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Get That Mardi Gras Goodness: Eats, Treats, and Cocktails Home to "The Big Easy"

Mardi Gras, otherwise referred to as "Fat Tuesday" is the ultimate day to indulge! Do so with these New Orleans favorites; from treats to eats so yummy, you'll devour every bite (as one oughta)... 🎉


Photo by Esquire

Whether you're religious or not - in New Orleans or not - Mardi Gras is a time for indulgence. From wild costumes (or in some cases, the lack thereof), to signature hearty dishes, one of a kind treats, and epic cocktails, the day does not disappoint! So with that, let the good times roll...

Grocery List

A few signature New Orleans musts to indulge in as the big day approaches...


"Start Your Day with the Café Du Monde Treatment..."

Café Du Monde® Favorites: SHOP NOW

From their iconic fluffy beignets to their one of a kind chicory coffee, Café Du Monde's staples will bring New Orleans right to your home...

Photos and Descriptions by World Market

  • Beignet Mix: "In New Orleans, nothing goes better with cafe' au lait than Café Du Monde Beignets. Beignets are puffy square French doughnuts that are traditionally covered in powdered sugar. Café Du Monde Beignet Mix makes up to four dozen French doughnuts. Enjoy for breakfast or brunch with friends or family any time and experience this popular taste of New Orleans from your own home!"

  • Coffee and Chicory: "Close your eyes and whisk yourself away to the New Orleans French Market, where music and the smell of coffee and chicory fill the air. Now, why not fill your own home with the same wonderful aromas? The French custom of adding chicory to coffee for a hint of chocolate flavor was brought to Louisiana, and there it was sold at the original Cafe Du Monde coffee stand in New Orleans starting in 1862. It's traditionally served with hot milk."

  • French Roast Coffee: "... While originally known for its French-inspired coffee and chicory flavors, the cafe now offers a pure French Roast Coffee without the chicory, with all the same New Orleans' taste. It's a blend of 100% arabica beans and has a smooth yet rich flavor."

  • Coffee and Chicory - Decaffeinated: "Fill your home with the wonderful aromas of the New Orleans French Market with Café Du Monde Decaffeinated Ground Coffee..."


"Bring on the Brew..."

World Market® Favorites: SHOP NOW

Whether you're in a fruity mood, craving nutty, buttery flavors, or just want some good old-fashioned hops and malt, these seasonal brews are a festive delight...

Photos by World Market


  • Purple Haze Lager by Abita: "This dessert-y lager from Abita is brewed with real raspberries for a fruity, tartly sweet, slightly purple pour that's delicious with desserts, chocolate and rich cheeses."

  • Mardi Gras Bock by Abita: "Capture the spirit of New Orleans' Carnival with this rich, full-bodied bock, brewed with pale, pilsner and caramel malts and German Perle hops. Enjoy it with Gruyere and Swiss cheeses, roasted meats or Mexican dishes."

  • Blackened Voodoo Lager by Dixie: "Crafted in New Orleans, this moody, luscious lager is a malty brew of dark brown with a frothy, tan head and aromas of hops and roasted malt."


"Get Your Fill..."

Mam Papaul's™ Favorites: SHOP NOW

When it comes to supper have your pick of signature New Orleans dishes while browsing the many options at Mam Papaul's - there you'll find entree mixes, seasoning blends, and even dessert mixes to die for!

Photos by Mam Papaul's

  • Gumbo: "This is the all time favorite soup in South Louisiana. Cook this deep brown soup with your favorite smoked sausage and chicken."

  • Étouffée: "Étouffée is synonymous with crawfish although other seafood and poultry are equally good cooked in this light and tasty sauce. This sauce is a dieter's dream. It can be prepared with no fat."

  • Jambalaya: "We owe this wonderfully delicious dish to the Spanish who settled in Louisiana in the 1800s. Traditional long grain rice is cooked with a combination of meats and seafood and just a hint of tomato sauce to bring out the flavor of a truly cosmopolitan dish."


Desserts Down South

Treats with flavor combinations just wild enough for the madness that is Mardi Gras...


"Go Banana's for Brennan's!"

Bananas Foster by Brennan's

The one, the only Bananas Foster...


"In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation-Owen's way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's."


WHAT YOU'LL NEED

  • 1/4 cup (1/2 stick) butter

  • 1 cup brown sugar

  • 1/2 teaspoon cinnamon

  • 1/4 cup banana liqueur

  • 4 bananas, cut in half lengthwise, then halved

  • 1/4 cup dark rum

  • 4 scoops vanilla ice cream

HOW TO MAKE IT

1. Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

2. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.

3. Stir in the banana liqueur, then place the bananas in the pan.When the banana sections soften and begin to brown, carefully add the rum.

4. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.

5. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.

6. Generously spoon warm sauce over the top of the ice cream and serve immediately.


"King of All Mardi Gras Treats!"

King Cake by Southern Living

Don't forget the baby!


"Similar to coffee cake, this ring-shaped confection is as rich in tradition and history as it is in color and taste. Trademark decorations--sugars in the royal colors of purple (justice), green (faith), and gold (power)--honor the three kings who visited the Christ child on Epiphany, the 12th day after Christmas. Also known as King's Day, Mardi Gras marks the start of merrymaking that continues until the grand finale on Fat Tuesday, the day before Ash Wednesday."


Recipe in Video:


"Praline Perfection..."

Creamy Pralines by Aunt Sally's

It doesn't get better than pralines from New Orleans, especially Aunt Sally's! With a variety including original, creamy, and chewy - not to mention the many delicious flavors in each texture - you'll have reached the level of indulgence Mardi Gras calls for...


"The click-clack of a horse-drawn carriage on a cobblestone street, the sweet smell of warm pralines and sounds of jazz drifting through the air - When people fall in love with New Orleans, it is these senses that fill their hearts. Over 80 years ago, Aunt Sally’s founders lit a fire under a copper pot with the ambitious goal of bringing some of these tastes, smells, and love of New Orleans to the world."

HOW THEY'RE MADE:

"Our famous pralines are created from a short list of quality ingredients, starring Louisiana pecans, Louisiana cane sugar, milk, and butter. They’re cooked by hand over open flame in large, bowl-shaped copper pots. These pots are ideal because of their ability to conduct heat at different temperatures at exact levels during various stages of cooking. Without these precise temperatures and even heat, Aunt Sally’s pralines wouldn’t be be so perfect."

Our cooks stir the hot liquid for approximately 30 minutes, and when the mixture is the right temperature, vanilla and other flavors are added according to our family recipes. Our cooks stir the pots vigorously in order to incorporate the proper amount of air as the candy cooks. When the moment is right, they pull the pots off the stove and hand pour the pralines to cool."

Cocktail Hour

New Orleans may be commonly known for its signature dishes, but let's not forget the iconic cocktails (of which there are many) that originate in the Big Easy - here are a select few, perfect for Mardi Gras...


"A Frappé You'll Never Forget..."

Absinthe Frappé, originally by Old Absinthe House

A classic New Orleans refresher! This frappé might just give the Kentucky Derby's Mint Julep a run for its money...

Photo by Caroline Pardilla from Eater

Recipe by: NewOrleans.com

WHAT YOU'LL NEED

  • 1 1/2 oz. Absinthe

  • 1/2 oz. simple syrup

  • 2 oz. soda water

  • 6–8 mint leaves

  • crushed ice

HOW TO MAKE IT

Gently mix all ingredients in a cocktail shaker and pour.


"Hurricane Season Came Early..."

Hurricane Cocktail, originally popularized by Pat O'Brien's

Indulge in ultimate sweetness! Only the hurricane has become the iconic go-to cocktail of New Orleans, especially among tourists...

Photo by Caroline Pardilla from Eater

Recipe by: NewOrleans.com

WHAT YOU'LL NEED

  • 1. 2 oz. light rum

  • 2 oz. dark rum

  • 2 oz. passion fruit juice

  • 1 oz. orange juice½ oz. fresh lime juice

  • 1 tablespoon simple syrup

  • 1 tablespoon grenadine

  • Garnish: orange slice and cherry

HOW TO MAKE IT

Shake all ingredients in a cocktail shaker with ice and strain into a hurricane glass filled with ice. Garnish with a cheery and an orange slice.


"The Sazerac..."

Sazerac Cocktail, originally popularized by Sazerac House

For when you're over the touristy drinks, and want to go for the real deal - the authentic, historical, and signature cocktail of New Orleans...

Photo from Esquire

Recipe by: Sazerac House

WHAT YOU'LL NEED

  • 1.5 oz Sazerac Rye Whiskey

  • 1 sugar cube

  • 3 dashes Peychaud’s Bitters

  • .25 oz Herbsaint

  • Lemon twist

HOW TO MAKE IT

1. Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud’s Bitters and sugar. Add ice and stir. Empty the ice from the first glass and coat the glass with .25 oz Herbsaint. Discard the remaining Herbsaint. Strain the whiskey / bitters / sugar mixture from the glass into the Herbsaint coated glass and garnish with a lemon peel.

 

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Enjoy! 🎉🎭✨
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