French Quarter Mardi Gras! + Sinful Bayou Crab Bisque

More beads and a lot more beads are what Mardi Gras revelers are hoping to catch at this year's Mardi Gras parades. Throwing trinkets to the crowds began in the 1870's in New Orleans by the "Krewe of The Twelfth Night Revelers". The beads were made of glass, back then, and were considered treasures, and were in the traditional Mardi Gras colors, purple- which represents justice, green- faith, and gold- power . Thus the tradition continues, only with plastic beads in every imaginable color and design. My bead collection is HUGE, but I am looking forward to adding to it. Shown here are beads that I caught at just one Lafayette parade.

Happy Mardi Gras, Ya'll!

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Mardi Gras in New Orleans

And one of my favorite things about Mardi Gras is wearing costumes.  Here is a clip of New Orleans creativity, at it's best! Fat Tuesday in the French Quarter! Let the good times roll, Cher!

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Sinful Bayou Crab Bisque

This sinfully delicious Louisiana recipe is a real treat for crab lovers, and is a "must have" for Mardi Gras! Adapted from "Cane River's Louisiana Living", this fabulous dish is "over the top". Enjoy! Cest bon, cher!

(photo courtesy of Keith's Ballroom, Lafayette, La.)

2 cups fresh lump crab meat

2 cans cream of portobello mushroom soup (undiluted)
2 cans cream of asparagus soup (undiluted)
1 cup half and half
1 cup milk
1 tsp. Worcestershire sauce
1/2 tsp. or more of Tabasco sauce
2/3 cup dry sherry
Salt and Cajun seasoning to taste
Bacon bits and croutons for garnish

Combine crab meat and soups, in blender or food processor and blend well. Pour mixture into a large, heavy, saucepan. Add half and half , milk, seasonings, Worcestershire sauce, Tabasco sauce, and sherry. Heat thoroughly, and simmer for 10 minutes, stirring occasionally. (do not boil) Garnish with bacon bits and croutons. Can be made one day ahead and kept in refrigerator, but should not be frozen. Serves 10 to 12. Out of this world, cher!
Bon Appetit!