Thanks to sweet Debi Lilly of A Perfect Event for not only being a new contributing writer to The Bakery Spot but also telling me that Mardi Gras’ parties go on beyond Fat Tuesday – the celebrations go on all week! Well, goodness, (a) that’s awesome and I wish I lived in New Orleans and (b) I clearly need to read up on Mardi Gras celebrations.. good thing she threw an amazing one and now we get to share the pictures!
It gets better…below are the recipes for these amazing treats. You better believe the Pizzazzerie household will be enjoying some jambalaya ASAP.
And… even more! Debi has provided the printables for FREE. Print off these cupcake toppers + flags to decorate your table! They are at the bottom of the post…
- 1 pint Lemon Sorbet (love Safeway Select Super Premium sorbet at Dominick’s/Safeway)
- 1 pint Tangerine Sorbet (again, Safeway Select is my favorite)
- 1 jug (jug – perfect for a southern bourbon slush, no?) all natural pineapple juice
- 1 jug all natural green tea
- 2 cups bourbon whiskey (I am a Maker’s Mark girl…my mom a Jack Daniels girl)
- 1 bottle Ginger Ale
- fresh Mango spears (in produce aisle, Safeway/Dominick’s)
- fresh Pineapple spears
- fresh Mint sprigs
- In your blender (I LOVE my Ninja!) mix a few scoops sorbet, splashes of juice/tea/ginger ale, and Bourbon. Feel free to vary liquids until the drink reaches a nice, whipped, frozen texture. (some people like it thicker, some thinner…no wrong way to whip it up)
- Stylist secret: Leave in freezer until ready to serve.
- Secret two: Style serving tray with glasses, glasses filled with Mango, Pineapple, Mint for garnish.
- When guests arrive, pour into glasses and let guests choose their fruit fresh garnish.
- Light Rum
- 1 jug all natural Orange Juice
- 1 jug all natural Lemonade
- 1 jug Watermelon Juice
- 1 pint Pomegranate Sorbet (love Safeway Select)
- fresh Kumquats (when out of season, grapes, or berries), skewared to create drink stirrers
- fresh Rhubarb spears (in season)
- Pour into pitcher equal parts of each juice, rum. Stir.
- On serving tray, set out glasses, with glasses for Kumquat stirrers and Rhubarb spears
- Stylist secret: Place one scoop of Pom Sorbet into each glass, then place in freezer until guests arrive.
- When ready to serve, pour Hurricane into glass over sorbet. Guests can choose fruit garnish.
- 1 teaspoon olive oil
- 2 boneless skinless chicken breasts, cut into cubes
- 1 pkg Aidells all natural Chicken Sausage, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 2 stalks celery, diced
- 2 bulbs garlic, chopped
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- fresh ground black pepper to taste
- 2 cups fast cook/instant brown rice
- 4 cups chicken stock
- 3 bay leaves
- 2 teaspoons Worcestershire sauce
- Heat oil in a large pot over medium high heat.
- Saute chicken until lightly browned, about 5-10 minutes.
- Add in sausage, onion, pepper, celery and garlic.
- Season with cayenne, onion powder, and pepper.
- Cook 5 minutes, or until onion is tender and translucent.
- Add rice, stirring in chicken stock and bay leaves.
- Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.
- Stir in Worcestershire sauce.
- 1 package Aidells chicken sausage, diced
- 1 pound skinless, boneless chicken breast, cubed
- 2 tablespoons vegetable oil
- 1 medium red pepper, chopped
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 3 (14 ounce) cans chicken broth
- 2/3 cup uncooked instant brown rice
- 1 (14 ounce) can diced tomatoes, undrained
- 1 pound uncooked medium shrimp, peeled and deveined, tails off
- 2 cups frozen sliced okra
- In a stockpot, brown chicken in oil.
- Remove chicken once brown, 5-10 minutes.
- In the same pan, using drippings, saute pepper, onion and celery until translucent.
- Stir in seasonings; cooking for 5 minutes.
- Add in broth, rice, chicken and sausage.
- Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
- Add in tomatoes, shrimp and okra; cook for 10-15 minutes, until shrimp turn pink.
LOBSTER PO’ BOYS
- Whole Wheat Hot Dog Buns
- Fresh Lobster Tails (or frozen)
- 1 Lemon, cut in half
- 1 bottle Remoulade Sauce (in mustard aisle or seafood counter)
- 1 package shredded Red Cabbage Slaw
- 1 jar Cornichon (tiny pickles)
- Slice hotdog buns in half, for “bite” size bun.
- Grill lobster over medium heat, until lobster meat is opaque/white.
- Let lobster tails cool, then remove meat from tails. Discard shells.
- Squeeze lemon over meat.
- Slice into chunks.
- Layer onto each bun, lobster meat, cabbage, remoulade.
- Skewar cornichon ontop bun for garnish.
CAJUN MEATBALL SLIDERS
- 1 egg, beaten
- 1/4 cup finely chopped onion
- 1/2 cup dry bread crumbs (can use gluten free breadcrumbs)
- 1/2 teaspoon cajun seasoning
- 1/4 teaspoon pepper
- 1 pound ground turkey
- 1 bottle Remoulade Sauce
- Whole Wheat Dinner Rolls
- In a bowl, combine first five ingredients.
- Add turkey; mix well.
- Form into 1 inch balls.
- Place on a greased 13-in.x 9-in. x 2-in. baking dish.
- Bake, at 350 degrees F for 25 minutes.
- When cool, slice meatballs in half, and place inside rolls.
- Spoon sauce ontop, inside roll.
click here for the cupcake topper free printable!
Click here for the free mardi gras flag printable!