The best thing about this menu is that everything but the grilled oysters is made ahead of time, and it's all self-serve. The only job of the host is to show the guests around and enjoy the party. The oysters are quick to make, and can be timed to a lull in the festivities. And the pleasure on the face of your guests as you skip around the party offering plates of these delicacies is certainly worth the effort.

Chris Hunt/Staff (ENLARGE)

Mardi Gras Martini.

Chris Hunt/Staff (ENLARGE)

Easier Cinnamon Roll King Cake.

Chris Hunt/Staff (ENLARGE)

Muffuletta.

RELATED STORIES: • Time for a super bowl of gumbo or a king cake • King cake bakers busy this time of year

Chicken and Sausage Gumbo
28 cups

Hands on: 2 hours
Total time: 3-4 hours

The key to this recipe is to not add too much water before cooking. When all ingredients are in the pot, the water should be level with the ingredients. There should be no extra room — it will be impossible to stir at first. But once it comes to a boil, the peppers and onions cook down and you can start stirring once and awhile as it simmers.

When you are making your roux, don't move from the stove. It requires constant stirring. The cast-iron skillet will be very hot; an instant burn if you touch it. Your best bet is to wear oven mitts to prevent burns from the skillet and/or splatters.

4 pounds split chicken breasts, bone in and skin on
1/2 cup olive oil
1 cup all-purpose flour
2 pounds smoked andouille sausage, sliced
4 green bell peppers, seeded and chopped
3 medium onions, chopped
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
6 cups cooked rice
Hot pepper sauce

In an 8-quart heavy soup pot or Dutch oven, place chicken breasts and cover with water. Bring to a boil, reduce heat to a simmer and cook for about 45 minutes. Remove chicken from pot; reserve chicken and broth separately. Set aside both to cool.

Prepare the roux. In a heavy (cast-iron if possible) skillet over high heat, add olive oil. When oil is hot and shimmering, about 3 to 5 minutes, slowly stir in flour. Brown on high, stirring constantly until flour is brown, the color of a tarnished penny, about 30 minutes. Use a wooden spoon for mixing.

Add the roux, sausage, bell peppers, onions, garlic, black and cayenne peppers to the pot with the broth. Debone the chicken and cut into bit-size chunks and add to the broth mixture. If needed, add just enough water to cover the ingredients. Bring to a boil, reduce heat to simmer and cook for about 2 hours, stirring occasionally. Serve over rice with hot pepper sauce.

Per cup: 310 calories (percent of calories from fat, 55), 17 grams protein, 17 grams carbohydrates, 1 gram fiber, 19 grams fat (5 grams saturated), 56 milligrams cholesterol, 341 milligrams sodium.

Muffuletta
12 servings

Preparation time: 30 minutes, plus 8 1/2 or more hours chilling

Make the olive salad in a jiffy by using the pulse button on a food processor. Traditionally, two types of salami — mortadella or another soft salami and a hard salami such as soppressata — are used, but they can be difficult to find. This version features a combination of salami and ham. For variety, substitute 1/2 cup chopped and drained sun-dried tomatoes in oil for fresh tomatoes.

1 cup brine-cured green olives, pitted and finely chopped
1 cup brine-cured black olives, such as kalamata, pitted and finely chopped
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh parsley
1 teaspoon dried oregano
1 red bell pepper, roasted, peeled, seeded and finely chopped (about 3/4 cup)
Juice of 1/2 lemon
1 large round loaf (8 to 9 inches) Italian or French bread
2 cups shredded lettuce or other salad greens
4 ounces thinly sliced salami
4 ounces thinly sliced ham
4 ounces thinly sliced provolone or mozzarella cheese
1 cup coarsely chopped fresh tomatoes

In a bowl, combine green black and olives, olive oil, parsley, oregano, red bell pepper and lemon juice. Cover and refrigerate for at least 8 hours. Split loaf in half horizontally and remove most of the soft inner bread, creating a cavity inside each half. Drain the olive mixture, reserving the marinade. Brush the insides of both halves of the loaf generously with the marinade. Fill the bottom cavity with half the olive mixture. Add in layers the lettuce, salami, ham, cheese and tomatoes. Top with remaining olive salad and cover with the top half of the loaf. Wrap the sandwich tightly in plastic wrap. Place on a large plate, cover with another plate and weigh down plate with heavy cans or whatever you can find. Refrigerate for at least 30 minutes or up to 6 hours. To serve, unwrap and cut into 12 wedges.

Per serving: 273 calories (percent of calories from fat, 58), 10 grams protein, 20 grams carbohydrates, 2 grams fiber, 17 grams fat (4 grams saturated), 19 milligrams cholesterol, 745 milligrams sodium.

Mardi Gras Martini
1 serving

Hands on: 5 minutes
Total time: 5 minutes

This festive concoction will add color to your celebration and your cheeks. To make purple sugar, add a few drops of red and blue food coloring to granulated sugar and mix. Rim glasses with a cut lemon and dredge in colored sugar, add a lemon twist and enjoy this purple, green and gold treat.

2 ounces vodka
1 ounce triple sec
1 drop creme de menthe dark
Lemon twist, optional

In a martini shaker, combine vodka, triple Ssec and creme de menthe with ice and shake until well chilled. Strain into a martini glass, preferably one rimmed with purple sugar. Garnish with a lemon twist.

Per serving: 220 calories (no calories from fat), no protein, 8 grams carbohydrates, no fiber, trace fat (no saturated), no cholesterol, 1 milligram sodium.

Grilled Oysters Parmesan
4 dozen

Hands on: 20 minutes
Total time: 20 minutes

Don't make the mistake of overcooking these little delights. They should barely brown in 5 minutes on the grill but that's enough time for the flavors to get to melt-in-your mouth perfection.

1 cup olive oil
3 tablespoons finely chopped garlic
48 oysters, shucked in the half shell
1 bunch fresh parsley, chopped
1 cup (about 6 ounces) grated Parmesan cheese

Preheat grill to high. In a small saucepan over medium-high heat, add the olive oil. Saute garlic until the garlic sizzles, about 10 minutes. Place the oysters on the grill and slowly pour about 1 teaspoon of the oil and garlic mixture on top of each oyster, making sure each oyster gets its fair share of garlic. Top with a pinch or two of parsley. Close grill top and cook about 4 minutes. Open grill and top each oyster with 1 teaspoon Parmesean cheese. Close grill top for 1 minute, just long enough to slightly melt the cheese. Transfer oysters to a plate with tongs and serve.

Per oyster: 54 calories (percent of calories from fat, 86), 1 gram protein, 1 gram carbohydrates, trace fiber, 5 grams fat (1 gram saturated), 6 milligrams cholesterol, 50 milligrams sodium.

Easy King Cake
12 servings

Hands on: 25 minutes
Total time: 1 hour, 15 minutes

Topped with colored sugar and icing, this king cake is a sweet, pretty treat. If you don't have empty jars with lids, you can color the sugar in a cup, stirring with a fork. Just add a tiny amount of dye at a time until you get the shade you want.

For cake and filling:
1/3 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 (16-ounce) box Pillsbury Hot Roll Mix

For icing:
2 cups confectioners' sugar
2 tablespoons lemon juice
2 tablespoons water
1 cup granulated sugar (large crystals)
3 or 4 drops of purple, green and yellow food coloring

To prepare the cake: Preheat oven to 375 degrees. Cream the butter, sugar and cinnamon together until soft enough to spread easily. Set aside.

Make the dough by following directions on the Pillsbury Hot Roll Mix package. Instead of forming into rolls, turn half the dough onto a floured surface and roll into a 2-by-1- foot rectangle. Spread half the butter mixture on top of dough.

Beginning at the wide edge, roll the dough into a long cigar shape about 2 inches in diameter. Repeat with the second half of the dough. Place seam side down on a well-greased baking sheet. Curve each roll, pinching the ends together to make an oval. Cover and let rise in a warm place for 20 minutes or until doubled in size.

Bake at 375 degrees for 15 to 20 minutes or until a tester inserted into the dough comes out clean. Allow cake to cool.

To prepare the icing: In a bowl, combine confectioners' sugar, lemon juice and water until smooth. If necessary, add more water by the teaspoon until it is easily spreadable.

Place 1/3 cup granulated sugar in each of three small jars with lids. Add 3 drops of food coloring to each. Cover with lid and shake until color is evenly distributed throughout the large sugar crystals. Add food coloring, drop by drop until desired shade is achieved.

Coat the cake top with icing. Sprinkle colored sugars in 2- to 3-inch alternating rows of purple, green and yellow. Cut and serve.

— From Kit Wohl's "New Orleans Classic Desserts" (Pelican Publishing, $15.95)

Per serving: 376 calories (percent of calories from fat, 21), 4 grams protein, 72 grams carbohydrates, trace fiber, 9 grams fat (3 grams saturated), 14 milligrams cholesterol, 247 milligrams sodium.

Easier Cinnamon Roll King Cake
Serves 24

Hands on: 15 minutes
Total time: 25 minutes

This is for when you just can't live without a king cake and need one immediately.

3 packages Pillsbury cinnamon rolls (8 rolls per package), with icing
1 drop each purple, green and gold food coloring

Preheat oven to 400 degrees. Coat a cookie sheet lightly with flour. Open the packages and set icing aside. Unroll the rolls and knead gently on the cookie sheet. Twist the rolls, kneading ends of each roll together to form one big circle, or two smaller cakes. Bake about 10 minutes. While cake is cooking, take the 3 containers of icing and dye one purple, one green and one gold. You may need to microwave the icing for 10 seconds to soften it. Set cake aside to cool. Drizzle icing on cake, alternating colors.

Per serving: 161 calories (percent of calories from fat, 33), 2 grams protein, 25 grams carbohydrates, no fiber, 6 grams fat (2 grams saturated), 3 milligrams cholesterol, 361 milligrams sodium.