Mardi Gras Menu

crayfish Let the good times roll on Fat Tuesday with this celebratory Mardi Gras menu. Crayfish à la Bordelaise This classic Creole recipe is the perfect starter to any Emerald City homage. If you can't find crayfish, substitute shrimp and adjust the cooking time accordingly. Old-School Chicken and Sausage Jambalaya JBF Award winner Donald Link, chef and owner of Cochon and Herbsaint, prepares this Cajun-style jambalaya by caramelizing the meat and onions and cooking the rice in a rich, reduced stock. Orange Blossom Beignets Orange blossom water adds a hint of Basque flavor to this quintessential New Orleans dessert. Café Brûlot End the meal with

Comments (0)