Because Christmas is such a busy time for singers, our choir decided last year to skip a Christmas party and have a "Mardi Gras" party in February instead. Everyone brought food with a "Cajun, Creole, or 'French' theme" and it was a huge success, so we are planning to do it again this year. I need a recipe to take to this year's covered dish party. There will be about 30 people in attendance, so it needs to be something that can be doubled (or tripled) and that will transport easily. We hold it in the school cafeteria, so we do have refrigeration to keep things cold and ovens to warm things. Any suggestions would be appreciated! judyfish