Mardi Gras musts: Gumbo, crab cakes and more

Louisiana-based chef John Folse visits TODAY to help celebrate the start of Mardi Gras. A master of Cajun and Creole cuisines, he prepares gumbo, crab cakes and king cake — a must for any Mardi Gras party — to inspire Fat Tuesday revelers.

Chicken and sausage gumbo
Servings:

Makes 8-10 servings

Ingredients

    • 1 5-pound stewing hen
    • 1 pound smoked sausage or andouille, sliced
    • 1 cup vegetable oil
    • 1 1/2 cups flour
    • 2 cups diced onions
    • 2 cups diced celery
    • 1 cup diced bell peppers
    • 1/4 cup minced garlic
    • 3 quarts chicken stock
    • 24 button mushrooms, sliced
    • 2 cups sliced green onions
    • 1 bay leaf
    • Sprig of thyme
    • 1 tablespoon chopped basil
    • Salt and cracked black pepper to taste
    • Granulated garlic to taste
    • Louisiana hot sauce to taste
    • 1/2 cup chopped parsley
    • 6 cups cooked white rice

Preparation

Baking Directions:

Tips:

Crab cakes rex
Servings:

Makes 8 servings

Ingredients

    • 1 pound lump crabmeat
    • 3 tablespoons butter
    • 1/2 cup diced onions
    • 1/2 cup diced celery
    • 1/2 cup diced red bell peppers
    • 1/4 cup minced garlic
    • 1 cup Italian bread crumbs
    • 1/4 cup thinly sliced green onions
    • 1/4 cup mayonnaise
    • 1 egg
    • 2 tablespoons minced parsley
    • 2 teaspoons Worcestershire sauce
    • 2 teaspoons lemon juice
    • 2 tablespoons Old Bay® seasoning
    • 1 teaspoon Creole mustard
    • Salt and cracked black pepper to taste
    • Granulated garlic to taste
    • Louisiana hot sauce to taste
    • 1/2 cup Italian bread crumbs
    • 1/4 cup vegetable oil

Preparation

Baking Directions:

Mardi Gras king cake
Servings:

Makes 10 servings

Ingredients

  • Dough

    • 1/2 ounce instant yeast
    • 11/2 cups warm water
    • 1/2 cup sugar
    • 5 cups flour
    • 1/2 cup dry milk powder
    • 2 teaspoons salt
    • 2 eggs, beaten
    • 1 cup melted butter
  • Glaze

    • 2 pounds powdered sugar
    • 1 pinch salt
    • 1 tablespoon almond extract
    • 3/4 cup water
    • 3 tablespoons cinnamon
  • Assembly

    • 1/4 cup melted butter
    • 1/2 cup sugar
    • 1 tablespoons cinnamon
    • 1/2 cup milk
    • 2 eggs beaten
    • Purple, green and gold sugars

Preparation

Baking Directions:

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