Mardi Gras Specials – Fat Tuesday

Mardi Gras, which means “Fat Tuesday,” always takes place on the day before Ash Wednesday. Carnival season runs from January 6 — Twelfth Night — to Mardi Gras Day.

Stop by the prepared foods department –  try the Alligator Sausage w/Broccoli Rabe, or Sun-Dried Tomato Ravioli. The bakery will also have King Cakes for sale!

Deep-fried Oyster Po’ Boy Sandwiches with Spicy Remoulade Sauce

source:foodnetwork – see recipe below

This weeks specials: 

Fried Oyster Po Boy Fried Oyster Po’ Boy: Fried Oysters, Shredded Lettuce, Tomato, Sliced Dill Pickles &  Cajun Mayo on a Baguette
Crawfish Crawfish Étouffée over Dirty Rice w/ Corn Bread
Red Beans & Rice Red Beans & Rice w/ Grilled Andouille Sausage, Steamed Whole Crawfish & Corn Bread
BlackenedChicken over Dirty Rice  Blackened Boneless Chicken Breast  over Dirty Rice w/ Corn Bread & Steamed Whole Crawfish
Chicken & Sausage Jambalaya Chicken & Sausage Jambalaya over Dirty Rice
Cajun Cornmeal Fried Catfish Cajun Cornmeal Fried Catfish w/ Dirty Rice & Remoulade Sauce

Deep-fried Oyster Po’ Boy Sandwiches with Spicy Remoulade Sauce


  • 32 ounces shucked oysters
  • 1 cup plus 1 tablespoon milk
  • 1 tablespoon water
  • 1/4 teaspoon cayenne pepper
  • 2 eggs
  • 1 cup all purpose flour
  • 1/2 cup cornmeal (recommended: Indian Head)
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt
  • Vegetable Oil for frying
  • 4 (6-inch) hoagie loaves
  • Remoulade Sauce, recipe follows
  • 4 leaves romaine lettuce
  • 1 to 2 lemons
  • Special equipment: brown paper bag


Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour,cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.

In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a  deep fying thermometer inserted in the oil reaches 360 degrees F.

Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.

To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.

Spicy Remoulade Sauce:

  • 1 1/4 cups mayo
  • 1/4 cup stone-ground mustard
  • 1 garlic clove, smashed
  • 1 tablespoon pickle juice
  • 1 tablespoon capers
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon hot paprika
  • 1/2 teaspoon hot sauce (recommended: Frank’s Red Hot)
  • Special equipment: a food processor

Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

Yield: 1 1/2 cups

source: foodnetwork


One response to “Mardi Gras Specials – Fat Tuesday

  1. everything sounds so delicious! one questions: is your dirty rice made with any type of pork or sausage in it?

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