(Ed. Note: This piece originally ran on February 5, 2008, before last year's Mardi Gras ... so the intro is old, but the recipes are still as tasty as can be.)
It's Fat Tuesday, folks, a day when chubby little trolls like us feel a little special.
Mardi Gras comes a little early this year: just two days after the Super Bowl for crepes sakes. We're still recovering from our Super Bowl hangover as, we're sure, is everyone in New York and New England today - though for quite different reasons.
But there's nothing better before, during or after a hangover than a little taste of Mardi Gras flavors from the Big Easy.
Lucky for you, the Cold, Hard Football Facts tailgate team, the 225 Club, has quite a few New Orleans recipes in its database (many from our friends at
Louisana Cookin' magazine, who get them from great restaurants all across the state).
So, in the spirit of a celebration named for chubby trolls, here's a look at our Fat Tuesday menu. Try some of these recipes yourself and
let us know what you think!
Right from the heat of Cajun country, in Lafayette, Louisiana
From Tujague's in the heart of the French Quarter comes this classic spicy condiment of a New Orleans shrimp boil. But you can spread it on anything.
A Louisiana classic from Bienvenu, the Cajun cookbook author.
From Ma’s Meat Pies in Natchez, Louisiana. We can’t find their website for some reason, and not sure what happened to it. But we do have their recipe.
A great recipe from the folks at Pampy’s Creole Kitchen, which reopened after Hurricane Katrina in December 2006.
Pour it over pan-fried fish or chicken. Takes the health right out of it!
We adapted this recipe from the book “Cast-Iron Cooking” and it has become a stable of the Cold, Hard Football Facts cardboard-box world headquarters kitchen.
Straight from Louisiana'a "culinary ambassador to the world."
