Weekend Special – It’s Mardi Gras Laissez Les Bons Temps Rouler

Fat Tuesday … that’s Mardi Gras … is next week. Laissez Les Bons Temps Rouler ! Let the Good Times Roll!


If ever there’s a cause for celebration; Mardi Gras is it. Gather all you fun-loving friends. Go ahead and get a bunch of beads if you like. On the other hand, good jazz, old and new, is not optional. What more could you need for a fabulous evening? A few great dishes!
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Start with something to nibble. Set out a bowl or two of Sugar & Spice Pecans and a big bountiful platter of fresh vegetables. The veggies are great with my Peanut-Sesame Dipping Sauce. For a heartier appetizer, include some grilled chicken and shrimp to dip as well.

Moving on to the main event. Even in bitter cold New Hampshire, you can bring some Louisiana spirit home with my Creole Shrimp with Cheesy Grits. If you like, add a spoonful of Stir-fried Leafy Greens. If you’ve got a crowd coming over, then you can’t beat my Sort’a Like Jambalaya or Caribbean Seafood Stew. Any of these dishes will warm your stomach and your soul.

And for dessert? Tradition dictates King Cake a sweet brioche-like bread drizzled with icing and generously sprinkled with purple, green and gold (the colors of Mardi Gras) sugar. However, I’ve been in a lemony mood for the last little while. So I’m thinking Lemon Cheesecake, Lemon Tart or maybe Lemon Mousse. Any or all of the above will be delicious with lots of fresh berries.

If you are feeling guilty about the purple, green and gold thing … bake up a batch of Sugar & Spice Cookies and generously sprinkle with colored sugar – purple, green and gold of course.

Laissez les bons temps rouler and bon appétit!

What are your plans for Mardi Gras? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

I invite you to take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

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