If you enjoy the Red Beans Parade – that legume-loving marching club that celebrates the importance of red beans & rice and carnival every Lundi Gras – then you’ll surely have an appetite for its offshoot, the Dead Beans Parade. Devin DeWulf started the Red Bean Parade in 2008, incorporating elements of a second line and Mardi Gras Indian tribes into a walking parade which takes place – naturally – on a Monday. Monday has traditionally been the day New Orleanians cook red beans and rice, so Lundi Gras was a natural fit. The krewe’s philosophy is simple. It’s about meeting and socializing with other creative types while celebrating New Orleans’ quirky culture. Members meet on Monday nights to work on their bean-adorned costumes, have a drink, and eat red beans. The elaborate costumes are a point of pride to the group. The first parade consisted of about 20 members, but today it boasts more than five times as many.

The Dead Beans Parade

The Krewe of Red Beans has always had marchers who costume as skeletons – also known as “Dead Beans” – as well as those whose costumes are tributes to celebrities who’ve died in the preceding year. So in order to grow the popular krewe in a way that keeps the marches small and intimate, it made sense to create a separate group called the Dead Beans.

Got kids? The Dead Beans aren’t scary – they’re fun! Carnival-goers of all ages are welcome.

From Plate to Parade: The Red Beans and Rice Krewe Turns Beans into Art

What inspires a group of grown adults to glue beans on their clothes and strut down the street? Like everyone else who has visited New Orleans, Devin DeWulf fell under the city’s spell. DeWulf first created a bean-adorned costume for Halloween in 2007. “I was looking for a good Halloween costume idea and I wanted to link it to New Orleans on a cultural level,”  he said. With the city’s devotion to red beans and rice in mind, and inspired by the meticulous detail of the Mardi Gras Indian suits, an idea was born. DeWulf spent over 40 hours completing his first outfit and it was wildly popular with the Halloween crowds he encountered around town.

Devin DeWulf leads the Red Beans Parade on Lundi Gras

They “Know What It Beans”

Thus inspired, DeWulf started the Krewe of Red Beans in 2008. Incorporating some of the elements of a second line and the Mardi Gras Indian tribes, it is a walking parade which takes place – naturally – on a Monday. Monday has traditionally been the day New Orleanians cook red beans and rice, so Lundi Gras was a natural fit. The first parade in 2009 consisted of about 20 members, but today the krewe boasts more than five times as many.

Even the Krewe’s shoes get “beaned.” (Or in this case, also “riced.”) Image Courtesy of the Red Beans Krewe.

We Know Where You Got Those Shoes!

It’s a loose group of natives and recent arrivals, and the krewe’s philosophy is simple. It’s about meeting and socializing with other creative types while celebrating New Orleans’ quirky culture. Members meet on Monday nights to work on their costumes, have a drink, and eat red beans. The elaborate costumes are a point of pride to the group.

The Red Beans Parade makes its way down Esplanade Avenue. Image Courtesy of the Red Beans Krewe.

Each member makes his or her own costume, and although members do work on their costumes individually at home, the communal costume-making sessions are an important part of the group dynamic. This practice resembles that of the Mardi Gras Indians, who also often work in groups, though the Red Beans Krewe favors tongue-in-cheek themes, with a “Beanior Citizen,” “Audrey BeanBurn,” and “Bean-once Knowles” having marched in past parades.

Riding “Red Beans & Ricely”

The “Beanmobile” being decorated by the Krewe of Red Beans at the Southern Food & Beverage Museum

One of the most prized possessions of the krewe is its “Beanmobile,” a vintage Volkswagen Thing that’s covered from roof to rim with bean designs that famously feature, among other things, a likeness of New Orleans’ most celebrated red beans and rice lover, jazz legend Louis Armstrong. It’s a mobile piece of folk art, a labor of love, and a tribute to a city that celebrates its culture through cuisine – and Carnival parades. It’s an icon for everything this krewe’s “bean” about since 2008.

Detail of the “Beanmobile” decorated by the Red Beans Krewe for their Lundi Gras parade.

On February 16th, the 2026 Red Beans Parade Kicks Off at 2 PM sharp outside of Beanlandia, 3300 Royal St.

Got kids? Bring them along! The spectacular homemade costumes might just inspire them to start their own beans-and-rice beading artwork.

But the Krewe of Red Beans doesn’t stop at one Lundi Gras bean Parade. Their partners in all things beans, known as the Krewe of Dead Beans, launches their own parade from Beanlandia simultaneously.

And now a third group has joined the ranks. Debuting in 2020 and inspired by Cajun and Brazilian culture, The Feijão + Green Beans Parade is yet another off-shoot.

The 2026 Red Beans & Dead Beans Parade Route

Sometimes You’ve Got to Get Your Beans on the Go

Flavorful, inexpensive, and filling, the combination of red beans and rice is an iconic part of Mardi Gras celebrations. Everyone makes them little differently, but no one disputes that homemade is the way to go. If that familiar craving hits while you’re out catching beads, and your mom’s kitchen isn’t on a parade route, here are a few suggestions to tide you over.

Mandina’s Restaurant

Located in Mid City, this true-blue New Orleans neighborhood restaurant only serves red beans and rice on Mondays. Long a local’s favorite dish, the beans here are cooked until they’re soft swimming in their own delicious ‘gravy’ – within which floats a large timbale of long grain rice. Enjoy your beans with smoked sausage, a breaded and fried veal cutlet, or with a pork chop. Any way you have ’em, you’ll get a basket of sliced French bread and butter for the table. Mandina’s, 3800 Canal Street., 492-9179,  mandinasrestaurant.com. Mandina’s is on the Endymion parade route.

Joey K’s Restaurant

For decades one of Uptown New Orleans’ most popular casual eateries, Joey K’s gained a national following after Guy Fieri featured the neighborhood joint on the Food Network’s “Diners, Drive-Ins, & Dives.” Large oval platters of red beans and rice served with grilled smoked sausage are available every day, and they’re particularly fine when paired with the restaurant’s exceptional cornbread that comes to the table gratis. Joey K’s, 3100 Magazine St., 891-0997, joeyksrestaurant.com. Joey K’s is just off of the St. Charles Avenue parade route, where you can catch parades like Muses, Iris, Tucks, Thoth, and Bacchus.

Popeye’s Fried Chicken

Warren LeRuth, the late, great restaurateur, chef, and oft-time culinary chemist, was brought in by Popeye’s founder Al Copeland, Sr., in the 1970s to create the chain’s justifiably famous red beans and rice, the recipe for which is top secret. Cooked until they are a creamy mass with very little texture, the thick, vaguely smoky beans are the standard bearers for many. Served in Styrofoam to-go containers, Popeye’s red beans are particularly satisfying when enjoyed curbside on a parade route. The two locations on the St. Charles Ave./Canal St. parade route include 1243 St. Charles Ave. and 621 Canal St.

Mother’s Restaurant

Regulars at Mother’s Restaurant go straight to the always-in-motion serving/deli line to get their favorite dish – which is often the signature red beans and rice, made with a secret ingredient. Since Mother’s cooks its own ham at the restaurant, there’s a lot of leftover ham fat as a result of trimming. Says Chef Roland Swazy, “It’s the fat that makes the red beans taste good.” Of course, Mother’s also uses Camellia Red Kidney Beans. Mother’s Restaurant is located at 401 Poydras Street, (504) 523-9656, mothersrestaurant.net and is just a few blocks off of the St. Charles Avenue parade route.

Blue Oak BBQ

Although primarily a barbecue restaurant, Blue Oak BBQ founder Ronnie Evans claims that red beans and rice is “…probably my favorite dish on the planet!” Blue Oak’s RB&R come with a barbecue flair, served with brisket and ribs instead of the traditional sausage link. Keep them in mind if you’re hunting for some good red beans while out for Lundi Gras; the red beans and rice combo is a special, only available on Mondays. Blue Oak BBQ is located just one block away from the Endymion Parade route, on 900 N. Carrollton Ave., (504) 822-2583, blueoakbbq.com.

Please-U-Restaurant

Open since 1946, it’s safe to say that Please-U-Restaurant located on St. Charles has experience when it comes to cooking red beans. The traditional diner has an intimate, friendly vibe and serves just about every New Orleans staple that you can think of, but of course we recommend that you check out the red beans and rice. Please-U-Restaurant is located on the St. Charles Avenue parade route, at 1751 St. Charles Ave., (504) 525-9131, pleaseunola.com.

Acme’s Oyster House

Want to really get into the New Orleans spirit during your Mardi Gras celebrations? Why not stop into the world-famous Acme’s Oyster House and eat some of their delectable red beans? Try out Acme’s whether you’re celebrating Mardi Gras in the heart of the city or in the ‘burbs; there’s a location in both the French Quarter and in Metairie. Acme’s Oyster House at 724 Iberville St is just off of the St. Charles Avenue parade route and directly on the route for any French Quarter parade, such as the Krewe de Vieux. The one in Metairie at 3000 Veterans Blvd is on the route for the Krewe of Exclaibur, (504) 522-5973, acmeoyster.com.

The ‘tit Rex parade starts on the neutral ground where crowds can get up close to the floats ©Ryan Hodgson-Rigsbee

The 2026 theme of the Krewe of ‘tit Rex parade is “Fun Size.”

The parade rolls Sunday, February 1st, 2026 at 4:30pm, starting at the intersection of St. Roche Ave & Marais St. For the parade route and more, visit the Krewe of ‘tit Rex site.

From Grade School To Gallery

While most New Orleans carnival groups strive to grow from krewes to super-krewes to mega-krewes, one tight knit collective of artists and Mardi Gras enthusiasts aim to preserve carnival heritage on a smaller scale; some might even say miniature. The Krewe of ‘tit Rex, whose name is a combined tongue-in-cheek reference to the granddaddy of all Mardi Gras krewes – Rex – and the Cajun term of endearment reserved for little brothers, produces a completely unique parade comprised of shoebox sized floats.

Tiny handmade throws are handed out by ‘tit Rex members ©Ryan Hodgson-Rigsbee

“Most of our founding members grew up in New Orleans or Louisiana and had the tradition of turning shoeboxes into Mardi Gras floats in school as kids,” co-founder Brett Evans said.  What was once an elementary school craft, would later take on a new artistic turn. Fast forward to 2009, when krewe founders decided to reconnect their childhood creations with an adult interpretation, and ’tit Rex was born. “My friend from high school, Greg, and I started with a gallery show of these little floats, “ Evans said. “We originally just had the parade go for a few blocks to end at the exhibit.  Soon it just grew from there.”

Traffic is stopped as a tiny shoebox float is pulled across St. Claude Avenue ©Tory M. Taylor

Tradition – With A Tiny Twist

After many back porch sessions with friends and krewe members, ‘tit Rex became as anticipated as the big parade guys on St. Charles Avenue just on a much smaller scale, complete with hand-made miniature floats and throws. According to Evans, ‘tit Rex members stick with the traditions learned from their art teachers back in the classroom.  “Many of our floats follow the traditional shoebox set-up, but with an eye to architectural construction that you just can’t always appreciate with the ‘regular krewes’ because you can see the whole piece without a bunch of people in front of it,” he said.

While the mini-krewe seeks to recall the days of childhood artistic carnival creations, it also carries the Mardi Gras tradition of satire, while poking a little fun at the mega-krewes.  “We wanted to get away from the over the top parades of krewes like Bacchus and Endymion,” Evans notes. “While they want to get bigger and bigger each year, we want to keep ours small.”

‘tit Rex parade viewers get in the spirit with miniature Mardi Gras viewing ladders ©Ryan Hodgson-Rigsbee

The wait list for krewe members is long, but the group sticks to a limit of 28 floats per parade.

Limiting both the size of the floats themselves, as well as the number of floats in the parade, ‘tit Rex continues to pack a big punch in a little parade. “We want to glorify the traditions of the shoebox float and Mardi Gras, but with a strange, weird twist,” Evans said.

And though — or perhaps, because of — being a time-tested dish, red beans and rice can show up on menus in interesting ways, showcasing new ideas.

A Bean-Based Cocktail That Breaks All Rules

At Muy Pwa in Beanlandia, Chef Maya Mastersson concocts not one, but two new red beans and rice variations, and even a cocktail.

That’s right, a red beans and rice cocktail. Consisting of toasted rice-infused mezcal, “trinity” bitters and a red bean syrup that Mastersson makes, it’s finished with Tony Chachere’s on the rim and a specialty ice cube — another Mastersson creation — that has red beans, rice and a bay leaf in it.

“It’s a savory drink,” says Mastersson, adding, “Every cocktail, every dish has at least one bean type in it,” about the restaurant’s offerings.

When Mastersson opened Muy Pwa in Beanlandia in early October 2024, her goal was a menu focusing on beans, as Beanlandia is a community center and museum founded by the Krewe of Red Beans, renowned for its Lundi Gras march wearing bean-adorned costumes, as well as its philanthropic activities such as Feed the Second Line.

From Sicily to New Orleans: The Art of Bean-Based Innovation

“We were excited to find a creative and unique chef to bring on like Maya. She’s a great fit in our little bean universe,” says Krewe of Red Beans and Beanlandia founder Devin De Wulf.

To create this bean-centric menu, Mastersson did extensive research about New Orleans cuisine, as well as global flavors. “I wanted it to be a cohesive menu with a theme … without it being all over the place,” she says.

Mastersson submerged herself “in the history of beans, the science of beans … how they grow, what cultures use them, how they use them, how they are eating them … things like that.”

Mastersson aimed to source locally or close by, which led her to use Camellia Beans, which in addition to its red kidney beans, she uses the white beans, black beans and black-eyed peas.

Among the menu’s highlights is the red beans and rice arancini, which is a blend of two culinary traditions: New Orleans’ favorite Monday dish and arancini, a rice ball that is stuffed, coated in breadcrumbs, then deep-fried which has its origin in Sicily.

“At its base,” Mastersson says about the dish, “it is literally a fried ball of red beans and rice.”

She starts by making the red beans, then when done, adds rice to that same pot. While the rice cooks, it absorbs most of that liquid, a vegetable stock made with leftover scraps accumulated during prep.

Nutritional yeast is added “to give it that meaty, umami flavor,” she says.

Sweet, Savory, and Everything in Between

The rice ends up very soft, making it easier to make into small balls. She freezes them — to hold the shape — before they are breaded and fried to order. Served with a Crystal remoulade sauce to add a little bit of kick, it is crunchy on the outside, full of red beans and rice flavor on the inside.

It is a vegan dish, says Mastersson, but it still has a smoky flavor due to the liquid smoke she adds, not due to a smoked meat often found in traditional red beans and rice.

The Azuki red beans and rice ice cream is her other culinary spin on this dish. The red beans are cooked in milk, and while doing that, she makes a custard. She adds that to the red beans, then blends it into an ice cream, making it very rich, says Mastersson.

“I wanted the menu to be a multicultural celebration of the legume,” she says. And at Muy Pwa, Mastersson does just that.

*Muy Pwa, at Beanlandia, 3300 Royal St., kreweofredbeans.org; Hours: Wed.-Sun., 5 p.m.-9 p.m.*

The Krewe of Feijao & Green Beans is another colorful off-shoot of the Red Beans and Dead Beans parades, and it debuted back in 2020.

Featuring both a samba-style marching band and a Cajun band, the parade celebrates the diversity of different cultures in the Crescent City, including Cajun and Brazilian culture. The relatively new 70-member krewe is named for the Portuguese word for beans, and their costumes show off intricate designs made with dried beans and rice.

On Monday, February 16th, the 2026 Feijao & Green Beans Parade kicks off at 2 PM at the Krewe of Red Beans’ Beanlandia.

First there was the Red Beans Parade – that legume-loving marching club that celebrates the importance of red beans & rice and carnival every Lundi Gras. And then there was the first offshoot, the Dead Beans Parade. Now, a third group joins in the eclectic and eccentric fun — the Feijão + Green Beans Parade.

The Red Beans Parade

Devin DeWulf started the Red Bean Parade in 2008, incorporating elements of a second line and Mardi Gras Indian tribes into a walking parade which takes place – naturally – on a Monday. Monday has traditionally been the day New Orleanians cook red beans and rice, so Lundi Gras was a natural fit. The krewe’s philosophy is simple. It’s about meeting and socializing with other creative types while celebrating New Orleans’ quirky culture. Members meet on Monday nights to work on their bean-adorned costumes, have a drink, and eat red beans. The elaborate costumes are a point of pride to the group.

The parade, led by a local brass band, begins at the Krewe of Red Beans headquarters, Beanlandia, and proceeds through the Bywater, ending up in Marigny.

The Dead Beans Parade

The Krewe of Red Beans has always had marchers who costumed as skeletons – also known as “Dead Beans” – as well as those whose costumes are tributes to celebrities who’ve died in the preceding year. So in order to grow the popular krewe in a way that kept the marches small and intimate, it made sense to create a separate group called the Dead Beans. The Dead Beans also begin their parade at Beanlandia!

The Feijão + Green Beans Parade

Debuting in 2020 and inspired by Cajun and Brazilian culture, The Feijão + Green Beans Parade is a third off-shoot. Featuring both a samba-style marching band and a Cajun band, the parade celebrates the diversity of different cultures in the Crescent City.

Got kids? Bring them along! The spectacular homemade costumes showcased in all three parades might just inspire them to start their own beans-and-rice beading artwork.

What began as a wonderfully creative way to celebrate Mardi Gras in 2021 (when parades were cancelled due to the pandemic), “house floats” blossomed into a beloved showcase of our collective New Orleans carnival spirit. Some homes were lovingly decorated by our talented local artisans, while others were enthusiastically transformed by residents who poured their hearts into creating magical displays (with all the joy they’d normally bring to their Mardi Gras costumes). Visitors were delighted by these enchanting house floats from near and far, and the movement brought our community together in a way that touched everyone’s hearts. The spirited Krewe of House Floats even made it their beautiful mission to raise money to support friends, neighbors, local culture-bearers, and artists who were most affected by the drop in tourism.

While we see fewer house floats gracing our streets in 2025, those magical months when our homes became canvases for carnival joy will forever hold a special place in our hearts. The few cherished house floats that still appear each carnival season remind us of how our beloved city came together to keep our Mardi Gras spirit shining bright during challenging times. Among these dedicated creators, Stronghold Studios continues to bring their artistic magic to this evolving tradition, crafting spectacular displays that keep this beautiful chapter of New Orleans culture alive.

Want to experience the wonder for yourself? Check out the Official 2025 House Float Map to find these delightful displays throughout the city, or fill out the House Float Request Form to bring some carnival magic to your own home!”

Mardi Gras “House Floats”

Call it a habit, a hobby, maybe even a sport; many of us are on a mission to sample as many king cakes as possible during Mardi Gras. And whether we’re interested in the inventive newcomers to be discovered at bakeries and pop-ups across New Orleans, or the traditional childhood favorites we love returning to again and again, there’s no shortage of sugar and carbs out there for anyone who can’t seem to get enough.

Back in the day, if we wanted a king cake in New Orleans during Carnival season, we had only a few choices – namely Gambino’s, Haydel’s and McKenzie’s – and they were basic rounds of brioche dough topped with sugar crystals and the occasional maraschino cherry. But over the years, the variety of dough, flavors, fillings, stuffings, and toppings has reached a fevered pitch, and the creativity and imagination involved never cease to surprise and delight. Can you tell we’re giddy from a sugar high?

Any way you slice it, ask a dozen New Orleanians which king cake they like best, and you’ll get a dozen different answers. We all have our favorites, of course, (and some of us keep lists of the ones we want to try before the season ends).  So in the name of pure fun, let’s take a look at an unscientific sampling of king cakes around town — and what makes them special.

Wishing Town

Wishing Town is a bakery and a café in Metairie — with an Uptown location opening soon — offering everything from noodle soups and dim sum to beautiful whole cakes and tarts. And now, their own Instagram-worthy king cake, too. (I don’t know how they create the nearly fluorescent glaze colors, but wow, what a swipe-stopper.) Made with Asian milk bread style dough and your choice of coconut, pumpkin, or sweet red bean paste fillings, it’s decorated with a house made cream cheese glaze. With a super light and fluffy texture, Wishing Town’s king cake is not nearly as sugary as you might expect. So, if you don’t have a huge sweet tooth and want to try something totally unconventional, this could be for you.

Brennan’s 

Like other restaurants, Brennan’s jumped on the king cake bandwagon in 2021 — when we were all attempting to make up for a lack of Mardi Gras parades with an abundance of king cake. This year, the legendary Bananas Foster dessert that was created at the restaurant in the 1950’s has been re-invented in king cake form. Featuring a creamy, banana liquor-flavored filling inside a cinnamon and brown sugar dough, the outside is decorated with a boozy icing made with butter rum, drizzled chocolate, and a sprinkle of crunchy golden spheres. It’s worth noting that the banana flavor is mild — and my krewe actually tasted more of the vanilla extract, cinnamon, and rum. Beautiful to look at and an interesting riff on their famous dish!

Celtica

Celtica French Bakery is an exciting Parisian-inspired café and bakery in Lakeview, the latest venture from the former chef of La Boulangerie on Magazine Street. And on the average day, Celtica’s croissants steal the show. (It’s truly difficult to drive by the airy, modern spot without stopping in for a quick Pain au Chocolat.) But its traditional French king cakes, or galette des rois, are a beautiful sight to behold and a wonderful way to celebrate the season. With delicate flaky layers and a frangipane filling (also known as almond cream), this is one of the prettiest French king cakes I’ve ever seen, and a delicious alternative to the sugar-laden brioche styles around town. Pro tip: get a whole cake, or buy it by the slice.

Gambino’s & King Cake Hub

The King Cake Hub, a one stop shop that sells roughly 60 varieties of king cake from 15 different bakery partners, is a godsend for king cake lovers. And the Epiphany King Cake, a special collaboration with Gambino’s, offers up a little bit of the old and the new. Only available at the Hub, the Nutella Epiphany is a traditional brioche style king cake filled with the ever-popular hazelnut cocoa spread, iced with a generous schmear of white frosting, and dusted with purple, green and gold sprinkles. Chocolate lovers will unite on this one, for sure!

McKenzie’s

This king cake has a storied history, a cult following, and hails from a beloved bakery chain that’s no longer in business. Supposedly the original Mckenzie’s king cake recipe was sold to Tastee Donuts, whose area stores trot it out only during carnival season. The aroma brought back childhood memories as soon the bag was opened, but the texture was not exactly as we remembered it. It seemed more doughy, less brioche-like. With no cinnamon or fillings running through the cake and no icing on top, this cake goes the minimalist route with simple coverings of tri-colored sugars. For those who revere history and tradition, this one’s for you.

Manny Randazzo’s

While I was hoping to buy Manny Randazzo’s Pecan Praline version of its king cake, which won the 2012 Times-Picayune/NOLA.com King Cake Crown, the only flavor left in the bakery was the traditional Cinnamon version. (This place really churns ‘em out. Every time I’ve been there, there’s a line out the door.) Thankfully, the Cinnamon king cake did not disappoint. It runs through a very moist braided cake, which is topped by colored sugar, lots of gooey icing and purple, green and yellow sprinkles. Their philosophy seems to be ‘more is more’, so if you live by that credo as well, treat yourself to this one. And if you’re willing to pay the price, you’re in luck, because you can order online and get the traditional Cinnamon version or their Cream Cheese version shipped anywhere in the US.

Dong Phuong

A French Vietnamese bakery at the eastern edge of the city, in the New Orleans East neighborhood, Dong Phuong is a hike for those who live closer into town. But now you can get a Dong Phuong King Cake without making the trip, as they’ve partnered with local retailers across town (details are here). Featuring a horseshoe shape and a delicious brioche dough that’s rolled in shortening to create layers, the Dong Phuong king cake tastes like a flaky croissant with cinnamon threaded through it. Slathered with cream cheese icing and a sprinkling of house-colored sugars, its beautiful golden brown edges will make you want to dig in. Don’t miss this one.

Hi-Do

Another Vietnamese bakery called Hi-Do, located in Gretna on the West Bank of New Orleans, makes a traditional brioche king cake with a sugar glaze (no icing) and house-colored sugars. It’s available plain or with your choice of a long list of fillings. But because the woman at the register told me that the half cream cheese/half Bavarian cream combo is their best seller, that’s what I chose. Developed by the bakery’s owner in order to emulate McKenzie’s original recipe, their recipe has McKenzie’s beat with a richer, more tender crumb. So yes, it’s worth the trip across the Mississippi River bridge. And if you order ahead, you can choose from an array of cake shapes like a crawfish, crab, or fleur de lis. Be forewarned – they take cash or checks only.

Gracious Bakery

An artisanal bakery making a national name for itself in magazines like Travel and Leisure and Food and Wine, Gracious offers a chocolate-filled king cake made with a sweet dough that’s glazed and sprinkled with purple, green and gold decorative sugar. And you can tell from the taste that the chocolate is the high quality stuff. This one is deliciously light and flaky, through and through – and quite pretty, too. It’s pricier than the average king cake, but considering the flavor and texture, many will believe it’s worth it. The conclusion? It’s a real winner. It’s worth noting that in addition to the chocolate-filled king cake, Gracious now offers a daintier “queen” cake flavored with almond paste, plus occasional one-off flavors for limited time periods. Order online, and get the chocolate-filled version shipped anywhere in the US.

Do you have a favorite king cake? Tell us – we want to know!

Written by Julie K. – food lover, proud New Orleanian and creator of the donut day blog

Slow Cooker Chartres Cajun White Bean and Sausage Soup

Slow Cooker White Bean Chicken Chili

Slow Cooker Red Beans & Rice

Instant Pot New Orleans-Style Red Beans & Rice

Slow Cooker Royal Street Red Beans

Instant Pot Pinto Beans & Ham Hocks

Treat yourself like Mardi Gras royalty, and indulge in the most delicious dishes of the season. We believe in celebrating carnival by cooking up a storm, taste-testing as many different king cakes as you can, and decorating your house in purple, green, and gold! To get in the spirit, check out some of our favorite recipes.

Jay Ducote’s Red Beans & Rice Balls

Jay Ducote’s Red Beans & Rice Balls offer up a fresh, new twist on red beans & rice. In this recipe, Jay’s inventive take on the classic (made with our signature Red Kidney Beans) is served with BBQ Aioli and Pickled Red Onions. These beauties will disappear as fast as you can make them. A food blogger, radio host, chef, and culinary personality, Jay knows his Louisiana cooking, and this amazing recipe doesn’t disappoint.

Smoky Bloody Mary

A good Bloody Mary with all the fixins’ is a must for any self-respecting Mardi Gras reveler, and this recipe gets it right. Featuring building blocks like vodka, tomato juice, celery salt, Worcestershire, and horseradish — plus savory, smoky accents provided by a few dashes of Tabasco Chipotle Pepper Sauce and a rim of smoked paprika and kosher salt — this Smoky Bloody Mary will get the party started. Garnished with celery, bacon, pickled okra, cornichons and olives, it’s like a meal in a cup!

Cajun Caviar

This Cajun Caviar from Louisiana Cookin’ is a healthy, lightened dip that combines cooked Green Baby Lima Beans, Crowder Peas and Lady Cream Peas — along with tomatoes, peppers, red onion, corn and cilantro — in a white wine vinegar and lime juice dressing. Great when served with tortilla or corn chips, it’s a versatile recipe that’s easy to change based on your tastes. You can use different beans and peas, add avocado, or spice it up with hot sauce. Any which way you tweak it, it’s sure to get gobbled up.

Curt Guillory’s Cajun Hummus

Curt Guillory’s Cajun Hummus uses our Red Kidney Beans in place of the traditional Garbanzo Beans — but that’s not what makes this hummus Cajun. True Louisiana flavors are what do the trick. Instead of traditional tahini paste, the recipe uses pecan butter, the red beans are cooked with onions and garlic, and cubed tasso gets stirred in to the final dip along with sliced green onions. Serve with fried pork rinds for even more Cajun flavor! Give it a try, and you won’t be sorry.

Skinny Red Bean Dip

Skinny Red Bean Dip is a quick and easy appetizer that also uses our Red Kidney Beans in an unexpected way. Cooked, tender red beans are processed till smooth along with salsa, light cream cheese, and reduced fat cheddar cheese. Serve it up with crackers or chips, and make everyone happy.

Slow Cooker Cajun White Bean and Sausage Soup

Nothing lets you get on with the business of having a good time like a hearty, flavorful one-pot wonder – full of creamy Camellia beans. So easy and delicious, this Cajun White Bean and Sausage Soup checks all the boxes. Follow it up with a big slice of king cake, and you’ll be in Mardi Gras heaven.

New Orleans-Style Red Beans & Rice

The quintessential dish for celebrating Mardi Gras is our classic New Orleans-Style Red Beans & Rice, of course. It just doesn’t get any better than this! Let its slow-simmering goodness usher in the spirit of carnival you’re craving.

Still hungry? Get more Mardi Gras food, fun and festivities.

How to Make Red Beans & Rice to Feed 50

Serving up red beans and rice is a beloved Monday tradition, but it’s also a great way to feed a crowd at an outdoor Mardi Gras party. Whether you live on or near a parade route — or just love to celebrate Carnival wherever you are — big pot cooking in your backyard is the best way to whip up a large batch of red beans & rice that’ll feed a ton of hungry people.

Believe it or not, you use the same ingredients you regularly use, just in larger quantities and in a bigger cooking vessel. You’ll need a 50-qt. (or larger) seafood boil pot, a burner, propane and a wooden paddle. Plus a few hours to add the ingredients, bring it all to a boil, and simmer till tender. With a keg nearby and the sound of marching bands in the distance, it’s a great way to spend an afternoon during Mardi Gras season.

The key to successful outdoor cooking is all in the preparation. Soaking 8 pounds of red beans is no small thing, so find the biggest food-safe containers you have, or invest in a large plastic bucket (easily found at restaurant supply or home improvement stores) that the entire batch can fit in.

The night before, in addition to soaking the red beans, dice the vegetables, mince the garlic and slice the Andouille sausage. To make the cooking process easier, store everything in containers so they’re ready to go.

You’ll also want to render the bacon fat the night before, by cooking a 1/2 pound of bacon in a skillet. (Cooking bacon slowly over low heat will provide you with a higher yield of bacon fat.) Remove bacon from skillet, carefully pour the bacon grease into a non-plastic jar, and store in the fridge. It will solidify overnight, making it easy to scoop out the next day and add to the pot.

First, the sausage is browned in bacon fat, and then the vegetables get added.

Freshly minced garlic. Mmmm.

Two gallons of water and soaked red beans are added to the pot, along with seasonings.

Raising the heat to medium-high allows the pot to come to a boil. (This could take 30 minutes or so, depending on the heat conductivity of your pot.)

Once the beans come to a boil, reduce heat, cover and simmer on low for 2 hours or until the red beans are tender, stirring occasionally. Smash some against the side of the pot for added creaminess.

Hanging out with friends and family on a parade-filled afternoon is a quintessential New Orleans experience. And by adding a big pot of creamy red beans and hot cooked rice to the celebration, you’ll keep ’em coming back for more.

It’s exactly the kind of popular, hearty dish that keeps a Mardi Gras party going, providing sustenance for a hard day’s work of catching beads and drinking beer.

Be sure to round out your party spread with bowls of chips, a couple of boxes of your favorite store-bought fried chicken, and a big, ooey gooey king cake. Now, that’s a Mardi Gras party!

RED BEANS AND RICE FOR 50

• 8 lbs. Camellia Brand Red Kidney Beans
• 1/4 cup bacon fat
• 5 lbs. Andouille sausage, sliced into 1-inch discs
• 6 yellow onions, diced
• 4 green bell peppers, diced
• 6 stalks of celery, diced
• 6 cloves garlic, minced
• 5 bay leaves
• 1 (1-ounce) container white pepper
• 1 (.7-ounce) container dried thyme
• 2 bunches green onions, chopped
• 1 cup fresh parsley
• 2 gallons of water
• hot sauce, salt and pepper and hot cooked white rice (see rice recipe below)

Soak the red beans overnight. The next day, drain and rinse the beans thoroughly.

Put a 50-qt. seafood boil pot (without the steamer basket) on the burner, and use propane to bring it to medium heat. Add the bacon fat. Once the bacon fat is melted, add the 5 pounds of sausage to the pot and brown.

Once the sausage has started to brown, add the onions, green bell peppers, celery and garlic, and keep stirring with the wooden paddle until the onions are tender and translucent. Carefully add the 2 gallons of water to the pot along with the red beans, bay leaves, white pepper and dried thyme. Raise the heat to medium-high, allowing the pot to come to a boil. (This could take 30 minutes or so, depending on the heat conductivity of your pot.)

Once the red beans are at a boil, reduce heat and cover; simmer on low for 2 hours or until the red beans are tender, stirring occasionally. Once the beans are tender, smash some against the side of the pot for added creaminess. Remove bay leaves.

Before serving, stir in the chopped green onions and fresh parsley.

PRO TIP: When cooking in a big pot over a centered, narrow heating element, you need a utensil with a flat head (like a wooden paddle) that lets you scrape the bottom of the pot as you cook, so that it doesn’t burn. If the sausage and vegetables start to stick while cooking, add more bacon fat or a few glugs of olive oil.

PRO TIP:  If there’s too much liquid in the pot, raise the heat back up to a rolling boil to burn off some of the liquid. After letting the pot boil for 10-15 minutes, reduce heat, and let simmer for 20 minutes.

PRO TIP: To make it a memorable Mardi Gras experience, add a bottle of beer to the pot when you add the red beans.  The yeast in the beer will help thicken the pot and give the beans a unique flavor.

Serves up to 50 people.

PARTY RICE

• 15 cups of white rice, divided
• 30 cups of hot water, divided
• 8 tsp salt, divided
• 1/4 cup butter, divided
• 2 (9×13) aluminum pans
• aluminum foil

Preheat oven to 350 degrees. Pour half of the hot water into each of the two 9×13 aluminum pans along with half of the rice, salt and butter. Tightly wrap each aluminum pan with the aluminum foil.

Place both pans in the oven for 45 minutes. Remove and let rice sit for at least 10 minutes, untouched before checking. Fluff rice with a fork. Reseal with aluminum foil and bring outside to serve with cooked red beans.

PRO TIP: Give yourself about an hour to prepare and cook the rice. Bring outside to serve with the red beans.

Recipes by Eric Olsson

Festive Mardi Gras Party Foods: Red Beans, Jambalaya, Fried Chicken, Po-Boys and King Cake

Mardi Gras parties in and around New Orleans range from the truly basic (i.e., a box of fried chicken and a six-pack) to the very elaborate (catered affairs with hot cocktail buffets, open bars, and customized go-cups), with no one way to do it up right. But those who live on or near a parade route — as well as those who love to celebrate Carnival wherever they are — tend to have their preferred party hosting plan down to a science, since they usually make an annual event out of it.

Whether you’re in New Orleans or just wish you were, throwing a Mardi Gras party is all about fun food that’s simple to make and easy to serve. It takes a little planning, but the key is to create a help-yourself spread that doesn’t require much fuss and lets guests come and go, grazing as they like and coming back for seconds and thirds. With the menu below, you’ve got all your bases covered. In fact, the only things you have to cook are the red beans and the jambalaya – and even those pretty much cook themselves in the slow cooker.

Red Beans and Rice Is Nice – Especially When Made in Your Slow Cooker

A staple of any Mardi Gras menu is Red Beans and Rice. Whether you prefer to use our signature Camellia Red Kidney Beans, or our foolproof, flavorful Creole Red Bean Seasoning and its accompanying Slow Cooker Creole Red Beans recipe – the key is to keep things effortless. And since you don’t have to watch the stove, you can enjoy the festivities just like your guests. After your red beans have cooked, simply turn the slow cooker setting down to warm, and the beans can stay right where they are for another couple of hours – getting thicker and creamier all the while. You can also cook your rice ahead of time and place it in a large serving bowl. Guests can add a little rice to a bowl, ladle the warm red beans on top, and enjoy.

Fried Chicken Is a Perfect Choice

An essential for any Mardi Gras party spread is fried chicken. Because it can be served hot, cold, or at room temperature, it’s a great dish for a casual party buffet – and it’s finger food at its finest. Simply pick up a box or two of your favorite fried chicken, serve on a platter, and make sure there are plenty of napkins at the ready.

Petite Po-boys Round Out the Buffet

Mini po-boys made with tender roast beef, turkey, and ham, dressed with mayo, lettuce, and cheese on French bread are another must-have for your party spread. A Mardi Gras favorite, they’re easy to order and to pick up from any New Orleans grocery store, and they’re just the kind of thing that appeals to kids and adults alike. Can’t find ‘em where you are? As long as you can get your hands on some good French bread, they’re easy to make yourself. Just as popular and sure to get eaten quickly are an assortment of finger sandwiches or mini muffalettas made with olive salad, mozzarella, ham, and provolone.

Crown Your Party Table With a King Cake

Add to your table a large and generously sliced king cake, and you’ve got all the party foods covered. (Good thing you can order king cakes online, if you’re not in NOLA.) Be sure to add finger foods along with your favorite chips and salsas, and stock a self-serve bar with soft drinks, Bloody Marys, plenty of cold beer, go-cups, and napkins. And with that, the party can get started.

Mardi Gras Party Checklist

• Slow Cooker Red Beans and Rice

• Slow Cooker Jambalaya

• Fried Chicken
• Mini Po-boy Sandwiches
• King Cake
• Chips, Salsas and Finger Foods
• Soft Drinks
• Beer and Bloody Marys
• Go-Cups
• Napkins

The Secret History of Beans in King Cakes

Though a favorite part of current Mardi Gras celebrations, the custom of the “lucky” recipient of the hidden baby being responsible for providing the next king cake is a modern one. In pagan times, the return of the sun during the winter solstice was celebrated with festivities during which any man could become the “sacred king” of a tribe for the year if he found the bean in his slice of cake during the celebration. The bean was representative of new beginnings because the bean plant is usually the first to emerge from the earth after winter. After a year of the good life, the “king” would be sacrificed, and his blood returned to the soil to ensure that the harvest would be successful.

As was often the case following the Crusades, old pagan rituals were imprinted with new Christian meanings, and the celebration of the soon-to-arrive spring morphed into a celebration of the feast of Epiphany on January 6, when the three kings (la fete des rois) visited the Christ child. Though the meaning had changed the tradition remained: Flaky cake layered with almond paste was imbedded with a bean and topped with a gold paper crown. The recipient of the bean within his slice of cake became king -though now just for the day, and he wore the crown. He also got to live.

A New Orleans Twist on Tradition.

One of New Orleans’ oldest Carnival organizations, the Twelfth Night Revelers further evolved the tradition in 1870 when, instead of a simple red bean, they began inserting a gold painted bean into the cake they served to the young women of their “court” on the Feast of the Epiphany. The girl who got the gold bean reigned a queen for the season. This tradition continues today, though a wooden replica of a large cake is now employed. The maidens pull open little drawers in the cake’s lower layer which contain a number of sterling silver charms shaped like beans, and a single made of real gold. Choosing a silver bean makes you a member of the court; the maiden who finds the gold bean becomes the queen.

When the king cake ritual became fashionable in society circles, others adopted the tradition with their own king cake parties, often revolving around school and neighborhood groups. Many native New Orleanians grew up on king cake from McKenzie’s, the large local bakery chain that dominated all others until it closed in 2000. And though there are many stories about how the practice of using the familiar plastic babies came to be, Donald Entringer Sr. – the owner of McKenzie’s Pastry Shoppes – explains it thusly “We were the first to use the babies,” he said. “A salesman came in one day and said, ‘Look at this cute little thing. It won’t get lost like a bean.’ I’ve heard people say it’s supposed to represent the Christ Child, but that’s not true. It was cute. It was just a trinket that happened to be a baby.” Though ever evolving, the trinket in the king cake tradition is a beloved part of Carnival season and promises to be for many generations to come.

A Modern Twist on a Beloved Tradition.

Here in New Orleans, many of us observe the weekly tradition of cooking red beans and rice on Mondays. The traditional method takes several hours to cook from scratch on the stovetop (assuming you’ve not soaked them… ).  Most of today’s modern, busy workers leave their homes early on weekday mornings making that four hour stovetop cook time pretty unrealistic. What to do? If you love red beans but haven’t the time to cook them, meet your new best friend: the slow cooker. With just a little ahead-of-time preparation, you can have red beans not long after you get home. How’s that for convenience?

Not only is the consumption of red beans a big deal here in New Orleans, but the ritual of preparation is also a time honored tradition. Slowly chopping the trinity can be the closest thing to a meditative experience as you’re likely to find in the kitchen. However, if you don’t have the time, several companies here in Southeast Louisiana figured that out – so you can now find pre-chopped trinity in most, if not all, grocery store refrigerated produce sections.  Today’s busy home cook doesn’t always have the time for a lot of prep-work, especially when it’s just as cost effective to use the pre-chopped version.

Advantages of Cooking Red Beans in a Slow Cooker Abound

Let’s loop back to the slow cooker. Clearly, advantages abound here. Not only are slow cookers convenient and easy to use, they’re also a major time-saving device. Plus they eliminate the need for soaking, especially when you’re cooking them low and slow, as does the recipe presented here. While you’re busy at work all day, the slow cooker is busy, too – it’s turning the red beans, smoked sausage, and trinity into a delicious meal for you. When you arrive home, your beans are ready. Simply throw on a pot of rice and slice a few green onions, and you’re all set! This is so easy that a child could do it. In fact, cooking red beans in the slow cooker is a great way for you and your kids to bond over meal preparation, and it also provides a convenient way for you to pass the red beans and rice tradition on to them. While cooking traditions persist, modern day time crunches call for modern day solutions. The slow cooker provides that answer.

Embracing slow cooking allows you to cook traditional meals like red beans more often. Between using it as family bonding time and having Mondays be an easy dinner night, you’ll wonder why you didn’t start this tradition earlier. Red beans also make great leftovers for lunches during the week or they can be frozen to eat later, especially on those weeks when you don’t even have the time to use the slow cooker. You know those weeks. The versatility and storability of red beans makes them an ideal weekly tradition.  Slow cooking your red beans is also ideal for parade season and parties for the big game – you can enjoy the festivities while the beans are cooking, and serve directly from the slow cooker so that everyone can enjoy a piping hot bowl of New Orleans most beloved dishes.

SLOW COOKER RED BEANS & RICE

Prep Time: 15 minutes
Cook Time: 10 hours (low) or 4 hours (high)

2 tablespoons olive oil or vegetable oil
1 quart pre-chopped trinity (onion, celery, bell pepper)
1 pound smoked sausage, each link quartered length-wise then cut 1/2″ thick
7 cups water (low setting) or 6 cups water (high setting)
1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons garlic powder
2 tablespoons onion powder
2 bay leaves
1 teaspoon dried thyme
1/2 cup thinly sliced green onion
Hot sauce, to taste
Salt and black pepper, to taste
6 cups cooked white or brown rice

Directions:

1. In a large skillet, heat the oil over medium-high heat.
2. Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don’t stick.
3. Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren’t sticking.
4. Once done, remove the skillet from heat and transfer the contents to a slower cooker.
5. Add the water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on the slow cooker.
6. Set the slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
7. Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.

Notes:

• If you cannot find pre-chopped trinity in your local grocery store, substitute 2 cups of chopped onions, 1 cup of chopped celery, and 1 cup of chopped bell pepper.
• Steps 1 through 3 can be done the day ahead of time, if needed. Store the cooked vegetable and sausage mixture in an air-tight container in the refrigerator then just pick up on Step 4 when you’re ready to add everything to the slow cooker.
• If you’re strapped for time, skip Steps 1 through 4. Sauteing the trinity and the sausage will add a depth of flavor, but it’s not a requirement. If you skip over to Step 5, add the raw vegetables and sausage to the slow cooker with everything else. Omit the vegetable oil.
• Depending on your beans and your slow cooker, the beans may have more water than you’re used to on the stove. The beans will thicken upon standing. Mash some of the beans on the side of the slow cooker crock if you prefer a creamier style of beans.
• The beans can stay in the slow cooker for another couple of hours on the “Warm” setting on the slow cooker. Beans will continue to thicken as they warm longer.

Makes 6 to 8 servings

The Doubloon Debuts

For New Orleanians of a certain age, the metallic clink of a doubloon hitting the pavement is one of their fondest childhood memories of Mardi Gras. The excitement of watching a shower of the brightly colored coins arc through the air, and the dives, grabs, and stomps that claimed the treasure as your own, were matched only by the thrill of collecting and trading the doubloons of your favorite krewes with your friends.

Doubloons were first thrown first by the Rex organization in the 1960’s. Soon after other krewes adopted the throw, with each group customizing the coins with a krewe insignia and parade theme.  Commemorative editions were often made for as extra special collectibles or keepsakes for krewe members or honorees.

Doubloons hit their height of popularity in the late 1970s and 80s, with kids from five to ninety-five chasing down the shiny trinkets as they hit the sidewalk, or begging personally for collectable versions from krewe leaders.  Groups, krewes, and individuals traded, sold, and hoarded coins in order to collect a complete set from each krewe. “Doubloon Shops” popped up in almost every neighborhood- where doubloons could be bought and sold  for collectors- and where one needed the official doubloon price guide for guidance.

Once the most coveted catch – the multicolored coins handed out by horseback captains, kings, queens, and royalty of Mardi Gras have fallen out of favor with parade goers; but why?

Still A Sentimental Favorite

New throws began to capture the imagination of Mardi Gras revelers, and the doubloons proved too costly for krewe members to produce.  “As new beads and new more flashy throws that blink and glow became available, it became too costly for members to spend money on the doubloons,” Mardi Gras historian Arthur Hardy said.  “It was simply a case of supply and demand.” While values have plummeted, fans of the shiny tokens remain loyal.  After Hurricane Katrina, many collections were lost, resulting in a renewed interest and value placed upon the remaining mementos. “The values have started to go up a little in recent years,” Hardy notes. “They will never again be what they were, but many will always have a special place for the doubloon in their carnival treasure.”

A Throw For Those In The Know

While out-of-towns visitors to New Orleans carnival may be heard to call out “Beads!” as parade floats pass by, many New Orleanians are likely to be calling “Cups! Cups! Cups!”

Giacona – The Family Behind Mardi Gras Cups

Flashy throws and shiny beads may delight, but Mardi Gras cups have been a favorite since the family run Giacona Container Company began creating them for krewes in the 1980s. Corrado Giacona is widely known as the creator of the Mardi Gras Cup, changing the way parade-goers enjoy carnival during the season and beyond.  Current C.O.O. Gina Giacona is proud of her family’s part in the traditions of Mardi Gras. “My father created the Mardi Gras cup, and the beginning of each year is very busy with preparations for the upcoming parade season,” she said.

A Cache In Every Kitchen

Customized to match various krewe colors, motifs, and even portraits, the cups have become as colorful a part of the parade experience as any string of bead or plush throw.  Even better, the cup can be enjoyed way beyond the carnival season. “The great thing about the cup is you don’t stick it in your attic with the other throws,” Gina Giacona said. “You use it all year long. It’s a reusable item.” After nine years working in the family business, Giacona has seen many designs from elaborate to pleasantly simple, but all are a joy to produce.  “I don’t have any favorites, because, of course, we have them at every family and friends occasions, as well as some fun designs we do for restaurant chains and favorite local and national restaurants.  It’s a fun exciting, creative business to be in.  We are always proud of our final product.”

As the Mardi Gras go-cup continues to thrive in popularity, its design and practical use may prompt even more visitors to Carnival to change their tune from “Beads!” to “Cups!”

How do you use your Mardi Gras cups?

How do you use your Mardi Gras cups? Tell us – we want to know!

Ah, King Cakes – the sweet treat that announces the start of Carnival season on January 6th — known as “Epiphany,” “Twelfth Night,” or “Kings Day.” Originating centuries ago, the tradition has evolved over time, but modern-day King Cakes still feature the purple, green, and gold colors that symbolize justice, faith, and power, and a plastic baby, in place of the original bean. Today there are dozens of variations on that theme, with choices of pastry, filling, and toppings to please every taste.

Who makes the best King Cakes? It depends!  Some swear by beloved traditional options that bring back childhood memories at the first taste – McKenzies, Haydels, Gambino’s, and Randazzo’s, to name just a few, while others opt for a more creative take on the confection. Places like Sucre, Gracious Bakery, Croissant D’or, Dong Phuong Bakery, and The Cake Cafe offer more specialized versions, and have legions of loyal fans as well. Whatever the style, King Cakes unite us — in offices and homes across the region — as a tasty token of a season of celebration – Mardi Gras!

Tell us – when the baby turns up in your slice, where are you going to get that next King Cake?

Nothing says “New Orleans” more than red beans and rice on a Monday, but add grand marshal Al “Carnival Time” Johnson plus the Treme Brass Band, combined with more than 100 revelers dressed to the nines in colorful tributes to Louis Armstrong’s favorite dish, and you’ve got a recipe that can’t be topped.

Speaking of the legendary jazz trumpeter, Pops was well-represented as always by the Beanmobile, the tricked-out Volkswagen etched with both his likeness and his famous personal recipe. Starting out at Port and Royal streets to the spicy sounds of a mariachi band, founder Devin Meyers’ krewe of self-proclaimed “beaners” dazzled delighted bystanders on a leisurely route that included stops at Buffa’s Lounge on Esplanade Avenue as well as the Candle Light on North Robertson.

Signaling their presence with cries of “Beans a-comin’!” the gang and its bean-festooned regalia paid tasty tribute to New Orleans’ second-line tradition as well as the Mardi Gras Indians before disbanding outside the Backstreet Cultural Museum in the shadow of the iconic St. Augustine Catholic Church. Did you miss ’em this year? Don’t worry: You’ll have your chance on Lundi Gras 2017.