Mardi Gras Recipes

Easy Mardi Gras Recipes

February 22, 2017

Are you celebrating Mardi Gras this week? Fresh City Market has all the ingredients to make your Mardi Gras awesome and will have your guests saying “laissez les bons temps rouler!” Here are three of Fresh Madison Market’s favorite Mardi Gras recipes.

Easy Kings Cake


Cooking spray

2 cans(8-ounce) reduced-fat crescent rolls

4 ounces reduced-fat cream cheese

2 tablespoons powdered sugar

1 teaspoon vanilla extract

2 tablespoons butter

1/3 cup light brown sugar

1 tablespoon ground cinnamon

Icing and Sugars:

1 cup powdered sugar

1 to 2 tablespoon skim milk

1/2 teaspoons vanilla extract

Colored sugars(purple, green and gold)


Preheat oven 350F. Coat a baking sheet with cooking spray.

To prepare cake, separate the crescent rolls at perforations, into 16 slices. Place slices around pan pointing to the center. About halfway down from points, press the seams together.

Combine cream cheese, powdered sugar and vanilla in a mixing bowl.

Using a mixer at medium speed (or hand mix) and beat until creamy. Spread cream cheese mixture on dough in the center where the seams have been pressed together.

Combine butter, brown sugar and cinnamon in a small bowl. Stir with a fork until the mixture is crumbly. Sprinkle the mixture over cream cheese. Fold dough points over filling, then fold base of triangles over points to form a circular roll.

Bake 20 to 25 minutes, until golden brown.

To prepare icing, combine all ingredients except colored sugars in a small bowl. Whisk until icing reaches desired consistency, adding more powdered sugar or milk as needed. Drizzle over cooled cake.

Sprinkle colored sugars in wide horizontal bands over the iced cake.

*Note we do not sell tiny plastic babys to insert into the cake after it is baked.

Slow-Cooker Jambalaya


1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

2 medium celery stalks, chopped (1 cup) 

3 garlic cloves, finely chopped

1 can (28 oz) diced tomatoes, undrained

2 cups chopped fully cooked smoked sausage

1 tablespoon parsley flakes

½ teaspoon dried thyme leaves

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon red pepper sauce

¾ pound uncooked peeled deveined medium shrimp, thawed if frozen

4 cups hot cooked white rice


In slow cooker, mix all ingredients except shrimp and rice.

Cover; cook on low heat setting for 7 to 8 hours (or High heat setting for 3 to 4 hours).

Stir in shrimp. If needed, decrease heat setting to low; cover and cook for about 1 hour longer or until shrimp are pink and firm.

Serve with rice.

Red Beans Rice


1 package fully cooked andouille sausage rope, diced

1 tablespoon olive oil

3 stalks celery, diced

1 medium onion, diced

1 medium green pepper, diced

3 cloves garlic, minced

1/2 cup water

2 bay leaves

1/4 to 1/2 teaspoon cayenne pepper

2 cans(16 ounces each) light red kidney beans

Cooked white rice


In a skillet, brown sausage in oil for 3 - 4 minutes.

Add celery, onion, green pepper and garlic. Continue to cook until vegetables are tender.

Add water, bay leaves, cayenne pepper and beans.

Cover and simmer for 15 to 20 minutes.

Serve with rice