ludes parades, a bloody mary and of course, some Popeye’s Chicken.  To celebrate, I’m beginning my day with coffee and chicory (like I do every morning) out of my purple, green and gold French Market Coffee mug.

Tonight I’ll be cooking a Fat Tuesday dinner for some clients.  While it is not New Orleans, owning a Tampa catering company allows me the opportunity to spread the word about great Creole and Cajun cuisine and also get paid for it!

Here’s our menu for tonight:

To Begin
Crab Cake and Spring Green Salad
Jumbo lump pan sautéed crab cake with Creole remoulade sauce,
served atop a salad of mixed greens
tossed with house-made Creole Mustard Vinaigrette

Main Course  – “Mardi Gras Madness”
“New Orleans Style” Barbecue Shrimp and Grits
with onions and peppers in a spicy sauce (no BBQ sauce in this dish, despite the name), served over creamy cheddar cheese grits

Cajun Chicken and Sausage Jambalaya
Authentic Cajun style jambalaya with blackened chicken and spicy smoked sausage, cooked in a cast iron pot

Sliced Grilled Chicken
Boneless, skinless chicken breast, Marinated in citrus and seasonings, grilled then sliced

Grilled Seasonal Vegetables
squash, zucchini, asparagus and red onion, grilled and tossed with olive oil, salt and black pepper

Dessert
Florida Strawberry Shortcake
Fresh Plant City (local) Strawberries, on an open faced buttermilk biscuit, with Homemade whipped cream