Mardi Gras, also known as Fat Tuesday, is held on the last Tuesday before Lent (this year, on March 1), with invitations to parades, bead-throwing, public celebration, and, yes, food. a lot and Lots A Cajun and Creole-inspired food.
Celebrating the holiday outside of New Orleans? Bring a slice (or bowl) of Big Easy straight to your door with a plethora of Mardi Gras-inspired offerings from Goldbill, a website that helps local restaurants ship their food anywhere in the country. King and baguette cakes, jambalaya and bamboo, boo boys and mavalita, shrimp and grits, red beans and sausage – there’s an item on the menu that gets you and your guests in the Mardi Gras spirit. As Cajun French says, “Laissez les bons temps rouler!” (Let the good times come back!).
Mardi Gras main dishes
A landmark New Orleans landmark founded in 1911, Parkway Bakery & Tavern creates Jambalaya. Order this bundle of two 2-pound packages of their popular version of chicken and sausage made with Louisiana spice, local smoked sausage, and delicious chicken thighs. Serves four to six.
With naturally glossy, southern Louisiana-caught wild shrimp, house-made Creole cheese grits (are you serious?) and cognac sauce, it’s no wonder this dish from James Beard Award-winning Commander’s Palace in New Orleans is a menu staple. When you serve two, you’ll get 10 shrimp, plus sauce, grits, and two loaves of garlic bread for an extra $20. Our tip: get bread.
Make a stress-free—and extraordinarily delicious—dinner when you order this meal set for four that includes 2 quarts of red beans with smoked ham and sausage, ¼ gallon of cooked rice, 1 pound of smoked country sausage, and four ounces of bacon-pecan-almonds. Cookies and even some Mardi Gras. The James Beard Award winning chefs of the restaurant/butcher make sausages in-house and old world style. Let the hustle begin!
Nothing says a Mardi Gras party like boiling lobster! Order this pack from the Louisiana Crawfish Company of Natchitoch, Louisiana, and get 10 pounds of large, boiled and marinated lobster, enough for a three to six serving. Add some corn and potatoes and have a very fun feast.
Those who love to savor and share food will love this dinner set that serves six to eight guests. From Mother’s, a popular Big Easy restaurant since 1938, you’ll get 2 pounds of lobster étouffée, seafood gumbo and Creole shrimp (think Louisiana shrimp poached in a light Creole tomato sauce with wine and hot sauce), 3 pounds of cooked rice, 16 ounces of brandy sauce and up to a 2-pound bowl of bread pudding. Yes please.
Mardi Gras sandwiches
Operating in the French Quarter since 1906, this New Orleans staple gave the start of the famous mavolita sandwich—and now you can have it delivered right to your door. Each order includes two 10-inch round cutlets (enough to serve six to eight), served on Sicilian sesame bread stuffed with salami, ham, mortadella, provolone, Swiss, and a marinated olive salad.
Exclusive to Goldbelly, this version of the famous po’ boy from Parkway Bakery & Tavern (established in 1911) features fresh Louisiana Bay shrimp sautéed in New Orleans barbecue sauce and served on French toast with extra dipping sauce. Feed four and make two boys shrimp with 24 ounces of shrimp, 16 ounces of grilled shrimp sauce, lemon and two loaves of fresh French bread.
It’s probably more an appetizer than a sandwich, but we’d be happy to whip up a meal of hand-held meat pies from Lasyone’s, a must-visit in Natchitoches, Louisiana. You’ll get 24 mini muffins in three varieties: beef, pork, lobster, mushrooms, sun-dried tomatoes, and asiago that serve 12 (two per person) and require frying (but that’s what makes them so good).
Invented in 1929 during the New Orleans Street Strike, boys became synonymous with the city. At Parkway Bakery & Tavern, the most popular version includes roast beef with gravy, Swiss cheese, lettuce, tomato, pickles and mayonnaise on soft French bread. Serve eight with this bundle that will have you making four sandwiches with 64 ounces of roast beef in broth, Swiss cheese, lettuce/pickle/mayonnaise sauce, and four loaves of fresh French bread.
The Napoleon House has been a French Quarter landmark for 200 years, serving a warm version of the famous muffuletta. Make two sandwiches (each serving four) at home with this set that comes with two 10-inch homemade mavolita rolls, olive salad, extra virgin olive oil, provolone cheese, Swiss cheese, pastrami, Genoa salami, and ham.
Oh, darling! As if a delicious buttery, cinnamon, purple, green, and gold king cake weren’t reason enough to celebrate, the tradition of the title of king or queen on the day someone who finds a baby figure baked inside makes for this extra sweet treat. A favorite with celebrities and Big Easy locals alike, Gambino’s Bakery ships two packages of cake sets, which are suitable for feeding 15-18 guests. Each set includes a Cinnamon King Cake with your choice of filling (add fave, praline, for $5 more), fondant icing, purple, green, and gold colored sugar for garnish, a miniature doll in the cake and an official Mardi Gras poster and a brochure on the history of the dessert.
Mix Louisiana pecans with cane syrup, butter, heavy cream, and vanilla and you’ve got Aunt Sally’s famous praline. The 3-inch-diameter praline is cooked in copper pots, hand poured and cooled on marble slabs.
We’re not quite sure why, but the food is bland when served in a jar. Illustration A: This deconstructed King Cake from Cady’s Cake features a cinnamon swirl vanilla cake, chopped pecans, homemade cream cheese, Mardi Gras sprinkles, and a naturally plastic baby. Send as a gift? For an extra $10, add a personalized handwritten card, tissue paper, and holiday-themed ribbon. We recommend Instagramming before digging in.
Are you looking to really impress your guests? Pull out a doberge (a traditional New Orleans birthday cake). This 8-by-4-inch beauty features seven layers of cinnamon bun, six layers of cream cheese pudding, and cream cheese frosting, not to mention sprinkles of Mardi Gras and a baby on top to make it even more festive. Serves 16.
Known for its cajun meat market (chicken inside a duck inside a turkey), Gourmet Butcher Block also serves up the Cajun bread pudding that is not to be missed. Homemade with New Orleans French bread, eggs, sugar, cinnamon, and whole milk with a vanilla cream sauce, this bundle includes two bread pudding mixes, sauces, and baking pans. We will have one pan for breakfast and one for dessert, thank you very much.
Brenda Buenviaje’s San Francisco restaurant originated in Harvey, Louisiana, and is Brenda’s French Soul Food, which brings a taste of Creole to California. Get it anywhere with this 12-pack ready to ship that includes six Granny Smith apples ready to fry and six Ghiradelli Chocolates along with powdered sugar and sugar changer. Make a pot of coffee and thank us later.
Mardi Gras soups and stews
Warm your body and soul with a steaming bowl of Creole gumbo from the legendary Commander’s Palace restaurant in the Garden District that has Emeril Lagasse, Paul Prudhomme and Jamie Shannon among its iconic chefs since it opened in 1893. Famous for their seafood gumbo and garlic bread, Commander offers this pack, That serves four to six, which includes a quart of gumbo and two loaves of crusty bread and cheese. If you need an excuse to host a Mardi Gras meal, this is definitely it.
Start your Mardi Gras meal right with a steaming bowl of delicious Cochon Butcher chicken and andouille gumbo (andouille is made in-house at a New Orleans restaurant/butcher). You’ll get a half gallon of okra – plenty to serve eight (but we wouldn’t blame you quite a bit if you chose to double your serving size).
Serve a hearty Cajun Creole stew with étouffée (choose shrimp or lobster for an extra $7) that’s meant to be served over rice. Founded in Marice, Louisiana, in 1984, Herbert’s family recipe serves six to eight.
Can’t choose between gumbo or soup for your Mardi Gras celebrations? Get both with this combo package from Gourmet Butcher Block, a Cajun specialty meat market outside of Gretna, Louisiana. You’ll get boneless chicken with shrimp stuffing, a quart of chicken and andouille sausage, a quart of sea okra made with Louisiana shrimp and crab meat, and a quart of shrimp and corn soup. Now, the big decision: Which one should sample first?
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