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Mardi Gras in Mobile
 RVers throughout the Southeast will enjoy the fun and excitement of Mardi
Gras in Mobile, AL. A celebration preceding Lent, Mardi Gras culminates on
Shrove (or "Fat") Tuesday, the day before Ash Wednesday. This year's
celebration, which began with parades and merriment on January 8, culminates the
weekend of Feb. 5-6-7 and Fat Tuesday on Feb. 8.
Mobile is not only the home
of the first-known Mardi Gras celebration in the U.S., but this magnificent
celebration is still a worthwhile destination for RVers who want to spend some
time along the Gulf Coast. For weeks, the streets of downtown Mobile are filled
with the sights and sounds of live marching bands, brilliant-colored floats and
of course, teeming crowds of parade goers. The floats are glowing spectacles
manned by masked riders festooned in satin and sequins, and armed with
crowd-pleasing "throws", such as beads, moon pies, "doubloons" and candy. Mardi
Gras must be experienced to be fully understood, and Mobile is the perfect place
to experience it.
For nearly 300 years, Mobilians have observed this
pre-Lenten celebration. The first carnival observance occurred at 27 Mile Bluff
in the year 1703, continuing the cultural traditions settlers in Mobile (the
"Port City") began back in their homeland of France. Celebrating Mardi Gras gave
Mobilians the chance to enjoy a fine meal, some wine, and reminisce with
families and friends.
 In 1866 after the Civil War, during the period when
Mobile was still occupied by Union Forces, a group of gentlemen, led by Joseph
Stillwell Cain, decided to revive the Krafft parade, which had been on hiatus
during the war. They "borrowed" a coal wagon from a local business and dressed
in improvised costumes depicting a legendary Chickasaw Indian chief,
Slacabamorinico. They paraded through the streets of town on Shrove Tuesday,
thus giving rebirth to Mardi Gras, which has been observed in Mobile ever since.
While originating in Mobile, the Mardi Gras celebration quickly spread to
other locations throughout the Gulf Coast, including New Orleans. In 1857, the
Mobile members of the Cowbellian de Rakin Society traveled to New Orleans and
assisted with the formation of the Mystic Krewe of Comus, to this day New
Orleans' most prestigious Mardi Gras society. From these early roots grew the
wonderful Mardi Gras celebrations found today in the Port City.
The Museum of
Mobile has documented the history of Mardi Gras in several of its galleries,
including the Queen's Gallery which houses 18 magnificent outfits-gowns, trains,
jewels-worn by queens of carnival over a period of 30 years. Also on display is
the attire of a 1920s flapper queen, as well as costumes of several jesters of
well-known parading societies. The Museum of Mobile's collections also include
original Mardi Gras art and posters by various area artists, doubloons, tableaux
designs and ball invitations.
Although Mobile's Mardi Gras reputation as a
major tourist attraction is reaching international proportions, RVers will find
plenty of locations to stop. With RV parks and campgrounds spread all along the
Gulf from Gulf Shores in the east to Biloxi and Gulfport in the west. The 2006
Mardi Gras Day is February 28, so mark your calendar to include Mobile's Mardi
Gras celebration in your RVing plans.
Deep South Shrimp Creole
2 tablespoons butter
1/2 cup onion, finely chopped
2 tablespoons
all-purpose flour
3 cups water
6 oz. can tomato paste
1/2 cup green
pepper, finely chopped
1/2 cup celery, finely chopped
1 teaspoon
parsley, snipped
1/2 teaspoon salt
1 teaspoon hot pepper sauce
dash
ground cayenne pepper
1 bay Leaf
2 cups medium shrimp, cooked
2 cups
hot cooked rice
In a large heavy skillet over medium heat, melt the butter. Add the onion and
cook until clarified, but not browned. Stir in the flour. Add the water, tomato
paste, green pepper, celery, parsley, salt, hot pepper sauce, ground red pepper
and bay leaf. Cook uncovered over medium low heat for about 30 minutes, or until
thickened, stirring occasionally. Stir the shrimp and heat through. Remove the
bay leaf. Serve over hot cooked rice. Serves 4. |
