With the exception of two departures, which I note later, I have kept the recipe as close to Julia’s original as possible. One of the great lessons when attempting recipes is to discover the points where changes, additions or omissions can occur or have occurred over time.

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The recipe below is based on what I was taught and how to make the famous dish from scratch. However, I must say that I have modified the recipe some, in the traditional recipe the chicken base and Parmesan cheese was not used, and instead of Cajun Spice Blend they used Paul Prudhomme’s Seafood Magic spice blend, which is a very good blend.

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The New Orleans custom began in the late 1800′s and celebrates Epiphany with cakes that are baked to honor the three kings. To oval or round shape signifies their circular journey to confuse King Herod. The plastic baby represents Jesus. And the search for the bay is represented by the mystery of who will get the slice with the plastic baby in it. However, with legalities the way they are many do not place the baby in the cake, but will leave it out for the customer to place it, removing any liability from the shop for supposed folks who may swallow the plastic baby. For more history about Mardi Gras and King Cakes, check out the links at the end of this post.

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At the grocery late Sunday morning I bought a pound of thin sliced rare roast beef, a loaf of French bread and some Iceberg lettuce and tomatos for what would be his lunch treat at half-time while we watched the Saints game on CBS.

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If you have ever been to a Fais Do-Do you know you’ll be dancing, and there are always a few folks who will teach you if you don’t know. The Cajun two-step and the Cajun waltz are easy to learn and very popular today, along with the more advanced steps of the Cajun Jitterbug or the Cajun Jig.

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