Sunday, November 20, 2016

Cajun Thanksgiving Buffet

Almost time for Thanksgiving, ya'll!  After taking requests and deciding on a menu, I wanted to share a few of my family's favorite Thanksgiving "must haves" that I will be preparing and serving at this year's feast. And some guests will be bringing an appetizer or a dessert to share and I'm sure that I'll be adding a few more treats, so stay tuned. All fabulous and guaranteed to please your family and guests, cher! Bon appetit!

 Cajun Thanksgiving Buffet

Spicy Cajun Crab Dip

Creole Sausage Stuffed Mushrooms

Fresh Fruit Platter w/Pina Colada Dip


Spicy Cajun Roast Turkey

1 10 to 12 lb. turkey
2 stalks celery, quartered
1 bunch green onions, sliced thin
1 onion, coarsely chopped
2 tsp.'s garlic, minced
Cajun turkey rub to taste (recipe below)
2 to 3 cups chicken broth
4 tbs.'s fresh thyme, chopped and divided
4 tbs.'s fresh parsley, chopped and divided
2 tbs.'s fresh sage, chopped and divided.

Wash turkey inside and out and pat dry with paper towels. Rub entire bird with the Cajun rub, including cavity.

Make a slit under the skin of the breast and stuff with garlic, salt, and half of the herbs. Stuff cavity with celery, remaining herbs, and onions.

Tie legs together, and tuck wings back, dot with butter, and place in a large shallow roasting pan with rack. Add 1 cup of chicken broth to the pan.

Bake in a preheated 325 degree oven for 3 to 4 hours (for unstuffed), and 3 (1/2) to 4 (1/2) hours for stuffed, or until a meat thermometer reaches 180 degrees.

Add more chicken broth, as needed during cooking and baste often with a turkey baster. Remove and discard vegetables in cavity and reserve pan drippings for gravy.

 Let turkey rest for 20 to 30 minutes before carving. Fab!

Cajun Turkey Rub

2 tbs.'s salt
2 tbs.'s onion powder

2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. bay leaves, crushed 

1 tbs. each, dried thyme and sage

Combine all ingredients and mix well. Store in an airtight container and use as needed.

 Mama's Cornbread Dressing

1 (9 inch) cornbread, crumbled
1 lb. lean ground beef
1/2 lb. freshly ground pork
1 (1/2) cups beef broth or stock
1 cup each (onions, bell peppers, and celery), chopped
2 cloves garlic , minced
1/4 cup fresh parsley, chopped
Salt and Tabasco to taste
1 or 2 tbs.'s Cajun seasoning
2 tbs.'s Worcestershire sauce

In a large Dutch oven, season beef and pork with salt and Tabasco, and cook on medium heat till browned. Skim excess oil. Add the chopped vegetables and garlic and stir over medium heat for 10 minutes. Add beef broth or stock, Worcestershire sauce and seasonings, cover and simmer for 1 hour, stirring occasionally.
In a large mixing bowl, combine dressing mix and cornbread and turn into a buttered 11x13 inch baking dish and bake for about 20 minutes or until browned. 
Candied Sweet Potato Casserole

3 lbs. sweet potatoes, peeled and cut into cubes
1/2 cup brown sugar
2 eggs, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup dark rum
1 tbs. vanilla extract
1 tsp. pumpkin pie spice
2 tbs.'s butter

1/4 cup flour
1/4 cup brown sugar
1/2 tsp. pumpkin pie spice
2 tbs.'s butter
1/2 cup chopped pecans
2 cups miniature marshmallows

Place sweet potatoes in large pot and cover with water. Bring to a boil and boil for 10 to 12 minutes or until tender. Drain and mash when cooled slightly.

In medium bowl, mix  brown sugar, eggs, evaporated milk, butter, rum, and 1 tsp. pumpkin pie spice. Add to sweet potatoes and mix well with a fork.

Transfer to a 13x9 inch baking dish, dot with 2 tbs.'s butter, and cover with foil. Bake in a preheated 350 degree oven for about 30 to 40 minutes.

Meanwhile, make the topping. In medium bowl, mix flour, brown sugar, and  pumpkin pie spice. Cut in the butter with a fork and mix until crumbly. Stir in half of the pecans and marshmallows.


Remove casserole from the oven, and stir gently to blend. Top with remainder of the pecans and marshmallows and bake uncovered for 10 more minutes or until golden brown.

More Sides  (click on links for recipes)

Jalapeno Cranberry Sauce 

Pumpkin Chocolate-Chip Cake w/ Praline Glaze

Bananas Foster Cheese Cake

Wishing you all a very Happy Thanksgiving! Merci beaucoup for passing by!

Sunday, October 30, 2016

Cajun Game-Day Faves + Festival Fun

With football season in full swing in Cajun country, I wanted to share a few of my favorite game-day recipes with ya'll.. They are all "to die for", cher,  and I hope you'll give them a try at your next tailgating party or anytime you want a sinfully delicious treat. Bon appetit!

Spicy Cajun Meatball Sliders

2 lbs. lean ground beef
1/4 cup evaporated milk
1/2 cup seasoned breadcrumbs

1 egg, beaten
1 tbs. Worcestershire sauce
1 onion, finely chopped
2 tsp.'s garlic, minced

1 or 2  jalapenos, seeded and chopped
2 tbs.'s fresh parsley, finely chopped
1 or 2 tbs.'s. Cajun seasoning

Tabasco to taste
24 slider rolls

In medium bowl, combine eggs, milk, breadcrumbs, and Worcestershire sauce. In separate large bowl, combine meat with all remaining ingredients. Combine the egg mixture with the meat and mix well. Shape mixture into 2 inch balls. Arrange meatballs in baking pan and bake @ 350 degrees for 25 to 30 minutes, turning once halfway. Drain and place one meatball on each slider bun and garnish with your favorite cheese and condiments.

Creamy Crawfish Dip

 Grilled Stuffed Jalapenos

Spicy Creole Jambalaya

Mini Muffalettas

Bayou Buffalo Wings

Festival Fun

It's Fall festival time in Cajun country and we've been making the rounds and having so much fun.  Here's a little clip of Festival Acadiens with Wayne Toups and ZydeCajun rockin' the crowd on Sunday. There was a whole lotta dancin' going on, cher! Crank it up for this one and let the good times roll! Merci for passing by!

Saturday, September 24, 2016

Bayou Breakfast Burgers + Time for Downtown Alive

Happy Fall, Ya'll! Here's a Cajun favorite that is perfect for breakfast or anytime you want a sinfully delicious treat. These scrumptious burgers will please your family and guests and have them going back for more. Paired with my Spicy Cajun Fries, and my Bloody Mary Remoulade Sauce, I can assure you that they are worth blowing your diet for, cher! You can always dance the calories off!  Bon appetit!


For the burger:

2 lbs. lean ground beef
1 tbs. Tabasco sauce

1 tbs. liquid smoke
1 tbs. prepared horseradish
2 tbs.'s minced garlic

1/2 cup green onions, chopped fine
2  jalapenos, seeded and chopped

1 tbs. Worcestershire sauce
2 tsp.'s salt
1 tsp. freshly ground black pepper

6 large burger buns
3 tbs.'s butter, melted

Place meat and all other ingredients in large bowl and mix gently, but thoroughly. Shape meat mixture into 6 patties and cover with foil and chill for one or more hours.

Preheat gas grill on medium- high heat or charcoal grill on medium- high and cook for 7 to 10 minutes on each side, for medium. Melt cheese slices during the last 3 minutes. Baste buns with melted butter and grill to the side for 5 minutes to toast.

Garnish with bacon, tomato, and fried egg, and serve with with Bloody Mary Remoulade Sauce, recipe below.

For the sauce:

1 cup ketchup
1/2 cup light mayonnaise
1 tbsp. chopped parsley
1 tbsp. vodka (optional)
1 tbsp. Creole mustard
1 tbsp. horseradish
1 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/4 tsp. celery salt
Salt to taste

Combine in a medium bowl and chill until ready to serve.

For the fries:

4 large white potatoes, peeled and cut into 1/2 inch strips
2 tbs.'s olive oil
1 tbs. Cajun seasoning
1 tsp. dried thyme
1 tsp. dried parsley
Salt to taste

In large bowl, toss the potatoes in the olive oil to coat. Combine the spices and toss with the potatoes until evenly covered. Spray a large baking sheet with cooking spray and arrange potatoes in a single layer. Bake in a preheated oven at 350 degrees for 12 to 15 minutes on each side, or until golden brown. Fab!

Time for Downtown Alive

It's that wonderful time of year again for the Fall concert season of Downtown Alive in downtown Lafayette. This year's stellar line-up kicked off on Friday with Wayne Toups and ZydeCajun. Geaux Wayne! What a blast it was! For a complete schedule, click here.

Hope you all are having a fun and fab weekend! Merci beaucoup for stopping by!

Sunday, July 31, 2016

Cajun Brunch Favorites + Bayou Boogie

With recent house guests visiting form Florida, I wanted to prepare a special meal and decided to have a brunch gathering with guests bringing a summer salad or dessert.  Here are a few of my favorite brunch faves that I served and they are all out of this world! Guaranteed to please, cher! Links to recipes below.

Cajun Brunch Menu

 Cajun Bloody Mary's 

Crawfish Dip w/ Pastry Shells  *   Crab Stuffed Jalapenos 

Bayou Boogie

Here's a little clip that I took of one of my "all time" favorite bands, playing one of my "all time" favorite songs.  The Red Beans and Rice Band Revue was rockin' the crowd at Festival Acadiens. Grab a cold drink and crank it up for this one, cher!

Wednesday, June 29, 2016

Cajun Fourth of July Favorites

Almost time for one of my favorite holidays and I've been tweaking my menu and planning our annual Fourth of July cookout. It's supposed to be hot and humid, so this will definitely be a poolside bash. And this is what I have on the menu, so far, and who knows what else I'll be adding! Plus, we'll be boiling some fabulous Spicy Cajun Boiled Crabs, since crab season is in full swing here in Cajun country. And when I tell you that it's all out of this world, then you know that I mean it, cher!  Bon appetit!

Cajun Jalapeno Cheeseburgers

2 lbs. lean ground beef
1 tbs. Tabasco sauce
1 tbs. liquid smoke
2 tbs.'s minced garlic
1 tbs. prepared horseradish
1 bunch green onions, including tops, chopped 
1 tbs. Worcestershire sauce
2 tsp.'s salt
2 jalapenos, sliced
8 slices cheddar cheese

Melted butter
Hamburger buns

Place beef in large bowl and add all other burger ingredients, except jalapenos and cheese. Mix gently and form into 8 (1/4 lb.each) patties. Place one pattie on a plate and layer with jalapenos and cheese slice.  Top with another pattie and seal edges together. Grill directly on a medium hot grill for about 10 to 15 minutes on each side. Brush buns with melted butter and grill on indirect heat until toasted, while burgers are cooking. Garnish with your favorite hamburger fixins. FAB! Makes 4 (1/2) pound burgers.

(click on title to view recipes)  

Spicy Cajun Crab Dip

Bayou Buffalo Wings

Spicy Boiled Shrimp Salad

Deviled Egg Potato Salad

Bayou Bourbon Beans

 Strawberry Lemonade

1 (1/2) cups sugar
4 cups water
2 cups fresh strawberries, hulled, washed, and cut in half
1 cup lemon juice, 4 large lemons

Combine 1 cup sugar and 1 cup water in small saucepan and cook and stir on medium heat until dissolved. Set aside to cool.

Combine the remaining 3 cups water, 1/2 cup sugar, and the strawberries in blender and blend until smooth. Transfer to a 2 quart pitcher and add cooled sugar mixture and lemon juice. Stir well and add crushed ice. Garnish with lemon slices and strawberries.

Frozen Pina Coladas (my favorite)

1 1/2 oz. light rum
2 oz. cream of coconut
4 oz. pineapple juice
1 cup fresh frozen pineapple chunks
1 cup crushed ice

Place all ingredients in blender and blend until smooth and creamy! Serve in your favorite cocktail glass and garnish with a pineapple wedge.

Wishing ya'll a very happy and safe 4th of July weekend!!! Merci beaucoup for passing by, cher!

Saturday, May 28, 2016

Scrumptious Cajun Sides + Bayou Boogie

With the Memorial Day holiday just a day away,  I've been going through all of my favorite cook-out recipes and taking family requests. And I just wanted to share a few of the scrumptious sides that I will be preparing for our annual Memorial Day cook out. Cest bon, cher! Bon appetit!

Creole Potato Salad

5 lbs. red potatoes, peeled and cut into 1 inch chunks
6 hard boiled eggs, chopped
1 small red onion, chopped fine
2 celery stalks, diced
1/4 cup green onions, sliced thin
1 large dill pickle, chopped fine
1 tsp. white vinegar
1 tsp. sugar
3/4 cup,  more or less, light mayonnaise
1/4 cup Creole mustard
2 tbs.'s yellow mustard
1 tbs. Creole or Cajun seasoning
Salt to taste

Place the potatoes and the eggs in a large pot of water with 1 teaspoon of salt. Water line should be 2 inches above potatoes. Bring to a boil and cook for 15 minutes. Drain and allow to cool slightly. Meanwhile mix the sugar, vinegar, mayonnaise, and mustard in a large bowl. Add the potatoes and mix gently, while they are still warm. Add the chopped eggs, dill pickle, onions, celery, Creole seasoning, and salt, and mix gently until well combined. Chill for at least one hour before serving. Garnish with fresh parsley and a sprinkling of more Creole seasoning

 Cajun 7 Layer Taco Salad

Crab and Shrimp Jambalaya

Cajun Grilled Corn on the Cob w/ Cajun Butter

Creole Shrimp Pasta Salad

Spinach Parmesan Bread

For more of my cook-out recipes, click here.
Bayou Boogie

Here's another little clip that I took at this year's Festival International. Nathan and the Zydeco Cha Chas were moving the crowd and there was a whole lotta nitty-gritty dancin' going on.
Let the good times, roll, cher!

Wishing you all a fun and safe Memorial Day!

Saturday, April 23, 2016

Cajun Grilled Favorites + Festival Fun

The weather has been perfect for grilling and I've been grilling up a storm. Here are a few of my family's grilled faves that are all out of this world and are so quick and easy to prepare. I will be posting some scrumptious sides to go along with these, so stay tuned.  Bon appetit!

Spicy Grilled Stuffed Jalapenos

Cajun BBQ Chicken w/ Bourbon BBQ Sauce

Cajun Grilled Veggie Kabobs w/ Lemon Butter Sauce

Cajun Blackened Grilled Catfish

Cajun Grilled Pork Chops

Festival Fun

We are right in the middle of the Spring festival season in Cajun country and we've been having a blast! Going on this weekend in downtown Lafayette is the 30th Anniversary Festival International de Louisiane. For a complete schedule, click here.

And here's a little clip that I took at Bach Lunch at Parc Sans Souci in Lafayette. The Revelers were rockin' the crowd. Let the good times roll, cher! Merci beaucoup for passing by!