Mardi Gras Main Dish Recipes

Growing up in Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a favorite in my family.

There aren't a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. Having said that, these did have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Try this when you are feeling daring and want to mix things up a bit! A Southern inspired recipe that is sure to add a little fun to your dinner table. Try serving it with corn bread.

The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles. Add extra water and veggies to the leftovers to make a tasty afternoon soup.

It may seem simple, but it's my favorite way to have tuna. Seared fish steaks are a Cajun tradition.

This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!

Whip up a regular beer batter, and add a final spicy dry dredge to create a truly crispy dish.

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

This is the BEST...you can adjust the intensity of the buffalo sauce to your liking. We like it HOT!!

Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold.

Believe it or not, the first place I ever had dirty rice was at Popeyes®. They were out of the red beans and rice. I'd never been a huge fan of liver before, but not only have I come to love dirty rice, I've also started to crave it with even more "dirt," i.e. more liver, pork, and aromatic vegetables, hence this redundantly named dish. While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.

A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.

A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest.

There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice.

This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket.

I am from the South, and red beans and rice is a weekly tradition in my house. This recipe is cooked in no time, thanks to the pressure cooker! Serve over hot cooked rice.

This is a tradition here in the South. You can add anything you like to this basic recipe. You can add crawfish, chicken pieces, make it all sausage. You decide what you like and add it in!

Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt.

One word -- delicious! This creamy dish will leave them begging for more. The crawfish and Cajun seasonings give a new twist to fettuccine.

Cajun catfish served up with just the right touch of spices and flavor. This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice.

Easy, elegant, spicy and only needs a salad to go with it. If needed, reduce Cajun spice to taste.

Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!

Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!