"Mardi Gras" is French for "Fat Tuesday." Traditionally, it is the last day for Catholics to indulge—and often overindulge—before Ash Wednesday starts the sober weeks of fasting that come with Lent.
Here is a website that is to a New Orleans style restaurant. To give you an idea of the kinds of foods people will expect from a Fat Tuesday event:
Stella’s will be using Fat Tuesday to enter the season of Lent. On Fat Tuesday we will offer traditional Mardi Gras foods from the New Orleans, LA region. Foods like Jambalaya, gumbo, bisque, BBQ, fritters and the like will be offered. Drinks like Hurricanes, Cajun Bloody Mary and Louisiana Fogger will be offered.
During Lent we will be offering special apps, entrees and desserts all week long and special seafood entrees every Friday.
Here's a sample of the items you're likely to see:
Sweet Potato Fritters
Crispy fritters made with roasted sweet potato, fresh cilantro, green onion, garlic, and saffron.
Bourbon Street Shrimp
Black tiger shrimp lightly floured and fried until golden. Tossed in a spicy bourbon and roasted plum sauce.
Jambalaya
Shrimp, chicken, ham, smoked pork belly, and andioulle sausage sauteed in chile oil with onion, pepper, garlic, carrot, tomato, and Okra. Deglazed with cabernet sauvignon and a spicy tomato sauce. Served over dirty rice.
Shellfish Ettouffee
Shrimp, scallops, langostines, and clams baked in a savory sauce with celery, garlic, onion, carrot, peppers, and brandy. Served over dirty rice.
Red Beans and Rice with Smoked Sausage
Smoked sausages with dirty rice and red beans slow cooked with molasis, rum, peppers, vidalia onion, garlic, fresh rosemary, thyme, oregano, and cilantro.
Parish County Pork with Garlic Cheddar Grits
Pork tenderloin rubbed with cumin, fresh ground black pepper, and coriander is slow roasted until tender, then braised with Sangria, sweet peppers, and Stella Artois. Served with homemade grilled grits and a sweet and spicy creole sauce made with tomatillo and tomato.
Jambalaya Pasta
Shrimp, chicken, ham, smoked pork belly, and andioulle sausage sauteed in chile oil with onion, pepper, garlic, carrot, tomato, and Okra. Deglazed with cabernet sauvignon and a spicy tomato sauce. Served over pasta.
Creole Cakes
Crispy grilled cakes made with shrimp, scallops, chives, daikon, and fresh thyme. Served with cilantro-ginger remoulade.
Redfish w/ lentils
Liousiana redfish lightly seasoned and sauteed until crispy. Served with purple potato, carrot, radish, and peas roasted with rosemary.
Blackened Filet Mignon
Black angus beef tenderloin cut from the small end, rubbed with seasoning and lightly blackened. Served with smoked jalepeno bearnaise, smokey grilled mushrooms, and our chefs seasonal vegatable.
