Little wonder the French phrase, “Joie de Vivre” has been used so often to describe the lifestyle of the Cajun culture and the people of South Louisiana. In living out this “joy of life,” the people of Acadiana seem to go from one celebration of life to another. Having recently celebrated the Christmas holidays, which closely followed the Thanksgiving holidays, we now find ourselves enjoying all the fun and revelry to be found in the pre-Lenten Mardi Gras season.

To ensure the revelry of Mardi Gras is enjoyed by all, a group of four community-minded businessmen, along with a generous local corporate sponsor, and the City of New Iberia have come together to form the Bayou Mardi Gras Association. In order that the fun and revelry of Mardi Gras continues to roll, this non-profit organization will host a Mardi Gras parade at 6:30 p.m. Feb. 10 on Main Street in downtown New Iberia.

The Bayou Mardi Gras Association parade carries on a tradition which dates back to the mid-1800s, when horse drawn carts and wagons served as floats for krewe members whose routes were lighted by the torches of flambeaux carriers.

With over 20 brightly colored floats, marching bands, royalty from local pageants, and performances by local dance schools, this time-honored event promises to be a real treat for the young and young at heart.

Interwoven into these festive holidays are the Cajun dishes which have also become a part of our celebratory culture. The King Cake, which can be found in bakeries and grocery stores throughout Acadiana during the Mardi Gras season, is the most well-known food enjoyed at this time. This oval-shaped cake, filled or unfilled, and decorated with the colors of Mardi Gras of green, purple and gold, is associated with the visit of the three Kings, or Magi, to the Christ Child.

The feast of the Epiphany commemorates this event in the Christian world. The eve of the Epiphany, known as Twelfth Night, signals the beginning of Carnival season leading up to “Fat Tuesday,” or Mardi Gras, which is the day before the start of Lent. The baby, which represents the Baby Jesus, is found in the cake. The finder of this small doll usually has the obligation to provide the next King Cake to be enjoyed by all.

As partying continues throughout the season with Mardi Gras balls, parade parties and other festivities, in addition to the King Cake, other favorite Cajun delicacies such as boudin, cracklins, gumbo and jambalaya may be served.

One lesser known Carnival confection is the Moon Pie, which has found its place as a coveted throw in some Mardi Gras parades. This combination of two round graham crackers with a marshmallow center covered with a chocolate or other flavored frosting, was originally produced in 1917 by a bakery in Chattanooga.

Intended to be a filling snack for coal miners, and later carried by soldiers in the Second World War, it became a popular parade food toss to replace boxes of Cracker Jacks which proved painful when not caught well.

In South Louisiana the Mardi Gras season provides everyone an opportunity to embrace the “Joie de Vivre” that is uniquely ours. The season has come to sing out the lyrics of the popular song “Carnival Time” — “Oh well, it’s Carnival Time and everybody’s havin’ fun.”

The following recipe incorporates the colors of the carnival season in a delicious dip served in a carved-out red cabbage bowl. Originally published in 2013, this recipe bears repeating because of its tastiness. Your favorite dip may be used to fill the colorful cabbage bowl.

Spinach Dip in Red Cabbage

1 large head of red cabbage

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 8-ounce cup sour cream

1 cup mayonnaise

1/2 cup chopped green onions

1/4 cup small-diced yellow pepper

1/4 cup small-diced green pepper

1/2 cup minced fresh parsley

2 teaspoons lemon juice

1/2 teaspoons dill weed

Assorted fresh vegetables, chips or crackers

Gently peel back outer leaves of cabbage. Slice 1/2 inch from bottom of cabbage so it sits flat. Cut a 3 inch circle in the top of the cabbage; hollow out a third of cabbage to form a bowl. Save reserved cabbage for another use.

In a large bowl combine the spinach, sour cream, mayonnaise, onions, yellow and green peppers, parsley, lemon juice and dill. Refrigerate and spoon into cabbage bowl just before serving. Serve with vegetables, chips or crackers.

Note: To reduce calorie count, recipe may be prepared with reduced-fat sour cream and fat-free mayonnaise.

Catherine Wattigny, New Iberia