LAKE TAHOE — Considering New Orleans has endured hurricanes, yellow fever, floods, wars and the residency of Brad Pitt and Angelina Jolie, “The Big Easy” seems like kind of a misplaced nickname for this beleaguered city.

But hey, they know how to party! Denial is not, apparently, just a river in Egypt.

So get in the swing of things, bust out the beads, put on some jazz and “Pass a good time” (NOLA translation: have a good time) this Mardi Gras with some Southern / Cajun / French cooking.

Seriously, you cannot go wrong when these three cultures collide in the kitchen.

Safety tip: keep your shirt on. You are cooking with hot oil.

Jambalaya

You will never, ever find a better recipe for this Louisiana classic. Great cold-weather fare even without a holiday attached. I emphasize cold weather. Once my father served it to a boyfriend I was trying to impress when we visited my family in Hawaii, and it was one sweaty, uncomfortable experience.

In fact, I can probably blame the demise of that relationship squarely on my dad.

The preparation is no big easy and involves some chopping and undivided attention, but it is a guaranteed, “Wow! Great, honey! Let me dig out your car tomorrow.” Well, a girl can dream a little...

11⁄2 cup diced ham (buy one of those ham steaks if you don't have some in the freezer)

1⁄2 lb. shelled shrimp

2 tbls olive oil

11⁄2 tsp. butter

2 onions, finely chopped

1 clove garlic minced

2 bay leaves

salt and pepper

1 cup uncooked brown rice

1 quart prepared beef consommé, keep hot on stove

1⁄2 green bell pepper, chopped

4 medium tomatoes

dash cayenne pepper

1⁄2 cup sherry

1⁄2 cup red wine

Sauté ham and shrimp in oil. Add butter, onion, garlic, bay leaves, salt and pepper to taste (you an add more S&P at end). Add brown rice. Sauté until golden brown, 4-5 minutes. Add hot consommé, bell pepper, tomatoes and cayenne pepper. Cover and let simmer on a very low temperature for 30-35 minutes. Stir gently and occasionally. When finished, or when just about to serve, add wine and sherry, do not cover again, do not stir, and cook until liquid has been absorbed. Serve with green salad and French bread.

Dough Boy Beignets

Another nickname for New Orleans is the “Crescent City.” Because my life revolves around food, I naturally assumed this was derived from the French croissants or, as Americans refer to them, crescent rolls. Wrong. The name pertains to New Orleans' proximately to a crescent-shaped bend in the Mississippi River.

That is your geography lesson for the day; bring on Alex Trebeck.

The following is a fast, straight-shot to a great end product:

Beignets, or New Orleans' trademark doughnuts. Use prepared, refrigerated biscuits, preferably Pillsbury Golden Layer Buttermilk. Easier to handle and fry than the crescent rolls.

Just separate a 12-oz can of the biscuits into individual rounds and cut them into quarters.

Heat two inches of oil over medium heat (350 degrees) and fry dough in small batches, 1 to 11⁄2 minutes on each side.

Drain on paper towels and dust liberally with powdered sugar using clean flour sifter or hand-held strainer. Serve immediately.