sauces for Mardi Gras? what to serve?

[salsalady]

Hey, y'all,
 
our local Grange Hall is putting on a Mardi Gras fund raiser dinner serving... ( and I'm quoting here...'jambalaya, gumbo, eh to fet ...[or however that is spelled!!!]'  )....  and they reached out to me for some hot sauces.
 
Just on the fly here, I already have a basic cayenne/vinegar sauce and a fermented habanero/stuff sauce we are making at the upcoming Making Hot Sauce Class and I planned to set aside some bottles for the Mardi Gras event. 
 
But I really don't know what sauces are served at Mardi Gras celebrations, so I'm asking Those Who Know...
 
 
What should be out on the condiments table at a Mardi Gras dinner event? 
 
 
 
 
PS- don't diss the person I "quoted" above.  They are a helper on the event.  I just thought y'all would get a kick out of the phonetics spelling. 
 
TIA for your suggestions!!! 

 

[Phil]

In case Phil forgot I found his recipe for Cajun Dipping Sauce lol!
 
That's just what we call "crawfish dip".
 
mayo, a touch of mustard, ketchup, lemon juice, and cajun seasoning (Slap Ya Mama). 

SL, I think it would fare WELL on sammies, and your own version.

 
LOL! Yep, I did forget. I'm just glad I didn't contradict myself! Agreed it would work on sammies

 
I don't know enuf about NO cuisine, but I think there is a difference between remoulade and crawfish dip, which is served on the newspaper next to the boil. However now that you mention they do sound eerily similar. 

 
Ah! Yes! Newsprint ink... very important secondary ingredient!!

 

[hot stuff]

Here are some sauces:  https://archive.org/stream/picayunecreolec00unkngoog#page/n169/mode/2up

 

[salsalady]

Hot Stuff, that's a cool link.  Love the old recipes.  Thanks for posting-
 
 
I tried the Cajun Dipping Sauce today....   OOOOMMMMMMMGGGGGG!!!!!! I think I'm in LOVE!  And John likes it too!!!! WOOT!
 
Cajun spice mix, lots of recipes on the www.
2 1/2 T paprika
2T each- salt, garlic powder
1T each- black pepper, onion powder, cayenne, oregano, basil
 
 
Cajun Sauce-
1 3/4 c mayo
3/4 c catsup
1 t Ghost Fire hot sauce
1 T lemon juice
2 t Cajun spice
1 tsp Worcestershire sauce
 
Grilled Pastrami with kraut and Cajun sauce and Cajun cole slaw

 
shredded cabbage and just a bit of onion, dressing

 
this one never made it to the plate.  I scarfed it while cooking the sammies.  -lol-

 
Perfect Grilled Sandwiches technique
butter one side of the bread, then place the bread BUTTER SIDE UP in a skillet on Medium heat

 
in a separate pan, gently warm saurkraut and pastrami (corned beef, ham, whatever)

 
When the dry side of the bread is lightly toasted, turn them butter side down, add sauce and kraut to one side and cheese and meat to the other side.  Flop it together, flip it and turn it a couple times until it's all HappyHappyHappy!

 

 
Two Thumbs Up from Honey and Me! 
 
PS- these got a little more toasted than what I normally do as I was mucking about taking pics.  -LOL- 
 
 
 
 
 

 

[The Hot Pepper]

Looks killer SL!

I like your recipe to boot sounds tasty af!

 

[Inedible]

Sauces for Mardis Gras? We're on the second page and no one has suggested a chocolate or caramel sauce would go best over nipples. I just don't know if you could get away with anything spicier than jalapeños for such sensitive territory.
 

 

[salsalady]

Considering it's -8F right now, I doubt there will be any booby flashing. But you never know... :shrug:

 

[hot stuff]

Sauces for Mardis Gras? We're on the second page and no one has suggested a chocolate or caramel sauce would go best over nipples. I just don't know if you could get away with anything spicier than jalapeños for such sensitive territory.
 

That's mostly for out of towners.