We re getting ready for da Mardi Gras This week on Louisiana Eats we ll hear about New Orleans Mardi Gras traditions from Errol Laborde, and speak with experts from Lafayette about their food customs and celebrations. Plus, we visit Cake Caf for a peek at how they make their famous King Cake. Dirty Boys Makes 48 sandwiches 1 cup oil 1 cups flour 3 onions, chopped 5 stalks celery, chopped 1 bell pepper, chopped 1 pound ground beef, 1 pound ground pork 1 pound chicken livers 2 bay leaves 10 cloves garlic, chopped 2 teaspoons salt teaspoon cayenne 6 tablespoons Lea and Perrin Worcestershire sauce 2 cups of beef stock 2 bunches thinly sliced green onions 4 dozen pistolettes 1 stick butter, melted Make a roux by combining oil and flour in a large heavy pot, stirring continuously until it reaches a milk chocolate brown. Add the onions and stir together for about 3 minutes until roux darkens to a bittersweet chocolate brown, then add the celery and bell pepper. Cook seasonings for 3 5 minutes until translucent. In a separate pan, brown the ground meats, draining off any grease. Add to the roux. Chop chicken livers to a fine texture in food processor. Stir into meat mixture. Add garlic, bay, salt, cayenne, Worcestershire sauce and beef stock, stirring together well. Simmer together for 30 to 45 minutes, stirring frequently to avoid sticking. Brush pistolettes with melted butter and bake according to direction. When mixture is dry enough to make a sandwich, split the pistolette and fill with mixture. Wrap in aluminum foil and keep in a warm oven until ready to serve.