(Ok, the botching of that classic phrase did make me cringe a bit, but it was just too good to pass up.)
We had fun creating a Cajun pizza for Mardi Gras by using Cajun Andouille sausage and a Cajun-spiced tomato sauce. (Take a look at our Cajun/Creole Seasoning Mix post if you’re curious what makes the sauce Creole.)
Yellow and green bell peppers and colorful red onions bring the classic green, gold, and purple Mardi Gras colors to life in this easy and festive dinner recipe!
Simple, 4 Ingredient Homemade Pizza Dough
We used a whole wheat pizza crust for our Cajun pizza, which gave a nice nutty flavor to the pizza and complemented the moderately-spicy tomato sauce quite well.
Finding a good quality Andouille sausage can be tricky. Because they’re made up of ground meat, it is easy for manufacturers to cut corners when making sausage. Cutting corners means sub-par in ingredients and sub-par taste.
When picking out sausage, Andouille for this Mardi Gras pizza or any other for that matter, PLEASE turn the package over and look at the ingredients.
Louisiana Pizza Kitchen
But, if you’re still looking for a sweet treat, why not celebrate Shrove Tuesday the way the Polish do, with a big plate of filled doughnuts:Paczki!
*Be sure to check the ingredients on your sausage for real ingredients, rather than fillers and corn syrup. It will make all the difference in flavor!
Calories: 296 kcal | Carbohydrates: 25.5 g | Protein: 14.7 g | Fat: 16.2 g | Saturated Fat: 5.5 g | Cholesterol: 30 mg | Sodium: 1833 mg | Fiber: 4.7 g | Sugar: 8.7 g
Really Simple Homemade Pizza
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
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