Recipe Report: Party in the bayou with snack-size muffulettas, Cajun-ed up pasta and more

University of Texas holds a Mardi Gras feast for students, serving a New Orleans-inspired menu. Chef Shannon Whelan’s muffuletta sandwiches, rooted in NOLA’s Italian community, are one of the items on offer. These sandwiches are typically served on large, round loaves of soft bread, but this mini version uses ciabatta buns for a more portable, individual sandwich, layering on the traditional sliced salami, provolone and smoked ham. A housemade olive tapenade jazzes up the filling. Get the recipe

Braylynn F., a student at Beachwood Elementary School, won first place in Sodexo’s Future Chef Contest. She first created the Cajun pasta for the school district competition, and when it was chosen, she went on to compete in the regionals, where it earned the grand prize. The dish has since been added to the school lunch menu.Get the recipe

Louisiana chef John Folse cooked this gumbo for Walk-On's Independence Bowl college football game, held earlier this season, but this Creole soup-stew also makes for a celebratory Mardi Gras meal. There are as many variations of gumbo as there are parade floats, but they all start with a saute of onions, bell peppers and celery—“the holy trinity” in culinary terms—and are thickened with a brown roux. Walk-On's Bistreaux & Bar's version also includes lots of local seafood, such as crab, oysters and shrimp, as well as andouille sausage.Get the recipe

For this banh mi variation, U of Michigan’s Chef Frank Turchan serves the meat and pickled vegetables in a small bag of potato chips instead of layering the ingredients on a crusty roll, as is typical. This revamp pumps up the portability of the Vietnamese-style sandwich. Tangy carrots and radishes, fiery jalapenos and Sriracha mayo contrast with the Asian flavors in the beef.Get the recipe

Derrix Norman, executive chef for the East Commons at Rice, has developed a hit with his own version of etouffee. Among his touches: He uses cayenne pepper when making his roux and he adds Worcestershire sauce “to add a bit of sweetness” to the dish. Students love it, he says, whether it’s found on the serving line or Norman is dishing it up at an exhibition station.Get the recipe