Beer-Poached Boudin

Boudin, a type of sausage made with pork, rice and onions, is another Louisiana favorite. Emeril poaches it in beer — preferably Abita, a local brew.

Get the Recipe: Beer Poached Boudin with Grain Mustard

Charcuterie Sandwich

This is Emeril's take on the muffuletta, a sandwich made famous at Central Grocery in New Orleans' French Quarter.

Get the Recipe: Charcuterie Sandwich

Beignets With Quick Homemade Blackberry Jam

Think of beignets, the official state donut of Louisiana, as fancier fried dough. You can't go wrong with Bobby's blackberry jam-topped beauties: They're lightly infused with lemon zest and spiced with nutmeg.

Get the Recipe: Beignets with Quick Homemade Blackberry Jam

Louisiana-Style Shrimp

Rachael's hearty spin on New Orleans-style "barbecue" shrimp makes a satisfying main course.

Get the Recipe: Louisiana Style Shrimp

Cajun Blackened Steak

Roger Mooking gives T-bone steaks the Everyday Exotic treatment by coating them with Cajun spice.

Get the Recipe: Cajun Blackened Steak with Sugar Snap Peas

Emeril's Crab Boil

All you'll need are five ingredients and 40 minutes to make Emeril's Creole crab boil.

Get the Recipe: Emeril's Crab Boil

Spicy Cajun Skewers With Spicy Buffalo Dipping Sauce

Andouille sausage, tiger shrimp, red potatoes, hush puppies and okra are slipped onto skewers, covered in Cajun marinade and served alongside homemade spicy Buffalo sauce.

Get the Recipe: Spicy Cajun Skewers with Spicy Buffalo Dipping Sauce

Potato Gumbo

Roger Mooking uses the classic flavors of Louisiana gumbo in this filling soup. Potatoes act as a thickener in place of the traditional roux.

Get the Recipe: Potato Gumbo

New Style New Orleans Barbecue Shrimp

In New Orleans, "barbecue shrimp" isn't actually barbecued. Emeril follows tradition and sautes the shrimp with lots of Worcestershire sauce, but he adds his own kick by tossing the shrimp with Creole-seasoned homemade croutons.

Get the Recipe: New Style New Orleans Barbecue Shrimp

Dooky Chase's Shrimp Gumbo

Filled to the brim with delicious gulf fare like white shrimp and oysters, this Southern stew doesn't stop at seafood; it's also packed with Creole hot sausage, smoked ham and cubed beef.

Get the Recipe: Dooky Chase's Shrimp Gumbo

Everything Gumbo

Rachael's gumbo is aptly named: It's packed with shrimp, chicken, andouille sausage, and lots of veggies and spices.

Get the Recipe: Everything Gumbo

Lump Blue Crab Salad

Tarragon, chives, lemon juice and homemade mayonnaise help give Emeril's crab salad a refreshing balance of flavors.

Beef and Andouille Chili

Once you try food blogger Nealy Dozier's hearty chili recipe — filled with chunks of slow-braised beef, speckles of spicy andouille sausage for a little Southern kick and a medley of different beans — you may never want another.

Get the Recipe: Beef and Andouille Chili

Seared Shrimp Salad With Warm Andouille Dressing

Emeril's New Orleans-inspired salad comes topped with homemade croutons, Creole seasoning and generous amounts of spicy andouille sausage.

Get the Recipe: Seared Shrimp Salad with Warm Andouille Dressing

Fried Haddock Po' Boy

"Po' boy" is the New Orleans term for a sub sandwich. Chuck fills his with crispy fried haddock and a tangy tartar sauce that's a cousin of Louisiana's remoulade sauce.

Get the Recipe: Fried Haddock Po' Boy

Crawfish Jalapeno Cheese Cornbread Topped With Crawfish Etouffee

Spicy cornbread, speckled with bits of buttery crawfish tail, is topped with a buttery cumin-dusted crawfish sauce.

Get the Recipe: Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee

Fried Catfish topped With Crawfish Au Gratin Sauce

Cornmeal-coated, Creole-seasoned catfish is fried until golden brown and topped with a creamy Bayou-inspired crawfish sauce.

Get the Recipe: Fried Catfish topped with Crawfish Au Gratin Sauce

Portabella Crab Rockefeller

Chopped spinach, rich cream sauce and crab are all nestled into a meaty portabella mushroom and topped with melted mozzarella.

Get the Recipe: Portobello Crab Rockefeller

Catfish Po' Boys With Chow-Chow

Emeril's fried fish po' boys get an extra kick from green tomato chow-chow and his "Bayou Blast" seasoning.