I haven't decided if I'll be hosting a party or not. I'm probably going to one that I think is being catered. For those looking for a Louisiana themed cusine for the party, here ya go! Early in the day, you can prep the appetizer of boiled shrimp. For a caserole style dish, use blend of the bayou. It's easy to prepare. For sweets, you can have your choice of pecan pralines bread pudding with rum sauce or a king cake. (I don't have a recipe for king cake because it's easy to get at the bakeries here.) If you do gumbo, the key to a good one is the roux. It also takes time to make a good gumbo, so make sure you research some good recipes before trying. My mom has a lot of Louisiana cookbooks, and I'd be happy to research some for you. Also, if you make a great roux, using it as the base to a dish of red beans and rice makes that dish more awesome than it already is. Finally, you can top it all off with a make your own poboy. You'll need french bread for buns and then whatever fried seafood people like. We usually do a mix of shrimp, catfish, and oysters. Roastbeef is also good if you have gravy to go with it. For fixings, we'll have shredded lettuce, mayo, spicy mustard, coctail sauce, tartar sauce, pickles, tomatoes, and onions. While we fry the seafood, we might decide to do fries or fried pickles as well.