Savory King Cake, sausage rolls and other delicious Mardi Gras dishes

Kick off the Mardi Gras celebrations and join in on the feast-filled festivities from home with these delicious dishes.

New Orleans-based baker, photographer and cookbook author Joy Wilson shared some of her favorite savory recipes with "Good Morning America" that are packed with southern and Cajun flavors to mark the occasion.

From breakfast bites to a traditional Fat Tuesday sandwich turned salad and an authentic Jambalaya, Wilson's dishes are the perfect thing to add to your Fat Tuesday table.

Fat Tuesday Cubano Breakfast Sandwiches

Makes: 24 little breakfast sandwiches

Ingredients
3 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon light brown sugar
2 teaspoons kosher salt
1 teaspoon smoky paprika
1 teaspoon cumin
1/2 teaspoon fresh cracked black pepper
3 cloves garlic, smashed and coarsely chopped
1 1/2 pounds pork tenderloin

8 large eggs
1/2 cup half-and-half
3/4 teaspoon fine sea salt
1/2 teaspoon fresh cracked black pepper
1 tablespoon whole-grain mustard (optional)
2 cups shredded cheddar or jack cheese

For sandwich assembly
1 package of 24 King’s Hawaiian Sweet Rolls
1/2 cup yellow mustard
1 pound sliced ham
1/2 cup mayonnaise (optional)
1 pound sliced ham
1 cup sliced dill pickles
1/2 cup mayonnaise (optional)
2 tablespoons melted butter
Coarse sea salt

Directions

First, place all of the olive oil, juices, sugar, salt, paprika, cumin, pepper, and garlic in the bowl of a small food chopper or food processor fitted with a metal blade. Blend until mostly smooth. Transfer to a medium bowl. Add the tenderloin, toss to coat, cover with plastic wrap, and allow to rest at room temperature for 30 minutes.

Place a rack in the center of the oven and preheat the oven to 350 degrees.

To prepare the eggs, in a medium bowl, whisk together eggs, half-and-half, salt, pepper, and mustard, if using. Line a 9x13-inch quarter sheet pan with foil, so the foil overhangs the edges of the pan on all four sides. Spray the foil with nonstick cooking spray. Pour the egg mixture into the prepared pan and carefully transfer to the oven to bake until set, about 12 minutes. Remove from the oven, sprinkle with cheese, and return to the oven for 4 minutes or until the cheese is melted.

Remove from the oven allow to cool. Raise the oven temperature to 450°F for the tenderloin.

Place the marinated tenderloin on a rimmed baking sheet lined with foil. Pour the marinade over the top of the meat. Bake until the internal temperature reaches 145°F on an instant-read thermometer when inserted into the center of the tenderloin, about 25 minutes. Remove from the oven and allow to rest for 10 minutes before slicing. Set the oven to broil.

Remove the rolls from the packaging and, without breaking them into individual rolls, slice through the entire slab of rolls horizontally. Spread one half of the sliced bread slab generously with mustard. Top with sliced ham. Gently remove the cooked eggs from the foil and place them atop the ham. Thinly slice the tenderloin and place it on the eggs. Top with pickles. Spread the top half of the slab of rolls with mayonnaise, if using, and top the sandwich.

Brush the top of the sandwich with butter and place under the broiler until toasty. To serve, slice the rolls and transfer them to a platter.

Muffuletta Chopped Salad

Makes: 4 large or 6 small servings

Ingredients
1 head romaine lettuce, washed, dried, and well chopped
2 Roma tomatoes, diced small
2 celery stalks, finely chopped
1⁄2 cup fresh parsley leaves, finely chopped
1⁄2 cup thinly sliced red onion
1⁄3 pound stick salami, diced
1⁄3 pound thick-sliced ham, diced
1⁄3 pound thick-sliced provolone cheese, diced
2 cups muffuletta olive salad or giardiniera salad, mostly drained
3-4 tablespoons red wine vinegar
3-4 tablespoons olive oil (if you’re using giardiniera instead of olive salad)
Sea salt and fresh cracked black pepper
Lightly toasted sesame seeds

Directions

Layer all of the ingredients in a large bowl, starting with the chopped romaine, tomatoes, celery, parsley and onion. Add the salami, ham, and cheese.

Add the olive salad. (If you’re storing the salad in the refrigerator overnight before serving, stop at this step; cover and refrigerate.) Sprinkle with red wine vinegar and add a bit of olive oil (if you’re using giardiniera instead of olive salad). Sprinkle the salad with sea salt and fresh cracked black pepper.

Lightly toast sesame seeds in a nonstick skillet over medium heat. Keep a close eye so they toast rather than burn.

Top the salad with sesame seeds and toss just before serving.

Savory King Cake with Smoked Sausage

Ingredients
For the dough:
3 1/2 to 3 3/4 cups all-purpose flour
2 1/2 teaspoons instant yeast
3 tablespoons granulated sugar
1 1/4 teaspoons kosher salt
3 tablespoons unsalted butter, melted
1 cup whole milk, heated gently
1 large egg, lightly beaten

For the filling:
1 stalk celery, coarsely chopped
1 small onion (about 1 cup) coarsely chopped
1 small green bell pepper (about 1 cup) coarsely chopped
1/4 cup coarsely chopped fresh parsley
1 clove garlic, peeled and crushed
2 tablespoons olive oil
1 package (14 ounces) Cajun Style or Andouille Zatarain’s Smoked Sausage
1 cup shredded parmesan cheese
4 tablespoons unsalted butter, melted

Topping:
1 cup shredded parmesan cheese
Yellow, green and purple food coloring

Directions

In the bowl of an electric stand mixer fitted with a dough hook, combine 3 1/2 cups of flour along with the rest of the ingredients and mix with a spatula into a shaggy dough. Mix on the dough hook for 7 to 8 minutes, until a relatively smooth ball forms. Add a bit more flour if the dough is feeling overly sticky.

Remove the dough from the mixer onto a lightly floured surface. Knead by hand for 2 minutes until soft and shaped into a ball. Lightly grease the mixing bowl and place the dough ball in the bowl, cover with plastic wrap and allow to rest for 1 hour to 1 hour 15 minutes until the dough has doubled in size.

While the dough rises, make the filling.

Place coarsely chopped celery, onion, bell pepper, parsley, and garlic in the bowl of a food processor fitted with a blade attachment. Pulse for about 1 minute until the mixture is evenly chopped, into an almost fine mixture. I got my chunks to be about 1/2-inch to 3/4-inch in size. Not completely pulverized – a small dice.

Heat a large skillet over medium heat. Add the olive oil and warm. Add the chopped vegetables to the skillet and allow to cook, releasing some of the water in the vegetables, for 5 minutes or so. Stir occasionally as the vegetables cook.

Slice the smoked sausage into 1-inch rounds. Place the sausage in the bowl of the food processor fitted with the blade attachment. Pulse the sausage slices until they’re evenly fine – again about 1/2-inch bits is about right. Add the sausage to the skillet to cook along with the vegetables. Stir to combine evenly. Allow the mixture to cook for about 4 minutes more. Remove from heat and allow to cool while the dough finishes its rise.

After the dough has doubled in size, scoop it out of the mixing bowl on to a lightly floured work surface. Use a rolling pin to roll the dough into an approximately 12 x 16-inch rectangle.

Use a pastry brush to spread melted butter across the dough. Spread the cooled meat and vegetable mixture across the dough into an even layer, leaving about 1/2-inch border around each side of the dough.

Starting from the long end, gently but firmly roll the dough into a log, seam side down. Swoop the two ends together, tucking one end of the cake into the other.

Line a rimmed baking sheet with parchment paper. With confidence (you can do this!), lift and transfer the round cake to the center of the prepared baking sheet.

Use a serrated knife to slice into the dough round. Slice about 3/4 the way into the dough, around the circle about 2-inches apart. Carefully twist each attached roll onto its side, revealing the sausage swirl.

Cover loosely with plastic wrap and allow to rest and rise while the oven preheats.

Place a rack in the center of the oven and preheat the oven to 375 degrees. Bake the wreath for 25 to 30 minutes, until golden brown and bubbling.

While the cake bakes, dye the cheese in three separate bowls. Divide the cheese between three bowls, and add a few drops of dye to each bowl. Use a spoon to distribute the dye around the cheese or use a pair of latex gloves to mix by hand.

Remove the cake from the oven. Allow it to cool for 30 minutes before sprinkling with colored frosting and topping with a king cake baby.

I think this cake is most delicious the day it is baked but store any leftover cake in the refrigerator overnight and heat gently in foil before serving leftovers.

Andouille Smoked Sausage Mardi Gras Rolls

Makes: 12 rolls

Ingredients
For the potato dough:
1 cup (175 grams) unseasoned warm or room temperature mashed potatoes, lightly packed (about 1 medium to large potato), boiling water reserved
2 1/2 teaspoons (1 pack) active dry yeast
2 tablespoons warm water (about 105 degrees) (cooled water that the potatoes were boiled in if possible)
1/4 cup (50 grams) granulated sugar
2 large eggs, at room temperature and lightly beaten
2 teaspoons kosher salt
6 tablespoons unsalted butter, at room temperature and cut into cubes
Scant 3/4 cup lukewarm water (water that the potatoes were boiled in if possible)
4 1/4 cups (520 grams) all-purpose flour, plus more if necessary

For the filling:
1- 8 ounce package cream cheese, softened
1/4 cup finely chopped fresh parsley
1- 14 ounce package Zatarain’s Andouille Smoked Sausage
1/2 cup chopped trinity (mostly onions, a little celery and bell peppers)

For the topping:
4 tablespoons (1/2 a stick) unsalted butter
3 cloves garlic, minced
3 tablespoons finely chopped fresh parsley

Directions

First, cook the potato. I find it easiest to peel, quarter and boil the potato to soften. Remove the potato pieces and mash while still warm. Reserve the cooking water.

To make the roll dough, in a small bowl, stir together yeast and warm potato water with a pinch of the granulated sugar. Allow the mixture to sit for 5 minutes until the yeast foams and froths.

In the bowl of a stand mixer fitted with a dough hook or in a large bowl to mix by hand combine the yeast mixture, eggs, 1/4 cup sugar, salt, 6 tablespoons butter cubes, mashed potatoes, water, and flour. Whether bringing together on a mixer or by hand, roughly combine the ingredients with a spatula.

If using a mixer, place on low speed with a dough hook and knead together. If mixing by hand, begin to knead the dough until all the ingredients are cohesive and the dough begins to smooth. The dough should be soft, pliable, bounce, and rather smooth. If there are a few potato bits or chunks in the dough, don't worry - they'll bake to smooth. If you find the dough is too sticky, stop the mixer and allow it to rest for 5 minutes. Return to the dough and add up to half cup more flour. The dough should be soft but not very sticky.

Place the dough in a large, lightly greased bowl, cover with plastic wrap and allow to rest overnight in the refrigerator.

The next morning, make the filling. In a small bowl stir together softened cream cheese and parsley. Keep at room temperature.

On a cutting board, slice andouille into large 3-inch chunks. Use a fork to mash the sausage into crumbled, casing and all. In a large skillet over medium-high heat, saute crumbled sausage and chopped trinity until the sausage and onions begin to brown, about 10 minutes. Remove from heat and place in a medium bowl to cool slightly.

To assemble the dough, remove the dough from the refrigerator and knead for 8-10 turns on a lightly floured counter. While the dough is still chilled, roll it to a 10x16-inch rectangle on a well floured counter. The dough may be a little tough to roll chilled but it will eventually relax and stretch to a half-inch thick rectangle.

Spread with the prepared softened cream cheese. Sprinkle with the browned sausage mixture. Roll into a tight coil starting on the longest side. Slice into 12 rolls with a sharp knife and place in a lightly greased 9x13-inch baking pan. Cover with a kitchen towel and allow to rest for 30 minutes.

Place a rack in the upper third of the oven and preheat the oven to 375 degrees F. Bake rolls until risen and golden brown, 28-30 minutes.

While the rolls bake, in a small saucepan over low heat melt together butter and garlic until fragrant and the garlic has softened, about 5 minutes. Be careful not to burn the garlic. Remove from heat and stir in the parsley.

Remove rolls from the oven. Allow to cool for 10 minutes before brushing generously with garlic butter. Serve warm. Rolls are wonderful the day they are made. Store, covered in the refrigerator for up to 3 days. Rolls can be reheated in foil in a 200 degree oven for 15 minutes or until warmed to the center.

Cajun Chicken & Sausage Jambalaya

Ingredients
1½ pounds bone-in skin-on chicken thighs
Sea salt, fresh cracked black pepper, and sweet paprika
3 tablespoons olive oil
1 pound Cajun andouille sausage, sliced into ½-inch coins
1 medium yellow onion, finely diced
1 green bell pepper, finely diced
2 celery stalks, finely diced
2 garlic cloves, minced
2 teaspoons fresh thyme, minced (1 teaspoon if using dried thyme)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper, plus more to taste
2 bay leaves
1 tablespoons Louisiana Hot Sauce (or Crystal or Tabasco)
2 cups medium-grain rice
1/2 teaspoon sea salt, plus more to taste
4 cups chicken stock
4-6 scallions, sliced for garnish

Directions

Season the chicken on both sides with salt, pepper, and paprika and allow to rest at room temperature for 20 minutes.

Place a rack in the middle of the oven and preheat oven to 325 degrees.

In a Dutch oven or other ovenproof pot with a lid, heat oil on the stovetop over medium heat. When oil is hot, add the chicken, skin side down. We’ll cook the chicken in two batches, so don’t feel the need to overcrowd the pan. Cook until browned (about 5 minutes) and flip to brown on the other side (another 5 minutes). Remove the chicken to a plate and cook the remaining chicken. Set aside.

Add the andouille to the pan and cook until browned (about 6 minutes), stirring occasionally. If brown bits have accumulated on the bottom of the pan, it’s great—that’s flavor. Remove the sausage from the pan and place into a small bowl. Add the onion, pepper, and celery, and cook until softened, 8-10 minutes. Stir in the garlic, thyme, and oregano and cook for another 2 minutes until fragrant. Add the garlic powder, cayenne, bay leaves, hot sauce, and salt. Stir to combine.

Stir in the rice and return the sausage and any juices to the pan. Stir and brown slightly, about 3 minutes. Nestle in the chicken pieces and any juices that have accumulated on the plate. Add the chicken stock and bring to a simmer. Stir, cover, and place in the oven for 30 minutes. Give the jambalaya a stir. Replace the lid and allow to rest for 15 minutes. Sprinkle with sliced scallions. Serve warm.

Recipes reprinted with permission courtesy of Joy the Baker.