Mardi Gras Scenes from Home

Mardi Gras scenes from home capture the purple, gold and green goodness of this mid-winter fête Louisiana turns out for in grand laissez bon temps rouler fashion.


Celebratory jollification comes to call and we answer “throw me something, mister” with the accent mark placed over family and furry friends small town revelry to match our larger counterparts.

Mardi Gras Mambo - An Original Silkscreen by George Rodrigue

Mardi Gras Mambo – An Original Silkscreen by George Rodrigue

Parades O’plenty line streets and sidewalks, balls and beads fascinate and decorate, a neighborhood block party fais do-do invites new traditional to the party, and coiffed and costumed furry friends proudly parade in mutt strut second line regality.


Homes adorned in colors of Carnival greet and treat revelers to a krewe of house floats exhibit.


Crawfish boils give plenty of reasoning and seasoning for passing a good time.


crawfish boil supplies


Mudbug in Blue by Dave the Builder garners Mardi Gras scenes from home attention.

crawfish on canvas print


Our version of a King Cake party looks something like a late afternoon tea party but with Community Coffee dark roast served black and strong.

King-Cake-2022 (1)

Considering how much we do love our King Cakes, I thought a spin on a classic a delicious deviation.


Fluff pies whip up super easy and delicious.

white-chocolate-Mardi- Gras-fluff-pie

Purple, gold and green sparkling sugars and a plastic King Cake plastic baby completes the decoration portion of this Mardi Gras dessert creation.


Giving thought to fluff flavor, the hands down choice was as obvious as the powdered sugar on your beignet.


White chocolate it is!


Mardi Gras White Chocolate Fluff Pie


1  9″ graham cracker crust

1  8 oz container whipped topping

1  3.5 oz box white chocolate instant pudding & pie filling

1-1½  cup cold milk

sparkling sugars in purple, gold and green

plastic King Cake baby


In a large mixing bowl, add white chocolate pudding mix and milk.  Whisk until pudding reaches thick consistency.  Gently fold in the whipped topping to incorporate.

Spread fluff mixture into the graham cracker crust; cover with plastic wrap.

Chill covered pie for at least 4 hours to set.

Before serving, decorate by dusting top of pie with purple, gold and green sparkling sugars.  Garnish with a plastic King Cake baby and enjoy!




Snow Storms Issues

Snow storms issues are not this homeowner’s idea of fun.

snow scene

Granted, we don’t see snow, sleet, and ice in the Deep South very often, and I’m beginning to be thankful we don’t.

snow on ground

When you get all three X 2 for several days in a row dread and worry sets in.

snow gate

It’s hard to see the beauty in winter’s calling card when power outages, water shortages, boil advisories, leaking roofs, and bursting pipes come with it.

Snow Storms Issues

Our crepe myrtles took a beating, and the Sago palm is currently a super funky shade of wheat brown.


Dripping water to prevent the pipes from bursting (they did) and then being under a water conservation and boil advisory for five days is a physically and mentally draining experience.

dripping faucets


Shrubs, bushes, and trees green and doing their seasonal bloom thing now are brown, weathered, and damaged.

snow storm damage

On the good news front, the water conservation and boil advisory lifted this morning.

Oh, and we were able to get the second dose of the Covid 19 vaccine that had to be postponed due to the storms.

Light at the end of a very dark and troubling tunnel.

Snow storms issues dominate my time this week, but I’ll be back with you next week discussing design and decorating this and that.

Have a lovely rest of the week, and I’ll talk to you soon.


Storm Watching

The tropical storm slowly brewing in the gulf is becoming the Barry of bad tidings for the entire state of Louisiana and the Gulf Coast region.

We’re no strangers to storm watching, and we know all too well the warnings and preparations that go with the territory must be heeded.

My initial intention for this blog post was to show you all the treasures I recently found shopping my favorite antiques and gift shop, but between storm watching and grocery store runs that ain’t happening.


Gulf coast themed accents remind me just how beautiful the area is and star in the summer at the coast style show currently decorating the dining room table and sideboard. 

We’ll have to see what Barry brings our way, and what, if any, damage we will be left to repair.

In the meantime, we’ve got enough bottled water, non-perishable foods, batteries, and tenacity to hang in there.

Dave is already sweating over the looming loss of air conditioning. We do like our air conditioning.

I feel like the lady in the home warranty commercial. We just got the new roof less than two years ago when the tornado ripped the old one to shreds.

This isn’t our first time at the storm watching rodeo, and we can hang on Louisiana strong for the entire eight minutes, hours, days- you get the idea.

love your style

Mardi Gras Party Good Time

Louisiana is often referred to as the Boot due to its shape.  I think that’s an appropriate observation seeing how we do love to kick up our heels and pass a Mardi Gras party good time.

beads-doubloonsPurple, Green, and Gold Beads and Doubloons

Louisiana loves to throw a party, and what makes a good party is great food, drink, and conversations about great Mardi Gras food and drink.  Last Wednesday I got a call from my nephew on just this subject.

Dong Phuong Bakeshop

The Mardi Gras king cake is a Carnival staple, and people do have their favorites.

My favorite?

I thought the chocolate cinnamon king cake from a local market the one that takes the king cake, but that was until my nephew gifted the Places In The Home gang with a cinnamon king cake from Dong Phuong Bakeshop.

A king cake connoisseur in his own right, he too thought he had a chosen favorite until his coworker brought a cinnamon king cake from Dong Phuong Bakeshop in east New Orleans to the office for a Mardi Gras party good time king cake celebration.

It was king cake love at first bite.

You know how it is when you discover a new whatever and you like/love it so much you want to show and tell it with your inner circle, gang, tribe, or Mardi Gras krewe?

That’s exactly the case in this king cake scenario.

He placed an order for twelve cinnamon king cakes from Dong Phuong Bakeshop.  The window for shipment had just closed, so he drove from Baton Rouge to New Orleans to pick up the order.

When you’ve got a craving for king cake, you do what you have to do to get one.

Or twelve.

His friend happened to be driving up to Central Louisiana the following day, so my nephew asked him if he would make a king cake delivery to Places In The Home.


Now the Places In The Home gang knows what all the Dong Phuong cinnamon king cake excitement is about.

dong phuong king cake

Right off the bat, I was impressed with the artwork and the font used on the cake box.


It’s the same exact font I use for the Places In The Home header and sidebar.


Love the font.


Love the king cake!

King cake is a Mardi Gras must have, a tradition beginning on January 6th and ending on Fat Tuesday.

The entire season and celebration of Carnival is a Mardi Gras party good time process.


Not all Mardi Gras celebrations are created equal.  From parish to parish, Louisiana is truly a melting pot of customs, traditions, and cultures.

However, all Louisianians celebrate Mardi Gras on a local purple, green, and gold grand scale.

Mardi-Gras-porchNew Orleans Today

Throughout the state, Mardi Gras revelers and Carnival decoristas bedeck the halls, doors, porches, fences, and facades.

Mardi Gras parade prep

Parade route positions are prime real estate, staked out and claimed for optimum viewing and catching prized throws.

Plutocrat Second LinePlutocrat Second Line

Krewe floats stand ready to roll, and neighborhood block parties are planned, prepped, and positioned  for a Mardi Gras promenade.

beignets at Cafe du Monde

Beignets at Café du Monde

It’s hard not to find yourself in a Mardi Gras party good time state of mind when you have a cup of café au lait in hand.

cafe au lait

Cooking up a pot of Louisiana gumbo and a traditional King Cake from this recipe from Southern Living will satisfy the craving, please the sweet tooth, and feed the soul.

traditional king cake

Southern Living Magazine – Photo by Beth Dreiling

Traditional King Cake


1 (16-ounce) container sour cream

1/3 cup sugar

¼  cup butter

1 teaspoon salt

2 (¼-ounce) envelopes active dry yeast

½  cup warm water (100° to 110°)

1 tablespoon sugar

2 large eggs, lightly beaten

6 to 6 ½ cups bread flour*

1/3 cup butter, softened

½  cup sugar

1 ½  teaspoons ground cinnamon


Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts.  Set aside, and cool mixture to 100° to 110°.

Stir together yeast, ½ cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth.  Reduce speed to low, and gradually add enough remaining flour (4 to 4 ½ cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes).   Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle.  Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border.  Stir together ½ cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side.  Place one dough roll, seam side down, on a lightly greased baking sheet.  Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal.  Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden.  Slightly cool cakes on pans on wire racks (about 10 minutes).  Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed.  Omit 1/3 cup softened butter and 1 ½ teaspoons ground cinnamon.  Increase ½ cup sugar to ¾ cup sugar.  Beat ¾  cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth.  Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.  Proceed with recipe as directed.

*6 to 6 ½ cups all-purpose flour may be substituted.

Creamy Glaze

Purple, green, and gold-tinted sparkling sugar sprinkles

-Southern Living

The weather is not wanting to cooperate, but Louisiana doesn’t let a little rain dampen the Mardi Gras spirit.   The parades are rolling, the party atmosphere is intoxicating, and time-honored traditions and customs will be well represented.

The Boot is kicking up its heels in Mardi Gras party good time style.

Laissez les bons temps rouler!



Home Sweet Holiday Home: Our Favorite Thanksgiving Side Dish Recipes

Home Sweet Holiday Home is all about our favorite Thanksgiving side dish recipes.

Delicious anticipation over our favorite Thanksgiving side dish recipes builds all year long, and inquiring minds and holiday appetites drive family and friends home to break bread and give thanks for these favorite Thanksgiving side dish recipes.


Our holiday dinner menu is influenced by traditional, new traditional, and regional Thanksgiving side dish recipes.

Family is well represented through the memorable dishes found on our Southern family dinner table.


Here’s two of our favorite Thanksgiving side dish recipes full of Louisiana flavor for the season.


Creole Baked Oyster Dressing


2 (16-ounce) containers shucked oysters, drained, liquor reserved

6 tablespoons butter

1½ cups chopped onion

⅓ cup chopped green onion

1 cup chopped celery

1 cup chopped green bell pepper

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh thyme

2 garlic cloves, minced

12 ounces day-old French bread, cut into 1-inch cubes

½ cup Italian-seasoned bread crumbs

1 tablespoon fresh lemon juice

1½ teaspoons Creole seasoning

¼ teaspoon kosher salt

¼ teaspoon ground black pepper


Preheat oven to 350°.   Spray a 13×9-inch baking dish with cooking spray.
Coarsely chop any large oysters.  Set aside.

In a medium skillet, melt butter over medium-high heat.  Remove 2 tablespoons butter and reserve.  Add onions, celery, and bell pepper; cook until softened, 3 to 4 minutes.  Add sage, parsley, thyme, and garlic; cook 1 minute. In a large bowl, combine onion mixture, bread, bread crumbs, lemon juice, Creole seasoning, salt, and pepper; stir until combined.  Add oysters and 1 cup of reserved oyster liquor; stir gently.  Spoon into prepared pan.  Drizzle with reserved 2 tablespoons melted butter.

Bake, lightly covered, 15 minutes. Uncover and bake until bread is lightly browned and oysters are curled around the edges, about 25 minutes more. Let stand 10 minutes before serving.

Louisiana Cookin’


Asparagus with Crawfish Hollandaise


2 pounds green asparagus, trimmed

1 tablespoon canola oil

½ teaspoon salt

¼ teaspoon ground black pepper

4 large egg yolks

1 tablespoon fresh lemon juice

½ teaspoon salt

1/8 teaspoon cayenne pepper

½ cup butter, melted

½ (16-ounce) package crawfish tails


Preheat oven to 350°.
Line a rimmed baking sheet with aluminum foil, and add asparagus.  Top with canola oil, salt, and pepper, and brush evenly with basting brush. Bake until tender, 8 to 10 minutes.

Meanwhile, add water to a large saucepan, and bring to a simmer. In a stainless steel bowl, add egg yolks, lemon juice, salt, and cayenne.  Hold bowl over simmering water making sure bottom of bowl does not touch water, and whisk vigorously until volume of egg mixture doubles.  Slowly whisk in melted butter until sauce is thick and combined.  Remove from heat, and stir in crawfish.  Serve immediately over asparagus.

Louisiana Cookin’


Sweet Potato Casserole


3 cups mashed sweet potatoes

1 cup brown sugar

2 eggs, lightly beaten

1 teaspoon vanilla

½ cup milk

½ cup melted butter


½ cup brown sugar

1/3 cup flour

1/3 cup melted butter

1 cup chopped pecans


Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top.  Bake at 350° for 30 to 40 minutes, until hot and browned.  Serves 6 to 8.

Southern Food


Tee’s Corn Pudding


½ cup butter, softened

½ cup sugar

2 eggs

1 cup (8 ounces) sour cream

1 package (8-½ ounces) corn bread/muffin mix

½ cup 2% milk

1 can (15-¼ ounces) whole kernel corn, drained

1 can (14-3/4 ounces) cream-style corn


Preheat oven to 325°.   In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in sour cream.  Gradually add muffin mix alternately with milk.  Fold in corn.

Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned.  Makes 8 servings.

Southern Living

favorite thanksgiving side dish recipes

Click on the links below for full recipe

Juniper-Marinated Mushrooms and Onions

Lemony Green Beans

Mashed Sweet Potato with Melted Leeks

Simply Scalloped Potatoes

buttermilk-cornbreadLook at that crispy edge perfection- the hallmark of Southern buttermilk cornbread.

Good cornbread is the base ingredient of great dressing.

I’ve enjoyed bread dressing, oyster dressing, and sausage dressing.

All are quite delicious in their own right, but our traditional holiday turkey dinner is not complete without Southern buttermilk cornbread dressing.

Here is my recipe for the cornbread:

Buttermilk Cornbread


3 Tablespoons oil

2 cups buttermilk self -rising white corn meal mix

1 cup self-rising flour

½ Tablespoon baking powder

2 eggs

1 cup buttermilk

1 cup milk


Set oven to 425 degrees. Preheat oven while preparing cornbread mix. Mix corn meal and flour into mixing bowl. Stir in milk and eggs and mix well. Batter should be a medium thick consistency. Thin by adding additional milk until desired consistency is reached.

Grease baking pan or oven safe skillet(preferably a black cast iron skillet) with 3 Tablespoons cooking oil. Bottom of pan or skillet should be coated well but not swimming in oil.  Place pan in oven to heat oil.  Once oil is heated, remove pan from oven.

Pour batter into greased pan. Return pan or skillet to oven. Bake for 30 minutes, or until golden brown.

Buttermilk Cornbread Dressing


crumbled cornbread

¼ teaspoon poultry seasoning, optional

*We are in a sage free zone here at Places In The Home.  If you want to add this seasoning/herb to the recipe, I suggest ¼ teaspoon sage.

1 medium bunch green onions, chopped

1 cup celery, finely chopped

3 eggs, beaten

4-6 cups chicken(canned is fine) or turkey broth, or more as preferred


One skillet of crumbled cornbread will make approximately 6 servings.  For dressing, crumble cooled cornbread by hand to a fine consistency with no lumps.  Place crumbled cornbread in large mixing bowl. Add poultry seasoning, green onions, celery, beaten eggs and broth (½ cup at the time).

Mix well.

You want the consistency of your dressing to be soupy.  Pour into lightly greased roasting pan or deep casserole dish.  Bake at 375 degrees for 45 minutes to 1 hour until top is lightly browned and knife inserted in center comes out clean.


Thanksgiving recipes perfect for the slow-cooker from Taste of Home.

Cheese-Stuffed Sweet Onions

Potluck Macaroni and Cheese

Slow-Cooker Turkey Breast

Apple Betty with Almond Cream



Flavors From Home: Making Louisiana Gumbo

Making Louisiana gumbo is what’s cookin’ in the Places In The Home kitchen today.


“Cajun cuisine is a technique-driven cuisine, because
it’s a very humble style of cooking.
It’s about what can you do with humble ingredients
like onions, celery, bell peppers, oil, and flour.
How can you intensify flavors and create meals
that are satisfying and hearty and make you happy.”

—Frank Brigsten




1 cup flour

1 cup vegetable oil


Heat oil in a black skillet or Dutch oven over medium-high heat.  Add flour in gradually, stirring well. Reduce heat to low.

Stir/whisk the mixture constantly until it reaches a rich brown color, approximately 30-40 minutes. You must stir/whisk constantly to prevent the roux from burning.

Black flakes indicate burned roux, and burned roux tastes horrible.  If you burn it, throw it out and start over.

Start over?

Yes. Start over.

It’s worth it.



If making traditional roux from scratch is not for you Kary’s Roux in a jar has got your name written all over it.

Now, let’s gumbo!


Chicken and Sausage Gumbo 


8 cups water

traditional roux; see recipe below (or 8 ounces of instant roux from jar)

3 chicken bouillon cubes

3  boneless skinless chicken breasts
**Substitution: meat from cooked deli rotisserie chicken, shredded

12 ounce package smoked or andouille sausage

12 ounce bag frozen chopped onions

12 ounce bag frozen chopped bell peppers

1 bunch fresh chopped parsley, chopped

2 bay leaves

2 Tablespoons minced garlic

2 teaspoons celery seed

4 teaspoons salt

2 teaspoons fine black pepper or to taste

in place of salt and pepper season with 1 Tablespoon Créole seasoning or to taste

1  cup white wine

cooked rice for serving



Heat oil in a black skillet or Dutch oven over medium-high heat.  Add flour in gradually, stirring well. Reduce heat to low.  Stir/whisk the mixture constantly until it reaches a rich brown color, approximately 30-40 minutes. You must stir/whisk constantly to prevent the roux from burning.



Slice smoked or andouille sausage into ½ inch pieces. Using a seasoned skillet for optimum taste results, cook the sliced sausage over medium-high heat until browned. Transfer cooked smoked or andouille sausage to plate lined with paper towels, allowing excess grease to drain.  Set aside.


Place chicken breasts in gumbo or stock pot, add water, and bring to a boil.  Add celery seed, 2 tsp. salt, and 1 tsp. black pepper to season.

Stir and reduce heat to medium low; cook chicken breasts until done. Transfer chicken breasts from pot to large mixing bowl. Shred chicken breasts and return to pot.

Turn heat back to medium high.  Add roux. Stir until roux dissolves. Reduce heat to medium; add minced garlic, chopped onions, bell pepper, celery, bay leaves, parsley, chicken bouillon cubes, remaining salt and black pepper (or Créole seasoning).


Carefully pour in white wine. Stir to blend and incorporate.


Reduce heat to simmer. Simmer uncovered for approximately 2 hours, allowing all flavors to marry. Remove bay leaves and skim any fat off top of gumbo.

Add chopped green onions and continue to simmer for additional 5 minutes.

Give gumbo a taste to see if you want to add more salt, pepper, garlic, Créole seasoning or chicken broth before serving.



Serve gumbo over cooked rice.

Zatarains Gumbo File

Top with a sprinkle of ground filé, chopped green onions, and hot sauce to taste if desired.


Gumbo is delicious on the first day, and flavor filled filé fantastic the next day.


Houses of The Historic Garden District

A stress-free afternoon drive viewing houses of the historic Garden District clears away the cobwebs and reminds me how much I love what I do.

houses of the historic Garden DistrictCorinthian Columns

“Architecture mirrors eternal harmony….music echoes it.”  

—Otto Van Simpon

Smooth jazz provides the background music while arches, and columns, and pillars (oh, my!) provide architectural eye candy.

Today’s self-guided tour along brick-lined streets and Louisiana bayous set a serene scene.


My Louisiana Parade of Homes series was a labor of love, and today’s post featuring local residential properties near and dear to my architectural and historical home loving heart is no different.


Blame the darkness in several of the images on a late afternoon in February cold front rolling across the area.

ES-garden-districtSpanish Colonial



Colonial Revival.







Just to name a few architectural styles of the houses of the historic Garden District.


Modern architectural elements stand out among the grounds of these stately homes and manicured gardens.

The blooms of spring will make a grand statement and give me yet another reason to visit the Garden District.


One of several antique horse head hitching posts in the neighborhood.


Curb appeal allure is first found in the brick-lined street fronting the detailed brickwork of this single family stunner.


Have a wonderful weekend!

Love your style!

A Taste of Home: Mardi Gras Food Edition

 A taste of Mardi Gras food is bringing home facts, food, and fun.

King-Cake-2022 (1)

One never knows when the need for a conversation starter or trivia answer round the water cooler, dinner table or game board will present itself.


Louisianians love their Mardi Gras food, and one of our absolute most delicious regional dishes came in as the state favorite.

Curious to see what sweet treat sensation is deliciously associated with what state?  Click on the image below and the magic of link love will take you right on over to “The United Sweets of America”, a fun read by Slate associate editor L.V. Anderson.

By the way, the dessert ranked number one in Louisiana is, drum roll please… Bananas Foster.

mardi gras foodSlate

Speaking of which regional sweet treat your state is known for, when the calendar points to Mardi Gras season Mardi Gras food is the topic of Carnival culinary conversation.

Legions of Louisiana Loyal are finding themselves with a hankering for a taste of sweet home Louisiana.

Phone calls, text messages and email requests for Mardi Gras food recipes come fast and furious during Mardi Gras season.

Texas Yeehaw son.

Our Missouri snow shoveling nephew.

Floridian flamingos and Don’t Mess with Texas cousins.


East Tennessean hills friends.

Chicago suburbs aunts and uncles.

What they say is true- you can take the boy or the girl out of Louisiana but you can’t take Louisiana out of the boy or the girl.

Seems the proof is in the bread pudding!

vanilla bread pudding with vanilla sauce

white chocolate bread pudding recipe

Wondering what Mardi Gras food recipes inspire the masses to phone home?

Here’s a look at the Mardi Gras food and recipe requests thus far:

Bananas Foster

This legendary Louisiana dessert is the stuff flamboyant flambé tableside preparation and presentation culinary dreams are made of.

Bananas, melted butter and brown sugar dance the dance of caramelization awaiting generous pours of banana liqueur and dark rum.

Not to be overlooked is the grand finale of flame and circumstance which showcases of the art of tableside exhibition- the lagniappe of New Orleans tradition.

Taking the top slot on our Mardi Gras food desserts menus is the recipe for my version of Bananas Foster.


King Cake

King Cake is a sweet traditional cinnamon filled coffee cake style pastry glazed with topping and sprinkled with sugar in the Royal colors of purple, green, and gold.

King Cake parties rule the Carnival season.


Tradition dictates Mardi Gras revelers love the tradition of eating this Carnival confection during Mardi Gras season.

Time honored customs reign at Carnival season, and the custom of the plastic baby baked into the cake is steeped in culinary Carnival tradition, and if you are the lucky reveler who gets the piece of King Cake with the baby you are named “King for a Day”.


With great King Cake power comes great King Cake responsibility.

Tradition dictates the “King for a Day” is obligated to host the next King Cake party.

Chicken and Sausage Gumbo 

gumbo-bowlClick on the link to view the recipe for Chicken and Sausage Gumbo 

This is the  email I received from the Canadian snowbird that kicked off this post:

Re: Mardi Gras Mambo Gumbo


Thanks for the King Cake recipe!

Could you send me your chicken and sausage gumbo and Creole~Cajun Seasoning recipes by chance?


Creole-Cajun Seasoning

1/3  cup paprika

3 tablespoons dried oregano

3 tablespoons ground black pepper

2 tablespoons dried basil

1 tablespoon dried thyme

2 tablespoons kosher salt

1 tablespoons cayenne pepper

1 tablespoon granulated onion

4 teaspoons dried thyme

4 teaspoons granulated garlic

In a medium bowl combine paprika, dried oregano, dried thyme, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme and granulated garlic.  Stir to combine.  Can be stored in an airtight container for up to three months.

Mardi Gras food is the taste of home.


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