Vendors arrived pre-dawn, shrouded in a Mississippi River mist on a humid Lundi Gras morning. Lucette Brehm says it's not the easiest thing, setting up in a park.
"We gotta get the power here first to heat up the oil," Brehm said. "That's what takes so long."
But once they get connected and get cooking, what have they got for the crowd?
"Funnel cakes, crawfish nachos and hot chocolate," said Brehm.
Her booth stands alone across from a row of different purveyors, including the Praline Connection, where Sophie Dominick is slow-cooking some classic soul food.
"Crowder peas, stewed chicken, livers," among Dominick's offerings.
Next door to their booth sits Boswell's Jamaican Grill, where Cheryl Atkinson is serving authentic Caribbean cuisine.
"We're selling jerk chicken, Jamaican rice and peas, callaloo and plantains," Atkinson said.
Caribbean comprises one of the many influences on Creole cooking in the Crescent City, but it's not as common in a purer form. Atkinson says events like Zulu's Lundi Gras festival helps bring her native cuisine to the masses.
"I think it's an excellent way for people to know what's available in our city," she said.
The party features three stages of entertainment. Musical acts include Kermit Ruffins and the Barbecue Swingers, Rebirth Brass Band, Amanda Shaw and the Cute Guys and several more.