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4. Cook until edges bubble and start to solidify. Lift the edges to allow loose eggs underneath. Once omelette loosens from the pan, flip. 5. Turn heat to low or off and allow to finish cooking in hot skillet. 6. Fold omelette into a brown skillet. 7. Mix hollandaise, tarragon, and salsa until well blended and pour evenly over omelette. 8. 2. Add crawfish and green onions and continue cooking for an additional 30 seconds. 3. Add eggs and reduce heat to medium. 4. Cook until edges bubble and start to solidify. 4. Cook until edges bubble and start to solidify. Lift the edges to allow loose eggs underneath. Once omelet loosens from the pan, flip. 5. Turn heat to low or off and allow to finish cooking in hot skillet. 6. Fold omelette into a brown skillet. 7. Mix hollandaise, tarragon, and salsa until well blended and pour evenly over omelet. 8. Carnivals and parades abound during Mardi Gras season, from Epiphany until Fat Tuesday. Seas of purple, gold, and green (symbolizing justice, power, and faith) can be seen everywhere. Mardi Gras Parade Krewes select their kings of Mardi Gras and put on elaborate float parades in their communities. These recipes make any day a party, whether you're whipping up New Orleans classics like shrimp étouffée or an unexpected mash-up like warm gumbo dip. No collection of Mardi Gras recipes would be complete without sweets, like our Praline-Cream Cheese King Cake or King Cake Beignets. Take a look through our recipes for best Fat Tuesday recipes Mardi Gras Omelette. 1 TB Butter ¼ cup Tomatoes, Diced 3 ea Eggs 2 oz Shredded Cheddar Cheese 1 oz Ham, Diced 1 oz Pork Sausage, Cooked and Diced 1 oz Bacon, Cooked and Diced From the Recipe Creator: I make a soup every year for Mardi Gras. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it’s one of my favorite Mardi Gras recipes. —Steven Thurner, Janesville, Wisconsin These recipes are great for the Mardi Gras season and beyond. True, these are the best recipes for celebrating the Mardi Gras season—but these simple and reliable recipes for New Orleans classics like gumbo, étouffée, po' boys, jambalaya, and Bananas Foster are perfect for any Tuesday of the year (not just Fat Tuesday). From bold Creole flavors to hearty Cajun classics, these 32 New Orleans-inspired recipes bring the taste of the Big Easy straight to your kitchen. Each dish is packed with flavor, fun, and a little Louisiana magic. So grab your beads, fire up the stove, and get ready for a Mardi Gras feast you won’t forget! 1. Creole Jambalaya If you're looking to get creative with your Mardi Gras foods, try Ree Drummond's twist on Cajun pasta or whip up some Mardi Gras desserts like the spritz cookies that look like mini king cakes. And while Mardi Gras falls on March 4 in 2025, you can also enjoy these delicious New Orleans-inspired dishes for your family dinners all year long. Whisk eggs, water, salt, and pepper together in a bowl until yolks and whites are completely combined and eggs are light and frothy, about 30 seconds. Mix all items and add canola oil. Toss with frozen wings until well coated. place on baking sheet lined with foil and sprayed with Pam. Bake at 400 for 45 minutes turning occasionally. The Mardi Gras Punch is a bold and flavorful party drink, perfect for celebrating Mardi Gras with a crowd. Inspired by the classic Hurricane, this punch blends light and dark rum with vibrant citrus flavors and passion fruit juice, creating a rich, tropical base with just the right amount of tartness and sweetness. This Mardi Gras recipe brings the best of New Orleans cuisine with minimal prep and clean-up. Get the Recipe: Sheet Pan Shrimp and Andouille Sausage. New Orleans Brandy Milk Punch for Mardi Gras New Orleans Brandy Milk Punch for Mardi Gras. Photo credit: xoxoBella. Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. 8. Oysters Rockefeller. Most people know of oysters Rockefeller, but few know the history behind the name. These decadent oysters were so rich, the chef named them after the richest person alive at the time. Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain. Whereas Mardi Gras literally means “Fat Tuesday,” Carnevale literally means, “farewell to meat.” (Mardi Gras in Italian is Martedi Grasso. It was first officially celebrated in Venice in 1094. The Venetian government officially sanctioned the street parties in 1296.) Melt butter in a large skillet over medium-high heat. Cook and stir chicken pieces in the hot butter until heated through, 1 to 2 minutes. Mix in Buffalo wing sauce; cook and stir for 30 seconds. Starting at the handle side of the pan, use the spatula to begin rolling omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder leaving the seam-side up. Add remaining 1/2 tablespoon butter to the pan.
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