Mardi Gras Recipes

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Cajun Appetizer Meatballs Ready Time: 1 Hr "This is a great appetizer meatball recipe with a little kick to it. It can be made ahead and frozen in resealable plastic bags, then added to sauce and heated."

Cajun Baked Catfish Ready Time: 20 Min "This is our favorite way to serve catfish. I've made this with half of the spices at first. Then my family got older, I doubled the spices. --Wendy Stenman"

Cajun Barbecued Chicken Ready Time: 3 Hrs 45 Min "Finally, I can contribute my own original recipe! I created this when I bought some marinated chicken at the deli and they would not divulge their recipe; I experimented and came up with an even better one! It IS original and it IS good!"

Cajun Bread Pudding Ready Time: 1 Hr 5 Min "This is my husband's favorite dessert, and it's a perfect dish for a crowd, too."

Cajun Buttered Corn Ready Time: 20 Min "In Duluth, Georgia, Anne-Lise Botting whips up a seasoned butter to spice up corn-on-the-cob. 'Flavored with garlic and chili powders, the butter is the perfect complement to fresh corn,' she says."

Cajun Cabbage Ready Time: 1 Hr 5 Min "We love this dish at our house, and whenever I take it to a potluck, it disappears just as quickly as it does at home. This pleasing recipe was given to me by my sister-in-law from Louisiana. I've made some changes in the ingredients, but the snappy Cajun flavor is still there. It's easy to increase for any number of guests."

Cajun Cake Ready Time: 1 Hr 30 Min "This cake was born on the bayou. It has a caramel pecan sauce that soaks into the cake.."

Cajun Catfish Supreme Ready Time: 2 Hrs 15 Min "I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish."

Cajun Chicken Ready Time: 1 Hr "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."

Cajun Chicken and Sausage Gumbo Ready Time: 3 Hrs 15 Min "This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad."