Mardi Gras

Plate of Creole Eggs Sardou - poached eggs on a bed of sauteed, chopped artichoke hearts and creamed spinach, drizzled with homemade hollandaise sauce.

Creole Eggs Sardou

What could be more perfect for the end of Mardi Gras than a luxurious and decadent brunch of Creole Eggs Sardou? It’s hangover food, but with a kick! Creamed spinach, sauteed artichokes, and poached eggs are layered in a bowl and topped with velvety hollandaise sauce for a greener, more decadent take on a classic Eggs Benedict.

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Wide view of a bowl f stacked old-fashioned beignets beside a bowl of powdered sugar and a fine mesh sieve.

Old Fashioned Beignets

Old Fashioned Beignets are a great way to celebrate Fat Tuesday and wrap up Mardi Gras. These beignets are made without yeast and ready in about 40 minutes.

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Brown plate with two whole and one split baked Cajun boudin balls with remoulade sauce.

Cajun Boudin Balls With Remoulade Sauce

Cajun Boudin Balls are a spicy appetizer of pork and rice, then baked to golden, crunchy perfection on the outside with an intensely flavorful, moist interior. Served beside a cool and creamy remoulade sauce, these balls will be a Mardi Gras favorite!

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Cool, creamy King Cake Shots - cake vodka, Baily's, Cinnamon Schnapps, and cream

King Cake Shots

Even if you can’t get to NOLA for Mardi Gras, you can still celebrate at home with these King Cake Shots.  They have all of

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Easy Dirty Rice

Dirty rice is a Cajun classic usually served as a side dish.  This version is hearty enough to serve as a main course. I like

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Bowl of shrimp, chicken, and sausage gumbo

Florida Gumbo

A rich, flavorful shrimp dish that is slightly spicy and full of succulent shrimp, juicy chicken, and spicy sausage.  Serve with white rice and a

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