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Mardi Gras Breakfast Party

Updated: Feb 22

Running about drinking all day on Fat Tuesday is not for sissies. Make sure you’re fortified with my “Gumbo on the Bayou” Virgin Mary and Creole-approved “Mardi Gras in Minutes” Breakfast Casserole before you even think of leaving the house! Even if you’re NOT planning an odyssey of epic partying, it’s a terrific “taste-of-New-Orleans” way to start the day.

These recipes are website (and newsletter) exclusives. You won't see them in my best-selling cookbook however there are plenty of other great breakfast and party recipes to choose from!

"Gumbo on the Bayou" Virgin Marys

Drink recipe makes one Mary. Multiply times number of guests and prepare in chilled pitcher if desired


The gumbo's in the garnish! To my zesty, tongue-curling Virgin Mary, I add "Gumbo on a Skewer." It's the ONLY way to kick off your Mardi Gras Day. If you MUST add vodka, I won't tell. Laissez les bons temps rouler!



3/4 cup chilled tomato juice, from a glass or plastic bottle, NOT a can

4 teaspoons freshly squeezed lemon juice

4 teaspoons prepared horseradish (I prefer HOT but standard is okie-dokey)

2 teaspoons Worcestershire sauce

1 teaspoon favorite hot sauce (I like Crystal, or Texas Pete)

1/2 teaspoon celery salt, plus more for rimming

Couple coarse grinds fresh black pepper

Celery rib (WITH leaves), for garnish

Lime, sliced, for rimming


For a Bloody: Add 1 1/2 ounces vodka (the better the quality, the better the Bloody)


Gumbo Skewers: (base your ingredient amounts on number of guests)

2 tablespoons canola or olive oil

Andouille sausage, sliced bite-sized

Medium shrimp, peeled, deveined, tail-off

Old Bay seasoning

Minced chives, fresh or dehydrated (optional)

White wine, for cooking shrimp

Pickled okra, sliced bite-sized

Large grape (or small cherry) tomatoes


Mix up your Mary brew and chill in fridge so flavors can combine.

To a Dutch oven or deep skillet, over medium high heat, add 1 tablespoon oil. When shimmering, add sausage. Brown, turning once, total 7 minutes. Set aside.

To hot pot, add shrimp, toss with Old Bay, sprinkle with chives, add just enough wine so shrimp is "wading" in it. Cook shrimp till just pink, remove, discard cooking liquid. Let shrimp cool.

Onto each skewer spear one tomato, followed by a shrimp, an okra, an andouille.

Run a lime wedge around the rim of a 12 ounce highball glass, roll rim in celery salt. Pour in your chilled brew, add celery rib and gumbo-on-a-skewer, and it's a PARTY!

 Mardi Gras in Minutes Breakfast Casseroles

Makes 4 individual 10 ounce casseroles


These delicious taste-of-New-Orleans breakfast bowls take almost no time to whip up in your microwave. They don't call it the big "easy" for nothing! They make your house smell just like a Creole kitchen.


12 large eggs, divided

3/4 cup half and half, divided

1 teaspoon Creole seasoning, divided

2 teaspoons Worcestershire, divided

Dashes favorite hot sauce, divided (optional)

12 ounces andouille sausage, diced, divided

1 sweet onion, diced

3 ribs celery, diced

1 green bell pepper, diced

16 grape tomatoes, sliced in quarters

2 cups (8 ounces) shredded parmesan cheese, divided


Spray 4 (12 to 16 ounce) microwave-safe ramekins with cooking spray. In storage container or medium bowl shake or stir together the trinity (onion, celery, bell pepper).

To each ramekin add 3 cracked eggs, 3 tablespoons half and half, 1/4 teaspoon Creole seasoning, 1/2 teaspoon Worcestershire, 1 dash hot sauce. Stir mixture till smooth. Into each, stir 3 ounces sausage, 1/3 cup trinity, 1/4 of the tomatoes, 1/4 cup cheese. Onto each sprinkle a second 1/4 cup cheese.

Microwave each on high, uncovered, for 5 to 6 minutes. Microwaves may vary. Turn several times (or every 30 seconds) during cooking if your oven does not have a turntable. Pause cooking for a few seconds if you see casserole puffing up. Outside may be cooked before center.

Let cool for 5 to 10 minutes then let the good times roll!

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