Mardi Gras Menus

Joined Mar 16, 2009
I have a Creole buffet coming up this Saturday for a local historical society:

Passed Hors d'oeuvres:

Fried Dill Pickles

Cornbread & Andouille Stuffed Mushrooms

Shrimp Mousse Crostinis

Dinner Buffet:

Crawfish Etouffee

Blackened Chicken

Bourbon-Glazed Spare Ribs

Creole Ratatouille

Red Beans and Rice

Glazed Sweet Potatoes

Green Salad & Warm Baguettes

Dessert Station:

Bananas Foster, Cooked to Order over Vanilla Ice Cream

Fresh Beignets (maybe more of a breakfast item, but they let me do it and I couldn't resist)

Passed Hors d'œuvres:

fried dill pickles

cornbread & andouille stuffed mushrooms

Shrimp Mousse Crostinis

Crawfish Etoufee

Blackened Chicken

Bourbon-glazed Spareribs

Red beans & boiled rice

Glazed Sweet Potato

Creole Ratatoulle


Banana Foster
Joined Aug 11, 2000
shot photos if you get a chance.

I've got a small brunch here not set yet, but so far have:

beignets, seriously brunch without beignets? thinking about Callas too.

one of the people cooking with me wants to make king cake....

Seafood for sure....shrimp, oysters, possibly crawfish.....remoulade or fried or rockefeller or beinville...or an egg dish with poached eggs, shellfish, spinach.....still up in the air

Citrus, probably straight up supremes of various citrus


Grits, probably cheesey

May make a gumbo....possibly seafood, maybe chicken andouille.

Coffee chicory, champagne or sparkling, juice.....

This is for farmer friends, media & chefs....

Not taking it the southern route, trying to stay Cajun-Creole.....sweet potato biscuits w/ham is one of my signiture dishes but too much other bread shtuff happening.

Latest posts

Top Bottom