6 Mardi Gras Soup Recipes

Cajun Corn and Crab Bisque

This recipe begins with a blonde roux, which adds body to bisques. "This creamy, Cajun crab soup has been in my family for years," recipe submitter Jodi Hanlon says. "It's comfort food during the winter, a 'stick to your bones' soup!"

Good New Orleans Creole Gumbo

Seafood finds its way into almost every traditional Louisiana meal, including this andouille and crab gumbo. Okra and tomatoes add flavor and reflect a Creole influence. Most people won't add one without the other.

Dupre Family Chicken and Sausage Gumbo

"The original, purist, real-deal gumbo from a certified Cajun." If you use smoked andouille sausage in addition to seasoning and browning the chicken, you probably won't need to add extra seasoning to this gumbo—unless you have a Cajun's palate for fiery-hot food.

• No One Cooks a Gumbo Like Your Mawmaw, But Even She Would Approve of These Cajun Recipes

Mike's Bait Shop's Turtle Stew

Turtle soup usually starts with a roux, but this version resembles chowder for a (quite delicious) change of pace.

Louisiana Crawfish Bisque

Cream cheese, half-and-half, cream of potato soup, and cream of mushroom soup thicken this hearty, seasoned bisque. If you can't find crawfish, use shrimp.

• See our entire collection of Bisque Recipes.

Cajun Cabbage Soup

Now for a wildcard. Cabbage soups, like this meatless recipe, actually nod to South Louisiana's German immigrants, who often used cabbage in their cooking. But Louisiana-style hot sauce and a pinch of Cajun seasoning reflect the melting pot that Louisiana's cuisine is.

• Find more Mardi Gras Recipes here.