Prepare A Complete Mardi Gras Feast On Your Outdoor Patio Grill

The Mardi Gras season begins on Twelfth Night, and people celebrate with costume parties, sharing beads, and indulging in delicious Cajun classics on Fat Tuesday. If you're not in New Orleans on Bourbon Street, hosting a gathering with Creole cuisine can be a great way to go. An outdoor patio grill is the ideal setup for creating a festive atmosphere. With a grill equipped with a rotisserie burner, the possibilities for your big party meals are endless. Here's how an outdoor grill can make your Mardi Gras celebration come alive.

Grill Top Classic Cajun & Creole Dishes

Using an infrared rotisserie burner can significantly enhance your Mardi Gras feast. Roasting a Cajun pork loin on the spit locks in the juices and enhances the flavors of Louisiana-style seasoning. This simple yet impressive dish can be the highlight of your Fat Tuesday celebration.

Cajun Pork Loin

• 1 Pork Tenderloin
• 3 Tablespoons Brown Sugar
• ¾ Cup Ketchup
• 1 ½ Tablespoons Chili Powder
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Sea Salt
• 1 Teaspoon Dried Thyme
• 2 Tablespoons Hot Sauce (of choice)
• 2 Tablespoons Red Wine Vinegar
• 1 Teaspoon ground coriander

Combine all the ingredients in a bowl and rub the marinade onto the tenderloin. Let it marinate in the refrigerator for about 4 hours. Remove it from the fridge and baste it with the marinade twice.

Preheat the infrared rotisserie burner to medium heat and insert a meat thermometer into the pork loin. Place it on the spit and cook until the internal temperature reaches 150 degrees. Cover it with tin foil for about 15 minutes before slicing. The inside will be tender and juicy, while the outside will be crisp and flavorful. A rotisserie burner is perfect for preparing thick cuts like this Cajun pork loin.

Shrimp and Sausage Gumbo Recipe

Even a compact pedestal grill with a lid or a stainless steel model can handle classic Mardi Gras favorites. Shrimp and sausage gumbo is a quintessential Louisiana specialty, especially popular along the Gulf Coast in parishes like Cameron, Vermillion, Iberia, Orleans, and Plaquemines. Chefs here often use freshly caught shrimp straight from the boats. Regardless of where you source your ingredients, you can achieve authentic Cajun-Creole flavors using an outdoor patio grill.

• 1 ½ Pounds of Spicy-Smoked Sausage
• 2 Pounds Peeled De-veined Raw Shrimp (Medium Size)
• ½ Cup Butter
• ½ Cup All-Purpose Flour
• 2 Cups Chopped Onions
• 2 Cups Chopped Red Peppers
• 3 Cups Chopped Okra
• 2 Bay Leaves
• 2 Teaspoons Thyme
• 1 Teaspoon Coarse Ground Black Pepper
• ½ Cup Chopped Celery
• ¼ Cup Chopped Scallions
• 4 Fresh Garlic Cloves (Minced)
• 64 Ounces Chicken Broth
• 14.5 Ounces Diced Tomatoes (Fresh or Canned)
• 3 Teaspoons Sea Salt
• 1 Teaspoon Worcestershire Sauce
• 3 Teaspoons Hot Sauce of Choice
• Serve Over White Rice

Grill the sausage over direct medium heat until it's browned on all sides. Remove it and slice it to your preference. In a Dutch oven, combine the butter and flour over medium heat on a side burner or the grill. Whisk continuously for about 20 minutes until it starts to brown slightly.

Set the shrimp aside and add the chicken broth along with all the other ingredients, except the shrimp. Bring it to a full boil and then simmer partially covered for 2 hours on a side burner if available. Remove the bay leaves and add the raw shrimp. Once the shrimp turns pink, remove the pot and serve warm over rice.

Fried Okra Side Dish

For those unfamiliar with Southern cuisine, fried okra is a staple in New Orleans. Easily found at farms and in backyard gardens, okra is simple to prepare and pairs perfectly with Mardi Gras themes.

• 1 Pound of Okra (Cut into Half-Inch Pieces)
• 1 Cups All-Purpose Flour
• 1 Cup Cornmeal
• 1 ¼ Cups of Buttermilk
• 1 Teaspoon Sea Salt
• 1 Teaspoon Garlic
• 1 Teaspoon Black Pepper
• ½ Teaspoon Cayenne Pepper
• Vegetable Oil
• One Cast Iron Skillet
• Paper Towels

Mix all the ingredients thoroughly in a large bowl, except for the flour, vegetable oil, and okra. Pour vegetable oil into a skillet and heat it on medium on the grill or side burner. Place flour on a wide plate. Dip the okra into the wet mixture and then coat it in flour. Place the okra in the hot oil and turn occasionally, typically for about 8-10 minutes. Remove and place on paper towels to absorb excess oil. Serve warm.

These Mardi Gras menu items are just a sample of what you can create with a quality grill and an infrared rotisserie burner. You can also grill traditional crawfish or adapt a New England clam boil with a NOLA twist. The key is having an outdoor grill that provides consistent heat without flare-ups and enough space to feed large groups comfortably.

Top Outdoor Patio Grill Line for Fat Tuesday Parties

The PGS Legacy series is considered the top outdoor grill line due to its ample cooking space for large gatherings and versatility in handling various Cajun and Creole dishes. A Legacy grill with a rotisserie burner opens up options for classic pork loins, whole chickens, veggie kabobs, and more. Whether installed as a space-saving pedestal grill with a lid or as the centerpiece of an outdoor kitchen, Legacy grills are known for their durability, heat consistency, and additional features like side burners. Here are three models to consider for Fat Tuesday and other food events.

PGS Legacy Newport Grill (S27)

This outdoor grill offers 45,000 BTU, 540 square inches of primary cooking area, and a 200-square-inch warming rack. It can be used as a portable BBQ grill with a liquid propane tank in the cart’s base or fixed for natural gas hookup. Ceramic "Moon Roks" briquettes ensure even heat distribution for dishes like shrimp and sausage gumbo.

PGS Legacy Pacifica Grill (S36R)

This grill with a rotisserie burner delivers 80,000 total BTUs and 720 square inches of primary grilling space. A 260-square-inch warming rack allows cooks to manage multiple menu options and serve everything with precision. It comes with an infrared rotisserie burner for large cuts of beef, pork, and kabobs. Typically fueled by liquid propane for cart-mounting options, the Legacy S36R can also be fixed for natural gas.

PGS Legacy Big Sur Grill (S48R)

The stainless steel Big Sur offers 960 square inches of direct grilling space, another 355 for warming, and a 12,000-BTU infrared rotisserie burner. This industry-leading outdoor grill delivers 102,000 BTU of evenly distributed heat. With four distinct burners, it gives enthusiasts the capability to handle any Mardi Gras menu, from Thanksgiving to Fourth of July celebrations.

Big Sur, like other Legacy grills, can be enhanced with side burners for simmering, warming, and preparing side dishes like okra and dips. Adding a side burner to a PGS Legacy grill also makes it easier to prepare white rice to serve with gumbo. These Made in USA outdoor grills come with excellent safety features and extensive warranties.