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On February 25th, 2020 there will be the annual Mardi Gras celebration. This celebration
consists of eating rich, fatty foods before the fasting of lent (Ash Wednesday). Mardi Gras is
also 47 days before Easter and is french for fat Tuesday. The festival has approximately 1.4
visitors annually.
Testing a new feature
TOP 5 Popular Foods at Mardi Gras
King Cakes RECIPE
INGREDIENTS:
1 cup milk
Simple Truth Organic Organic Whole Milk 64 Fl Oz
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
White Sugar 32 Oz
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour

1/2 cup raisins
1/2 cup melted butter
FROSTING:
1 cup confectioners' sugar
1 tablespoon water
DIRECTIONS:
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room
temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white
sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the
remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until
smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp
cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When
risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment
paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour
and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until
crumbly.
Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the
filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide
side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a
prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch
intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while
warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
New Orleans Gumbo RECIPE
INGREDIENTS:

2 cups chicken broth
1 cup uncooked converted rice
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
1 teaspoon dried thyme
1 teaspoon pepper
2 bay leaves
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1/4 cup cold water
1 pound uncooked medium shrimp, peeled and de-veined
1 large green pepper, chopped
1/4 cup minced fresh parsley
DIRECTIONS:
In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat;
cover and simmer for 20 minutes.
Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay
leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and
green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and
gumbo is thickened. Discard bay leaves.

Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.
Authentic Jambalaya
INGREDIENTS:
2 tablespoons butter
1 pound chicken breast, cut into bite-sized pieces
1/2 pound andouille sausage, sliced in 1/4 inch slices
1 yellow onion, chopped
3 cloves garlic, minced
1 green bell pepper, diced
1 stalk celery, diced
1 cup long grain white rice (e.g. Louisiana or Carolina rice or similar)
1 14.5 ounce can diced tomatoes
2 tablespoons Creole seasoning, click link for homemade Creole seasoning recipe (STRONGLY
recommended)
1-2 teaspoons hot sauce (Tabasco)
1 teaspoon Worcestershire sauce
2 cups chicken broth
2 bay leaves
3/4 teaspoon salt
1/2 pound medium raw shrimp, de-veined (optional: tails removed)
4 green onions, thinly sliced
DIRECTIONS:
Place the chicken in a bowl with 1 tablespoon of the homemade Creole seasoning. Set aside.

Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add
the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced
tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt
and pepper and stir to combine. Add the chicken broth and bay leaves.
Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one
stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until
the rice is tender.
Serve sprinkled with some sliced green onions.
Creole Crab Cakes RECIPE
INGREDIENTS:
1 lb crabmeat, fresh and drained
½ cup italian dried breadcrumbs
½ cup baking powder
⅓ cup milk
1 tablespoon creole mustard
1 large egg, beaten
¼ cup mayonnaise
2 tablespoons green onion, finely chopped
¼ teaspoon garlic powder
1 ½ teaspoon cajun powder
2 teaspoon dried onion flakes
2 teaspoon parsley flakes
¼ cup all purpose flour
½ cup butter
DIRECTIONS:

Mix together the first 12 ingredients, combining to evenly mix; shape into 6 patties.
Coat with flour or breadcrumbs. Chill at least 1 hour.
Bring butter to a sizzle in a large skillet; cook on low heat 4 to 7 minutes on each side until
golden.
Shrimp and Grits RECIPE
INGREDIENTS FOR GRITS:
1 cup stone-ground grits
2 cups water
2 cups whole milk
1 cup shredded Romano Cheese
INGREDIENTS FOR SHRIMP:
1 tablespoon butter for sauteing shrimp heads
2 pounds large shrimp heads on are preferred
1/4 pound butter
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
1/2 cup beer Budweiser, Abita, or other light tasting beer
1 tablespoons cajun seasoning like Slap Ya Mamma
1 teaspoon crab, shrimp & crawfish boil
1/2 teaspoon thyme leaves
1/8 teaspoon oregano
1/2 teaspoon rosemary leaves crushed
5 tablespoons butter for finishing dish
INSTRUCTIONS FOR GRITS:

Add 1 cup of grits to 2 cups of water and 2 cups of milk. Bring to a boil. Reduce heat to low and
simmer for 30 minutes, stirring occasionally to prevent sticking.
Add cheese just before serving, and stir through until the cheese has just melted.
INSTRUCTIONS FOR SHRIMP:
Rinse shrimp in cold water. Pinch off heads and place heads in a large skillet with 2 tablespoons
of butter. Sauté shrimp heads until the fat in the heads melts and the oil turns red in color.
Remove heads.
While the shrimp heads are sauteing, peel and de-vein the shrimp.
In a large skillet add 1/4 pound of butter and garlic over medium heat until the garlic becomes
fragrant. Add Worcestershire Sauce, crab boil, and Cajun spices. Add the beer and stir.
When the sauce begins to bubble, add the shrimp. Flip the shrimp when it begins to turn pink
and shrink. Cook for one minute more and remove shrimp.
Continue to cook the sauce until it reduces by 1/3, then remove from the stove. Add the 5
tablespoons of butter and stir until the butter melts into the sauce. The sauce should be thick
now.
On February 25th, 2020 there will be the annual Mardi Gras celebration. This celebration
consists of eating rich, fatty foods before the fasting of lent (Ash Wednesday). Mardi Gras is
also 47 days before Easter and is french for fat Tuesday. The festival has approximately 1.4
visitors annually.
Testing a new feature
TOP 5 Popular Foods at Mardi Gras
King Cakes RECIPE
INGREDIENTS:
1 cup milk
Simple Truth Organic Organic Whole Milk 64 Fl Oz
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)

1/2 cup white sugar
White Sugar 32 Oz
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
FROSTING:
1 cup confectioners' sugar
1 tablespoon water
DIRECTIONS:
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room
temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white
sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the
remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until
smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp
cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When
risen, punch down and divide dough in half.

Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment
paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour
and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until
crumbly.
Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the
filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide
side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a
prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch
intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while
warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
New Orleans Gumbo RECIPE
INGREDIENTS:
2 cups chicken broth
1 cup uncooked converted rice
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
1 teaspoon dried thyme
1 teaspoon pepper
2 bay leaves
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour

1/4 cup cold water
1 pound uncooked medium shrimp, peeled and de-veined
1 large green pepper, chopped
1/4 cup minced fresh parsley
DIRECTIONS:
In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat;
cover and simmer for 20 minutes.
Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay
leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and
green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and
gumbo is thickened. Discard bay leaves.
Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.
Authentic Jambalaya
INGREDIENTS:
2 tablespoons butter
1 pound chicken breast, cut into bite-sized pieces
1/2 pound andouille sausage, sliced in 1/4 inch slices
1 yellow onion, chopped
3 cloves garlic, minced
1 green bell pepper, diced
1 stalk celery, diced
1 cup long grain white rice (e.g. Louisiana or Carolina rice or similar)
1 14.5 ounce can diced tomatoes
2 tablespoons Creole seasoning, click link for homemade Creole seasoning recipe (STRONGLY
recommended)

1-2 teaspoons hot sauce (Tabasco)
1 teaspoon Worcestershire sauce
2 cups chicken broth
2 bay leaves
3/4 teaspoon salt
1/2 pound medium raw shrimp, de-veined (optional: tails removed)
4 green onions, thinly sliced
DIRECTIONS:
Place the chicken in a bowl with 1 tablespoon of the homemade Creole seasoning. Set aside.
Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add
the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced
tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt
and pepper and stir to combine. Add the chicken broth and bay leaves.
Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one
stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until
the rice is tender.
Serve sprinkled with some sliced green onions.
Creole Crab Cakes RECIPE
INGREDIENTS:
1 lb crabmeat, fresh and drained
½ cup italian dried breadcrumbs
½ cup baking powder
⅓ cup milk
1 tablespoon creole mustard
1 large egg, beaten

¼ cup mayonnaise
2 tablespoons green onion, finely chopped
¼ teaspoon garlic powder
1 ½ teaspoon cajun powder
2 teaspoon dried onion flakes
2 teaspoon parsley flakes
¼ cup all purpose flour
½ cup butter
DIRECTIONS:
Mix together the first 12 ingredients, combining to evenly mix; shape into 6 patties.
Coat with flour or breadcrumbs. Chill at least 1 hour.
Bring butter to a sizzle in a large skillet; cook on low heat 4 to 7 minutes on each side until
golden.
Shrimp and Grits RECIPE
INGREDIENTS FOR GRITS:
1 cup stone-ground grits
2 cups water
2 cups whole milk
1 cup shredded Romano Cheese
INGREDIENTS FOR SHRIMP:
1 tablespoon butter for sauteing shrimp heads
2 pounds large shrimp heads on are preferred
1/4 pound butter
1 tablespoon minced garlic

2 tablespoons Worcestershire sauce
1/2 cup beer Budweiser, Abita, or other light tasting beer
1 tablespoons cajun seasoning like Slap Ya Mamma
1 teaspoon crab, shrimp & crawfish boil
1/2 teaspoon thyme leaves
1/8 teaspoon oregano
1/2 teaspoon rosemary leaves crushed
5 tablespoons butter for finishing dish
INSTRUCTIONS FOR GRITS:
Add 1 cup of grits to 2 cups of water and 2 cups of milk. Bring to a boil. Reduce heat to low and
simmer for 30 minutes, stirring occasionally to prevent sticking.
Add cheese just before serving, and stir through until the cheese has just melted.
INSTRUCTIONS FOR SHRIMP:
Rinse shrimp in cold water. Pinch off heads and place heads in a large skillet with 2 tablespoons
of butter. Sauté shrimp heads until the fat in the heads melts and the oil turns red in color.
Remove heads.
While the shrimp heads are sauteing, peel and de-vein the shrimp.
In a large skillet add 1/4 pound of butter and garlic over medium heat until the garlic becomes
fragrant. Add Worcestershire Sauce, crab boil, and Cajun spices. Add the beer and stir.
When the sauce begins to bubble, add the shrimp. Flip the shrimp when it begins to turn pink
and shrink. Cook for one minute more and remove shrimp.
Continue to cook the sauce until it reduces by 1/3, then remove from the stove. Add the 5
tablespoons of butter and stir until the butter melts into the sauce. The sauce should be thick
now.