Mardi Gras Chow
- Amanda Plumb
- Mar 1
- 2 min read
We're kicking off Mardi Gras season with a dinner by Chef Marcus Frazier!
Loaded Cajun Meatball
Marcus learned to cook from his Cajun Grandfather, who created these savory meatballs. He mixes lean ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, breadcrumbs, milk, and eggs. The meatball is served with his secret sauce that gets a sweet kick from BBQ sauce and peach preserves.
Vegan: Mushroom Cajun Meatball
Gluten-free: Gluten-free Loaded Cajun Meatball
Gumbo
A traditional Cajun favorite, gumbo’s robust flavor begins with a base of flour, bacon, celery, onion, green bell pepper, and garlic. Andouille sausage, stewed tomatoes, beef bouillon, hot pepper sauce, Cajun seasoning, bay leaves, thyme, filé powder ( an herbal powder made from the dried and ground leaves of the sassafras tree), okra, lump crabmeat, medium shrimp, and a dash of Worcestershire sauce come together to create a deep, satisfying flavor.
Vegan: 3 Mushroom Gumbo
Gluten-free: Gumbo made with rice flour
Cajun Crawfish and Shrimp Étouffée
A hearty, flavorful dish made with a rich blend of green bell pepper, onion, garlic, celery, and tomatoes. Spiced with cayenne pepper, seafood seasoning, and ground black pepper, then simmered in fish stock with succulent crawfish tails and medium shrimp.
Gluten-free version available
Vegan: Veggie Dirty Rice
Smoked Sausage Cajun Alfredo
For our entree, a rich pasta dish featuring Cajun chicken andouille sausage, cooked in a blend of chicken broth, garlic, tomato paste, and Cajun seasoning, then finished with heavy cream, Parmesan, and fresh parsley.
Vegan: Vegan Cajun Pasta with Bell Peppers
Vegetarian: Cajun AlfredoGluten-free: Smoked Sausage Cajun Alfredo over rice
Classic Banana Pudding
Marcus learned how to make this classic Southern dessert from his wife. Nilla wafers are mixed with sliced bananas, whipped cream, and vanilla pudding to create this classic banana pudding
Gluten-free: Banana Pudding without Nilla wafers
Vegan: Caramelized Bananas
About Marcus
Marcus was born in West Palm Florida. Both of his parents were addicts and his mother died when he was 7. He moved in with his grandparents in New Orleans. His grandfather drove tug boats on the Mississippi. His family was from New Orleans and he passed his love and talent for Cajun food to Marucs. Marcus learned to cook soul food from his grandmother who was from Tallahassee, FL. By age seven, he was making full breakfasts of eggs, grits, and pancakes.
“Make sure your family is fed,” his grandma taught him, “then you won’t need nobody for nothing.” She passed when Marcus was nine, but she’s the one that inspired him to cook professionally.
After his brother died, Marcus founded the Freddy Frazier Foundation and opened a home for recovering addicts.
He started his own family and now has six children. For their birthdays, they often requested a hibachi dinner at Benihana. It was such a family favorite, that Marcus bought a hibachi grill and the tall hat and taught himself the Japanese grilling technique. He loved it so much that six years ago, he started Hibachi Pirates, offering at-home hibachi for private pirates and events.
Marcus and his family moved to Atlanta less than a year ago. He’s become a regular chef at Chow à la Carte and continues to do private events. He’s excited to return to his Cajun roots for this Chow dinner.