Thanks, TiggyBee!
lgault, you didn't mention dessert, but how about a king cake? Haydel's bakery is famous for theirs--you can order it or make it yourself:
http://www.wwltv.com/entertainment/mardi-gras/historical/How-to-make-a-King-Cake-112026659.html
What about a savory cheesecake appetizer? It's easy and looks quite elegant. Use a small springform pan (5 or 6 inch would be ideal). I make layers, using different types of cream cheese that I have flavored and one or two layers of pimiento cheese (homemade - with creole flavoring). I've done a seafood one before (with a crab layer, a red pepper layer, a lemon zest and artichoke layer), and also one with crumbled browned Andouille (with a sausage layer, a banana pepper pimiento cheese layer and a trinity with creole seasonings layer). You can make it the day before - just take it out of the fridge an hour or so before serving. Serve with crackers or crostini.
I just served a Mardi Gras Valentine's Day menu. For the appetizers I served two types of boudin sausage, shipped in from Louisiana from http://www.louisianaliving.com/product/boudin/fresh-food?gclid=CNnn9pv9h6YCFQQFbAodEDV8oQ
Full menu:
Boudins; pork and rice, crawfish and rice
Seafood, andouille and tasso gumbo
"Kosher" gumbo for the non-meatarians
Long grain white rice
Sorbet; blood orange/prosecco, mandarin/prosecco
Well - with traditional cajun cooking you start with the Holy Trinity of celery, bell pepper and onion - so what about a crab dip (seafood is HUGE there of course) with minced trinity, some cream cheese, artichoke, and spicy stuff ... also of course oysters Rockefeller, Bieneville - here is a version we make that's darn
Not sure how much "live cooking" you want to do, but you might also consider fried oysters, fried spicy catfish nuggets. I also made my duck po'boys in slider version a couple weeks ago and they were a hit:
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lgault, you didn't mention dessert, but how about a king cake? Haydel's bakery is famous for theirs--you can order it or make it yourself:
http://www.wwltv.com/entertainment/mardi-gras/historical/How-to-make-a-King-Cake-112026659.html
I made this a while back and got raves!
Full menu:
Boudins; pork and rice, crawfish and rice
Seafood, andouille and tasso gumbo
"Kosher" gumbo for the non-meatarians
Long grain white rice
Sorbet; blood orange/prosecco, mandarin/prosecco
tasty:http://www.food52.com/recipes/2867_nawlins_oysters
Not sure how much "live cooking" you want to do, but you might also consider fried oysters, fried spicy catfish nuggets. I also made my duck po'boys in slider version a couple weeks ago and they were a hit:
http://www.food52.com/recipes/8445_slow_roasted_duck_poboy
DrBabs needs to chime in too!