Top 5 Mardi Gras Recipes

The Best recipes for Mardi Gras

We have been to many Mardi Gras celebrations in our travels. My husband went to a crawfish festival in Gillette WY before I started joining him on the road. He was out there building our nations biggest Power plant. I was so jealous that he got to go without me a few months later I decided that I was going to start traveling with him. That same year we attended a Mardi Gras Festival in the streets of Deadwood South Dakota. It was so much fun but none of this compared to the southern experience of Mardi Gras that we were able to be a part of when we were working in SETX building one of our nations biggest fuel refineries.

Crawfish Etouffee for Mardi Gras

With this recipe PMGK had me at Crawfish. Add in one of his amazing sauces and you are in for a real treat. I’ve been calling him the sauce man for years. He knows his sauces and with this dish he has taken traditional Etouffee to the next level. If you don’t already know what I mean you need to make this recipe for Mardi Gras. You’ll soon be calling him the sauce man too.

Bourbon Chicken for Mardi Gras

Bourbon Chicken is a dish named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient. The dish is commonly found at Cajun style and Chinese restaurants. When we were living in the south we ventured into Louisiana a few times. For some good food and some gambling. The horse races and the buffets were a few of our must haves. Southern food is like nothing else and the people are such a breath of fresh air. Plus, it was only 20 minutes from where we were living so we couldn’t pass up the experience.


Jambalaya for Mardi Gras

What I love about Jambalaya is that you can just throw all the ingredients in one pot and it comes out with such a great flavor and ready to dish up. It’s so simple anyone can make this recipe. Plus, sausage and shrimp all in one dish. Whoever came up with this idea is a genius.

Oysters Rockefeller for Mardi Gras

My favorite thing about Oysters besides eating them, of course, is shucking them. I’ll admit I was intimidated when I was helping PMGK shuck these for the video but after the first two, I felt like a pro. I’ll never be even half the cook he is but he really makes it seem so easy. When I’m in the kitchen with him I feel empowered like I can make any dish. When you’re done preparing a recipe like his Oysters Rockefeller you’ll wonder how you managed to pull off making something so fabulous. Your guest will also be in awe.

Crawfish for Mardi Gras

We Chose this Crawfish video for the top five for a few reasons. It’s our newest crawfish video and most people don’t have access to live crawfish. We really do recommend getting them live if you can. The experience is what it’s all about. Just watch my daughter and husband in this video it’s priceless. We’ve had some really good times showing the little ones how to prepare live crawfish. We have caught them ourselves in the gulf coast and we’ve been able to buy them live at amazing deals. Once we got such a good deal on a bag that was way more crawfish than we needed. We made half the bag and used my resources from my side business to sell the rest. We had them in the bath tub to keep them alive until the person came to pick them up but they were such a good deal they were sold within the hour. This is what PMGK is all about. Using what you have to make cooking and eating not only a Gourmet experience but also a fun one.

Are you ready for your Mardi Gras party?

If we’ve helped you decide what you’re going to make for your celebrations then we’ve done our job. If you’re still undecided I’d like to make just one more suggestion that didn’t make the list. Boudin. I tried it for the first time when we were in the south and I fell in love. It has such a unique flavor that you just can’t find anywhere else. To me it’s not Mardi Gras without it.

How to Make Perfect Pork Rinds at Home

Seasoned pork rinds in a bowl, ready to serve.
Homemade crispy fried seasoned Pork Rinds, in a bowl, ready to be served.

What Are Pork Rinds?

Pork rinds, also known as “Cracklings”, are a crispy, savory snack. They’re made by frying or roasting pieces of pork skin. The skin, when prepared right, puffs up and becomes airy and crunchy, almost tastes like bacon. Praised for their light texture and bold flavor, making this recipe a popular alternative to traditional chips.

Not only are pork rinds a delicious treat, but they’re also a favorite among those following keto or low-carb diets. High in protein and free of carbs, they make an excellent guilt-free snack that satisfies cravings without breaking dietary goals. Whether enjoyed plain or seasoned, cracklings are a versatile and tasty option for any occasion.

I would Rather buy a Bag of Pork Rinds

Truthfully, making Pork Rinds isn’t all that difficult to do. It is quite a time consuming, however. A process you might rather avoid once you understand how tedious it is.  You don’t save any money, doing it yourself. The flavor doesn’t seem to be improved either, like most homecooked food or snacks.

Don’t take this the wrong way. I like to snack on Pork Rinds as much as the next guy. Personally, I’d just rather buy a cheap pre-made bag than go through the trouble. Regardless, I’ll be teaching you how it’s done. Hopefully, you might even enjoy this recipe post and the work I put in to making the Pork Rinds video.

Packaged Pork Skin bought from the Asian Market to make Pork Rinds.
1.71 lbs of raw pork skin, purchased from the Asian Market, to cut and prepare to make Pork Rinds.

Purchasing Pig Skins for Pork Rinds

As you can see in the photo above, I purchased my pig skins from my local Asian Market. Skins usually come from the Belly side of the pig, where the the bacon is removed. So there’s generally a ton of fat associated with the cuts.  I paid $2 dollars a pound for this package. So I didn’t really save any money vs. buying a premade bag of Pork Rinds.  But because the fat was already removed I didn’t get charged for all the extra weight.  Though, I’m sure if it were still attached, the price would’ve been altered accordingly.  Regardless, you should be able to purchase pig skin from any butcher that sells pork.

Boiled pork skin drip drying in a strainer for homemade pork rinds.
Straining the boiled Pork Rinds in the sink, in a strainer.

Preparing the Pork Skins

As I mentioned before, making Pork Rinds is time consuming and quite tedious. The skin needs to be boiled and scraped to ensure that all of the fat is gone.  And it’s best to boil the skins whole, before cutting and slicing them into portions.  This way you can do it in large sheets instead of individual 1 inch pieces.

Removing the fat completely, helps to aerate the skin when it bakes. It helps the Rinds fluff up more when they’re frying.  In the video, I Boil them for 30 minutes. Some recommend boiling for as long as 2-3 hours. It all just depends on the thickness of the skin. Strain and then baked them, on low, for approximately 4 hours before frying.  Then they can be dropped in a deep fryer set at 350° Fahrenheit, for 2 minutes.

Golden, crispy pork rinds fresh out of the fryer.
Seasoned, crispy fried Pork Rinds, fresh out of the fry oil, on paper towels and a baking sheet.

Do’s and Don’ts

You should know that there are several different ways you can screw these up.  Have you ever bitten into a Pork Rind that just about broke your teeth? I’d like to help you avoid that problem. First, cut off tough and discolored edges that seem dried out and leathery.  Second, again, be sure to scrape out the fat.  And third, be sure to remove all of the pieces that that didn’t puff up in the fryer.  You follow those three easy steps and all of your teeth will stay intact.

As far as seasonings go, anything with onion and garlic powder in them is generally a good way to go. I also recommend ranch powder, adobo, Pico de Gallo or just plain old salt and pepper.

More Snack Recipes:

Homemade Beef Sticks, Teriyaki Jerky, Homemade Granola & Bars, Corn Chips.

How to make Homemade Pork Rinds, video tutorial by PoorMansGourmet.

Ingredients for Pork Rinds:

  • 2 lbs Pig Skin: The key ingredient for crispy pork rinds; fresh or pre-packaged pork skin works best. Trim off any excess fat for better frying results.
  • 2 Quarts Water: Used to boil the pork skin and tenderize it before drying.
  • 1/4 Cup Salt: Adds flavor to the boiling water and helps season the pork skin during preparation.
  • Oil for Frying: Vegetable, Canola or Peanut oil is ideal for frying the pork skin to a golden, crispy texture.
  • Your Favorite Seasoning: Customize your pork rinds with spices. Paprika, garlic powder, chili powder, ranch or even a sweet seasoning blend for a unique twist.

Step-by-Step Instructions

Preparing the Pork Skin

  1. Trim excess fat from the pork skin.
  2. Boil the skin in salted water for 1–2 hours until tender, then strain.
  3. Let it cool, then scrape off any remaining fat for a clean, smooth surface.
  4. Cut the pork skin into bite-sized pieces.
  5. Lay the pieces on a baking sheet. Then dry them in the oven at 200°F (93°C) for 6–8 hours… or until completely dehydrated.
  6. Heat oil to 375°F (190°C) in a deep fryer or large pot.
  7. Fry the dried pork skin in batches until they puff up and turn golden brown (about 30 seconds).
  8. Immediately season with salt or your favorite spices while still hot.
  9. Allow them to cool on a paper towel-lined tray before serving.

Tips for Perfect Pork Rinds

  • Even Drying: Ensure the pork skin is fully dried for maximum puffiness during frying.
  • Oil Temperature: Keep the oil consistently hot for even cooking.
  • Storage: Store in an airtight container to maintain crispness.

Variations and Serving Ideas

  • Spicy Pork Rinds: Toss with chili powder and cayenne.
  • Cheesy Pork Rinds: Sprinkle with powdered cheese.

Recommendations:

Deep Fryer, Pots & Pans, Strainer, Baking Sheet, Steel Rack.

Frozen Crawfish Boil – How to cook Frozen Crawfish

Frozen Crawfish Boil, seasoned, cooked and served on a yellow plate.
A fully seasoned and cooked plate of previously Frozen Crawfish Boil crayfish.

A Frozen Crawfish Boil is still Great

If you’re a fan of Crawfish, you’re going to love this recipe.  The problem is that there are a lot of places that don’t have access to live Crawfish, if they have access to them at all.  If you’re lucky, you can at least find them frozen in your seafood department at your local grocery store.  “Lucky” may be a loose term because any good cook knows that any pre-cooked anything, let alone frozen, is a recipe for disaster.  But, if you consider the fact that King and Snow Crab legs don’t get shipped, practically, any other way, then believe me when I say, you’re in good hands with this post.  The trick is to reconstitute and reheat these mud bugs without over cooking them and to be sure to add enough flavor.  When it’s done right, no Cajun will ever know they’re eating a Frozen Crawfish Boil.

Frozen Crawfish Boil crayfish in a large bowl.
A bowl full of Frozen Crawfish ready for the seasoned boil.

How to Season a Frozen Crawfish Boil

Just to be clear, this recipe can be used for both Live or Frozen Crawfish.  It will flavor and season them both, properly.  The only difference will be the amount of time live Crawfish need to cook before they soak and to get good flavor into either/or you definitely need to soak.  Frozen crawfish are the easiest to prepare because the cleaning and purging have already been done for you.  All you need now is the right ingredients and they’ll get the re-heat they need, along with a good soak, and all of the flavor you would expect great Crawfish to have in just a matter of minutes.

The Broth is what makes it Incredible

To make a killer broth for a Crawfish Boil, start with a spicy base. Thankfully, seasoning blends like Slap Ya Mama, Zatarain’s, or Old Bay make it easy and affordable. Liquid versions are available too if you prefer. The only downside? The suggested water-to-seasoning ratios can be overwhelmingly spicy, even for heat lovers like me. Reducing the seasoning solves the heat issue but dulls the flavor. My solution? Add Knorr Tomato Bouillon—it balances the heat with a medium kick and amps up the flavor to perfection.

Cutting the Heat but adding Flavor

I recommend Knorr Tomato Bouillon because it works best for this recipe. Why tomato instead of chicken, beef, or vegetable? Tomato-based broths are common in spicy dishes like Mexican or Indian cuisine, so it just fits. I also add onion and a full stick of butter. Crab boil seasoning already includes onion, garlic, paprika, cayenne, pepper, lemon, and salt, so there’s little else you need unless you want to experiment. For an Asian twist, ginger works well. This approach lets you control both heat and flavor while preparing the boil exactly as shown in the video.

What to do with the leftover Seasoned Boil

Be absolutely sure to strain and save the broth for other recipes.   It can be used in sauces, soups and many recipes that require broth.  And if you’re looking for more Cajun recipes, be sure to check out my Crawfish Etouffee, Jambalaya, Oysters Rockefeller, Bourbon Chicken or Boudin Recipes.  I have more Cajun recipes than this and, if you’re interested, you can search for them by category on this website or just watch and flip through this Cajun Playlist I have on YouTube.

Frozen Crawfish Boil Ingredients:

  • 5 lbs of Frozen Crawfish – Rinse them well; their sweet, delicate meat is the star of the dish.
  • 1 gallon of Water – Forms the base for a flavorful broth.
  • 1 Whole Onion, peeled and quartered – Adds a natural sweetness and depth to the boil.
  • 1/3 cup of Tomato Bouillon (adjust to taste) – Enhances the broth with a rich, slightly tangy flavor.
  • 1/8 cup of Crawfish Boil Seasoning – Packs the heat and classic Cajun spices.
  • 1 Stick of Butter – Smooths out the spices and adds richness to the broth.

Directions:

  1. Rest for Flavor: Turn off the heat and let the crawfish sit in the broth for an additional 10
  2. Prepare the Crawfish: Rinse the crawfish thoroughly in cold water to remove any dirt or debris. Set them aside while you prepare the broth.
  3. Make the Broth: In a large pot, bring 1 gallon of water to a boil. Add the onion, tomato bouillon, crawfish boil seasoning, and butter. Stir well to combine.
  4. Simmer for Flavor: Lower the heat and let the broth simmer for about 10 minutes to blend the flavors. Adjust seasoning as needed.
  5. Cook the Crawfish: Add the cleaned crawfish to the pot and increase the heat to bring the water back to a boil. Cook for 3-5 minutes or until the crawfish shells turn bright red.

Recommendations:

Boil Pot & Burner, Seafood Boil Pot, Frozen Crawfish, Frozen Shrimp, Red Potatoes, Andouille Sausage, Corn on the Cob, Boudin, Crawfish Boil Seasoning, Slap ya Mama.