Mardi Gras Recipes

GRILLED NEW ORLEANS-STYLE SHRIMP Ingredient:
  • 1 1/2 lb large shrimp (21 to 25 per lb)
  • 2 tablespoons olive oil
  • 3 medium garlic cloves, minced
  • 3/4 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter
  • 2 teaspoons chili powder
  • 2 teaspoons black pepper
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • Accompaniments: a baguette and lemon wedges
  • Special Equipment
  • 7 (12-inch) wooden skewers

Grilled New Orleans-style Shrimp

Gourmet , Shellfish , Grill/Barbecue , Lemon , Spring , Shrimp , Summer , Quick & Easy , Very Low Carbs , Picnic , Mardi Gras

Yield: Makes 4 main-course servings

Number Of Ingredients: 12

Steps:
  • Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
  • While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
  • Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
Nutrition Facts:


BREAD PUDDING WITH WARM BOURBON SAUCE Ingredient:
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup whipping cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 4 cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces
  • 1/2 cup pecans, toasted, chopped
  • Bourbon Sauce

Bread Pudding With Warm Bourbon Sauce

Dessert , Bake , Fall , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Dairy , Egg , Bon Appétit , Bourbon , Mardi Gras

This Signature Dessert From New Orleans Is A Classic Creole Dish.

Yield: Makes 6 servings

Number Of Ingredients: 9

Steps:
  • Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.
  • Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.
Nutrition Facts:


SOUTHERN FRIED CHICKEN Ingredient:
  • 1 (3 pound) whole chicken, cut into pieces
  • 1 cup all-purpose flour
  • salt to taste
  • ground black pepper to taste
  • 1 teaspoon paprika
  • 1 quart vegetable oil for frying

Southern Fried Chicken

Chicken , Meat and Poultry Recipes , Fry , Fourth of July , Summer , Fried Chicken Recipes , Picnic , Mardi Gras , Juneteenth , New Orleans

Author: Cindy Garrick

This Recipe Is Originally From Alabama, And Has Been Passed Down For Generations.

Time: 35m

Yield: 6

Number Of Ingredients: 6

Steps:
  • Season chicken pieces with salt, pepper, and paprika. Roll in flour.
  • Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
Nutrition Facts:

Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g


LOUISIANA DEVILED CRAB CAKES Ingredient:
  • 1/4 cup onion, finely chopped
  • 1/4 cup green bell pepper, finely chopped
  • 3 tablespoons celery, finely chopped
  • 3 tablespoons unsalted butter
  • 1 large egg
  • 1 tablespoon sour cream
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon salt
  • 2 tablespoons scallions, thinly sliced
  • 16 saltines, finely ground
  • 1/2 lb lump crabmeat, jumbo, picked over
  • 1 tablespoon vegetable oil

Louisiana Deviled Crab Cakes

Kidney Friendly , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Lunch , Shellfish , Pepper , Spring , Pan-Fry , Sugar Conscious , Quick & Easy , Halloween , Mardi Gras , Crab

Author: Oolala

From A Magazine That Says This About The Recipe: "these Crab Cakes Are Flavored With The "holy Trinity" Of Cajun Cooking: Onion, Green Bell Pepper, And Celery. Serve Them With A Hepling Of Coleslaw Or A Green Salad." This Makes A Nice Light Main Course, Lunch Or Appetizer.

Time: 40m

Yield: 2 serving(s)

Number Of Ingredients: 14

Steps:
  • Cook onion, bell pepper, and celery in 1 tablespoons butter in a 10" skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
  • Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs.
  • Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter).
  • Dredge cakes in remaining saltine crumbs.
  • Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
Nutrition Facts:

Calories 505.2, Fat 31.4, SaturatedFat 14, Cholesterol 228, Sodium 909.3, Carbohydrate 23.3, Fiber 1.8, Sugar 2.7, Protein 31.7


CHICKEN AND SAUSAGE JAMBALAYA Ingredient:
  • 12 ounces applewood-smoked bacon, diced
  • 1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
  • 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
  • 1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
  • 1 1/2 pounds onions, chopped (4 to 5 cups)
  • 2 large celery stalks, chopped
  • 1 8-to 10-ounce red bell pepper, coarsely chopped
  • 1 8-to 10-ounce green bell pepper, coarsely chopped
  • 6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
  • 2 tablespoons paprika
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chili powder
  • 1/4 teaspoon (or more) cayenne pepper
  • 3 10-ounce cans diced tomatoes and green chiles
  • 2 1/2 cups beef broth
  • 3 cups (19 to 20 ounces) long-grain white rice
  • 8 green onions, chopped (about 2 cups)
  • Chopped fresh Italian parsley

Chicken And Sausage Jambalaya

Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Chicken , No Sugar Added , High Fiber , Bell Pepper , Party , Sausage , Ham , Mardi Gras

Author: Anna Beth

Yield: Makes 10 servings

Number Of Ingredients: 18

Steps:
  • Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
  • Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.
Nutrition Facts:


CHICKEN AND TASSO JAMBALAYA Ingredient:
  • Seasoning mix:
  • 2 whole bay leaves
  • 2 teaspoons ground red pepper (preferably cayenne)
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons white pepper
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon rubbed sage
  • 2 tablespoons unsalted butter
  • 1/2 pound chopped tasso (preferred) or other smoked ham (preferably Cure 81), about 2 cups
  • 3/4 pound boneless chicken, cut into bite-size pieces, about 2 cups
  • 1 cup chopped onions, in all
  • 1 cup chopped celery, in all
  • 1 cup chopped green bell peppers, in all
  • 1 tablespoon minced garlic
  • 1/2 cup canned tomato sauce
  • 1 cup peeled and chopped tomatoes
  • 2 1/2 cups chicken stock
  • 1 1/2 cups uncooked rice (preferably converted)

Chicken And Tasso Jambalaya

Peanut Free , Tree Nut Free , Soy Free , Wheat/Gluten-Free , Chicken , Pork , Spring , Sugar Conscious , No Sugar Added , appetizer , Mardi Gras

Author: Paul Prudhomme

Yield: Makes 4 main-dish or 8 appetizer servings

Number Of Ingredients: 19

Steps:
  • Combine the seasoning mix ingredients in small bowl and set aside.
  • Melt the butter in a 2-quart saucepan over high heat. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently. Add chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping pan bottom well. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers and the garlic. Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often. Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers and the tomatoes. Remove from heat. Stir in the stock and rice, mixing well. Transfer mixture to an ungreased 8x8-inch baking pan. Bake uncovered in a 350° oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves Let sit 5 minutes before serving.
  • To serve, mold rice in an 8-ounce cup and place 2 cups on each serving plate for a main course or 1 cup for an appetizer.
Nutrition Facts:


OLD-FASHIONED CRAWFISH BOIL Ingredient:
  • 1 gallon water
  • 2 3-ounce packages crab boil
  • 1/4 cup salt
  • 1/4 cup hot sauce
  • 2 tablespoons cayenne pepper
  • 1 1/2 pounds small red potatoes
  • 6 small onions, peeled
  • 4 - 6 ears corn, halved
  • 1 bell pepper, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1 head garlic, halved
  • 3 large lemons, halved
  • 5 pounds live crawfish, rinsed and purged in salt water

Old-fashioned Crawfish Boil

Shellfish , Lemon , Spring , Boil , Family Reunion , Potato , Spice , Corn , Mardi Gras

Boiling Crawfish Is An Art - Something That Quickly Becomes Apparent To Anyone Who's Watched A Cook Prepare The Cooking Liquid. This Recipe Has Been Modified For Ease Of Preparation At Home. Most Cajuns Have A Strong Opinion About What Should Or Should Not Go Into The Pot. Use This Recipe As A Guide And Modify It To Your Own Tastes - More Vegetables Or Less, Spicier Or Not. And Remember, When Live Crawfish In The Shell Are Not In Season, You May Simply Substitute Shrimp.

Yield: Makes 4 to 6 servings

Number Of Ingredients: 13

Steps:
  • In very large pot over high heat bring water, crab boil, salt, hot sauce, and cayenne pepper to a boil. Add potatoes, onions, corn, bell pepper, celery, and garlic. Reduce heat to simmer; cover and cook until vegetables are barely tender, about 10 minutes.
  • Squeeze lemons over pot, add lemons and crawfish, and stir to combine. Cover and return mixture to the boil. Cook until shells turn bright red, about 8 minutes. Serve immediately.
Nutrition Facts:


COCONUT CREOLE BREAD PUDDING WITH BOURBON SAUCE Ingredient:
  • For pudding
  • 3/4 pound baguette
  • 1 cup canned crushed pineapple
  • 1 cup pecans
  • 3 large eggs
  • 3/4 cup sugar
  • 1 cup milk
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla
  • 2 tablespoons unsalted butter
  • 1 cup sweetened flaked coconut
  • For sauce
  • 2 tablespoons cornstarch
  • 1/3 cup bourbon
  • 1 cup heavy cream
  • 1 cup milk
  • 1/4 cup sugar

Coconut Creole Bread Pudding With Bourbon Sauce

Dessert , Bake , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Gourmet , Dairy , Egg , Fruit , Bourbon , Winter , Nut , Coconut , Mardi Gras

Yield: Serves 6

Number Of Ingredients: 17

Steps:
  • Make pudding:
  • Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
  • Butter a 1 1/2-quart shallow baking dish.
  • Drain pineapple well. Chop pecans and toast golden. In a bowl toss together bread, pineapple, and half of pecans and transfer to baking dish. In bowl whisk together eggs, sugar, milk, cream, and vanilla and pour slowly and evenly over bread mixture. Chill pudding, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • Sprinkle remaining pecans over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven 20 minutes. Remove pudding from oven and drop walnut-size mounds of coconut decoratively on top. Bake pudding until coconut is golden brown, about 20 minutes more.
  • In a small bowl stir together cornstarch and bourbon. In a small heavy saucepan bring cream, milk, sugar, and a pinch salt to a boil, stirring until sugar is dissolved. Whisk cornstarch mixture and whisk into cream mixture. Boil sauce gently, whisking, 1 minute, or until thickened. Keep sauce warm, covered.
  • Serve pudding warm or at room temperature with sauce.
Nutrition Facts:


CREOLE CHICKEN AND OKRA GUMBO Ingredient:
  • 2 tablespoons vegetable oil
  • 2 tablespoons all purpose flour
  • 1 cup sliced frozen whole okra
  • 1 14 1/2-ounce can low-salt chicken broth
  • 1 14 1/2-ounce can diced tomatoes
  • 1/2 pound skinless boneless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • 3/4 to 1 teaspoon hot pepper sauce (such as Tabasco)

Creole Chicken And Okra Gumbo

Bon Appétit , Winter , Chicken , Tomato , Quick & Easy , Vegetable , Soup/Stew , Mardi Gras , Kwanzaa , Okra

Yield: 2 Servings; Can Be Doubled

Number Of Ingredients: 8

Steps:
  • Stir vegetable oil and flour in large saucepan over high heat until smooth and dark brown, about 3 minutes. Mix in okra, then chicken broth and tomatoes with their juices; simmer 3 minutes. Sprinkle chicken with thyme, salt and pepper. Add to saucepan. Simmer gumbo uncovered until chicken is cooked through, about 10 minutes. Season gumbo to taste with hot pepper sauce , salt and pepper and serve.
Nutrition Facts:


Listing 42 Results Mardi Gras Recipes

Logo recipes 5 days ago Web Whether it's king cake, beignets or muffuletta, these classic Mardi Gras recipes are so good, you'll be making them long after Fat Tuesday is over. 1 / 60 Southern Shrimp and …

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Logo recipes 1 week ago Web Try classic Mardi Gras recipes like shrimp étouffée, jambalaya, or red beans and rice, or fix something unexpected for a group of party guests like warm gumbo dip or cornbread …

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Logo recipes 3 days ago Web Find Mardi Gras King Cake and recipes for classic Cajun and Creole favorites like gumbo, jambalaya, hurricanes, and more! Mardi Gras Desserts Mardi Gras Side Dishes Mardi

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Logo recipes 1 week ago Web 30 Best Mardi Gras Foods - Easy Recipes for Mardi Gras Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some …

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Logo recipes 1 week ago Web 39 Best Mardi Gras Food Ideas - Recipes For A Mardi Gras Party 1 We Made A Magazine With Disney! 2 50 Best Healthy Pasta Recipes 3 All Of Dunkin' Donuts' Iced Coffee …

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Logo recipes 2 weeks ago Web 50 Flavorful and Filling Low-Calorie Meals 55 Easy Vegetarian Recipes for the Whole Family 70 Easy Vegan Recipes You Need to Try Pork Chops with Pear Salad Spice …

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Logo recipes 2 weeks ago Web Our list of traditional Mardi Gras foods includes jambalaya, shrimp po' boys, and beignets — plus the Mardi Gras treat you'll only find two hours east of New Orleans in Mobile, …

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Logo recipes 3 days ago Web Mardi Gras Grilled Oysters Grilled oysters are buttery and will melt in your mouth. These are smoky and tangy, with a bit of New Orleans heat thrown in for good measure. …

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Logo recipes 1 day ago Web From shrimp to sausage to beignets, here is our list of New Orleans recipes perfect for a Mardi Gras party or any other time you want to let the good times roll. 1 / 50 0 seconds …

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Logo recipes 1 day ago Web www.allrecipes.com

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Logo recipes 5 days ago Web Celebrate Mardi Gras with New Orleans fare, like king cake, gumbo and jambalaya. Mardi-Gras Fare 3 Videos Bobby prepares classic New Orleans dishes, like muffaletta and …

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Logo recipes 1 week ago Web Mardi Gras Pasta This scrumptious pasta is a fusion of Cajun flavor and Italian decadence. It’s spicy, creamy, and sure to delight your senses. Make sure you get some before it’s …

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Logo recipes 2 days ago Web These 28 creole Mardi Gras recipes are wayyyy cheaper than a flight down South and taste just as good, promise! So what is Creole cuisine, and how is it different from Cajun …

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Logo recipes 1 week ago Web King Ranch Chicken Casserole. Stacy K. Allen, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley. This Tex-Mex staple casserole relies on a couple cans of creamed soup, …

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Logo recipes 1 week ago Web 30-Minute Meals Soups, Stews & Chili Comfort Food Main Dishes Sheet Pan Dinners View All Meals Breakfast & Brunch Lunch Healthy Appetizers & Snacks Salads Side Dishes …

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Logo recipes 1 week ago Web Dough. In the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active …

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Logo recipes 1 week ago Web Mardi Gras (aka Fat Tuesday, aka Packzi Day) is a celebration of excess that takes place on the day before Ash Wednesday, which marks the beginning of the Lent. This year, the …

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Logo recipes 1 week ago Web Recipe: King Cake The flavor of New Orleans is baked into this round pastry dessert that's decorated in colorful icing reminiscent of the purple, green, and gold spirit of Mardi Gras. …

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Logo recipes 5 days ago Web These Mardi Gras inspired recipes are sure to be a hit with your crowd! Cheesy Muffuletta Dip Cheesy Muffuletta Dip turns the popular muffuletta sandwich into a hot cheesy dip …

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Logo recipes 1 day ago Web ⅔ cup warm water (110 degrees F/45 degrees C) ½ cup white sugar, divided 2 (.25 ounce) packages active dry yeast 2 eggs 1 ½ teaspoons salt ½ teaspoon freshly grated nutmeg …

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Logo recipes 3 days ago Web This Instant Pot Jambalaya recipe is a Cajun inspired one dish recipe with shrimp, andouille sausage, chicken and rice that will make a spicy dinner for your family. Check out this …

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Logo recipes 3 days ago Web Whether you’re looking for sweet, or savory – there are Mardi Gras recipes to cover everything! Mardi Gras appetizers, desserts even main dishes! Very Brief History of …

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Logo recipes 6 days ago Web Feb 6, 2023 - 3:00 am. Charlee’s Angels brought a little bit of Mardi Gras and Motown music and dance Feb. 2 to the seniors at the East Feliciana Council on Aging in Jackson. …

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Logo recipes 1 week ago Web Mardi Gras may come just once a year, but this ice cream keeps the party going year-round. No electric ice cream maker required — it's a cool way to enjoy all the flavors of …

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Logo recipes 1 week ago Web Day-old French bread is soaked in a sweet eggy mixture and seasoned with vanilla, cinnamon, and nutmeg. Soak for up to one hour before baking the dish for an additional …

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Logo recipes 1 week ago Web 11. Slab Muffuletta. Instead of making individual sandwiches, make one giant crowd-friendly muffuletta for all of the Mardi Gras. It’s stuffed with all the in-your-face flavors that you …

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Logo recipes 2 days ago Web 2. Make-Ahead Fried Chicken. The neutral ground, or median, on St. Charles Avenue on Mardi Gras morning smells like Popeyes. Fried chicken is portable and easy to eat with …

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Logo recipes 3 days ago Web The good times rolled in the City of Discovery as the Elks kicked off its annual Mardi Gras Parade Saturday. Mardi Gras lovers packed the streets with friends and family, filling the …

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