Mardi Gras 2014 {Cajun Mardi Gras and Artichoke Squares, Crab Artichoke Squares}

Last year The Husband said I should run Mardi Gras before I got too old to do it.

Yes.  He said this to me.  No.  He does not know how to talk to women.

I'm inclined to forgive.
But sure I don't forget.
Which is one reason I'm doing it all over again this year.

Ain't nothin' but a Coke in my hand, Cher.

The Courir de Mardi Gras (Cajun Mardi Gras) is much different from New Orleans Mardi Gras.  Long story short, it involves roaming around rural areas begging for ingredients to make a community gumbo.  This includes chanting (in Cajun French), singing (in Cajun French), dancing, harassing (in fun), and otherwise entertaining the people you are begging.  It also includes chasing chickens.  If you'd like to read more, it's all right here, babe.

Here it is in pictures, taken by my mom and dad who came to witness my Mardi Gras hi-jinks in Basile, LA last year.

We start at dark-thirty at the town barn.  Everyone gathers to pay association dues, register, do some last minute costume tweaking, greet people you may not have seen in a while, drink your first beer (or two) of the day, and maybe eat something.

We load up on wagons and make our way through town.  Many of our stops are at the houses of community elders who once ran Mardi Gras back in the day.

We assume a begging position and begin our Mardi Gras song, led by Mr. Potic Rider.  The song tells our story--what we're doing, what we want, what's going on.  The home owner may give money or something to use for the community gumbo.

Another stop along the way and one of my favorites.  The roof is low, making it easy to climb on (not that I have). There's also a good fence to climb, a garden to "steal" from, a shed with a boat, and all sorts of other things to cut up with.

This may have been my parents' favorite stop too.  They had to watch this video of a chicken chase over and over.

Don't matter if it rains (and it might this year).  The show goes on.

   

At some point, weather doesn't really matter.

One of our Capitaines, complete with whip, for keeping the Mardi Gras in line.

Because if weather doesn't matter, not much else does either.

Another stop and another round of the Mardi Gras song led by Mr. Potic.

More next time (because it's too long a day for one post).

~*~*~*~*~
All that crazy can sure make you hungry.  How about some party food?

These Artichoke Squares remind me of artichoke balls that are often served at parties around South Louisiana.  I started off following the basic recipe.

And they were good.

But Mardi Gras is about excess, so I took some inspiration from my friend Marguerite @ Cajun Delights, who made a Crab and Artichoke Spread.

Crab Artichoke Squares

I liked these even more than the original.

Next, I tried Spinach Artichoke Squares.

I still liked the Crab version better, but The Husband preferred these.
The recipe can be found coming up in a Guest Post at Scarlett's Excellent Adventures.

  

Print It!
Artichoke Squares

adapted from Mary Decareaux

1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 14 oz can artichoke hearts, drained and chopped
1 cup grated mozzarella cheese
1/4 cup Italian seasoned bread crumbs
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
4 large eggs

Grease an 8 x 8 baking dish.  Preheat oven to 325 F.

Heat olive oil in a skillet over medium heat.  Add onion and garlic and saute until onion is translucent, about 5-8 minutes.

While the onion cooks, add the artichokes, cheese, bread crumbs, and seasonings to a mixing bowl.  Stir in the onion.  Mix in the eggs, combining well.

Add the mixture to the baking dish.  Bake 30 minutes, or until set.  Cool for about 15-20 minutes before cutting into squares.

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Crab Artichoke Squares

1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 14 oz can artichoke hearts, drained and chopped
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup Italian seasoned bread crumbs
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
4 large eggs

3/4 cup cooked crabmeat

Grease an 8 x 8 baking dish.  Preheat oven to 325 F.

Heat olive oil in a skillet over medium heat.  Add onion and garlic and saute until onion is translucent, about 5-8 minutes.

While the onion cooks, add the artichokes, cheeses, bread crumbs, and seasonings to a mixing bowl.  Stir in the onion.  Mix in the eggs, combining well.  Gently fold in the crab

Add the mixture to the baking dish.  Bake 30 minutes, or until set.  Cool for about 15-20 minutes before cutting into squares.

Need more Mardi Gras?

Need more crab?

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