PARTY THEME: HOST A BIG AND EASY MARDI GRAS PARTY!

Break out the beads, it’s Mardi Gras! You may not have the parades, floats, Krewes, and crowds of Mobile or New Orleans, but you can still have the best of Mardi Gras right in your home---the music, the mood, the food, and all the fun! Hosting a Mardi Gras party is painless because all the components are easy to find or make. We planned our party in just two days. You can, too, even if you’ve never been to “Nawleans.”

If you are planning a trip to the Big Easy, read my post about where to go, where to eat, and where to stay in New Orleans. Read more...

THE FOOD

Gumbo and boiled shrimp can easily be made in large quantities so this is one of the best party themes for a big crowd. Your regular grocery like Publix, Whole Foods, even Winn-Dixie will have most of what you need. Stop by the seafood counter for shrimp. They can steam it for you or you can do it at home using my shrimp boil recipe. You'll also find cocktail sauce there but I always make my own. If you stop as you first enter the store and ask them to steam the shrimp for you, you can pick it up just before you check out. Always ask for fresh Gulf shrimp; it makes a big difference!

A Mardi Gras menu of gumbo, boiled shrimp, Muffuletta sandwiches, Sazerac cocktails, and King Cake.

TIP: I always take an ice cooler with me to the store so I can keep the shrimp cold on the way home. Or if it has been steamed, the cooler will help keep it hot, too. Pack with newspaper or brown paper to keep heat in.

If you don't want to cook, you can find surprisingly good frozen gumbo chock full of sausage and shrimp along with some really spicy crawfish (just for fun) in the frozen seafood section of the store. My own Gumbo recipe is easy to make and everyone loves it. I always make a big (giant) batch a day before and freeze some for later. On party day, make sure to heat the gumbo to at least 140 F -It takes longer than you  might think to heat a big pot of gumbo thoroughly so make sure to start early. See my video tips on Food Safety.

Serve the gumbo with rice. I always follow the standard recipe: 1 cup of rice to 2 cups water. And salt the water first and add a little butter. You can always use boil-in-bag rice if you have to; find it in the rice aisle. Who knew? I have a large rice cooker I use specifically for this.

You might have to educate the deli counter on the art of the Muffuletta sandwich: a round loaf of Italian bread sliced in half, scooped out, then slathered with a thick layer of olive salad and stuffed until overflowing with several different meats and cheeses. My favorite Muffuletta can be found in New Orleans at Central Grocery. The bread is what makes the real difference but you won't find that anywhere outside of New Orleans. Any round loaf can substitute in a pinch.

I always scout the store in advance to make sure I can find everything I need well before party week. That way I'm not frantically trying to source something at the last minute.

You can make your own Gumbo in advance and freeze it in zip top bags. That's what I do. Early in Mardi Gras season, I make a huge batch then chill and freeze. I take out only as much as I need to serve, that way I have gumbo when I want it!

THE DECORATIONS

The decorations were even easier than the food. Balloons, string lights, feathered masks, and beads are inexpensive and readily available in the traditional Mardi Gras colors of purple, green, and gold. If you want to spend a little more, you might get a Bourbon Street sign and street lights at a rental store to complete the feel of the French Quarter. If you have time to order online, Oriental Trading Company has a great selection of Mardi Gras essentials.

I get or order my Mardi Gras beads from Toomey's in Mobile, Alabama. They have a great selection of hand-strung beads, cheap beads, collector's beads, and theme beads to select from.

ENTERTAINMENT

Jazz, blues, and the unique sounds of Zydeco are a big part of any Mardi Gras celebration. Make a playlist of traditional favorites and don’t forget native sons Harry Connick, Jr., Aaron Neville, Louis Armstrong, Fats Domino, Jerry Lee Lewis, and Wynton Marsalis.

You’re all set to join the world’s largest party from the comfort of your own home. No middle seat or layover in Atlanta required!

IMAGES PROVIDED BY ARDEN WARD UPTON/ ARDEN PHOTOGRAPHY

RECIPE: BACON CHEDDAR BISCUITS

Bacon. Cheese. What could be better? I bake these in a mini muffin tin but I call them biscuits not muffins since to me, muffins are sweet. You would make these to accompany ribs for a BBQ or maybe to go with an all vegetable supper. I know this much; when I show up with these, there are never any left!

A southern classic; Bacon Cheese biscuits are kinda like muffins but I call them biscuits because to me, muffins are always sweet.

Difficulty: Easy

Prep Time: 15 minutes  Cook Time: 15-20 minutes

INGREDIENTS

2 cups all purpose flour

3 tablespoons baking powder

½ teaspoon salt

Pinch granulated sugar

¼ teaspoon white pepper

¼ teaspoon black pepper

¼ teaspoon dry mustard

Pinch dried thyme

1 cup sharp cheddar cheese, grated

6 strips bacon, cooked and crumbled

1 egg, beaten

1 cup whole milk

¼ cup vegetable oil

INSTRUCTIONS

Preheat oven to 400. Grease 2 mini muffin tins with butter or non-stick spray if you prefer.

Mix dry ingredients plus the cheese and bacon together in a bowl. Toss together to coat the bacon and cheese. Beat the egg in a separate bowl; add milk and oil and pour into the dry ingredients. Using a fork, mix together until combined; don’t over mix. Pour into the prepared tins, filling them 2/3 full. Bake 12-15 minutes or until puffy and golden brown and a toothpick comes out clean. Let them sit in the pan to cool for 3 minutes and then remove them; place on a wire rack to cool.

Makes about 3 dozen.

RECIPE: MARTIE’S LOWER ALABAMA SHRIMP AND SAUSAGE GUMBO

Like our BBQ sauce, deviled eggs and potato salad recipes, most Southerners living near the Gulf coast will also have a gumbo recipe they claim as the world’s finest. Well, I’ve had some amazing gumbos in my time and I’d put this one up against them. You can make the roux lighter if you like and some people do. I prefer a dark brown, chocolate-y colored roux flavored with layers of bacon, sausage and the Trinity. Gumbo is a great way to feed a lot of people and when you serve it with rice, you can really stretch it even further. Try your own flavors and add hot sauce to your taste. 

MARTIE’S LOWER ALABAMA SHRIMP AND SAUSAGE GUMBO RECIPE

Prep Time: 20 minutes       Cook Time: 1 hour 20 minutes

INGREDIENTS

4 pounds 26-30 count raw Gulf shrimp, peeled and deveined

1 pound Conecuh brand smoked sausage cut into ½ inch-thick slices (use Andouille or kielbasa if you can’t find Conecuh)

2 tablespoons plus ½ cup vegetable oil

1 cup all-purpose flour

2 medium onions, chopped

3 celery ribs, chopped

1 green bell pepper, chopped

1 pound fresh okra, cut into 1/4“slices (you can use frozen)

3 large garlic cloves, finely chopped

7 cups chicken broth (use low sodium)

1/2 teaspoon cayenne

1 teaspoon paprika

½ teaspoon dried oregano

1 teaspoon black pepper

½ teaspoon white pepper

1 teaspoon dried thyme

2 teaspoon Kosher salt

4 bay leaves

2 Tablespoons fresh parsley, finely chopped

1 cup thinly sliced scallions plus more for garnish 

DIRECTIONS:

In a large cast iron Dutch oven, heat 2 tablespoons of the vegetable oil over medium high heat. Add the sausage and cook well browned. About 7 minutes. Remove and drain on paper towels.  Add the shrimp to the drippings and cook until pink, about 2-3 minutes per side. Remove the shrimp from the pan and set aside. 

Keep heat medium high. To make the roux, add the remaining ½ cup oil to the pan and heat until it starts to smoke. Then, whisk in flour, a little at a time. Cook the flour for about 20 minutes, whisking constantly so that it does not burn. The roux should be dark brown. Be patient. If you rush or cook it less, it will result in a lighter roux. 

Next, add the onions, celery, okra, and bell pepper and cook until softened, about 4 minutes. Then add the garlic, salt, pepper, white pepper, cayenne, paprika, thyme, oregano, and bay leaves, cooking for about 2 minutes. Don’t let the garlic burn. Now, slowly whisk in the chicken broth, adding it in a little at a time; cooking until well combined. Bring the mixture to a boil, then reduce the heat to medium-low and cook uncovered for about an hour. Add the sausage and shrimp and heat it through. Skim off any excess fat from the surface as it cooks. Fish out the bay leaves and discard before serving. Stir in parsley and scallions. Serve over white rice with hot sauce and more scallions on the side.