Monday, February 24, 2014

Mardi Gras Tablescape

By now, y'all realize that I am wearing my New Orleans theme slap out.  It's just that we had so much fun shopping, sight seeing, eating and eating and eating!  
Celebrate Magazine has had some absolutely wonderful Mardi Gras recipes over the years.  To kick off our New Orleans trip, I enjoyed making several of these recipes. We've sampled Jambalaya with Cheesy Olive Bread and a particularly good and easy Crawfish Etoufee from past issues.

We had the Crawfish Etoufee this weekend and while De did admit that The Acme Oyster House's was a little better, (ha!) he said this was still good.  

I gussied up the dining room table with some mardi gras colors... and then we ate from plastic bowls in the kitchen!

Tablescape elements:
Runner: Thrifted
Green napkins: Sur La Table
Purple and Gold napkins and Placemats: Pier 1
Flatware: Gorham, Golden Ribbon Edge
Stemware: Fostoria Moonstone
Napkin rings: made from mardi gras beads and Christmas ornaments
Dinner plate, salad plate and soup bowl: KMart

Celebrate Magazine's Crawfish Etouffee
Winter 2012
1/2 cup butter
1/2 cup chopped celery
1/2 cup chopped yellow onion
1/2 cup seeded and chopped red bell pepper
1 tablespoon minced garlic
1/2 cup all purpose flour
2 cups seafood stock
1&1/2 Tablespoons Creole seasoning
2 pounds frozen, crawfish tail meat, thawed
1&1/4 cups water 
12 cups cooked white rice
In a large Dutch oven, melt butter over medium heat.  Add celery, bell pepper, onion and garlic to melted butter. Cook for 8 to 10 minutes until onion is translucent, but not browned, stirring frequently.  Add flour to celery mixture, stirring to combine.  Cook for 2 to 3 minutes, or until mixture begins to thicken.  Add seafood stock and Creole seasoning to flour mixture, stirring to remove any lumps.  Cook for 5 minutes, stirring frequently.  Add crawfish to celery mixture, stirring well.  Cook for 5 to 6 minutes stirring frequently.  Add water to pan, stirring well and cook for an additional 8 to 10 minutes or until heated through.  Serve over rice.

And one more thing... I live in the Crawfish part of the world.  We say Crawfish.  I realize that others say Crayfish and still others say Crawdads.  I'm guessing those are the poor souls who also say, "yous guys".  No matter how you say it, this stuff is pretty good!


  1. Love this table! Wonderful Mardi Gras colors...your centerpiece is amazing.

  2. Oh this is so pretty I love the use of a runner it really suits this tablescape and your colors look wonderful where ever did you get the napkin rings? I want them Susie

  3. Susie, I think I'll edit this post to give a little more description about the tablescape, but to answer your question now: those napkin rings are faux!!!! I simply wound mardi gras beads around my napkins and threaded a Christmas tree ornament through the beads. I bought those ornaments a week ago on Toulouse Street in New Orleans - but they are available in lots of places. I think there is an online Mardi Gras outlet that you might try...

  4. Your Mardi Gras tablescape is lovely. I love the vibrant colors and textures. I just adore the napkin rings, they are so creative with the little harlequin ornaments and Mardi Gras beads. The gold runner looks perfect with the purple placemats and the green napkins, just lovely.