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Creole-Style Jambalaya
Make jambalaya the centerpiece of your Mardi Gras feast this year. Tomatoes distinguish this Creole version from the brown Cajun-style jambalaya.
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Green Gumbo
Green gumbo, a hearty stew of okra and greens, is said to have restorative powers. It has roots in West African cuisine and in Creole cooking it's been given the French name "gumbo z'herbes."
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Chicken And Smoked Sausage Gumbo
This classic gumbo features a spicy broth with chicken, sausage and okra. Cook the roux longer for a darker color and deeper flavor.
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Louisiana Ring Cake
This old-fashioned cake is moist with a delicate orange flavor and a crunchy outer crust. It's a classic Southern treat.
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Chicken And Boudin Gumbo
Gumbo, a stew native to Louisiana, consists of the holy trinity of bell peppers, onions and celery, as well as a variety of different meats or seafood. But this recipe allows you to remove the seafood from the equation.
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Simple King Cake
Chef David Guas grew up in New Orleans, and today the James Beard Award finalist is at the helm of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia. Here is his recipe for a simple king cake, which only requires a few ingredients.
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Shrimp Creole
Creole sauce is a hallmark of New Orleans cooking and takes time and a bit of technique to get right. It’s usually mixed with shrimp and served over rice for shrimp Creole.
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Carnival Queen
Beautifully pink, bubbly, and fruity without being excessively sugary, this cocktail is fit for royalty
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Napoleon's Last Stand
With a rich gold color and light green cucumber garnish, all you need is a purple straw to have the three signature colors of Mardi Gras
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Cafe Royál
If you’re partying hard for Mardi Gras, this coffee cocktail will keep you energized all weekend long (and then some)
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