Mardi Gras Party
Spring Appetizer Buffet
Crawfish Turnovers
Spicy Crawfish Tails folded into Pasty Rounds
and Baked to golden brown
Pecan Crusted Chicken Jambalaya Balls
Chicken, Ham & Sausage Meatballs
with Cajun Spices and a Pecan Crust
New Orleans Eggplant Fries
Breaded Eggplant Sticks
Dusted with Powdered Sugar and Cajun Spices
Andouille Corndogs
Served with Creole Mustard
Po’boys Two Ways
Smokey Pulled Pork or Fried Okra Sandwiches
With All the Fixings
Eggs Sardou
Gently Poached Eggs on a bed of Melted Spinach, Artichoke Hearts and topped with Hollandaise Sauce
New Orleans Shrimp Cocktail
Shrimp cooked with Zatarains, Bay Leaves and Lemon served with Down-Home Cocktail Sauce
Cajun Bloody Mary Oyster Shooters
Bloody Mary Granita forms a Spicy, Icy Bed for Freshly Shucked Oyster
Candied Yams with Pecans
Sticky, Sweet, Finger-Licking Yams
topped with Toasted Pecans
Beignets & Café Du Monde Coffee with Chicory