Appetizer portions of classic New Orleans foods and easy-to-create Voodoo On The Bayou decor set the stage for a memorable, grownup Halloween party.

Halloween Party Voodoo On The Bayou

Our Voodoo on the Bayou-themed Halloween party marries Cajun cuisine with a spooky Louisiana swamp setting and a few voodoo elements. The menu focuses on classic New Orleans dishes served up in appetizer-sized portions.

Voodoo-Themed Party Decor

  • Hanging Spanish moss, cattails, alligator head, owl and green mood lighting
  • Black cheesecloth table covers and draping
  • Vintage plantation shutter and window with “eyes” peering in
  • Dripping wax candles in wine bottles
  • Skull bamboo picks
  • Moss-covered skull with a voodoo-inspired top hat
  • Bird cage filled with Spanish moss and skeleton hand
Halloween Party for Grownups Voodoo On The Bayou

The Swamp

To create the swamp scene, we made use of critters you’d find in the bayou (an owl and a gator head), along with cattails and Spanish moss – all bathed in green light to set the mood.

The table was draped in black cheesecloth and had a backdrop of a vintage, weathered plantation shutter and window. To create the eerie eyes peeking in, we used orange string lights poked through black foam board and set the board behind the window.

For the candles, we recycled empty wine bottles (with the labels removed) and added white taper candles. We wanted a spooky effect, so we used inexpensive candles (not the dripless kind) and burned them for a while in front of a fan, which helped the wax to drip as it melted.

A Little About Voodoo

The moss-covered skull was purchased as-is from a party store, but we added a top hat that we decorated to resemble Baron Samedi, one of the Loa (spirits) of Haitian Voodoo. He is often depicted with a top hat (even as the character of the same name in the James Bond film Live and Let Die), and he is a Loa of the dead, so we incorporated a skull and skeleton motif. Baron Samedi has been considered one of the patron loa of New Orleans.

We purchased a black top hat and used a hot glue gun to add skull beads, peacock feathers, and pheasant feathers. We used the leftover skull beads on bamboo party picks to garnish the cocktails!

Halloween Party Voodoo On The Bayou

The Food: Our Cajun-Inspired Menu For 12

The menu for this grown-up Halloween bash for twelve includes themed versions of classic cocktails and appetizers, as well as New Orleans classics like gumbo, po’boys, and muffaletta.

Everything is done is small portions so your guests can have a little taste of everything.

Two "Blood Marie" cocktails garnished with pickled okra on skull skewers.
Cajun Bloody Maries: This easy twist on a classic Bloody Mary is rimmed with Cajun spices and garnished with pickled okra.
A bowl of spinach dip on a plate surrounded by bell pepper strips and alligator heads made with dill pickles.
Cajun Swamp Dip with Alligator Heads: For a fun, party-themed version of spinach dip with crudités try this recipe seasoned with Cajun spices and served with alligator heads made of mini dill pickles, olives, cheese, and ham.
A single serving of shrimp and andouille gumbo in a clear, oval bowl with a spoon.
Old Bay Shrimp and Andouille Gumbo: Our version of this New Orleans favorite starts with a classic dark roux and combines onion, green pepper, andouille sausage, tomatoes, okra and shrimp to make a delicious one-dish dinner.
Two mini muffaletta sandwiches on focaccia with fastened with bamboo skewers.
Mini Muffaletta Bites: This party-style version of the classic New Orleans muffaletta sandwich is filled with Italian cold cuts, Provolone cheese and a special, savory olive relish.
Three mini shrimp po'boy sandwiches on a serving platter.
Old Bay Shrimp Po’Boys: Our version of this New Orleans favorite starts with a classic dark roux and combines onion, green pepper, andouille sausage, tomatoes, okra and shrimp to make a delicious one-dish dinner.
Mini cups of brandy milk punch cocktails with garnished with skewered donut holes.
Brandy Milk Punch: Made with brandy (or bourbon), milk, sugar, and vanilla, this New Orleans favorite is often served for brunch, but here we’ve made it into a sweet finish for our party menu.

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