Celebrate Mardi Gras Big Easy-style by enjoying traditional New Orleans cuisine. Enjoy our suggested champagne pairings below for these flavorful Fat Tuesday treats.

Dirty Rice

2 cups uncooked brown rice
3 cups chicken broth
1 tablespoon canola oil
1 lb. medium shrimp, peeled and deveined
1½ cups chopped yellow onion
1¼ cups chopped celery
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 clove garlic, minced
1½ teaspoons chopped fresh thyme
¼ teaspoon cayenne pepper

Bring rice and broth to a boil in a saucepan, then reduce heat to low and cover, cooking until rice is tender (follow package directions for cooking time). While rice cooks, heat oil in a saucepan over medium heat. Sauté onion, celery, peppers and garlic for five minutes, or until onion is soft.

Add cayenne, thyme and shrimp, and sauté until brown. Cover saucepan and cook mixture for five minutes over low heat. Mix in rice, and serve hot.

Makes 6½ cups. Pair with KORBEL Brut.

Beignets

1½ cups warm water
½ cup granulated sugar
½ teaspoon instant dry yeast
2 eggs
⅛ teaspoon salt
⅛ teaspoon baking powder
½ cup whole milk
7 cups all-purpose flour
1 tablespoon unsalted butter, room-temperature
2 to 3 cups vegetable oil, for frying
¼ cup shortening
Powdered sugar, for dusting

Mix water, sugar and yeast in a large bowl. Combine eggs, salt and milk in another bowl, then add to yeast mixture. Add 3 cups flour, and beat until smooth. Add shortening, continuing to stir, and gradually add remaining flour. Knead dough until smooth, then refrigerate in a covered bowl for 4 to 6 hours, or until well-chilled.

Roll dough out to a thickness of ¼ inch, and cut into 2-inch squares. Heat oil in a large skillet to 360 F. Fry the balls of dough, flipping them constantly, until golden-brown. Drain onto paper towels. Dust with generous portions of powdered sugar while warm.

Makes 2 to 3 dozen. Pair with KORBEL Brut Rosé.