That Jazz February 25, it also recognises that not everyone can attend, so Mr.

Bottone has agreed to share some of the recipes with our readers so that you too can join in the fun -- right in your own home.

Enjoy! *** RED BEAN SOUP 1 small onion, peeled and chopped 1 stick (1 oz.) butter 1 qt. water 1 lb. red kidney beans 2 cloves garlic, peeled and chopped 2 ribs celery, chopped 2 bay leaves 2 sprigs fresh thyme OR 1 tsp. dried thyme 1 tsp. Worcestershire sauce 1 lb. ham, finely ground Salt and pepper 1 cup claret 2 hard-boiled eggs, riced Lemon slices BROWN onion in butter, add water and all remaining ingredients except the last five. (You may place thyme and bay leaf in a muslin bag for simmering.) Simmer for about 2 hours, then strain mixture by mashing through a coarse sieve with a large spoon. Add ham, salt and pepper to taste. Place 1 tbsp. claret in the bottom of each serving bowl. Pour soup into bowl and garnish with a little riced egg and a lemon slice. Serves 6.

*** MUFFALATA Every city has a signature sandwich and this is THE Sandwich of New Orleans.

Think of it as a hero, a hoagie, one of those I-can't-eat-the-whole-thing sandwiches.

For one sandwich: ON a well crisped-in-the-oven round or long Rustico Bread, layer on slices of salami, copa, ham, sopressata (a variety of Italian cold cuts to your liking and capacity). Top with provolone cheese and heat in the oven until cheese has melted. Slather on some olive relish (recipe follows), cut in quarters, and enjoy. Serves 2 or 3.

*** OLIVE RELISH 1 lb. olive salad, drained 4 tbsp. olive oil 1 tsp. Dijon Mustard BLEND together in food processor or blender until nearly a paste. Use only enough oil as needed. Makes enough for one sandwich.

*** CAJUN PIZZA 1 large or 2 small Splendido Breads (regular or cheese) 1 lb. ground pork or beef 1 lb. andouille sausage or Polish smoked Keilbasa, chopped 1 onion, chopped 1 tbsp. Cajun Magic Seasoning for Pork & Veal Louisiana Hot Sauce to taste 1 cup shredded mozzarella 2 tbsp. garlic flavoured olive oil 1 tbsp. hot pepper flavoured olive oil Pizzazz sauce for pasta and pizza SAUTE the onions in a little garlic flavoured oil until translucent. Add pork, chopped sausage and Magic Seasoning. Cook until the meat turns colour. Season with hot sauce to taste and heat through. Set aside.

Brush down the Splendido Bread with a little of each oil. Spread on the Pizzazz sauce. Sprinkle onion and meat mixture generously all about and top with shredded cheese.

Bake in a pre-heated 450 degree F. oven right on the oven rack, or on a pizza stone, until the cheese has turned golden.

*** JAMBALAYA 4 tbsp. bacon fat 4 tbsp. flour 2 medium onions, chopped 1 bell pepper, chopped 4-5 cloves garlic, chopped 1 lb. shrimp, peeled 1 1 lbs. chicken cut in large, bite-size pieces 1 lb. andouille sausage or smoked keilbasa sliced in 1 inch pieces 1 lb. smoked ham, cubed 2 28-oz. cans Italian plum tomatoes, seeded and chopped 1 cup uncooked rice 11 cups chicken stock 1 tsp. thyme 3 bay leaves He explained that a lot of Creole and Cajun cookery included either fresh okra or fil me powder, which is derived from the sassafras leaf.

"They are both natural thickeners. Some cooks say you should not use okra and fil me in the same dish while others say to use them together, so who knows ...'' Creole cooking also favours using a dark roux (flour and fat mixture well browned).

"Cooks want the sauces to have that caramel, chocolately colour,'' Mr.

Bottone said.

Mr. Bottone described Cajun cooking as "down-home, accessible and fun'' -- which fits perfectly with the intent of Bourbon Street and all that Jazz.

"That's what it's all about -- good fun and a good cause,'' Mr. Bottone said.

BOTTONE'S CAJUN PIZZA -- This tasteful arrangement by Mr. Edward Bottone highlights the ingredients of the Cajun Pizza he has created especially for the National Trust's winter fund-raiser on February 25.