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Saints and Satan

Boudreaux and Thibodeaux are central characters in many of the folklore tales told about and in Louisiana. And though the subject matter can be universal, these unique Cajun personalities could only be found in southern Louisiana.

After they were dead, Boudreaux and Thibodeaux discovered themselves in hell. They looked around awhile, then went right to work shoveling brimstone. The devil sauntered up and said, "How you like it here, my little friends? It's hard work and it's hot, yeah?"

The Cajuns just smiled and answered, "It not so bad. The work is steady. I got no problem with steady work. And it ain't so hot. You think this is hot? Man, I'm from south Louisiana, cher—it hot there, my fren! This ain't nothing." They just laughed and went back to work singing and having a high old time.

Satan, being a former Texan, did not like Cajuns. He said to himself, "I'll get them. So they don't mind the hot, huh?" Satan waved a hand and the whole place was suddenly ice and snow, solid. And he said, "That'll fix those fools!"

When he went back to check on Boudreaux and Thibodeaux, he found them jumping up and yelling and laughing and clapping and dancing. So Satan said, "Man, what's wrong with you two?!" The best friends smiled big and Boudreaux replied, "The Saints done won the Super Bowl!"
 

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You never know. Hell just might freeze over. Buddy D, the late Saints fan and broadcaster once said he would put on a dress and parade around New Orleans if the Saints ever made it to the Super Bowl. And though Buddy died in 2005, his friends and Saints fans kept that promise.

New Orleans is a city of antiquity, lore, family, tradition and a deep pride and appreciation of being Southern. The Saints history is steeped in Southern history: They were named for the great jazz song that is most identified with New Orleans, “When the Saints Go Marching In,” the NFL announced the franchise on November 1st (All Saints Day), and the colors black and gold symbolize the city’s strong ties to the oil (black gold) industry. This year is a year of firsts for the Saints, which means a lot to an old city like New Orleans, and an old ‘Who Dat’ fan like myself. And because Mardi Gras season runs from All King’s Day to Fat Tuesday and the Super Bowl falls in this time, this year starts a new tradition: Black and Gold, fleur-di-lis King Cakes.

I came back to my office after lunch yesterday and had a package waiting for me on my desk. It was from Haydels, one of the famous New Orleans bakeries. Even better, it was from a dear high school friend that I haven’t seen in a while and the note read, “To Thibodeaux. From Boudreaux. From one out-of-towner to another. NOLA all the way baby. WHO DAT.” This special gift and note not only brought tears to my eyes, but a deep shakin’ pride as I looked at that black and gold fleur-di-lis. I can’t wait for Sunday.

And though I will tell you that Haydels makes one of the best king cakes in New Orleans (the argument for the best is between Haydels and Randazzo’s), here is a pretty good recipe for you out-of-towners, New Orleans lovers, Mardi Gras partiers and Saints fans. And though the sugar-icing colors are usually purple (justice), green (faith) and gold (power) for Mardi Gras, this week let’s all go for a little black and gold.
 

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King Cake

My Aunt Jen Jen sent me this recipe and she swears it is the best king cake she has ever had (but the question remains if she has ever had Haydel's or Randazzo's. . . ).

King Cake
1 box Hot Roll Mix (this is a Pillsbury product)
1/2 cup sugar
cinnamon to sprinkle

Glaze
½ cup sifted confectioners sugar
2 teaspoons Milk
1/4 teaspoons Vanilla

Mix the hot roll mix according to pkg directions except add 1/2 C. sugar. Roll out flat (like making cinnamon rolls) and sprinkle with cinnamon. If a fleur-di-lis is too challenging,make it the shape you want it (the traditional oval is easiest). Let it rise and bake as directed on box. Let cool completely. For the glaze, mix together all of the ingredients. Glaze cake and sprinkle with black and gold sugar.
 

Cook’s Note: you can fill a kingcake with anything you would like, or leave it plain (my favorite). Cream cheese, cherry, pecans, or like my Aunt’s recipe: Filling: 1 pkg. cream cheese, 1 stick butter, 1 box powdered sugar, Vanilla (mix ingredients together and set aside) and 1 pkg. glazed strawberries with strawberry slices (can be frozen or not). Set aside with filling. Cut bread in half (leaving attached on one side) and put filling and strawberries between layers.