Jambalaya is one of our favorite dishes here at Casa Bouquet during Mardi Gras season, which begins January 6, the Twelfth Day of Christmas. Jambalaya is a spicy rice one pot meal that uses tomato for flavor. You will need a large pot, a knife, spatula or spoon, slotted spoon, and measuring spoons and cup….
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Hurricane cocktail for Mardi Gras – passion fruit punch
Hurricanes are a fruity passion fruit and rum cocktail. The hurricane cocktail was invented at Pat O’Brien’s in New Orleans during a 1940s glut of rum in the port city. It’s an ideal cocktail for bringing some sunshine into winter gloom and for keeping Mardi Gras season festive. You will need a 2-quart pitcher and a measuring…
Remoulade sauce for Mardi Gras – mustard, horseradish, lemon
Remoulade sauce is a must here at Casa Bouquet during Mardi Gras season, which begins January 6, the Twelfth Day of Christmas. You can serve this sauce cold with seafood or as a sandwich spread. For some dishes, you may want to warm the sauce. One of my favorites is a plate of succotash, topped…
Year in review 2017 & shrimp gumbo for Mardi Gras
With the New Year, it’s fun for me to reflect on how far I’ve come with Casa Bouquet and share 2017 year in review. I’m sharing some of the top posts for 2017. I am so grateful for my readers and the community of bloggers. And, it’s time to start celebrating Mardi Gras, so here…
Muffuletta sliders for Mardi Gras
One of my favorite foods for Mardi Gras season is muffuletta sliders. A muffuletta is a famous New Orleans sandwich, a favorite of Sicilians in the early 20th century. It’s a very large, filling sandwich, so I serve this muffuletta sliders version at Mardi Gras parties. You will need foil, a baking pan, a bowl,…