Mardi Gras 2017 Recipe Round Up

Fat Tuesday is only a week away and I can’t help but think that there needs to be a little Cajun action going on to celebrate it. And perhaps a few beads, because what would a Mardi Gras celebration be without beads. Just try not to do anything too embarrassing to get them. Remember, there are cameras everywhere nowadays, which means showing your bits is a seriously bad idea that will come back to haunt you.

I’m sure many of you are familiar with my addiction to  Legion of Spice’s Bayou Black & Black n’ Bluesy Rub & Seasonings. After testing many other Cajun blends over the years, I can honestly say that these blends are real winners and the only ones I now allow in my kitchen. They have all the flavor you want in a Cajun seasoning, without all of the salt. Added bonus, ten percent of the profits from each sale are used to feed the hungry.

So folks, grab some Cajun seasoning, a big ol’ slice of king cake, and deck yourself out in as much yellow, purple, and green as your closet can handle. You know me, I’m a sucker for just about any holiday, especially if it means putting on a costume. And in this case, I think beads definitely count as a costume. Oh, and don’t forget, if you do grab a slice of that king cake, make sure not to swallow the baby. That’s bad luck, not to mention ill-advised.

Cajun Langostino Chowder

Langostino Cajun Fettuccine

Cajun Lime Corn Chowder with Crab

Crockpot Cajun Butter Roasted Sweet Potatoes

Cajun Shrimp Egg Rolls

Hawaiian Meets Cajun Crab Dip Sliders

Cajun Langostino Chowder

Cajun Langostino Chowder


  • 2 Tablespoons Unsalted Butter
  • 3 Stalks Celery, Diced
  • 2 Carrots, Diced
  • 1 Sweet Yellow Onion, Diced
  • 4 Red Potatoes, Peeled & Diced
  • 2 Cups Half & Half
  • 1 1/2 Cups Whole Milk
  • 1 (8-oz.) Bottle Clam Juice
  • 2 Bay Leaves
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 2 Teaspoons Cajun Seasoning
  • 1 (12-oz.) Bag Frozen Langostino Tails


  1. In a large Dutch oven or stockpot, melt the butter over medium-high heat.
  2. When the butter is melted, add the celery, carrots, and onion. Cook for 8 minutes, or until translucent.
  3. Add all of the remaining ingredients, except for the langostino tails; bring to a boil.
  4. Lower the temperature to medium-heat, and then cook until the potatoes are tender. This should take anywhere between 10 and 20 minutes.
  5. Add the langostino tails, and cook for an additional 5 to 10 minutes, or until the langostinos are completely heated through.
  6. Before serving, remove and discard the bay leaves.
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*Some affiliate links can be found in this post. Legion of Spice is not monetarily compensating me for this post. I love them as a company, adore their products, and just want to share their amazingness with all of y’all.

Laissez les bon temps roulez!

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  • A tasty collection and love the sound of that chowder!

  • What a collection of recipe! one is better than the other! Thanks for bringing the chowder to Fiesta this week, as a co-host I like it a lot!

  • I’d love everyone of those recipes! Happy Mardi Gras!