15 Mardi Gras Appetizers Perfect for Fat Tuesday

Mardi Gras is one of those celebrations that brings all the joy, flavor, and fun to the table – literally. Whether you’re hosting a party or just looking for new ideas to add some zest to your Fat Tuesday feast, I’ve got you covered. I love diving into the vibrant and delicious traditions of Mardi Gras, especially when it comes to food. From crispy bites to mouthwatering dips, there’s no shortage of appetizers to bring the spirit of the season into your home.

For me, Mardi Gras is all about celebrating with family and friends, and nothing brings people together quite like great food. I’ve spent some time curating a list of 15 Mardi Gras appetizers that are perfect for any party, whether you’re serving a crowd or just indulging in a small family gathering. These recipes combine the bold flavors of Cajun and Creole cuisine with a few twists that everyone will love. Trust me, your guests will be reaching for seconds!

If you’ve never made Mardi Gras appetizers before or if you’re looking to add a few new dishes to your repertoire, I’m here to help. These appetizers are not only delicious but are also easy to make, leaving you with plenty of time to enjoy the celebration.

Make sure you also take a look at my recipes for Mardi Gras snacks.

1. Cajun Shrimp Skewers

One of my absolute favorite appetizers to serve for Mardi Gras is Cajun Shrimp Skewers. They’re packed with bold, smoky flavor and are so easy to make, which is always a win in my book. The Cajun seasoning gives the shrimp just the right amount of heat and spice, making them the perfect bite-sized treat for any Fat Tuesday celebration. Whether you’re grilling them or cooking them on a skillet, they’re sure to be a hit!

Servings: 4

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Lemon wedges, for serving
• Skewers (if using wooden skewers, soak in water for 30 minutes)

Instructions:

1. In a bowl, combine olive oil, Cajun seasoning, garlic powder, paprika, salt, and pepper.
2. Add the shrimp to the bowl and toss to coat evenly. Let marinate for 15-20 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the marinated shrimp onto the skewers.
5. Grill the skewers for 2-3 minutes on each side or until the shrimp are pink and cooked through.
6. Serve hot with lemon wedges.

2. Mini Muffuletta Bites

If you’re looking for a twist on a classic, these Mini Muffuletta Bites are the perfect choice. I love making these little sandwiches for Mardi Gras because they’re full of flavor with layers of deli meats, cheese, and that tangy olive tapenade. They’re a fun, bite-sized version of the New Orleans favorite, and they’re always a hit at any party. The best part? You can make them ahead of time, which leaves you more time to enjoy the festivities!

Servings: 12

Ingredients:

• 12 small round bread rolls or slider buns
• 6 ounces sliced salami
• 6 ounces sliced ham
• 6 ounces sliced provolone cheese
• 1 cup olive salad (store-bought or homemade)
• Olive oil, for brushing

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Slice the rolls in half and brush the cut sides with olive oil.
3. Layer the salami, ham, and provolone cheese on the bottom half of each roll.
4. Top with a spoonful of olive salad.
5. Place the top half of the rolls on each sandwich.
6. Arrange the sandwiches on a baking sheet and bake for 10-12 minutes, or until the cheese is melted and the bread is golden.
7. Serve warm.

3. Creole Deviled Eggs

Creole Deviled Eggs are always a must-have in my Mardi Gras spread. I love adding a little Southern flair to the classic deviled eggs with a tangy Creole mustard and a touch of Cajun seasoning. They’re creamy, flavorful, and just the right amount of spicy – plus, they’re the perfect finger food for guests to snack on throughout the celebration. These deviled eggs never last long at any gathering, and they’re so simple to make!

Servings: 12

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Creole mustard
• 1 teaspoon hot sauce (more to taste)
• 1 teaspoon paprika
• Salt and pepper to taste
• Chopped green onions, for garnish

Instructions:

1. Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover and remove from heat. Let sit for 12 minutes, then cool in ice water.
2. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
3. Mash the yolks with a fork and mix in mayonnaise, Creole mustard, hot sauce, paprika, salt, and pepper until smooth.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish with chopped green onions and a sprinkle of paprika.
6. Chill until ready to serve.

4. Jambalaya Stuffed Peppers

Jambalaya Stuffed Peppers are one of my favorite Mardi Gras appetizers for a hearty, flavorful bite. They combine all the rich, savory flavors of classic jambalaya – spicy sausage, tender shrimp, and seasoned rice – stuffed into a perfectly roasted bell pepper. It’s a fun and easy way to serve a crowd-pleasing dish with a twist. These stuffed peppers are not only delicious but also a great way to bring that comforting Cajun flair to your Mardi Gras celebration!

Servings: 6

Ingredients:

• 3 large bell peppers (any color)
• 1 cup cooked rice
• 1/2 pound andouille sausage, diced
• 1/2 pound shrimp, peeled and deveined
• 1 small onion, diced
• 1 celery stalk, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1 can diced tomatoes (14.5 oz)
• Olive oil, for cooking
• Salt and pepper to taste
• Chopped parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Set aside.
3. In a skillet, heat olive oil over medium heat. Add onion, celery, and green bell pepper, and sauté until softened.
4. Add garlic, sausage, and shrimp, cooking until shrimp are pink. Stir in cooked rice, diced tomatoes, and Cajun seasoning. Season with salt and pepper.
5. Stuff the mixture into the bell peppers and place them in a baking dish.
6. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes.
7. Garnish with chopped parsley before serving.

5. Spinach and Artichoke Dip

Spinach and Artichoke Dip is always popular, and I love adding it to my Mardi Gras appetizer spread for a creamy, indulgent option. The rich blend of spinach, artichokes, and melted cheese is totally irresistible, and it’s the perfect balance to the spicier Cajun dishes that often make an appearance. Whether you’re serving it with crispy crackers or warm, buttery bread, this dip is sure to disappear fast, making it a must-have for any Fat Tuesday celebration!

You can read more about this recipe here.

Number of Servings: 6

Ingredients:

• 8 oz fresh spinach
• 1 can (14 oz) artichokes
• 1 pack (8 oz) cream cheese
• 1 cup sour cream
• 1 cup mozzarella cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt, or to taste

Instructions:

1. 1. Chop the artichokes into small pieces.
   2. Slice the cream cheese into 8 portions.
   3. In the slow cooker, combine the cream cheese, chopped artichokes, sour cream, mozzarella cheese, all seasoning, and top with the spinach.
   4. Set the slow cooker to low and cook for 2 hours, stirring halfway through to incorporate the spinach.
   5. Serve warm with crackers or bread.

6. Blackened Chicken Sliders

Blackened Chicken Sliders are a favorite of mine for Mardi Gras celebrations because they pack so much flavor into one little bite. The blackened seasoning gives the chicken a bold, smoky kick, and when paired with a buttery bun and a tangy sauce, they’re absolutely irresistible. These sliders are perfect for serving a crowd, and they add a bit of spice to the spread without being too overwhelming. Whether you’re hosting a big party or just want to snack on something delicious, these sliders are always a hit!

Servings: 6

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons blackening seasoning
• 1 tablespoon olive oil
• 6 slider buns
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• Lettuce leaves, for garnish
• Sliced pickles, for garnish

Instructions:

1. Preheat the grill or skillet over medium-high heat.
2. Rub the chicken thighs with olive oil and coat with blackening seasoning.
3. Grill or cook the chicken for about 5-7 minutes per side until cooked through. Remove and let rest for a few minutes.
4. In a small bowl, mix mayonnaise and lemon juice to create a tangy sauce.
5. Slice the chicken into smaller pieces suitable for sliders.
6. Assemble the sliders by spreading the sauce on the buns, adding chicken, lettuce, and pickles.
7. Serve immediately.

7. Crab Cakes with Remoulade Sauce

Crab Cakes with Remoulade Sauce are a must for any Mardi Gras feast, and they’re one of my personal favorites. The delicate, sweet flavor of the crab meat shines through in each bite, and the crispy, golden exterior makes them the perfect little indulgence. Pairing them with a tangy remoulade sauce takes them to the next level, adding a little heat and a lot of flavor. These crab cakes always feel like a treat, and they’re perfect for bringing a taste of New Orleans to your Mardi Gras celebration!

Servings: 4

Ingredients:

• 1 pound lump crab meat, picked over for shells
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 egg, beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 tablespoon chopped parsley
• Salt and pepper to taste
• Olive oil, for frying

For the Remoulade Sauce:

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper. Mix gently.
2. Form the mixture into patties.
3. Heat olive oil in a skillet over medium heat. Fry the crab cakes for 3-4 minutes on each side until golden brown.
4. For the remoulade sauce, mix all ingredients in a bowl until well combined.
5. Serve crab cakes warm with remoulade sauce on the side.

8. Shrimp and Grits Bites

Shrimp and Grits Bites are a perfect way to bring the heart and soul of Southern cuisine to your Mardi Gras spread. I love these little morsels because they combine tender shrimp with creamy, cheesy grits – two of my favorite ingredients in one delicious bite. They’re flavorful, satisfying, and so easy to eat while mingling with friends and family. These bites are always a hit at my gatherings, and they bring that comforting, down-home taste that makes Mardi Gras so special!

Servings: 12

Ingredients:

• 1 cup quick-cooking grits
• 4 cups chicken broth
• 1/2 cup shredded cheddar cheese
• 1 pound shrimp, peeled and deveined
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon Cajun seasoning
• 1/4 cup chopped green onions, for garnish

Instructions:

1. In a pot, bring chicken broth to a boil. Stir in grits and reduce heat to low. Cook for about 5 minutes, stirring frequently. Remove from heat and stir in cheddar cheese.
2. Spread the grits mixture onto a baking sheet to cool and set. Once set, cut into small squares or rounds.
3. In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Add shrimp and Cajun seasoning, cooking until shrimp are pink and cooked through.
4. To assemble, place a piece of shrimp on each grit square. Garnish with chopped green onions.
5. Serve warm.

9. Spicy Sausage and Cheese Balls

Spicy Sausage and Cheese Balls are always a crowd favorite at my Mardi Gras parties. They’re savory, cheesy, and just the right amount of spicy – thanks to the kick of sausage and a touch of Cajun seasoning. These little bites are perfect for snacking throughout the celebration, and they’re so easy to make ahead of time, which is always a win when I’m busy preparing for the festivities. Trust me, once you pop one in your mouth, you’ll be hooked!

Servings: 20

Ingredients:

• 1 pound spicy breakfast sausage
• 1 cup shredded cheddar cheese
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup milk
• 1/4 cup chopped green onions

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine sausage, cheddar cheese, flour, baking powder, garlic powder, onion powder, cayenne pepper, milk, and green onions. Mix until well combined.
3. Shape the mixture into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Bake for 20-25 minutes or until golden brown and cooked through.
5. Serve warm with your favorite dipping sauce.

10. Fried Green Tomatoes

Fried Green Tomatoes are a Southern classic, and they’re one of my favorite appetizers to serve for Mardi Gras. The crispy, golden crust paired with the tartness of the green tomatoes creates the perfect balance of flavors. I love serving them with a side of spicy remoulade sauce for an extra kick – it’s the ideal dip for these crunchy bites. These fried green tomatoes are always a hit, and they add a fun, tangy twist to the Mardi Gras spread that guests can’t resist!

Servings: 4

Ingredients:

• 2 large green tomatoes, sliced into 1/4-inch thick rounds
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup buttermilk
• Oil for frying

Instructions:

1. In a shallow dish, combine cornmeal, flour, salt, black pepper, paprika, and cayenne pepper.
2. Dip each tomato slice into buttermilk, then dredge in the cornmeal mixture, ensuring an even coating.
3. Heat oil in a large skillet over medium heat. Fry the tomato slices for about 3-4 minutes on each side until golden brown.
4. Remove and drain on paper towels. Serve warm with a dipping sauce of your choice, such as remoulade or ranch.

11. Mini Crab and Avocado Tostadas

Mini Crab and Avocado Tostadas are one of my favorite light and refreshing appetizers for Mardi Gras. The combination of fresh crab and creamy avocado on a crispy tostada shell is absolutely irresistible. I love how the flavors complement each other, with the sweetness of the crab and the richness of the avocado, all topped off with a zesty squeeze of lime. These bite-sized tostadas are the perfect balance of fresh and savory, and they always get rave reviews at my celebrations!

Servings: 12

Ingredients:

• 12 mini corn tortillas
• 1 cup lump crab meat, picked over for shells
• 1 ripe avocado, mashed
• 1 tablespoon lime juice
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Hot sauce, for drizzling (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the mini corn tortillas on a baking sheet and bake for about 5-7 minutes until crispy.
2. In a bowl, combine the mashed avocado with lime juice, red onion, cilantro, salt, and pepper.
3. Top each crispy tortilla with a spoonful of the avocado mixture and then add a generous amount of crab meat on top.
4. Drizzle with hot sauce if desired and serve immediately.

12. Boudin Balls

Boudin Balls are a must-have in my Mardi Gras appetizer lineup. They’re crispy on the outside, tender on the inside, and packed with a flavorful blend of sausage, rice, and spices. These little golden bites are the perfect balance of savory and comforting, and they’re always a hit at my gatherings. I love serving them with a side of spicy mustard or remoulade sauce for dipping – they add that extra punch of flavor that takes these boudin balls to the next level!

Servings: 10

Ingredients:

• 1 pound boudin sausage
• 1 cup cooked white rice
• 1/2 cup breadcrumbs (plus extra for coating)
• 1/4 cup chopped green onions
• 1 egg, beaten
• Oil for frying

Instructions:

1. In a bowl, combine boudin sausage, cooked rice, 1/2 cup breadcrumbs, and green onions. Mix well until combined.
2. Form the mixture into small balls, about 1 inch in diameter.
3. Dip each ball into the beaten egg and then roll in additional breadcrumbs to coat.
4. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the boudin balls in batches until golden brown, about 3-4 minutes.
5. Remove and drain on paper towels. Serve hot with your favorite dipping sauce.

13. Shrimp Remoulade

Shrimp Remoulade is one of those appetizers that never fails to impress. The shrimp are perfectly cooked, and the tangy, spicy remoulade sauce adds just the right amount of flavor to each bite. It’s a classic New Orleans dish that’s light yet full of bold, zesty flavors, making it the perfect addition to any Mardi Gras spread. I love how simple it is to prepare, and it’s always a crowd-pleaser, whether you’re serving it as a starter or part of a larger feast!

Servings: 6

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon Old Bay seasoning
• 1 lemon, halved
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon hot sauce (more to taste)
• 1 teaspoon paprika
• Salt and pepper to taste
• Lettuce leaves, for serving

Instructions:

1. In a pot, bring water to a boil and add Old Bay seasoning and lemon halves. Add shrimp and cook for 2-3 minutes until shrimp are pink and cooked through. Drain and cool.
2. In a bowl, combine mayonnaise, Dijon mustard, lemon juice, hot sauce, paprika, salt, and pepper. Mix well.
3. Arrange lettuce leaves on a platter and top with shrimp. Drizzle with remoulade sauce or serve it on the side.

14. Spicy Chicken Wings

Spicy Chicken Wings are always a hit at my Mardi Gras parties. They’re crispy, juicy, and packed with bold flavors that bring just the right amount of heat to the celebration. I love tossing them in a spicy Cajun seasoning or a fiery hot sauce to really bring out that Southern kick. Whether you’re serving them as a snack or alongside other appetizers, these wings are guaranteed to disappear fast, leaving everyone craving more!

Servings: 4

Ingredients:

• 2 pounds chicken wings
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1/2 cup hot sauce (such as Frank’s RedHot)
• 1/4 cup melted butter

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
2. In a large bowl, toss chicken wings with olive oil, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper until evenly coated.
3. Arrange wings in a single layer on the wire rack and bake for 40-45 minutes, turning halfway, until crispy.
4. In a separate bowl, mix hot sauce and melted butter. Toss cooked wings in the sauce before serving.

15. Cheese and Sausage Platter

A Cheese and Sausage Platter is one of my go-to appetizers for Mardi Gras because it’s so easy to put together and always a crowd favorite. I love featuring a variety of cheeses—sharp cheddar, creamy brie, and tangy goat cheese – alongside flavorful sausages, both spicy and mild, to offer something for everyone. Add a few pickles, olives, and crunchy crackers, and you’ve got a perfect spread for snacking throughout the celebration. It’s the ideal dish when you need something simple but satisfying to keep guests munching while the party heats up!

Servings: 6

Ingredients:

• 8 ounces smoked sausage, sliced (such as andouille or kielbasa)
• 8 ounces cheese (such as Gouda, cheddar, or pepper jack), cubed
• 1 cup mixed olives
• 1/2 cup pickles (dill or bread and butter)
• 1/4 cup whole grain mustard
• 1/4 cup honey
• Crackers or sliced baguette, for serving
• Fresh herbs (like rosemary or thyme), for garnish

Instructions:

1. On a large serving platter, arrange the sliced sausage, cheese cubes, olives, and pickles.
2. In small bowls, place whole grain mustard and honey for dipping.
3. Add crackers or sliced baguette around the platter.
4. Garnish with fresh herbs for a pop of color and serve.