Mardi Gras Fete @ Shango
As close to authentic as you’ll get, Shango’s killer Cajun cuisine is the way if you're looking for a Mardi Gras celebration. An entire week of specials, music and a festive atmosphere await those looking for a good time and good food.
For your convenience, the fun-filled schedule is as follows:
Sunday, February 18th 10:30 – 3:30 A New Orleans-style brunch is accompanied by Buffalo’s own Lee Ron Zydeco
Monday, February 19th – Thursday, February 22nd Enjoy a mouthwatering 3-course meal for only $25
Fat Tuesday, February 20th Drink specials, beads, and Cajun cuisine served up with music by Mumbo Gumbo from 7p.m. – 10p.m.
It sounds like a great time. Hope to see you there!
Over the summer we offered an enticing recipe often served as a special by Shango’s chef/owner Jim Guarino. For the sake of those that didn’t see the original post, or have not yet prepared it, I’ve decided to include it below. It has become a staple at my house. Made with Spar’s andouille sausage and Flying Bison beer, it’s a delicious meal with a Mardi Gras feel.
Shango’s Steamed Mussels with Spar’s Andouille Sausage & Flying Bison Barnstormer Pale Ale
1 tbsp. olive oil
1 tbsp. butter
1 tsp. minced garlic
½ cup Flying Bison Barnstormer Pale Ale
1 link Spar’s Smoked Andouille Sausage
2 lbs. cleaned and de-bearded mussels (I suggest farm-raised PEI mussels which are safe to eat year-round)
Cajun spice and chopped green onion for garnish
Luigi’s French Bread
In a sauté pan, heat olive oil and butter. Add garlic and cook until fragrant. Pour in beer and sausage, and cook for 3-5 minutes. Add the mussels to the pan and cover. Allow the dish to steam for a minute or two. Occasionally lift the lid and check; once the mussels are open, they’re done. Remove the pan from the heat, shake and pour the mussels into a large bowl. Garnish with Cajun spice, chopped green onions and serve with French bread.
Shango
3260 Main
837.2326
What Do You Think?
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