10 Awesome Mardi Gras Recipes

Since Mardi Gras is around the corner I wanted to share 10 awesome Mardi Gras recipes starting with my Healthier Hurricane recipe. Mardi Gras or “Fat Tuesday” is next Tuesday, February 12th. My kids always want me to purchase a King Cake this time of year. I am thrilled to find this Traditional King Cake recipe below as well as some other Cajun and New Orleans favorites. I have actually never been to Mardi Gras, but I love New Orleans and the excitement that Mardi Gras brings to the city. I will be celebrating at home by trying a few of these 10 creations.

Chicken Gumbo via Martha Stewart

Pecan Pralines via Country Living 

Mardi Gras Munchies via Full Circle Foodie

Mardis Gras Macaroons via SprinkleBakes

Mardi Gras Cupcakes via My Recipes

Traditional Mardi Gras King Cake via Brown Eyed Baker

Shrimp Po’ Boy via Bon Appetit

Buttermilk Beignets via Epicurious

Shrimp Creole via Skinny Taste

Lightened-Up Seafood Gumbo

Happy New Year to everyone! We spent the past few days down at the beach, and yesterday we watched a lot of football and enjoyed this Seafood Gumbo recipe adapted from Cooking Light. With only 254 calories and 2 grams of fat, this hearty soup will fit into your New Years resolution plan to eat healthy and get lean. It’s so flavorful and comforting this time of year. Just serve with a salad and some crusty bread, and that is all you need. I hope everyone had a great holiday season, and I look forward to a fantastic 2011 on Ingredients, Inc.

Seafood Gumbo

Yield: 8 servings

Ingredients

1 cup all-purpose flour

1 teaspoon vegetable oil

2 cups chopped onion

1 cup  chopped green bell pepper

1/2  cup chopped celery

2  garlic cloves, minced

11/2 cups sliced okra

1 cup chopped tomato

2 teaspoons chopped fresh oregano

1 1/2 cups low-sodium chicken broth

1 teaspoon Cajun seasoning

4  (8-ounce) bottles clam juice

2 tablespoons tomato paste

1/2 pound skinned scamp or other firm white fish fillet, cut into 1-inch pieces

11/4  pounds medium shrimp, peeled and deveined

1/2  teaspoon hot sauce

4 1/2  cups hot cooked long-grain rice

Directions

1. Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside.

2. Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until vegetables are tender. Add okra, tomato and oregano; cover and cook 5 minutes, stirring occasionally. Add 11/2 cups chicken broth, Cajun  Seasoning, clam juice, and tomato paste. Bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.

3. Add scamp; cook 5 minutes. Add shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce. Serve gumbo over rice.

Note: One (8-ounce) container select oysters, undrained, may be added.