Monday, May 12, 2014

Mardi Gras Pasta!

Mardi Gras Pasta

      Inspired by the actual "Mardi Gras Pasta", from Johnny White's right smack dab in the middle of Bourbon Street, New Orleans.  This dish was one of my first meals on my first trip to the jazzy city of NOLA.  I loved it so much, as did my siblings and cousins that we had to track down the recipe or come to something close.  We had found a spice store near to the open market. Upon entering we discovered they offered a huge selection of different spices for Cajun/Creole cuisines.  Right there, right in front of us, was this perfect little bottle of seafood pasta seasoning.  We opened it and the aroma from inside was just like that dish we had up on that balcony of Johnny White’s.  We purchased a couple bottles and obtained the web address of the company.  Since then, we have been ordering it online a couple times a year if we run out.  The recipe is so simple and packs a punch of flavor.  Spicy, but mild, creamy but bold; Mardi Gras Pasta.

  • 1/2 lb shrimp or crayfish
  • 1/2 stick butter
  • 1 small clove garlic
  • 1 cup cream
  • 1/2 can diced tomatoes
  • 5 tbs of Seafood Seasoning
  • 1 tsp lemon juice
  • Pasta of choice

     Prepare pasta as usual.  I chose homemade noodles for t his.  The original dish was served with penne.  In a large skillet melt the butter and sauté the shrimp until starting to turn pink.  Toss in the garlic and sauté.  Pour in the cream, the tomatoes, seasoning, and lemon juice.  Bring to a simmer and cover and cook for about 10-15 minutes.  Serve over the pasta and enjoy.  Every time I consume this dish it transports me back to that evening on Bourbon Street as the sun was setting and we were enjoying are night and the jazz music playing below.  You will enjoy this dish as much as we do. Serves 4.

The original dish
A few  of us on  Johnny White's balcony


  1. There is something so wonderful about recreating a newly found and dearly loved dish. Kudos!

    1. Yes there is isn't there Betsy! Thanks