When Mardi Gras falls on a weekday, turn to dishes that take almost no time but are still brimming with signature New Orleans flavor. Likeskewers of shrimpmarinated in Cajun spices and quickly grilled, along withcornthat’s then cut off the cob and tossed with a butter spiked with tasso ham. A simplerice pilafwith onion, celery, and bell pepper (Louisiana’s holy trinity) rounds out the main part of the meal, whileclassic bananas fostermakes for a dazzling finish. Add aSazerac, and it’s a real celebration.