Turtle Soup

Turtle Soup

 

This dish is essential to the full experience of Louisiana cuisine and is always served with a glass of sherry.
Servings 8

Ingredients

  • 1 pound boneless turtle meat
  • 2 tbsp olive oil
  • 2 green bell peppers, diced
  • 2 onions, diced
  • 1 stalk celery, diced
  • 6 cloves garlic, minced
  • 2 tbsp paprika
  • 2 bay leaves
  • 2 tsp Slap Ya Mama Low Sodium Blend Seasoning
  • 2 tsp dried thyme
  • tsp dried oregano
  • 1 tsp Slap Ya Mama HOT Blend Seasoning
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • Dark Flour (recipe follows)
  • 8 cups chicken broth, divided
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups dry sherry
  • 1 cup dry red wine
  • 3 hard-boiled eggs, peeled and cubed
  • ½ cup chopped fresh parsley
  • ½ cup fresh lemon juice
  • Salt and ground black pepper, to taste
  • Garnish: chopped

Instructions

  • Trim fat and gristle from turtle meat. Cut meat into 1-inch cubes, and grind in a meat grinder.
  • In a large Dutch oven, heat oil over medium-high heat. Add turtle meat; bell pepper, onion, calery, and garlic; cook until turtle is browned and onion is tendered, 6 to 8 minutes. Stir in paprika, bay leaves, Slap Ya Mama Low Sodium Blend Seasoning, thyme, oregano, Slap Ya Mama HOT Blend Seasoning, cumin, coriander, and chili powder; cook for 2 minutes.
  • In a medium bowl, stir together Dark Flour and 2 cups of broth until smooth; stir into turtle mixture. Gradually stir in tomatoes, sherry, wine, and remaining 6 cups broth; bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Remove bay leaves.
  • Add eggs, parsley, and lemon juice; cook for 15 minutes more. Season to taste with salt and pepper.
  • Divide soup among serving bowls. Garnish with parsley and lemon slices, if desired. Serve with sherry and french bread.

Dark Flour

  • 2 cups all-purpose flour
  • Preheat oven to 350°
  • Spread flour onto a rimmed baking sheet
  • Bake until dark brown and nutty, stirring occasionally at first and frequently during the last 15 minutes. Let cool completely before using, and store in a airtight container for up to one month.
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Mama Jen’s Crab Dip

Mama Jen’s Crab Dip

 

A good party snack should be irresistible and addictive, and this dip is just that. You'll never have to ask, "What can I bring?" again.
For more delicious recipes like this check out our cookbook Growing Up Cajun !
Servings 12

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • ½ cup mayonnaise
  • cup shredded Swiss cheese
  • ¼ cup minced shallot
  • 1 tbsp fresh lemon juice
  • 2 tsp Slap Ya Mama Cajun Hot Sauce 
  • 2 tsp Worcestershire sauce
  • 2 tsp Slap Ya Mama Original Blend Seasoning 
  • ½ tsp dry mustard
  • 1 tbsp olive oil
  • ¼ cup finely chopped yellow or red bell pepper
  • 1 (8-ounce) container jumbo limp crab meat, drained and pickled free of shell
  • 1 tbsp minced garlic
  • 2 tbsp bourbon
  • ½ cup shredded parmesan cheese
  • Garnish: sliced green onion
  • pita chips to serve

Instructions

  • Preheat oven to 325°. Spray a 1-quart backing dish with cooking spray.
  • In a large bowl, combine cream cheese, Mayonnaise, Swiss, shallot, lemon juice, Slap Ya Mama Cajun Hot Sauce , Worcestershire, Slap Ya Mama Original Blend Seasoning , and mustard.
  • In a medium skillet, heat oil over medium-high heat. Add bell pepper; cook, stirring frequently, until tender, 2 to 3 minutes. Add crabmeat and garlic; cook for 1 minute. Add bourbon; cook until liquid is reduced, about 2 minutes.
  • Fold crabmeat mixture into cream cheese mixture. Transfer to prepared pan. Sprinkle with Parmesan.
  • Bake until mixture is hot and bubbly and cheese is light golden brown, about 24 minutes. Let cool for 10 minutes. Garnish with green onion, if desired. Serve with pita chips.
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Crawfish Bread Bowl

Crawfish Bread Bowl

 

What could possibly make a cheesy dip filled with savory vegetables and crawfish batter? Aunt Celeste knows-- serving it in a bread bowl, of course.
For more delicious recipes like this check out our cookbook Growing Up Cajun !

Ingredients

  • ½ cup unsalted butter
  • 1 medium yellow onion, chopped
  • ½ red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 4 ounces cream cheese
  • 1 (10.5-ounce) can of cream of shrimp soup
  • 1 (8-ounce) can of tomato sauce
  • 1 (5.5-ounce) can vegetable juice
  • ½ cup shredded Monterey jack cheese
  • ½ cup half-and-half
  • 1 lb cooked crawfish tails
  • 2 tsp lemon zest
  • Slap Ya Mama Original Blend Cajun Seasoning, to taste
  • Handful chopped green onion
  • 3 tbsp chopped fresh parsley
  • 1 tsp dried thyme
  • Dash of Slap Ya Mama Cajun Hot Sauce or Green Pepper Sauce 
  • 1 (16-ounce) loaf Hawaiian sweet round bread
  • Garnish: chopped fresh parsley
  • Assorted crackers, to serve

Instructions

  • Preheat oven to 325°
  • In a medium saucepan, melt butter over medium heat. Add onion, bell peppers, and garlic; sauté until tender. Stir in Worcestershire. Add cream cheese, stirring until melted. Add soup, tomato sauce, and vegetable juice, stirring until well combined. Add cheese and half- and-half, stirring until cheese is melted.
  • Season crawfish with zest and Slap Ya Mama Original Blend Cajun Seasoning. Add crawfish mixture, green onion, parsley, thyme and Slap Ya Mama Original Blend Cajun Seasoning to pan. Cook over low heat until thickened, about 3 minutes. (thicken with flour, if necessary.) Remove from heat.
  • Cut top off bread round, and set aside. Hollow out inside of loaf. make sure enough bread is left inside so that the bread does not have any holes. Press bread down inside bowl. Left over bread can be cubed and baked for dipping in crawfish dip.
  • Place bread bowl on a baking sheet. Pour crawfish mixture into bread bowl.
  • Bake for 30 minutes. Return top of bread round to bread bowl, and cover entire round with foil. Bake 20 minuted more. Remove top of bread round, and garnish with parsley, if desired. Serve warm with bread pieces and crackers.
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Mama Jen’s Shrimp Dip

Mama Jen’s Shrimp Dip

 

A good party snack should be irresistible and addictive, and this dip is just that. You'll never have to ask, "What can I bring?" again.
For more delicious recipes like this check out our cookbook Growing Up Cajun !
Servings 8

Ingredients

  • 1 (8-ounce) package cream cheese
  • ¼ cup ketchup
  • 6 tbsp mayonnaise
  • ¼ cup chopped onion
  • ¼ cup chopped bell pepper
  • 1 (4-ounce) can tiny shrimp, drained
  • Slap Ya Mama White Pepper Blend, to taste

Instructions

  • In a small bowl, stir together cream cheese and mayonnaise. Add ketchup, onion, and bell pepper. Stir in shrimp and Slap Ya Mama White Pepper Blend. Refrigerate for 1 hour before serving. Serve with bagel chips.
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Fried Boudin Balls

Fried Boudin Balls

 

Perfect for passing around a family party or just frying up for fun, these bite-size boudin balls are deep-fried and seasoned with two famous Slap Ya Mama Products.
For more tasty recipes like this check out our cookbook Growing Up Cajun!
Servings 32 Boudin Balls

Ingredients

Instructions

  • Place bread crumbs in a shallow bowl. In another shallow , whisk together eggs, salt, Slap Ya Mama HOT Cajun Seasoning , and Slap Ya Mama Cajun Pepper Sauce. Shape boudin sausage into 1 ¼-inch balls.
  • Working in batches, dip balls in egg mixture, letting excess drip off. Roll in bread crumbs, coating evenly.
  • In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 360°. Fry balls, in batches, until light brown, 2 to 3 minutes. Let drain on paper towels. Serve warm.
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Fried Oyster Salad

Fried Oyster Salad

 

Oysters in the half shelf are deep-fried to perfection and served over a creamy spinach mixture. Get 'em while they're hot!
This delicious recipe comes from our cookbook Growing Up Cajun. You’ll find everything in this cookbook for an authentic Cajun feast.
Servings 24 Oysters

Ingredients

  • 2 (6-ounce) bags fresh baby spinach
  • 2 tbsp canola oil
  • 2 cloves garlic, minced
  • 2 tbsp heavy whipping cream
  • 2 tsp anise-flavored liqueur
  • 1 tsp Slap Ya Mama Cajun Pepper Sauce 
  • tsp kosher salt, divided
  • ½ tsp ground black pepper, divided
  • 24 Fresh Oysters on the half shell
  • 4 cups kosher salt
  • cups lightly packed grated parmesan cheese
  • ¾ cup panko (Japanese bread crumbs)
  • cup whole buttermilk
  • 2 cups yellow cornmeal
  • ¼ cup all-purpose flour
  • ½ tsp Slap Ya Mama Hot Cajun Seasoning 
  • Vegetable oil, for frying
  • Garnish: Slap Ya Mama Cajun Pepper Sauce 
  • Lemon wedges, to serve

Instructions

  • In the work bowl of a food processor, pulse spinach in batches until finely chopped.
  • In a large skillet, heat canola oil over medium-high heat. Add garlic; cook until lightly browned, about 1 minute. Gradually add spinach; cook until wilted, about 5 minutes. Remove from heat. Stir in cream, liqueur, Slap Ya Mama Cajun Pepper Sauce, ¼ teaspoon salt, and ¼ teaspoon pepper.
  • Preheat oven to 400°.
  • Remove oysters from shells, reserving oysters. On a rimmed baking sheet, place kosher salt. Arrange oyster shells on prepared pan. Fill shells with spinach mixture. Top with cheese and bread crumbs.
  • Bake until lightly browned, 8 to 10 minutes.
  • In a shallow dish, place buttermilk. In another shallow dish, whisk together cornmeal, flour, Slap Ya Mama Hot Cajun Seasoning , remaining 1½ teaspoons salt, and remaining ¼ teaspoon pepper.
  • In a Dutch oven, pour vegetable oil to a depth of two inches, and heat over medium-high heat until a deep-fry thermometer registers 360°.
  • Dip oysters in buttermilk, letting excess drip off. Dredge oysters in cornmeal mixture, shaking off excess. Working in batches, carefully place oysters in a hot oil. Fry until golden brown, 2 to 3 minutes. Let drain on paper towels. Place on top of a spinach mixture. Garnish with Slap Ya Mama Cajun Pepper Sauce , if desired. Serve immediately with lemon wedges.
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Crispy Chicken Thighs and Voodoo Linguine

Crispy Chicken Thighs and Voodoo Linguine

 

This yummy Voodoo Linguine was submitted into our Slap Ya Mama Virtual Cook-off by Mrs.Morris Cooks! She was inspired to bring the Louisiana taste to the midwest with this dish. Give it a try you won't regret it!

Ingredients

  • 4 chicken thighs(bone-in, skin-on)
  • 4 tbsp olive oil
  • 1 jalapeño finely chopped (de-seeded)
  • 1 tbsp Slap Ya Mama-Pepper Sauce 
  • Slap Ya Mama - Original Blend Cajun Seasoning
  • 2 tbsp butter
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1 cup dry white wine
  • 1 can fire-roasted green chiles
  • 1 can petite diced tomatoes
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon zest
  • juice from half a lemon
  • 2 bay leaves
  • ½ tbsp fresh thyme
  • ½ box linguine
  • fresh shredded parmesan cheese

Instructions

Chicken

  • Preheat oven to 375°. Heat Skillet.
  • Heat olive oil in a cast-iron skillet. Pat chicken thighs dry with a paper towel and season generously with Slap Ya Mama - Original Blend Cajun Seasoning. Heat skillet on medium-high heat. Add to the heated skillet, skin side down.
  • Brown chicken until skin is crispy and golden, turn chicken to skin side up, transfer pan to the preheated oven, and roast for 20 minutes.
  • When the chicken has roasted for 20 minutes, turn off the oven and leave to stay warm until the noodles are done.

Sauce

  • In a large non-stick skillet, heat butter and add your celery, onion, and bell pepper. Sautee until soft and a little browned along the edge.
  • Deglaze with the white wine! (Pour the wine into the pan and stir well, scraping up any browned bits of veg).
  • Add all of the remaining ingredients- fire-roasted green chiles, petite diced tomatoes, Worcestershire sauce, lemon zest, lemon juice, bay leaves, jalapeno and thyme.
  • Bring the skillet to a boil, then reduce heat to medium/low and simmer while you cook the linguine.

Linguine

  • Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  • Serve cooked noodles with the chunky sauce from your non-stick skillet and your roasted chicken. Top with Parmesan and Slap Ya Mama-Pepper Sauce!
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Maw Maw’s Fried Chicken

Maw Maw’s Fried Chicken

 

No southern gathering is truly complete without a serving dish full of fried chicken. And Maw Maw's Fried Chicken is sure to convince any nonbelievers.

Ingredients

Instructions

  • In a 12-inch cast-iron skillet, pour oil to a depth of about ½ inch, and heat over high heat. Reduce heat to medium
  • In a large bowl, stir together flour and 1 teaspoon Slap Ya Mama - Original Blend Cajun Seasoning. Sprinkle chicken with 1 teaspoonSlap Ya Mama - Original Blend Cajun Seasoning. Dredge chicken in flour mixture shaking off excess.
  • Working in batches, fry chicken until bottoms are browned, 6 to 7 minutes. Turn, and fry until golden brown and crispy and a meat thermometer inserted on thickest portion registers 165°, 5 to 6 minutes more. Add more oil to skillet as needed. Remove chicken and let drain on paper towels, Sprinkle with remaining ½ teaspoon Slap Ya Mama - Original Blend Cajun Seasoning.
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Slap Ya Mama Spuds and Mozzarella Pork Steaks

Slap Ya Mama Spuds and Mozzarella Pork Steaks

 

This tasty food was submitted in our Slap Ya Mama Virtual Cook-off by A.C. Williams. Give this dish a try and tag us on Instagram @slapyamama!
A.C. Williams's Instagram: @like_the_air_conditioner
Course Main Course
Cuisine American, Cajun
Servings 4 people

Ingredients

  • Slap Ya Mama Original Cajun Seasoning 
  • 1 tsp Lime Juice
  • 2 inch Knob of Ginger
  • 2 large Cloves of Garlic
  • 1 cup Unsweetened Coconut Milk
  • 1 tsp Chili Oil
  • ½ tsp Dark Brown Sugar
  • ½ tsp Turmeric Powder
  • 4, 8 oz Pork Steaks
  • 4 Russet Potatoes
  • 2 tbsp Sour Cream
  • 4 slices Mozzarella
  • Sliced Green Onions
  • Olive Oil
  • Salt

Instructions

  • Pour coconut milk, lime juice, chili oil, turmeric, and 1 tbsp of Slap Ya Mamma into a large bowl.
  • Grate the garlic and ginger into the marinade above.
  •  Heavily salt pork steaks and add to the marinade. Let rest for at least 1 hour in the fridge.
  • Preheat oven to 425 degrees. Wash, peel, and cut potatoes into 1/4 inch slices. Let potato slices sit in cold water for 20 minutes.
  • Wash, dry, and de-stem kale. Place onto a baking sheet and lightly drizzle olive oil and Slap Ya Mamma over top.
  • Cook kale for 7-9 minutes until crispy. Set aside.
  • Thoroughly dry potato slices and place onto a baking sheet in a single layer. Seasoning with a generous amount of Slap Ya Mamma and 2 tbsp of olive oil.
  • Cook potatoes for 22-25 minutes or until crispy, making sure to shake the pan once or twice to ensure even browning. Set oven to broil after removing.
  • Remove pork steaks from marinade and grill over high heat for 10 minutes per side. Make sure to brush remaining marinade over steaks after flipping.
  •  Add a slice of mozzarella on top of each steak and broil on a baking sheet until melted (about 1 minute and 30 seconds). Let steak rest for at least 5 minutes.
  • Pour half a cup of the remaining marinade into a small saucepan and cook over high heat. Once bubbling, remove from heat and mix in sour cream and green onions. Transfer to a bowl for dipping.
  • Top steaks with a little more Slap Ya Mamma, plate, and ENJOY!
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Slap Ya Mama | Honey Glazed Salmon | Citrus Avocado Salsa

Slap Ya Mama | Honey Glazed Salmon | Citrus Avocado Salsa

Slap Ya Mama is back with a new light Spring dish. Introducing the Slap Ya Mama Honey Glazed Salmon with a Citrus Avocado Salsa Served over Coconut Rice featuring Slap Ya Mama’s White Pepper Blend & Hot Seasonings. See the full list of ingredients, serving size, and directions for preparation.

INGREDIENTS

Salmon

Salsa

  • 1 large hass avocado, peeled, cored & diced
  • 1/4 cup red onion, chopped
  • 1 tsp. orange zest
  • 2 small navel oranges, peeled, segmented & diced
  • 1 tsp. lime zest
  • 2 Tbsp. lime juice
  • 3 Tbsp. cilantro, chopped
  • 1 tsp. Slap Ya Mama Hot Blend Seasoning

Coconut Rice

DIRECTIONS

Salmon

Preheat oven to 350 degrees.  For ease, work with 2 salmon fillets at a time.  Sprinkle the top of each fillet with Slap Ya Mama White Pepper Blend Seasoning, and drizzle 1 tsp. of honey over each fillet, being sure to spread evenly.  Dust the top of each fillet with 1 tsp. of flour.  Over medium-high heat, add olive oil to a large skillet.  Once oil is hot, add 2 fillets, floured side down, and cook until golden brown, about 2 minutes.  While they’re cooking, apply Slap Ya Mama White Pepper Blend Seasoning, honey and flour to the tops of the fillets as before.  Carefully rotate each fillet and cook until golden brown, about 2 minutes.  Remove from heat and place on a baking sheet that has been lightly coated with non-stick cooking spray.  Repeat process with the other two fillets.  Once all salmon is on baking sheet, bake in the oven for about 7 to 10 minutes, depending on the thickness of fillets.

Serve warm over coconut rice and top with citrus avocado salsa.  Enjoy!

Salsa

In a large bowl, combine avocado, onions, orange zest, orange pieces, lime zest, lime juice and cilantro.  Gently toss all ingredients while sprinkling Slap Ya Mama Hot Blend Seasoning evenly over salsa.

Coconut Rice

In a saucepan over high heat, bring water, rice, chicken bouillon, bell pepper and butter to a boil.  Reduce heat to medium-low, cover and let simmer until all liquid is absorbed, about 20 minutes.  Add coconut milk, Slap Ya Mama Hot Blend Seasoning and sugar, stir and let simmer until rice has absorbed most all of the coconut milk.

 

Slap Ya Mama Pulled Pork Sandwich

Slap Ya Mama Pulled Pork Sandwich

This is a delicious and easy slow cooker recipe that everyone will enjoy!

Ingredients:

Pork:

Coleslaw:

  • green cabbage, ½ head or 3 cups, shredded
  • 1 tsp. Slap Ya Mama Hot Blend Seasoning
  • red cabbage, ½ head or 3 cups, shredded
  • ¾ cup mayonnaise
  • 2 tbsp. apple cider vinegar
  • 1 large jalapeno, sliced
  • ½ small red onion, sliced
  • 1 carrot, peeled and shredded

Directions for Pork

Season the roast with 2 tbsp. of Slap Ya Mama Original Blend Seasoning, being sure to cover it evenly.  In a large skillet over medium-high heat, add butter and roast.  Brown all sides of the roast and set aside.  In the same skillet, reduce heat to medium; add onions and garlic and sauté until onions are tender.  Add just enough water to cover the bottom of the skillet, stir in dark brown sugar, being sure to scrap the bottom of the skillet to help bring up remnants of the browned pork and onion/garlic mixture.  Bring to a light boil then remove from heat.  Place roast in the slow cooker and pour contents of the skillet over the roast.  Cook on low for 8 hours.  Once cooked, remove from the slow cooker and let rest for 20 to 30 minutes.  Using 2 forks, pull roast apart into small slices or chunks.  Toss with BBQ sauce to desired taste, serve on buns and top with coleslaw.

Directions for Coleslaw

Combine the cabbage, jalapeno, onion and carrots in a large bowl.  In a small bowl, whisk together the mayonnaise, vinegar and Slap Ya Mama Hot Blend Seasoning.  Add dressing to cabbage mixture and toss well.

Cajun Mardi Gras Celebrations

Cajun Mardi Gras Celebrations

It’s time for an old-fashioned Louisiana Mardi Gras! Fiddles and accordions are blasting, and chickens are being tossed so high you’d almost think they were flying. Costumed revelers who look like they came straight out of medieval history sporting fringed and wire mesh feudal outfits on horseback, chasing chickens and begging for ingredients for a huge communal gumbo. Louisiana Cajun Country’s Courir de Mardi Gras - a tradition that dates all the way back to medieval celebrations in France.

Traditions of Louisiana Cajun Mardi Gras

Outside of the stunningly decorated floats and crowned kings and queens you find in New Orleans Carnival festivities, Cajun Mardi Gras is a festival of French origins and a celebration of amazing gumbo - and it all begins on Mardi Gras Day.

Cajun Mardi Gras Celebrations

Courir de Mardi Gras - Photo courtesy of cajunzydecophotos

On the morning of Fat Tuesday, costumed revelers take the streets wearing handmade medieval jester dresses sporting capuchons hats from French traditions that mocked nobility in the medieval era, and bishop miters for the Catholic papal state. It was all a way to escape the roles of life on a daily basis and live like you don’t have a care in the world. The hustle and bustle of everyday life was drowned away by the sounds of Cajun bands playing and the smell of delectable Cajun country cooking. When the horseback revelers took the streets, Courir de Gras began.

Courir de Mardi Gras

The main event of Cajun Mardi Gras. Costumed revelers on horseback are led by the capitaine of Mardi Gras in the traditional celebration of Courir de Gras, where they’d travel from house to house begging for ingredients for a communal gumbo that would feed the town. But you wouldn’t just receive the ingredients. You need to work for it - and by work we mean an assortment of rituals that included dancing atop their horses, climbing trees, and making chicken noises. Homeowners would then toss live chickens into the air for revelers to chase and swing around their heads. The horsemen are joined by men riding on chicken wagons and trailers to catch the most chickens for the communal gumbo while offering cold beer and sausage, and providing musical entertainment for homes they passed by. Thankfully, you don’t have to wait for the race to be over before the gumbo is prepared. The food is now prepped prior and during the race while awaiting its last ingredient once the race is over - chicken.

Each town in Cajun country has their own unique way of celebrating Courir de Gras. The towns feature various foods and events that really bring out the Cajun experience you’re looking for. For example, in Basile, you’ll find a courir for the kids held a few days before Fat Tuesday.

Parade and Musical Entertainment

Once the run comes to an end, the Mardi Gras parades soon follow. In Cajun country, you won’t find parade floats featuring intricate gowns or elaborate mockups. You will instead find homemade costumes and handmade decorated floats pulled by trucks rather than tractors. The parades are also accompanied by traditional music featuring Cajun bands playing the fiddle, accordion, guitar, and the must-hear washboard.

Cajun Mardi Gras is definitely a sight to see. If you want to experience something different than New Orleans Carnivale, everyone is welcome to come down to Cajun Country. Spend Mardi Gras this year in Cajun country for an experience you’ll never forget. Just read what National Geographic’s Young Explorer Caroline Gerdes had to say from her experience going from New Orleans Carnival to Cajun Mardi Gras.