A piece of king cake and a helping of jambalaya sound pretty good right now, but if you can’t get down to Bourbon Street in time for Fat Tuesday, try this decadent recipe from the folks at Bayou, our town’s newest Cajun restaurant and bar.Crawfish and Andouille Sausage Cheesecake with Tomato CoulisServes ten to twelveIngredients1 c. unseasoned bread crumbs1 c. Parmesan, coarsely grated, plus additional for garnish1¼ tsp. Creole seasoning1 stick unsalted butter, melted1½ tbsp. olive oil1 c. onion, diced½ c. green bell pepper, diced½ c. red bell pepper, diced2 tbsp. garlic, minced1 lb. Louisiana crawfish tail meat, chopped1 lb. andouille sausage, diced1½ lb. cream cheese, softened1½ lb. smoked gouda, grated½ c. heavy cream4 eggs, beaten½ tsp. salt1 pinch freshly ground black pepper2 tbsp. shallots, minced, plus additional for garnish8 tomatoes, peeled, seeded, and diced 3 tbsp. Creole mustardFor the cheesecake1. Preheat oven to 350°.2. Combine bread crumbs, Parmesan, and ¼ tsp. Creole seasoning in a bowl. Add butter and mix until evenly incorporated.3. Press crust mixture into the bottom of a 9-inch springform pan and set aside.4. Put 1 tbsp. oil in a large skillet and saute onions, bell peppers, and 1 tbsp. garlic for a few minutes, until onions are translucent.5. Add crawfish and cook lightly. Add sausage and mix well. Remove from heat.6. With an electric mixer, combine cream cheese, Gouda, and heavy cream. Beat until smooth.7. Add crawfish-sausage saute to cheese-and-cream mixture. Add eggs and mix well, scraping the sides of the bowl as needed.8. Add a little more Creole seasoning, plus salt and pepper.9. Pour mixture into prepared springform pan. Wrap outside of pan in aluminum foil.10. Place pan in baking dish with 1-inch bath of boiling water. Bake until the mixture has set, about 65 minutes. Cheesecake should be browned on top and firm to the touch.For the coulis1. Heat remaining olive oil in a saucepan and saute remaining garlic and shallots until tender, about 3 minutes.2. Add tomatoes and their juice; cook 5 minutes.3. Stir in remaining Creole seasoning and Creole mustard.4. Puree in a blender and strain.5. Cool to room temperature.To serve, pour about ¼ c. of the coulis on each plate, rest a slice of cheesecake in the middle, and garnish with shallots and Parmesan.Try more Cajun dishes at Bayou, 2519 Pennsylvania Avenue NW, between 25th and 26th Streets (202-223-6941 or bayouonpenn.com). Tonight’s Mardi Gras celebration, 5 p.m.-2 a.m., has beads, bands, and Big Easy fun. Photo: Courtesy of Bayou Up to 60% off PaigeNo, your bum does not look big/flat/anything else not so hot. In fact, Paige denim makes it look pretty awesome — and each flattering pair is up to 60% off on our sample sale site.