Mardi Gras: the holiday of my people. For me, an excuse to cook as much Cajun food as I possibly can, then devour it. This year I even had some legitimate sausage from Louisiana, which really took the gumbo to another level.
I rounded out the menu with deviled eggs, shrimp & crab dip, red-velvet cheesecake brownies, (thanks to a recipe from the Sugar Shack), king cake, and banana pudding. Jeannie brought hush puppies, and there were hurricanes to wash it all down.
I had a great little helper to aid in king cake sprinkle application.The cake itself didn't turn out quite the way I hoped. Last year's was undercooked, and I went the opposite direction this year. Way too dry. Honestly, king cake isn't my favorite dessert, but I will keep experimenting until I find a reliable recipe that I can't screw up.
Yay, the baby emerges! Happy Mardi Gras, everybody. Laissez bon temps rouler!
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