Bonne Bouchee: Carnival Parade Partying

by Sandra S. Juneau

Before the captain’s whistle signals the official beginning of each carnival parade, a tableau of Mardi Gras cooking unfolds from local kitchens, often in the three official flavors of Purple, Green and Gold.

From that first slice of king cake through copious treats of parade-partying fare, the decadence of pre-Lenten feasting and celebration rivals ancient Mardi Gras revelries. Carnival, or “farewell to the flesh,” traditions from the early middle ages insisted on cooking and consuming “boeuf gras,” or beef fat, and all meats in the days before Lent began. Ever since, Mardi Gras foods worldwide have been primarily rich meat dishes. Here in Louisiana, however, and particularly across the northshore, our love of sweets and abundant fresh seafood has created many new Mardi Gras culinary delights. The following recipes shared from members of our local krewes are just a sampling.

Krewe of Eve

When the Krewe of Eve first paraded in Mandeville on Valentine’s Day, 1987, the all-female organization chose as its theme, “Famous Lovers.” Through the years, the membership of Eve has grown, and each year the parade becomes more fabulous than the last. The krewe is noted for its support of local community projects through many outstanding civic endeavors. Beneficiaries have been Toys for Tots, the Mandeville Police Department, the Samaritan Center, Women’s Build Program of Habitat for Humanity, D.A.R.E. Program and the annual Mardi Gras celebrations held at Heritage Manor. This year, members are partnering with the Keep Mandeville Beautiful Committee to work on common goals with the City of Mandeville. With 575 members, the Krewe of Eve will present its 22nd parade in Mandeville on Friday, January 25 with the theme, “Eve’s Fascination with Animation.”

The Friday night Eve parade is a highlight of the season for northshore families, who gather early to pick the right spot and set up for tailgate partying that lasts throughout the parade. It’s a little different for float riders, according to krewe member Glenda Dobson, who says, “Rule number one when preparing for the six-mile ride on the float is to make sure you have eaten at the pre-parade party! It’s a long four-hour ride. At midnight, when the parade is over, you are exhausted and starving with no eatery usually open.” 

Glenda Dobson’s Chili con Carne

4 Tablespoons olive oil
1 teaspoon ground cinnamon
2 pounds extra-lean ground beef
1 large yellow onion, chopped medium
4 Tablespoons chili powder
4 Tablespoons bell pepper, chopped medium
2 teaspoons salt
2 pinches cayenne pepper
2 cans (8 oz.) tomato sauce
1 cup water or beef stock
1 Tablespoon Chipotle Tabasco Sauce
2 Tablespoons fresh cilantro, chopped fine

In a large heavy skillet, heat olive oil. Add ground cinnamon and simmer until heated through. Add onions and sauté until caramelized. Add bell pepper and cook just until limp. Gradually add ground beef, stirring constantly to avoid clumping. Season meat with chili powder, salt and cayenne pepper. Gradually add tomato sauce and beef stock or water. Stir in Chipotle Tabasco Sauce. Cover and simmer for ten minutes. Stir in fresh cilantro. Cover and remove from heat, allowing chili to “set” for ten minutes, or refrigerate overnight to allow flavors to develop. Serve heated chili in bowls with corn chips or crackers, or over hot dogs.

Krewe of Pericles

Founded in 2003, the Krewe of Pericles parades in downtown Ponchatoula. Membership is open to both men and women over the age of 18. The focus of the organization is on incorporating traditional Mardi Gras customs and splendor with the charming northshore family values. The 2008 Tableau Ball and Dinner Dance will be held on Saturday, January 12 on the campus of Southeastern Louisiana University at the Vonnie Bordon Theatre. The Pericles parade will begin to roll in Ponchatoula at 7 p.m Friday, January 25.

 King Pericles IV, Daniel Hermann Funk, a local Ponchatoula contractor, says, “Mardi Gras to me is a true sense of community. I am grateful for the family values of Krewe of Pericles that show just how fun- and family-oriented Mardi Gras can be!” 

Danny’s Cajun Caviar

1 can (15 oz.) jalapeño black-eyed peas, liquid drained from can
1 can (15 oz.) whole kernel corn, liquid drained from can
8 oz. Italian salad dressing
1 jar (8 oz.) Pace brand picante sauce, either hot, medium or mild
1 pound fresh or frozen crawfish tails, liquid drained from package
2 Tablespoons butter
1 bunch green onions, chopped fine
1 package of chips or crackers

In a large bowl, toss together black-eyed peas, corn, Italian dressing and picante sauce. Set aside. Sauté crayfish tails in butter, cooking just until dry, and add chopped green onions. Remove from heat.

Add sautéed crayfish tails and green onions to bowl with other ingredients and mix well. Cover and refrigerate to chill for several hours or overnight. Serve chilled with your choice of chips or crackers.

Sandie Whitlow’s Praline Cookies

1 package Escort crackers
1 cup chopped pecans
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter

Preheat oven to 350 degrees. Line a 9 x 13-inch cookie sheet (with sides) with foil. Place a single layer of Escort crackers on the entire cookie sheet. Sprinkle with the chopped pecans. Set aside.

In a heavy skillet, melt butter and add sugars, blending thoroughly. Drizzle buttered sugars over the pecans and crackers. Bake for approximately 10 minutes, allowing sugars to melt evenly over all. Remove cookies from oven and cool completely before serving.

Krewe of Selene

Celebrating its 10th anniversary, the Krewe of Selene will parade in Slidell on Feburary 1 to the theme, “Kids Love the Darnedest Things.” Selene member Marliene Salvaggio explains, “Many of us have fond memories of great times at Mardi Gras. It was a friendly family affair that we looked forward to each year. Our main goal for Krewe of Selene is to keep that friendly family atmosphere in our Mardi Gras season.”

Marliene’s Smothered Sausage and Peppers

2 pounds Italian sausage links (Hot sausage suggested for adults only.)
2 medium onions, sliced
4 stalks of celery, sliced on a diagonal into 1” pieces
2 bell peppers, sliced
6 cloves of garlic, sliced
2 cans (8 oz) chopped tomatoes
6 bay leaves
2 tablespoons of Italian seasoning
Salt and pepper to taste

Add sausage to a pot of boiling water (just enough water to cover sausage) and cook for several minutes to de-fat the sausage. Drain off boiling water, then rinse and drain sausage links.

Into a large heavy pot, place all the sliced vegetables. Add sausage, top with bay leaves and season with Italian seasoning, salt and pepper. Drizzle the chopped tomatoes over all and simmer, covered, over low heat until vegetables are tender. This usually takes about 20 to 30 minutes. Can be served with rice or on po-boy bread.