Save on Pinterest

60 Fat Tuesday Recipes to Splurge On

Fat Tuesday, as its name implies, is meant for feasting on rich, luscious foods. Here are dozens of our Fat Tuesday recipes to splurge on before Lent begins.

1 / 60

Springtime Beignets & Berries

I’ve always loved beignets, but never thought I could make them myself. Turns out they’re easy! Sometimes I’ll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado

Get Recipe

(For another traditional Fat Tuesday treat, try our paczki recipe.)

2 / 60
Traditional New Orleans King Cake Exps Hca20 47350 E11 14 3b 12

Traditional New Orleans King Cake

Get in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! —Rebecca Baird, Salt Lake City, Utah
3 / 60
Shrimp Gumbo Exps Ssmz21 47346 E10 16 2b 13

Shrimp Gumbo

A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. —Jo Ann Graham, Ovilla, Texas
4 / 60
Passion Fruit Hurricanes Exps Jmz18 37571 C03 14 8b 3

Passion Fruit Hurricanes

This is our Test Kitchen’s version of the famous Hurricane beverage that's so popular in New Orleans. —Taste of Home Test Kitchen, Greendale, Wisconsin
5 / 60
Crawfish Beignets With Cajun Dipping Sauce Exps Cptsccs20 47349 E04 23 2b 1

Crawfish Beignets with Cajun Dipping Sauce

Get a taste of the deep South with these slightly spicy beignets. You won't be able to eat just one! —Donna Lanclos, Lafayette, Louisiana
6 / 60
One Pot Red Beans And Rice Exps Tohas20 245145 F04 10 2b Home 13

Dutch Oven Red Beans and Rice

This Dutch oven red beans and rice recipe is a great one-pot meal. It's one of my husband's favorites and it uses simple ingredients, so it's been a go-to recipe in our house for years. —Janice Conklin, Stevensville, Montana
7 / 60
Bananas Foster Sundaes For 2 Exps Cf2bz20 45894  E11 19 2b 9

Bananas Foster Sundaes for 2

I have wonderful memories of eating bananas Foster in New Orleans and, as a dietitian, I wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. And with this version, it's the perfect dessert for two! —Lisa Varner, Charleston, South Carolina
8 / 60
Muffuletta Exps Hca20 202154 E11 14 8b 3

Muffuletta

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. —Lou Sansevero, Ferron, Utah
9 / 60

Hearty Red Beans and Rice

I take this dish to many potlucks and never fail to bring home an empty pot. I learned about the mouthwatering combination of meats, beans and seasonings while working for the Navy in New Orleans. If you want to get a head start, cover the beans with the water and let them soak overnight. Drain them the next day and continue with the recipe as directed. —Kathy Jacques, Summerfield, Florida
10 / 60

Mardi Gras King Cake

This frosted king cake is the highlight of our annual Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests! —Lisa Mouton, Orlando, Florida
11 / 60
Easy Jambalaya Exps Tohfm20 241013 B09 20 2b 2

Easy Jambalaya

I brought this easy jambalaya to a Sunday potluck and it was quickly gobbled up. When friends asked me for the recipe, they couldn't believe how easy it was! —Tami Kuehl, Loup City, Nebraska
12 / 60
Oyster Sausage Stuffing Exps Cimz19 28312 E09 10 7b 4

Oyster Sausage Stuffing

I’ve had this wonderful recipe for more than 30 years and always use it during the holidays. It’s so rich and buttery that I often serve it with pork roast or stuffed pork chops. It never fails to bring raves. —Page Alexander, Baldwin City, Kansas
13 / 60
Creole Scallop Cakes Exps Cimz19 88001 E09 05 7b 2

Creole Scallop Cakes

Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepared ahead of time. The cakes and aioli sauce can both be made the day before, and you can cook the cakes just before serving. Not only does this simplify last-minute prep, it allows the flavors to blend, making the dish even more yummy. My family and friends love my specialty scallop cakes.—Iisha Leftrdige-Brooks, Sacramento, California
14 / 60
Mardi Gras Cupcakes Exps Ft19 50753 F 1030 1 2

Mardi Gras Cupcakes

Take these simple Mardi Gras cupcakes to a get-together and watch them disappear. Kids will love to help decorate them with the colorful sprinkles. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
15 / 60
Classic Red Beans N Rice Exps Cimz19 13610 E09 05 4b 12

Classic Red Beans N Rice

After living where Cajun cooking is common, we rely on this staple dish. Even If you've never tried red beans and rice, you'll like this recipe! —Jackie Turnage, New Iberia, Louisiana
16 / 60
New Orleans Beignets Exps Cimz19 15704 E09 05 2b 3

New Orleans Beignets

These sweet, square and holeless French doughnuts are known as beignets. New Orleans’ traditional breakfast always includes a few of these powdered sugar delicacies. —Beth Dawson, Jackson, Louisiana
17 / 60
Bacon Shrimp Creole Exps Ciwmz19 33158 B09 04 7b 9

Bacon Shrimp Creole

This dish is a compilation of two Creole recipes that I found in my mother's New Orleans cookbooks. The bacon adds flavor and the cayenne gives it a bit of spice. —Jan Tucker of Virginia Beach, Virginia
18 / 60
Black-Eyed Peas with Bacon

Black-Eyed Peas with Bacon

A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom’s recipe make them extra special. —Ruby Williams, Bogalusa, Louisiana
19 / 60

Cheesy Cajun Shrimp and Grits

I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. —Kailey Thompson, Palm Bay, Florida
20 / 60
Cajun Chicken Lasagna Exps Hscbz19 129791 E07 12 2b 7

Cajun Chicken Lasagna

Destined to be a new favorite with all around the table, this zesty take on traditional Italian lasagna is a nod to the Gulf Coast. Increase the amount of Cajun seasoning if you like spicier fare. —Mary Lou Cook, Welches, Oregon
21 / 60

Slow-Cooker Jambalaya Risotto

I love risotto, but I don't always love the time and stirring it takes to get the creamy goodness. I found a slow-cooker risotto recipe and thought it was too good to be true. I decided to adapt a jambalaya recipe for this dish. —Angela Westra, Cambridge, Massachusetts
22 / 60
Coconut Shrimp Po Boys Exps Thcomj19 234370 E02 27 3b 10

Air-Fryer Shrimp Po'Boys

My husband loves crispy coconut shrimp and po'boys, so I combined them with a spicy remoulade and voila! This air-fryer shrimp is a big hit with family and friends and is frequently requested. For catfish po'boys, substitute cornmeal for the coconut and add a few minutes to the cooking time. —Marla Clark, Albuquerque, New Mexico
23 / 60
Big Batch Jambalaya Exps Cimz19 47348 C01 09 10b 9

Big-Batch Jambalaya

I make this dish for football-watching parties because it feeds so many people. It leaves my mouth watering for it the rest of the year! —Kecia McCaffrey, South Dennis, Massachusetts
24 / 60
Blend Of The Bayou Exps Cimz18 18080 C09 05 5b 2

Blend of the Bayou

My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. —Ruby Williams, Bogalusa, Louisiana
25 / 60
Cheesy Cajun Cornbread Biscotti Exps Thd18 226373 C07 26 1b 7

Cheesy Cajun Cornbread Biscotti

This cookie is our best seller at our Christmas cookie bazaar. Everyone requests this tasty biscotti every year. It's simple but very delicious. I will also serve it year-round alongside a meal as an appetizer. —Paula Marchesi, Auburn, Pennsylvania
26 / 60
Zippy Praline Bacon Exps Sddj19 20308 C07 20 4b 4

Zippy Praline Bacon

We live on a lake and have many overnight guests, so I serve brunch often. I'm always looking for recipes to enhance the usual bacon and eggs. My husband came home from a men's breakfast raving about this praline bacon. Just be sure to make more than you think you might need...everybody wants seconds. —Myrt Pflannkuche, Pell City, Alabama
27 / 60
Hush Puppies Exps Hca19 390 E06 22 4b 13

Hush Puppies

A fish dinner isn’t complete without a side of hush puppies, and my mom is well-known for this recipe. It's the best! —Mary McGuire, Graham, NC
28 / 60
Louisiana Red Beans And Rice Exps Scbz18 49359 C07 10 2b 5

Louisiana Red Beans and Rice

Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas
29 / 60
Molasses Cookies With A Kick Exps Hca19 49903 E06 08 2b 4

Molasses Cookies with a Kick

Here’s my go-to combination of ingredients for the best spice cookies. They’re a natural for fall, but I make them all year long. My mom says they’re her favorite! —Tamara Rau, Medina, North Dakota
30 / 60
Spicy Cajun Potato Salad Exps Thjj18 200882 D01 30 6b 3

Spicy Cajun Potato Salad

Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. —Amanda West, Sibley, Louisiana
31 / 60

Muffuletta Wellingtons

This recipe is inspired by the muffuletta, a sandwich originating in New Orleans made with deli meat and olive salad. These are snack-sized sandwiches with all the goodness of a muffuletta baked inside pizza dough. You can substitute the meats for your favorites, like turkey or roast beef. —Chelsea Madren, Fullerton, California
32 / 60
New Orleans Style Stewed Chicken Exps Hca20 188091 E11 14 11b 1

New Orleans-Style Stewed Chicken

This New Orleans stewed chicken is like a gumbo but with far less liquid and bigger pieces of meat. Don't let the long list of ingredients trick you into thinking it's a difficult recipe to cook. Most of the ingredients are herbs and spices that coat the chicken. —Eric Olsson, Macomb, Michigan
33 / 60
Crawfish Etouffee Exps Hca20 31068 E11 14 6b 14

Crawfish Etouffee

I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. —Tamra Duncan, Lincoln, Arkansas
34 / 60
Bourbon Pecan Pralines Exps Ft19 37537 F 1030 1 4

Bourbon Pecan Pralines

Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! —Taste of Home Test Kitchen
35 / 60
Cajun Shrimp Lasagna Roll Ups Exps Bmz18 35695 D12 08 4b 6

Cajun Shrimp Lasagna Roll-Ups

If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. —Mary Beth Harris-Murphree, Tyler, Texas
36 / 60
Ragin Cajun Eggplant And Shrimp Skillet Exps Thso17 203535 D04 21 3b 4

Ragin' Cajun Eggplant and Shrimp Skillet

We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. —Barbara Hahn, Park Hills, Missouri
37 / 60
Buttery Corn Bread Exps Ghbz18 14600 E08 09 2b 2 174

Buttery Cornbread

A friend gave me this cornbread recipe several years ago, and I think it’s the best recipe I’ve tried. I love to serve this melt-in-your mouth homemade cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays. —Nicole Callen, Auburn, California
38 / 60

Bananas Foster Sundaes

I have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South Carolina
39 / 60

Bourbon Chocolate Pecan Pie

When my fiance first made this chocolate bourbon pecan pie for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. We can't get enough of this recipe inspired by Kentucky Derby bourbon chocolate pecan pie. —Tanya Taylor, Cary, North Carolina
40 / 60
Exps143369 Hca153382b11 06 3b 2

Cheddar Corn Biscuits

Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. —Susan Braun, Swift Current, Saskatchewan
41 / 60
Exps189073 Sd163324c08 05 5b 4

Louisiana Pecan Bacon Bread

One Christmas, the babysitter brought gifts for my daughter and a basket of goodies, including pecan bread. When I make this bread, I remember that kind soul. —Marina Castle, Canyon Country, California
42 / 60
New Orleans Style Scalloped Corn Exps49812 Thca143053b08 22 10b Rms 4

New Orleans-Style Scalloped Corn

This colorful casserole is popular for family gatherings in many New Orleans homes. I started making it years ago, and now our grown sons include it on their own menus. —Priscilla Gilbert, Indian Harbour Beach, Florida
43 / 60
Brunch Beignets Exps Cimz19 50750 E08 31 9b 3

Brunch Beignets

Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida
44 / 60
Honey Pecan Pie Exps Fbmz16 35222 C05 19 2b 9

Honey Pecan Pie

Looking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. —Cathy Hudak, Wadsworth, Ohio
45 / 60
Exps115647 Th132767d05 02 8b Web 2

Banana Beignet Bites

When I was a little girl, my grandmother took me aside one day and taught me how to make her famous banana beignets. Although we made them during the holidays, they're pretty fantastic any time of the year. —Amy Downing, South Riding, Virginia
46 / 60
Exps22938 Hsc143552a08 05 1b 9

Shrimp Chowder

I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. —Will Zunio, Gretna, Louisiana
47 / 60
Frozen Key Lime Delight Exps Bdsmz17 138465 D02 15 5b 9

Frozen Key Lime Delight

In the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it looks like sunshine. —Melissa Millwood, Lyman, South Carolina
48 / 60
Exps161158 Thca143053d03 19 9b Web 2

Butterscotch-Pecan Bread Pudding

Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. —Lisa Varner, El Paso, Texas
49 / 60
Exps7925 Mrr143297d08 10 5b 1

Cornbread Casserole

Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. —Carrina Cooper, McAlpin, Florida
50 / 60

Cajun Crab Burgers

Here's my take on the traditional crab cake. I like to top my sandwiches with Cajun remoulade and pile spicy baked sweet potato fries on the side. —Athena Russell, Florence, South Carolina
51 / 60
Exps72231 Th153342b02 10 6b Ap2 5

Carolina Shrimp & Cheddar Grits

Shrimp and grits were a house favorite—if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. —Charlotte Price, Raleigh, North Carolina
52 / 60
Exps191728 Th163619c09 30 2b 4

Crazy Delicious Baby Back Ribs

My husband craves a good ribs recipe, so we cook them multiple ways. This low and slow method with a tangy sauce is the best we’ve found. —Jan Whitworth, Roebuck, South Carolina
53 / 60
Exps102978 Th143195b07 25 5b 3

Bananas Foster Baked French Toast

Mmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —Laurence Nasson, Hingham Massachusetts
54 / 60
Coconut Bourbon Sweet Potatoes Exps Hplz17 109009 C06 08 3b 2

Coconut-Bourbon Sweet Potatoes

What is it about sweet potatoes that unnerve some people? For those who firmly state they hate a yam because of the color or texture, the rich addition of coconut, bourbon and spices might just win them over. —Rebecca Anderson, Driftwood, Texas
55 / 60

Lisa's All-Day Sugar & Salt Pork Roast

My family loves this tender and juicy roast, so we eat it a lot. The salty crust is so delicious mixed into the pulled pork. —Lisa Allen, Joppa, Alabama
56 / 60
Creole Shrimp Sausage Exps136384 Sd2235819b06 22 4bc Rms 3

Creole Shrimp & Sausage

Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
57 / 60

Oyster Cheese Appetizer Log

When you say "holiday tradition" around our house, this appetizer comes to mind immediately. Every winter, I make lots of cheese logs and freeze them for when I'm expecting company or need to take food to someone's home. The blend of smoked oysters, chili powder, nuts and cream cheese tastes good-even people who don't like oysters may enjoy this interesting appetizer. —William Tracy, Jerseyville, Illinois
58 / 60
Pecan Crusted Chicken Waffle Sandwiches Exps53212 Sd2401786b02 16 5bc Rms 4

Pecan-Crusted Chicken Waffle Sandwiches

Chicken and waffles is a Southern tradition. I turned it into a sandwich with a sweet and spicy mustard sauce to give it a kick. Our testers called it “naughty and delicious” and said they could eat it all day long! —Elizabeth Dumont, Boulder, Colorado
59 / 60

Southern Loaded Sweet Potatoes

For a taste of a southern classic, we make sweet potatoes stuffed with pulled pork and coleslaw and manage to sidestep the calorie overload. —Amy Burton, Cary, North Carolina
60 / 60
Exps190578 Th163619c10 01 3b 2

Grandma's Cajun Chicken & Spaghetti

I’m originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. —Brenda Melancon, McComb, Mississippi

Laura Denby
Laura is a New York-based freelance food writer with a degree in Culinary Arts from the Institute of Culinary Education and a degree in Journalism from Penn State. Her work has appeared in Taste of Home, Chowhound, the Culture Trip and Patch.

Newsletter Unit

CMU Unit

cover
Subscribe & SAVE Save Up To 80%!