FAT Tuesday

[jfain]

So what is everyone cooking up for Mardi Gras? I love Cajun food. I make blackened fish all the time with greens and corn bread. I also like to make Jambalaya, BBQ shrimp and even duck gumbo. I haven’t decided yet what I will be making this year. What are your favorites?

[lucasantoro]

Our traditions is the "lasagna di Carnevale" or "Lasagna Napoletana"

it is a very reach lasagna with very tiny meat balls (my father used to say we had to make 365 meat balls, one for every day of the year), salame, boiled eggs, mozzarella, ricotta, and parmiggiano, and obviously tomato sauce :-)

Pasta e Sfizi

[Cook Chatty Cathy]

I like the sound of both meals, I am not even sure what we will have yet. I think I am leaning towards a Crawfish Etouffee! Such a rich and flavorful dish m-m-m-m-m!

[The Ironic Chef]

Cathy, what's that Crawfish Etoufee. I'm going to have to google, lol.

[Cook Chatty Cathy]

The kind that I have had and simply love is a dish that is a thickened very rich type white sauce that has lots of garlic and butter, you use french toast points to sop up the lovely sauce as you devour it! Oh my goodness is it delicious. The fresh crawfish were readily available down in Mobile Al and that entire area and that is where I used to have this marvelous dish. I believe I can pull up a few recipes here on SP for you to see.

[cucinadinana]

Originally Posted by lucasantoro

Our traditions is the "lasagna di Carnevale" or "Lasagna Napoletana"

it is a very reach lasagna with very tiny meat balls (my father used to say we had to make 365 meat balls, one for every day of the year), salame, boiled eggs, mozzarella, ricotta, and parmiggiano, and obviously tomato sauce :-)

YUM!!! That is my type of meal. I will probably do something along those lines as well. And a glass of wine.

[lucasantoro]

oh yeah, one, almost two may be three glass of wine are mandatory

[chubbyalaskagriz]

Everyone's menus sound scrumptious!

I make jambalaya fairly frequently, and enjoy it a lot. I have some prawns in the freezer- I might skewer and season them w/ blackening spices and serve atop pasta or a salad... and of course bananas foster for dessert!

[jfain]

Originally Posted by Cook Chatty Cathy

The kind that I have had and simply love is a dish that is a thickened very rich type white sauce that has lots of garlic and butter, you use french toast points to sop up the lovely sauce as you devour it! Oh my goodness is it delicious. The fresh crawfish were readily available down in Mobile Al and that entire area and that is where I used to have this marvelous dish. I believe I can pull up a few recipes here on SP for you to see.

I love crawfish etouffee! mmm mm I haven't seen it with a white sauce though. The ones I've seen have sort of a redish brown sauce and served with a scoup of rice on top. Anyway I'm sure if yours has crawfish in it it's got to be good!

[jglass]

I was thinking of a spicy grilled shrimp with a remoulade sauce for dipping. Shrimp po'boys sound good to.