Next Tuesday is Mardi Gras, 2011! Thought I would go back and visit some Mardi Gras party tables (along with a few party pics) from the past. Enjoy!
The main table was spread with a gold toned spread and the centerpiece is a glass hurricane that is filled with green and gold ornaments and then draped with Mardi Gras beads. As you can see, pretty much everything was draped with beads!
Please excuse the hand with the drink in the pic below Just wanted to show you the purple, green and gold napkins. The traditional Mardi Gras colors. There is also a tray of glasses just waiting to be filled with a delicious drink.
Lots of great food on the table.
There was another table in another area with a punch bowl full of mint julep punch. YUMMY!
In the kitchen, we draped the kitchen bar with another gold cloth and created a little platform for the King Cake. You can see the pretty blue pitcher on the end is even draped with beads. Oh, and yes, that is a gaudy, lit up coconut tree in the background. There was another one on the front porch so everyone would know where the party was.
Serving the King Cake.
There was also another drink table set up on the kitchen island. Didn’t get a picture of that. On the stove we had a pot of gumbo and a pot of jambalaya.
There were beads for everyone!
Add some blues/jazz/zydeco music and some fun people and it made for a really good time for all.
Today’s Lagniappe: Crawfish Pie
Yes, you have to have a little Jambalaya, Crawfish Pie and File Gumbo!
3/4 medium chopped bell pepper
1 large onion chopped
2 ribs celery chopped
3/4 cup butter
6 tbsp crawfish fat (optional)
1 1/2 pound crawfish tails
1/2 cup each minced parsley and green onions
1/2 tsp black pepper
1 1/2 tsp salt
1/4 tsp red pepper
1/2 tsp garlic powder
cornstarch to thicken
Dough for double crust (pie crust)
In a medium saucepan, saute bell pepper, onion and celery in butter until tender; add crawfish fat and simmer 10 minutes. Add crawfish tails, green onions, parsley and seasonings. Thicken if necessary, with a little cornstarch; let it cook long enough to thicken gravy.
Place half of the pie crust dough in a nine-inch pie pan. Fill with cooled filling. Place top crust on pie, moisten edges and seal edges. Cut two or three one-inch-long slits in the top crust.
Individual tart/pies can be made and baked using muffins in pan with large cups. Bake 10 minutes at 450 degrees; lower oven to 375 degrees and cook for 35 minutes longer or until crust is golden brown.