The Honest Courtesan

I usually like to do feasts (or at least mini-feasts) around the sabbats, and for Imbolc I nearly always make gumbo.  Last time I ordered andouille from Louisiana I had the foresight to get six pounds, and froze most of it, so I just pulled out some of that and a package of frozen chicken thighs a few days before and I was all set.  This time I decided to make a king cake as well, so Tuesday was spent making the potato salad and pre-cooking the chicken, then Wednesday all I had to do was make the king cake in the early afternoon and the gumbo later.  Grace is diabetic, so I left one section of the cake without the traditional glaze and colored sugar so she could have a treat, because the “cake” itself is just a sweet brioche, with probably less sugar than most commercial cinnamon rolls (I mean without glaze).  We had some friends over, so everything disappeared before I remembered to take a picture of any of it.  The only thing left as of this writing is some potato salad and one mug of gumbo, so a picture of that will have to do.  However, if you want the recipes for any of the things I made, just follow the embedded links!