Saturday, March 28, 2015

Bayou Teche Bread Pudding + Cajun Fun

Here's a little Cajun treat that is absolutely fabulous and is sure to become one of your faves. It is a rich and flavorful dish and goes great with any menu you're using and also fits right in on breakfast and brunch buffets, as well. Serve with Bourbon Sauce. (recipe below) Cest bon, cher! Enjoy!

Bayou Teche Bread Pudding

1 (16 ounce) loaf French bread
1 cup fresh or canned pineapple chunks w/ juice
Shot of bourbon, (optional)

8 bacon slices , cooked and crumbled, optional
2 cups half and half or whole milk
6 0z. melted butter

4 large eggs
1 cup shredded cheese
1 large can evaporated milk

1/4 cup light brown sugar
2 tbs.'s fresh parsley, chopped
2 jalapenos, seeded and diced, (optional)
1 tbs. Cajun seasoning
Salt to taste

Place the pineapple in a bowl, add the bourbon, mix well, and set aside to marinate. 

Break up the French bread into pieces in a large bowl.

Drain the bourbon from the fruit and discard. Add the fruit to the bread, along with the melted butter. Stir in half the bacon and cheese and reserve the other half.


In a separate bowl, beat the eggs with the evaporated milk, sugar, jalapenos, and the seasonings, and pour over bread mixture. Mix gently with a large spoon, until blended.  Top with other half of bacon and cheese.

Transfer mixture into a buttered 9 x 13 inch baking dish. Then place in a larger baking pan filled with 2 inches of water. Bake @ 350 degrees for 20 minutes .

Remove and stir well. Spread the pudding evenly and bake for about 30 more minutes or until a knife comes out clean.

Bourbon Sauce

2 cups sugar
8 ounces butter
2 large eggs

Shot of bourbon
Reserved marinade


Combine the sugar and butter in a double boiler, on low heat.  Beat the eggs, add to the pan and whisk rapidly until thick. Remove pan from the heat and allow to cool, then stir in the bourbon and reserved marinade. Heat and pour over pudding before serving. Serves 8

Cajun Fun 

Spring has sprung in Cajun country and there is no shortage of fun in good ole' Lafayette. Here's a little clip that I took at last night's Downtown Alive, featuring Roddie Romero and the Hub City Allstars. Beautiful Spring weather, no mosquitoes, yet and great Cajun music and food! Let the good times roll, cher! Cheers and a Happy Spring Ya'll! Merci beaucoup for stopping by.

Monday, February 16, 2015

Cajun Mardi Gras Treats

With Mardi Gras in full swing in Cajun country, we've been having lots of fun and there is still lots of fun to be had! Parades are rolling, and Mardi Gras beads are flying, and there is live music on every corner. Time to eat, drink, and be merry and especially to eat! Here is a fabulous, sinfully delicious menu that is guaranteed to please your family and guests. Bon appetit!

(click on titles to view recipes)

 And here are a few more Cajun Mardi Gras dessert faves!

Lemon Pie Cupcakes

1 box yellow or lemon cake mix
2 large eggs
1/2 cup water
1 can lemon pie filling

In large bowl, combine cake mix, eggs, water, and pie filling. Mix with electric mixer until well blended. Spoon into festive paper muffin cups, and bake in a 325 degree oven for 20 to 25 minutes or until a toothpick comes out clean. Cool and frost.

Cream Cheese Frosting

1 (8 ounce pkg. cream cheese, softened)
1 tbs.milk
1 tsp. vanilla extract
4 cups confectioners sugar
In large bowl, mix the cream cheese, milk, vanilla, and confectioners sugar, until smooth. Add a little more milk, if needed. Spread on cooled cupcakes and top with sprinkles. Enjoy!

Decadent Bourbon Brownies w /Praline Icing

 HAPPY MARDI GRAS, YA'LL! Merci beaucoup for stopping by!

Saturday, January 31, 2015

Cajun Super Bowl Faves

It's almost time for the Super Bowl and I've been putting the finishing touches on my party menu. Here's a super quick and easy dip that I'm planning on serving since it is a favorite at my house. Made with Parmesan cheese and a good amount of heat, it's perfect for watching the big game or anytime you want a sinfully delicious treat. You will not be able to stop eating it and it's guaranteed to be a big hit with your family and guests, so you might want to double the recipe. Cest' bon, cher! Enjoy!

Jalapeno Cheese Dip #2

2 (8 ounce) pkg.'s cream cheese, softened
1 cup mayo
1 (4 ounce) can chopped green chilies, drained
1 (4 ounce) can diced jalapenos, drained
1 cup grated Parmesan cheese
1/2 cup green onions, sliced thin

Stir together the cream cheese and mayo until smooth. Stir in the chilies and peppers. Spread mixture into a lightly greased 8"x 8" baking dish. Sprinkle top with cheese and green onions.

Bake in a 350 degree oven for about 30 minutes and serve with toasted baguettes or your favorite chips or crackers.

Also on the menu:

Cajun Crawfish Dip

Bayou Buffalo Wings

Mini Muffalettas

Ultimate Cajun Nachos

Spicy Creole Jambalaya

Creole Potato Salad

Cheesy Spinach Bread

 Chocolate Chip - Pecan Pie Bars

Banana Pudding Cake with Praline Icing

For more of my Super Bowl recipes, click here. And if it's Super Bowl Sunday, can Mardi Gras be far behind? Stay tuned for my Mardi Gras faves.

Happy Super Bowl Sunday, ya'll! Merci beaucoup for stopping by!

Monday, December 29, 2014

Cajun New Year's Day Buffet

If Christmas is over, can New Year's and Mardi Gras be far behind? I just love to ring in the New Year with a New Year's Day buffet, filled with sinfully delicious Cajun favorites. And of course, a batch of my Cajun Bloody Mary's for those guests who stayed out too late on New Year's Eve. Here are a few of the delights that I'll be serving my family and friends on my New Year's Day buffet. All scrumptious, cher, and out of this world! Bon appetit and Happy New Year!!!


 Easy Crab Stuffed Jalapenos

5 ounces cream cheese
3 ounces of grated sharp cheddar cheese
8 ounces lump crab meat
1 tsp. crushed garlic
1 green onion, chopped fine
juice of 1/2 lemon
Salt to taste
12 large jalapenos, seeded and cut in half
Blanche the jalapenos in a large pot of boiling water for about 30 seconds and plunge into ice water and drain.
Combine the cream cheese, cheddar cheese, crab meat,onions, salt, and lemon juice
in a medium sized bowl. Mix well.
Fill the jalapenos and bake in a 350 degree oven for 25 to 30 minutes.
Hot, spicy and delicious.

Slow Cooker Creole Meatballs


Mini Crab Cakes w/Cajun Remoulade Sauce


Good Luck Black Eye Peas



Wishing you all a very Happy New Year,  filled with love, and good times, and fun! Merci for passing by! Cheers, cher!

HAPPY 2015!!!

Tuesday, December 16, 2014

Cajun Christmas Eve Party Buffet

With only one week to go until Christmas Eve, I have been trying to finalize my menu for my Christmas Eve party buffet. I like to have an assortment of family favorites served in a casual buffet style and let guests help themselves whenever they choose. Here is what I have so far, and I'm sure that I'll be adding a few more along the way. Bon Appetit!


Crawfish Spinach Bread Bowl 

Spicy Sausage Bites w/ Cheesy Beer Dip

Spicy Cajun Shrimp Dip w/ Mini Croissants

Spicy Creole Crab Balls

1 lb. lump crabmeat, picked over
1/2 cup crushed saltine crackers
1 large egg
1/4 cup mayo
1 tsp. Creole seasoning
1 tsp. Worcestershire sauce
1 tsp. Creole or Dijon mustard
2 tbs.'s chopped bell pepper
2 tbs.'s chopped green onions
Vegetable oil for frying

In a large mixing bowl, mix together the egg mayo, Creole seasoning Worcestershire sauce, and Creole mustard. Add crab meat and mix gently. Add cracker crumbs evenly. Stir in the peppers and green onions. Form the mixture into 3 inch balls. ( I used a melon scoop) and place on a large cookie sheet and chill for 1 hour. Deep fry at 350 degrees for 2 to 3 minutes or until golden brown. Drain on paper towels and transfer to a serving platter. Serve with my Creole Tartar Sauce. Fab!

(click on titles to view recipes)


Muffaletta Pasta Salad

Cajun Crab and Corn Casserole  

 Sausage Cornbread Dressing

Candied Sweet Potato Casserole

 Cajun String Bean Casserole

Jalapeno Cranberry Sauce

And I'll also be serving my Cajun Ham w/Honey Mustard Bourbon Glaze, which may be baked in the oven or prepared in your crock pot. So easy in the crock pot and frees up the oven for other delights. Cest bon, cher, and guaranteed to please your family and guests.

And a batch of my heavenly Peppermint Martinis. Enjoy!

Hope you all are having a wonderful, fun-filled week! Merci beaucoup for stopping by! Cheers, cher!


Friday, December 5, 2014

Cajun Pork Roast w/ Honey Bourbon Glaze + Bayou Boogie

Yes, it's hard to believe, but Christmas is less than three weeks away! Are you ready? I have been working on my menu for my Christmas Eve buffet and decided to add this scrumptious, melt in your mouth Cajun recipe that will wow your family and guests and have them coming back for more! And the bourbon glaze is out of this world, too, cher! Bon appetit!

Cajun Pork Roast  w/ Honey Bourbon Glaze

1 (5 lb.) boneless, center cut pork loin
1 tbs. or more Cajun seasoning
Few shakes of Tabasco
Few shakes Worcestershire sauce
2 cans chicken broth
Honey Bourbon Glaze, (recipe below)

Rub Cajun seasoning over pork and  and place in 13x9 inch baking pan. Roast at 350 degrees for 45 minutes. Reduce temperature to 325 degrees and add broth, Worcestershire sauce and Tabasco to pan, scraping any pork drippings.  Coat with half of the glaze over the pork and roast for 30 minutes longer basting occasionally. Add the remaining glaze and continue baking for 15 minutes or until internal temperature reaches 135 degrees. Let stand for 10 minutes before carving.

Honey Bourbon Glaze

1/2 cup pure honey
1/2 cup brown sugar
1/3 cup bourbon
1 tsp. creole mustard
Dash of ground cloves, cinnamon, and allspice

Combine all glaze ingredients in a medium saucepan and bring to a boil for 2 minutes and remove from heat.

For my Cajun Christmas Dinner Menu, click here.

Bayou Boogie

Here's another little clip that I took at Festival Acadiens on the Sunday afternoon at the Main Stage. The crowd was dancin' up a storm to the fabulous Wayne Toups and Zydecajun band. Crank it up for this one and let the good times roll, cher!

Monday, November 24, 2014

Best of Cajun Thanksgiving Desserts

With Thanksgiving just a few days away, I wanted to share a few of the divine dessert recipes that I love to serve my family and friends. All are sinfully delicious, so you'll want to save a little room for dessert! Forget the calories, cher, you can always dance them off later. Cest bon, cher! Bon appetit!


Pumpkin Bread Pudding w/Chocolate Bourbon Sauce


Marguerite's Pecan Pie w/ Bourbon Whipped Cream

Bourbon Whipped Cream

1 pint heavy whipping cream
1/4 cup confectioners sugar
1/2 tsp. vanilla extract
1 tbs. bourbon

Mix the wet ingredients in a medium bowl. Whisk in the confectioners sugar. Whip the mixture with an electric mixer until raised peaks form. (about 4 minutes) Great on everything!



Wishing ya'll a blessed and happy holiday! Merci beaucoup for stopping by!

Happy Thanksgiving!


Monday, November 17, 2014

Blackened Catfish Tacos + A Cajun Waltz

Here's a Cajun favorite that is so quick and easy for those busy days. Scrumptious blackened catfish,  wrapped up in a soft taco with all the trimmings. When I tell you that they're delicious, then you know that I mean it, cher! Cest bon, cher! And stay tuned for some Cajun Thanksgiving faves.

4 catfish fillets
Blackened seasoning (recipe below)
1 stick of butter

Shredded lettuce
Tomatoes, chopped
Red onions, sliced
8 soft tacos
Remoulade sauce

Blackened Seasoning

1 tbs. paprika
1 tbs. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano

Mix seasoning in a large shallow bowl. Dredge fish in spice mixture.

Heat butter over medium heat, in a large skillet. Place fish in pan and cook about 5 minutes on each side or until cooked through. Remove and drain on paper towels. Cut each catfish into bite sized pieces and place evenly on soft tacos. Garnish with lettuce, tomatoes, and onions, and top with remoulade sauce. (recipe below) Fab!

Spicy Remoulade Sauce

1 cup mayonnaise
1 tsp. yellow mustard 

1 tsp. Creole or Dijon mustard
1 tsp. milk
1 1/2 tsp.'s. prepared horseradish
2 tbs.'s white onions, minced

1 tbs. fresh parsley, minced
1/2 tsp. white vinegar

1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. lemon juice
Salt  to taste

Few drops Tabasco 
Combine all ingredients in bowl and blend thoroughly. Chill for 1 hour, before serving. Out of this world and great with any seafood.


A Cajun Waltz

We had an absolute blast recently at the 40th anniversary of Festival Acadiens in Lafayette. It was hot and humid, but no one seemed to mind and it surely didn't stop this bunch of Cajuns from dancing to the more than 50 bands that performed throughout the 3 day event. Here's a little clip that I took of Wayne Toups, jammin' with the Pineleaf Boys,  and playing a Cajun waltz on the Sunday afternoon. Hope you all are having a fun and happy week! Merci beaucoup for stopping by!

Monday, June 30, 2014

Cajun Fourth of July Preview

 Here are a few of the delectable recipes that we'll be preparing for the 4th. Sure to please your family and guests and totally worth the calories, cher! Bon Appetit!

Cajun Muffaletta Dip

Spicy Cajun Crab Dip

Cajun Grilled Chicken Wings

Cajun BBQ Chicken w/ Bourbon BBQ Sauce

Chicken breasts, thighs, legs,
or 1 whole cut-up chicken 
Cajun rub, (recipe below)
Tabasco and Worcestershire sauce
Rub spice mixture into chicken, then shake on Tabasco and Worcestershire sauce on both sides and cover and refrigerate overnight. Preheat grill and grill  on medium heat,  for about 30 to 40 minutes, turning every 10 minutes. Baste often with BBQ sauce. Scrumptious!
Bourbon BBQ Sauce

1/2 cup brown sugar
1/2 cup bourbon
1 cup ketchup
1/2 cup cane syrup
2 tbs.'s Creole or Dijon mustard
1 tbs. Liquid Smoke
1 tbs. or more, chipotle sauce
2 cloves garlic, minced
3 tbs.'s onion, minced
Salt and Tabasco to taste
Combine bourbon and sugar in saucepan and heat and stir on medium heat, until sugar melts.  Add remaining ingredients and simmer for 15 minutes, stirring frequently. Add a little water, if needed. Use as a basting sauce and make extra for dipping. Finger lickin' good!

Cajun Rub
2 tsb.'s salt
1 tbs. cayenne pepper
1 tbs. black pepper
2 tbs.'s smoky paprika
2 tbs.'s garlic powder
2 tbs.'s onion powder
1 tbs. dried parsley
1 tbs. dried thyme

Combine all in food processor and pulse until well blended. Store any remaining rub in an airtight container.

 Cajun Rice Dressing

Loaded Baked Potato Salad

Spicy Saints Burgers

Creole Summer Salad

Cajun Grilled Corn on the Cob

Happy 4th ya'll! Merci beaucoup for stopping by!