Mardi Gras Party

September 26th, 2010

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