Deep in the San Fernando Valley is Les Sisters Southern Kitchen. The family-run operation opened in 1986 and staff there still prepare heart-shaped beignets, hush puppies, ribs, and gumbo, and a fried seafood platter with yams. It’s a good idea to check in throughout February and early March for the special Mardi Gras menu.

Husband and wife team Marcus Christiana-Beniger and Eunah Kang opened up this charming Big Easy transplant on the east side of Chinatown, where po’boys, muffaletas, and house-smoked cochon de lait fly out the doors. For Mardis Gras, Beniger has a few specials on hand like the Louisiana shrimp boil basket, shrimp creole, and a crawfish-shrimp etouffee.

Chef Annalisa “Annie” Mastoianni-Johnson keeps the festive vibes going year-round at her Mid-Wilshire restaurant. Opt for the smothered oxtails or the chicken wings tossed in a house-made Hennessy sauce, and always ask for extra cornbread.

In 2022, Harold & Belle’s will celebrate 52 years in Jefferson Park. For Fat Tuesday there’s a special menu and event happening, but there’s always a festive atmosphere when sitting down to order the jambalaya, or the popular Louisiana style catfish nuggets, and a recently launched plant-based menu with okra gumbo.

NOLA Cajun and Creole owner/chef Keiven Cross operates out of BLVD Market food hall in Montebello, where he pays tribute to his family’s Louisiana roots with gumbo, po’boys, and jambalaya.

Those avoiding animal products might feel left out during Mardi Gras, but LA has plenty of options similar Crystals Soul Cafe. The menu showcases vegan and jerk shrimp po’boys, along with a smoked and marinated vegan chicken with mango barbecue sauce, corn cake, collard greens and black-eyed peas.

Chef Calvin Alexander opened his Carson-based restaurant in early 2021 after operating a food truck for years. His niece took over operations after Alexander died last year, but the menu remains the same quality, with savory dishes like the gumbo accompanying the lobster mac and cheese, Cajun chicken rice bowls, and plant-based jambalaya.

Owner and New Orleans native Nickey McKnight opened the Boujie Crab right when the pandemic began. Traditional Creole favorites are throughout the menu, but McKnight twisted things up a bit by offering a mostly seafood-based menu that moves beyond pork. Her bowls are generous with Cajun beef sausage and corn that can be topped with a protein of choice including snow crab, shrimp, and salmon.

Open Thursday through Sunday, Darrow’s is offering Mardi Gras specials for Fat Tuesday and potentially beyond. Pickup made-to-order beignets, fried catfish, shrimp and grits, or chicken and waffles.