Mardi Gras celebrations are in full swing in the Teche Area. The season is filled with Mardi Gras krewe parties, balls, parades, costume contests and dances — all in anticipation of “Fat Tuesday,” the day preceding the start of the Lenten season.

With the many festive celebrations, Mardi Gras revelers can expect to find plenty of good food as krewes and families celebrate with their own traditions.

Mardi Gras krewe members will have an assortment of nibbles and bites and many specialty dishes filling the tables decorated with the traditional purple, green and gold at their balls and pre-Mardi Gras celebrations. Strands of beads and colorful doubloons surround the food, and most likely a King Cake will be in the center of the table.

Revelers along the parade routes can often be found serving up a dish of gumbo, red beans and sausage and jambalaya. Others are grilling some of their favorite dishes to share with family and friends as decorative floats fill the streets.

“There is always good food involved with all of the celebrations,” said Francine Garzotto, a board member and one of the founders of New Iberia’s Krewe de Fou.

“We do have a catered buffet with finger foods for our ball, but many of the Krewe members still like to bring a few specialty dishes of their own for the tables,” said Garzotto.

“An assortment of finger foods, chicken fettuccine, meatballs and jambalaya are always on the menu.”

Muffaletta Pasta Salad is one of Grazotto’s favorites to serve for parties or as a one-meal dish for gatherings before or after a parade. The salad provides a slightly different take on the legendary muffaletta sandwich, offering a taste of the traditional New Orleans sandwich in a bowl. Italian olive salad mix, spicy cured meats, provolone cheese and a homemade pesto sauce, combined with penne pasta makes the salad perfect for any Mardi Gras gathering.

“It is an excellent salad to serve for a large crowd. It is easy to serve and easy to eat,” she said.

“It’s a salad that has everything you need in it. It is even better if it is made a few days ahead of time to allow it to marinate. It’s on the light side and a little salty, so it is a great salad to serve if cocktails are on the party menu.”

With 10 krewes, the Grand Marais Mardi Gras Association has its share of balls, parties and festivities before the Lenten season comes to an end.

“Food is as much of the celebration as anything else,” said Tina Olivier, an association member.

“Whenever we have a party, everyone brings one of their specialties. I always prepare a shrimp mold. There are boneless turkey rolls, fettucine, meatballs, jambalaya and a variety of other dishes available for guests,” said Olivier.

Theola Jackson, a member of the Grand Marais Dew Drop Krewe, said there is never a shortage of party food. Jackson and her daughter Courtney Tauriac are known for their Tortilla Roll Ups made with spinach and cream cheese.

“We are all about family, fun and lots of food at our celebrations. It is fun to see what the members will bring,” she said.”

Krewe members always get a sampling of Savannah Olivier’s chicken salad on ball night.

“Everyone seems to like my chicken salad. It is a recipe that was passed down to me by my sister,” she said.

“It is always fun to see what foods will be served at the ball. It is all about getting together, having fun and enjoying the good food that is part of the celebration.”