It’s almost time to laissez les bon temps rouler, Alabama!
Here in Alabama, it’s no secret that Mobile was the original Mardi Gras party, and we’ve kept the party going for more than three centuries.
Sure, our neighbors in New Orleans get most of the credit, but we don’t mind sharing the spotlight. In fact, we thought we’d share some Louisiana love with a few recipe suggestions that lean heavily on all things Creole and Cajun.
And of course, don’t forget to use fresh Alabama Gulf Seafood in your recipes. Always ask, never settle, and let the good times roll (in your kitchen).
Shrimp Thibodaux (Pecan Smoked Shrimp)
Shrimp is a popular choice for the Mardi Gras season, and as the name implies, this recipe comes with a nice flavorful flare. Courtesy of Chef John Hamme of Perdido Beach Resort.
Red Fish with Pontchartrain Sauce
Named after Louisiana’s Lake Pontchartrain, this tasty dish combines a Gulf favorite in Red Fish with a Creole twist (and Chardonnay!). Courtesy of Chef Carl Tilley.
Shrimp, Sausage & Chicken Jambalaya
Jambalaya may be a traditionally Cajun dish, but since Alabama legend Hank Williams sang about it, we don’t mind claiming it. We’d recommend substituting Alabama’s own Conecuh Sausage for the standard Andouille, too.
One of the most popular oyster recipes is also a New Orleans original—the recipe varies depending on who you ask, but we won’t steer you wrong here. Courtesy of Guy Lott of the Alabama Seafood Marketing Commission.
Shrimp Jambalaya Pasta
For a different spin on the classic jambalaya recipe, swap the rice out for a fresh pasta of your choice (but keep the Gulf shrimp!). Courtesy of Chef Carl Tilley.
Fried Soft-Shell Crabs with Remoulade Sauce
Blue crabs (especially the soft-shell variety) are very popular here in Alabama, and they pair well with a French-turned-Louisiana rémoulade sauce.
Famous Alabama Deep Sea Fishing Rodeo Gumbo Pizza
You’ve probably enjoyed gumbo—one of Louisiana’s most tried and true recipes—many a time, but this gumbo pizza is a fresh spin you must try. Courtesy of Chris Hankins, 2013 president of the Alabama Deep Sea Fishing Rodeo.
Along with Alabama, Louisiana is one of the biggest suppliers of oysters in the country, and this oyster dressing recipe is perfect for those cold days leading up to Mardi Gras. Courtesy of Chef Jim Smith, chairman of the Alabama Seafood Marketing Commission and executive chef for the State of Alabama.
Fried Fish Po Boy
The unofficial sandwich of New Orleans is the perfect way to enjoy fried Gulf fish like Red Snapper, Spanish Mackerel, or Triggerfish. Courtesy of Chris Blankenship, director of the Alabama Marine Resources Division and program administrator for the Alabama Seafood Marketing Commission.
Blackened Alabama Shrimp and Grits with Creole Cream
South Carolina may lay claim to the shrimp and grits origin, but the Creole cream puts a welcome Louisiana spin on a classic. Courtesy of Chef Carl Tilley.
Need a few more suggestions? We’d also recommend Creole Oyster Soup, Cajun Shrimp with Artichoke Cream Sauce, Crab Cakes with Mustard Creole Sauce, and Shrimp and Andouille Sausage Gumbo.
Dining out for Mardi Gras? Find an Alabama Gulf Seafood restaurant in your neighborhood.