Fat Tuesday Feast

Easy Entertaining

Fat Tuesday Feast

Celebrate Mardi Gras in vegetarian style

BY Robin Asbell
PHOTOGRAPHY Amy Neunsinger

Down in New Orleans, “Mardi Gras” applies to more than just the day before Lent: the festivities start on January 6, then really get going a full two weeks before Fat Tuesday on February 24. This leaves revelers in the Big Easy (and elsewhere) plenty of time to celebrate with our Cajun-style menu. The following dishes can be dressed up for a Carnival dinner or served as a laid-back bayou buffet. The prep work is a snap. All that’s left is to choose some Cajun or jazz tunes; decorate the table in purple, green, and gold (official Mardi Gras colors that symbolize justice, faith, and power); then kick back and laissez les bon temps rouler! (That’s Cajun-French for “let the good times roll.”)

February 2009 p.58

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Smothered Cajun-Spiced Squash

Here, we’ve sprinkled roasted butter-nut squash with Cajun seasoning, then smothered it in a gravy made with what New Orleans chefs call the holy trinity: a combination of onions, celery, and green bell peppers. Serve with rice or grits.

Deep South Slaw

The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and, in the case of Cajun versions, a little kick from hot sauce or cayenne pepper.

Tabasco-Cheddar Biscuits

Not Yet Rated

For over 140 years, Tabasco Sauce has been made on Avery Island in the heart of Louisiana bayou country. It adds the right amount of spice to these cheesy biscuits, which can be made smaller for hors d’oeuvres— just reduce the baking time.

Bread Pudding with Whiskey Sauce

Not Yet Rated

Custardy bread pudding with a bourbon-laced sauce is a New Orleans dessert favorite. Day-old bread works best here because it absorbs more of the custard before baking.