The Equestrian Epicurian Mardi Gras Barn Bash

If you can’t make it to Mardi Gras this year, no worries! We’re here to help you host a Barn Bash that will rival the real thing! Everybody’s welcome, adults and kids alike…even the horses!

Let’s Set The Scene!

Greet your guests in style!

 

Decorate your barn in Mardi Gras colors…Purple, Green, & Gold! Drape garland from the rafters and stall doors, Add lanterns and twinkle lights, Jester masks, and shiny beads! Adorne the horses in Mardi Gras style!

Set tables with gold-rimmed plates, shiny beads, candles, and colorful feathers!

Jazz It Up!

Hire a local Jazz band if you can. If not…

Everybody Party Now!!!

Fabulous Food And Luscious Libations

Mardi Gras Masquerade: Buffet-Style Recipes for 50 Guests

Appetizers & Small Bites

Angels on Horseback (100 pieces)

Oysters wrapped in smoky bacon, broiled until crisp—a rich, briny bite!

Ingredients:

• 100 fresh oysters, shucked
• 50 slices bacon, cut in half
• 4 tbsp butter, melted
• 2 tbsp lemon juice
• 2 tsp hot sauce
• Fresh parsley, for garnish
• Toothpicks

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix butter, lemon juice, and hot sauce.
3. Wrap each oyster with half a slice of bacon, securing with a toothpick. Place on the baking sheet.
4. Brush lightly with the butter mixture.
5. Bake for 12-15 minutes, turning once, until bacon is crispy.
6. Garnish with parsley and serve warm.

Devils on Horseback (100 pieces)

Sweet dates stuffed with creamy cheese, wrapped in bacon, and baked to perfection.

Ingredients:

• 100 Medjool dates, pitted
• 50 slices bacon, cut in half
• 1 ½ lb goat cheese or blue cheese
• ½ cup chopped pecans (optional)
• ¼ cup honey (for drizzling)
• Toothpicks

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Stuff each date with about 1 tsp of goat cheese and a sprinkle of pecans (if using).
3. Wrap each with half a slice of bacon, securing with a toothpick.
4. Arrange on the baking sheet and bake for 12-15 minutes, turning once, until bacon is crisp.
5. Drizzle lightly with honey before serving.

Cajun Crab Dip (Serves 50)

A creamy, spicy crab dip served with warm baguette slices.

Ingredients:

• 4 lb lump crab meat
• 4 (8 oz) blocks cream cheese, softened
• 2 cups mayonnaise
• 1 cup sour cream
• 1 ½ cups shredded cheddar
• 2 tbsp Cajun seasoning
• 1 tbsp hot sauce
• 2 tsp Worcestershire sauce
• ½ cup chopped green onions
• 3 large French baguettes, sliced

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix cream cheese, mayonnaise, sour cream, cheddar, Cajun seasoning, hot sauce, and Worcestershire sauce.
3. Fold in crab meat and green onions.
4. Transfer to a baking dish and bake for 20 minutes, or until bubbly.
5. Serve warm with baguette slices.

Crispy Boudin Balls (50 pieces)

A deep-fried Cajun classic with spicy mustard sauce.

Ingredients:

• 3 lb boudin sausage, casing removed
• 3 cups breadcrumbs
• 5 large eggs, beaten
• 3 cups flour
• 3 cups panko breadcrumbs
• 1 tbsp Cajun seasoning
• 1-quart vegetable oil (for frying)
• Creole mustard for dipping

Instructions:

1. Form boudin into 1-inch balls.
2. Roll in flour, dip in egg, then coat in panko breadcrumbs.
3. Heat oil to 350°F (175°C). Fry in batches until golden brown, about 3-4 minutes.
4. Serve with Creole mustard.

Main Course

Jambalaya (Serves 25, ½ portion)

A one-pot Cajun favorite with bold spices.

Ingredients:

• 2 lb chicken thighs, diced
• 1 lb Andouille sausage, sliced
• 1 ½ cups chopped onion
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 3 cloves garlic, minced
• 2 tbsp Cajun seasoning
• 4 cups chicken broth
• 2 cups diced tomatoes
• 2 cups long-grain rice
• 1 lb shrimp, peeled and deveined

Instructions:

1. Brown chicken and sausage in a large pot. Remove and set aside.
2. Sauté onion, celery, and bell pepper until softened. Add garlic and Cajun seasoning.
3. Stir in broth, tomatoes, and rice. Bring to a boil, reduce heat, and simmer 20 minutes.
4. Return chicken and sausage to the pot. Add shrimp in the last 5 minutes.

Gumbo (Serves 25, ½ portion)

A rich, dark roux-based stew with okra and seafood.

Ingredients:

• ¾ cup flour
• ¾ cup vegetable oil
• 1 large onion, diced
• 1 cup celery, diced
• 1 cup bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp Cajun seasoning
• 6 cups chicken broth
• 2 cups okra, sliced
• 1 lb shrimp
• 1 lb Andouille sausage, sliced
• 1 tbsp file powder (optional)

Instructions:

1. Make a dark roux by cooking flour and oil over medium heat, stirring constantly for 15-20 minutes.
2. Add onions, celery, bell peppers, and garlic. Cook until softened.
3. Stir in broth, Cajun seasoning, okra, and bring to a boil. Simmer 30 minutes.
4. Add shrimp and sausage in the last 5 minutes. Stir in file powder before serving.

Mini Shrimp Po’ Boy Burgers (50 Sliders)

Ingredients:

For the Shrimp:

• 4 lbs medium shrimp (peeled, deveined)
• 2 cups buttermilk
• 2 tbsp hot sauce
• 4 cups cornmeal
• 2 cups all-purpose flour
• 2 tbsp Cajun seasoning
• 2 tsp garlic powder
• 2 tsp salt
• 1 ½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp cayenne (optional)
• 6 cups vegetable oil (for frying)

For the Remoulade Sauce:

• 2 cups mayonnaise
• 4 tbsp Dijon mustard
• 4 tbsp prepared horseradish
• 4 tbsp lemon juice
• 4 tsp hot sauce
• 4 tsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp Cajun seasoning

For Assembly:

• 50 mini brioche buns or slider buns
• 3 cups shredded lettuce
• 4 large tomatoes, thinly sliced
• 50 pickle slices

Instructions:

1. Marinate Shrimp: In a bowl, mix buttermilk and hot sauce. Add shrimp and let marinate for 30 minutes.
2. Prepare Breading: In another bowl, mix cornmeal, flour, Cajun seasoning, garlic powder, salt, pepper, paprika, and cayenne.
3. Fry Shrimp: Heat oil to 350°F. Dredge shrimp in cornmeal mixture, shaking off excess, and fry in batches for 2–3 minutes, until golden and crispy. Drain on paper towels.
4. Make Remoulade Sauce: Mix all sauce ingredients in a bowl and refrigerate until serving.
5. Assemble Sliders: Spread the remoulade on each bun. Add lettuce, tomato, pickles, and 2–3 shrimp per slider. Top with a bun and secure with a toothpick if needed.
6. Serve immediately!

📌 Make-Ahead Tip: Shrimp can be fried 1 hour before serving and kept warm in a 200°F oven. Remoulade can be made 1–2 days ahead.

Desserts

Classic New Orleans Beignets (50 pieces)

 

Ingredients:

• 6 ½ cups all-purpose flour
• 1 ½ cups warm water (110°F)
• ½ cup granulated sugar
• 2 ¼ tsp (1 packet) active dry yeast
• 1 ½ tsp salt
• 2 eggs, beaten
• 1 cup whole milk
• 4 tbsp unsalted butter, melted
• 1 ½ tsp vanilla extract
• ½ tsp nutmeg (optional)
• 4 cups vegetable oil (for frying)
• 3 cups powdered sugar (for dusting)

Instructions:

1. Activate the Yeast: In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Mix Dough: Add eggs, milk, melted butter, vanilla, and salt. Gradually mix in flour and nutmeg. Knead until smooth and elastic (8–10 minutes).
3. First Rise: Cover and let rise in a warm place for 1.5–2 hours, or until doubled.
4. Roll & Cut: On a floured surface, roll dough to ¼-inch thick. Cut into 2-inch squares.
5. Heat Oil: In a deep pan, heat oil to 350°F.
6. Fry: Fry in batches (3–4 at a time) for 1–2 minutes per side, until golden brown. Remove and drain on paper towels.
7. Dust: Generously coat warm beignets with powdered sugar before serving.

📌 Make-Ahead Tip: Dough can be made ahead and refrigerated overnight.

 

Mardi Gras King Cake (4 Cakes, ~64 Slices Total)

Ingredients:

• 8 cups all-purpose flour
• 1 ½ cups warm milk (110°F)
• 2 ¼ tbsp (3 packets) active dry yeast
• 1 ⅓ cups granulated sugar
• 1 ½ tsp salt
• 4 eggs, room temp
• 12 tbsp unsalted butter, melted
• 2 tbsp vanilla extract
• 1 tbsp cinnamon
• Zest of 2 lemons

Filling:

• 1 ½ cups brown sugar
• 2 tbsp cinnamon
• 1 cup chopped pecans
• 1 cup softened butter

Icing & Decoration:

• 6 cups powdered sugar
• 6 tbsp milk
• 2 tsp vanilla extract
• Purple, green, and gold sugar for decorating
• 4 small plastic babies (optional)

Instructions:

1. Activate Yeast: Mix warm milk, sugar, and yeast. Let sit until foamy (5–10 minutes).
2. Make Dough: Add eggs, melted butter, vanilla, cinnamon, salt, and lemon zest. Gradually add flour until dough forms. Knead for 8 minutes until smooth.
3. First Rise: Cover and let rise for 1.5 hours, or until doubled.
4. Prepare Filling: Mix brown sugar, cinnamon, pecans, and softened butter.
5. Roll & Fill: Divide dough into 4. Roll each into a 10×24” rectangle, spread the filling evenly, and roll into a log. Shape into rings, pinching seams.
6. Second Rise: Cover and let rise for 45 minutes.
7. Bake: Preheat oven to 375°F. Bake for 25–30 minutes, until golden.
8. Ice & Decorate: Mix icing ingredients, drizzle over warm cakes, and sprinkle with colored sugar. Insert plastic baby under the cake if using.

📌 Make-Ahead Tip: Cakes can be baked ahead and frozen (without icing) for up to 1 month.

Signature Cocktail

The Bayou Bridle (Serves 50)

A twist on the classic hurricane with a richer, fruit-forward profile.

Ingredients:

• 2 bottles dark rum
• 2 bottles light rum
• 5 cups pomegranate juice
• 3 cups orange juice
• 1 cup lime juice
• 2 cups passionfruit syrup
• 1 cup simple syrup
• Orange slices & cherries for garnish

Instructions:

1. Combine all ingredients in a large pitcher.
2. Stir well and serve over ice.

Bourbon Street Breeze Punch (Kid-Friendly Drink, Serves 50)

A fruity, vibrant drink with a Mardi Gras twist!

Ingredients:

• 8 cups pomegranate juice
• 8 cups orange juice
• 6 cups pineapple juice
• 3 cups lime juice
• 6 cups club soda (added just before serving)
• 2 cups simple syrup (adjust for sweetness)
• Purple, green, and gold sugar for rimming glasses
• Orange slices & strawberries for garnish

Instructions:

1. Mix pomegranate, orange, pineapple, and lime juices in a large pitcher or punch bowl.
2. Stir in simple syrup to taste.
3. Just before serving, add club soda for a fizzy touch.
4. Rim glasses with colored sugar, pour over ice, and garnish with orange slices and strawberries.

Get In The Spirit!

38 Mardi Gras Costumes and 15 Mardi Gras dresses – by ETERESHOP

 

Prizes & Give-a-Ways (click image for purchase)

 

 

Amusez-vous!