Mardi Gras festivities begin in early January and end on Fat Tuesday sometime in February or early March. The winter months bring cold weather even to the southernmost parts of Louisiana like New Orleans. That makes Mardi Gras season the best time to warm up with a hearty bowl of soup bisque or gumbo. Follow our traditional recipes for a rundown of Louisiana’s favorite flavors from seafood to andouille to tomatoes and okra.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Wishes | 2012-02-20 06:11:54 |  263,664 Views |
Creole Crab and Corn Chowder – Mardi Gras Special!
Mary Claire Lagroue is the Commerce Editor at Food & Wine. A former associate editor at Allrecipes she joined Dotdash Meredith in 2019. She has been writing about food since 2017 from product reviews to recipes to restaurants. Her work can be found in Cooking Light Southern Living and more.
This recipe starts with a blond roux that gives body to the bisques. "This creamy Cajun crab soup has been in my family for years" says recipe contributor Jodi Hanlon. "It's winter comfort food a 'stick to your bones' soup!"
Seafood makes its way into almost every traditional Louisiana meal including this andouille and crab gumbo. Okra and tomatoes add flavor and reflect a Creole influence. Most people wouldn’t add one without the other.
