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A Celebration of Cajun Food: The Mardi Gras Menu

We’re a week away from Mardi Gras. Next Tuesday, thousands will gather in New Orleans to don masks and costumes, ride on floats, and celebrate Louisiana’s dynamic and eclectic culture.

Food is a cornerstone of both the region’s culture and the day’s celebration: Mardi Gras, translated from French, means “Fat Tuesday,” after the practice of eating plenty of Louisiana’s rich local fare before the 40-day fast of Lent beginning the next day. In the spirit of these southern festivities, the Plated menu now features Chicken Sausage Gumbo and Catfish Po Boy with Remoulade.

With Plated, you get all the flavorful flair of these dishes without the heavier ingredients that other recipes may call for. Plus, since you’re making them yourself, you’re in control of how spicy the finished product is. It’s truly the best of both worlds.

What’s so great about authentic Cajun food? Perhaps a bit of history and a look at these two particular dishes will help shed some light on why Louisiana cuisine is so widely celebrated… and devoured.

Cajun Food
Cajun cuisine originated in a 17th-century French settlement in Nova Scotia, Canada. And when those Canadian inhabitants migrated to America, many settled in an area of Louisiana now known as Acadiana, which is where the word “Cajun” comes from. In the hundreds of years since, their culinary customs have blended with the Native American, German, and Italian influences in Southern Louisiana to create a vibrantly flavorful cuisine.

Chicken Sausage GumboGumbo

Gumbo, for example, is a staple across Louisiana. So, in our traditional southern gumbo we use Louisiana Hot Sauce as the pièce de résistance. Then we thicken the dish with a roux (like any great gumbo) and add all-natural and lean chicken sausage, to create this mildly spicy, healthier iteration of a long-standing Cajun recipe.

Catfish Po Boy with Remoulade 

The po boy, a sub sandwich on a toasted French baguette, is another traditional southern favorite. Our recipe takes sustainably sourced catfish and gives it a classic New Orleans-style preparation—lightly battered in cornmeal and spices—and serves it on a baguette with a crisp crust and fluffy center. We’ll also guide you through the process of making your own homemade remoulade, a tangy mayonnaise-based sauce used in Cajun meals of all kinds.

If you can’t make it down for the floats, beads, and general revelry, get the best out of the Mardi Gras celebrations by enjoying the authentic Cajun tastes on our menu!

 

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