“Laissez les bon temps roulez” is the slogan for New Orleans — in other words, let the good times roll. Mardi Gras is a wonderful excuse for feasting on the foods of New Orleans. This year, Mardi Gras is very early (February 5) and coincides with Superbowl weekend for the first time, which means plenty of party opportunities and gluttonous excess. Yum!

In anticipation of Mardi Gras, Sid Roberts (the chef-owner of The Gumbo Shop and Louisiana native) teaches gumbo and jambalaya on January 28. If Sid didn’t cook, he could find work as a stand-up comic. His delicious gumbo features several twists on the traditional recipe, including his own technique for making okra less slimey.

A runner-up in the Soulard Cajun cooking contest (Amy Abraham) joins us on Friday, February 1 for crab dip, chicken fricassee, crawfish maque choux (a delicious corn stew), and king cakes. Amy also is the restaurant gossip columnist for Ladue News.

On Mardi Gras (Tuesday, February 5), join Anne Cori (who celebrated every food holiday during a year of working in New Orleans restaurants) in making real hurricanes from scratch, fried oysters, corn-crab bisque, shrimp creole, and pecan pie with the secret to the flakiest, most tender crust.

There may be a football game on TV, but the buffet table is guaranteed to be more exciting and memorable.