Sunday, April 13, 2014

Cajun Easter Menu + Bayou Boogie

Spring is finally here in Cajun country and with it comes beautiful weather, crawfish boils, grilling on the patio, and Spring time desserts. With Easter right around the corner, I've been going through my recipes and trying to decide which ones to prepare for my Easter Sunday Buffet. This is what I have so far and I'll be adding more as I go along. All sinfully delicious, cher, and worth the calories. Bon Appetit!

Cajun Easter Menu

 Spicy Creole Deviled Eggs


8 hard boiled eggs
1/4 cup Miracle Whip Salad Dressing or mayo
2 green onions, including tops, chopped
1 tsp. Creole mustard
Salt to taste
1 tsp. Creole seasoning
Paprika for sprinkling


Peel eggs and cut in half lengthwise. Scoop yolks out and place in mixing bowl and mash yolks with a fork. Combine Miracle Whip, mustard, onions, Creole seasoning,  and salt in separate bowl and add to the mashed yolks and mix well. Fill egg whites with yolk mixture and sprinkle with paprika. Divine!   
   
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Spicy Cajun Crab Dip

 1 lb. lump crab meat
1 cup shredded cheddar cheese
1 cup onion, finely chopped
1 jalapeno, seeded and chopped
2 (8 oz.) pkg.'s cream cheese, softened
1/2 pint sour cream
4 tbs.'s mayo
1 tbs. lemon juice
1 tsp. Creole mustard
1/2 tsp. garlic salt
1 tsp. or more, Cajun seasoning
Tabasco to taste

Combine cream cheese, sour cream, mayo, onion, lemon juice, mustard, and seasonings, in a large bowl. Mix well and fold in crab meat and cheddar cheese.


Place in a buttered 2 1/2 qt. casserole dish and bake @ 350 degrees for 25 to 30 minutes or until bubbly. Serve with pastry shells, veggies, or crackers. Sinfully good!

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 Cajun Baked Ham w/ Bourbon Sugarcane Glaze

1 fully cooked ham, 6 to 8 lbs.

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

 

Place ham, fat side up in a large roasting pan. Place 1 inch of water in bottom of pan and add more periodically. Cover with foil and bake at 325 degrees for about 20 minutes per pound or until meat thermometer reads 148 degrees. About half way through, make the glaze. Combine all glaze ingredients in a medium saucepan and bring to a boil for 2 minutes and remove from heat. Remove foil and spread half of the glaze over the ham about 30 minutes before ham is done. Spread other half of glaze in the final 10 minutes. Scrumptious!

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Spicy Drunken Shrimp Kabobs

1 lb. large shrimp, peeled and deveined, with tails left on
1 bottle Mexican beer, (I used Corona)
1 onion, quartered, then halved
1 green bell pepper, 1 red bell pepper, 1 yellow bell pepper, quartered, then halved
1 tbs. Cajun seasoning
1 tsp. dried thyme
1 tsp. Zatarain's liquid crab and shrimp boil
2 cloves garlic, minced
1 tbs. Worcestershire sauce
2 tbs.'s fresh lime juice
Vegetable oil
8 wooden skewers, soaked in water for 30 minutes

Season shrimp with Cajun seasoning in bowl and chop veggies and set aside. Place beer, crab and shrimp boil; garlic, thyme, lime juice, and Worcestershire sauce in large ziploc bag. Add shrimp and veggies, seal, and place bag in fridge for 1 hour. Remove from bag and discard marinade. Brush shrimp with vegetable oil and add a little more seasoning, if desired. Place on skewers, alternating shrimp with veggies. Place skewers on medium-hot grill and grill for 3 to 5 minutes on each side. Out of this world!

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Cajun Crab and Corn Casserole

1 lb. lump crabmeat
1 tbs. minced garlic
1/4 lb. butter
1/2 cup flour
1 cup milk
1 cup whipping cream
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
Salt to taste
2 tbs.'s fresh parsley, chopped
1 tsp. dried thyme
1 (12 oz.) can Mexican corn, drained
3 ounces Parmesan cheese, grated
3 ounces Romano cheese, grated



Melt the butter in a large saucepan on low heat. Add flour and stir until thickened. Continue cooking for 10 minutes and stir constantly until a blonde roux is formed. Add cheeses, whipping cream, milk, parsley, and seasonings. Cook until sauce thickens and cheese is melted. Add crabmeat and cook on low for 5 more minutes. Transfer mixture to a buttered casserole dish. Bake in a preheated 350 degree oven and bake for about 10 to 15 minutes or until golden brown and bubbly. Yum!

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 Cajun Crawfish Jambalaya

1 lb. peeled crawfish tails
4 tbs.'s butter
1 lb. tasso, or ham, diced
1 onion, chopped
1/2 cup celery, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 tbs.'s minced garlic
1 (15 ounce) can diced Rotel tomatoes
3 cups chicken or seafood stock
2 to 3 bay leaves
1 tbs. Worcestershire sauce
2 tbs.'s Cajun seasoning, divided
2 tsp.'s dried thyme
1/2 cup fresh parsley, chopped
1 bunch green onions, chopped
Salt and Tabasco to taste
2 cups raw rice

Season crawfish with half of the Cajun seasoning and set aside. On medium heat, melt butter in large heavy pot or cast iron skillet . Saute tasso or ham until lightly browned, drain, and set aside.  Add onions to skillet and continue to saute about 5 minutes, stirring frequently. Add celery, bell peppers, and garlic, and saute and stir for 5 more minutes.

Stir in the crawfish tails, tomatoes, tasso or ham, and rice, and saute for 5 more minutes. Slowly add the stock,  then bay leaves, parsley, Worcestershire sauce, and other half of the Cajun seasoning. Mix well and bring to a boil. Cover and reduce heat to low, and simmer, without stirring for about 25 to 30 minutes.

Turn heat off when all of the liquid has been absorbed, adjust seasoning, and add green onions. Cover and let rest for 10 minutes. Cest bon!

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Nanny's Carrot Souffle w/ Praline Topping

2 tbs.'s butter
2 tbs.'s flour
1/2 cup evaporated milk
1/2 tsp. salt
2 cups mashed, cooked carrots
1/4 cup brown sugar
4 eggs, separated

Melt butter on low heat in heavy saucepan. Add flour and stir until well blended, but not browned. Add milk and stir and cook until thick. Remove from heat and add salt, sugar, and egg yolks. Beat egg whites until stiff in small bowl. Fold in carrots and egg whites and place in a buttered casserole dish. Top with praline topping. (recipe below) Set in a larger baking pan of 1 inch of water and bake at 350 degrees for 45 minutes. So good!

Praline Topping

1/3 cup pecan pieces
1/3 cup graham cracker crumbs
1/3 cup brown sugar
2 tbs.'s butter, softened 


Combine in small bowl and mix well. 


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Spinach Madeleine

2 pkg.'s frozen chopped spinach
4 tbs.'s butter
2 tbs.'s flour
1 small onion, chopped
1/2 cup half and half
1/2 cup spinach liquid
1/2 tsp. black pepper
1/2 tsp. each, celery salt and garlic salt
6 oz. Velveeta Mexican or Pepper Jack cheese, sliced into 1/4 inch cubes
1 tsp. Cajun seasoning
1 tsp. Worcestershire sauce

Cook spinach according to package directions. Drain and reserve liquid, and place spinach in a buttered casserole dish. In medium saucepan, on low heat, melt butter and saute onion until soft. Add flour, stirring until blended and smooth, but not brown. Slowly add half and half, spinach liquid, and Worcestershire sauce, stirring constantly, until smooth and thick. Add seasonings, and cheese and stir until cheese is melted. Combine with spinach and top with seasoned breadcrumbs and dot with butter. Bake @ 350 degrees for 30 minutes or until browned and bubbly. Delicious!


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And although it is an Easter tradition in my family for guests to bring a dessert, I just can't resist making this easy Banana Pudding Cake w/ Praline Icing. Fab!

Banana Pudding Cake w/ Praline Icing

1 pkg. yellow cake mix
1 pkg. instant banana pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
1 tsp. almond extract
1 cup mashed bananas
2 tbs.'s rum, (optional)

In large bowl, stir together cake mix and pudding mix. Add eggs, oil, and mashed bananas,  and beat with electric mixer on low for 30 seconds. 

Add almond extract and beat on medium speed for 2 more minutes. Pour into prepared muffin pan and bake in a preheated 350 degree oven for 25 to 30 minutes. Cool cake before icing with Praline Icing. (recipe below)

Praline Icing

1 cup brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 cup powdered sugar
1 tsp. vanilla

Melt butter in small saucepan. Add milk and sugar and stir and cook until well combined. Bring to a boil and lower heat and cook for 2 minutes, stirring frequently. Remove from heat and stir in vanilla. Heavenly!

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Bayou Boogie

Here's a little clip of Louisiana Red,  a hot as Tabasco band, rockin' the crowd at this week's Rhythms on the River in River Ranch! Let the good times roll, cher!





Wishing ya'll a fabulous week and a very Happy Easter! Merci beaucoup for stopping by!

Friday, March 21, 2014

Spicy Cajun Shrimp and Pasta + Time for Downtown Alive

Here's a lenten favorite that is bursting with flavor and perfect for those busy days. Succulent Gulf shrimp in a garlic-butter sauce over angel hair pasta will surely please your family and guests. One bite and you'll think you're in heaven, cher! Bon appetit!

Spicy Cajun Shrimp and Pasta

1 lb. medium shrimp, peeled and deveined
1 tbs. olive oil
1 tbs. butter
2 tsp.'s minced garlic
1/4 cup onions, chopped
1/4 cup bell pepper, chopped
1/4 cup fresh parsley, chopped
2 tbs.'s lemon juice
1/4 cup white wine
1 tsp. Worcestershire sauce
1 tbs. Cajun seasoning, divided
1 cup grated Parmesan cheese
8 ounces angel hair pasta, cooked according to package directions

Heat oil  and butter in a large nonstick skillet on medium heat. Saute the garlic, onions, and bell peppers, for 3 minutes. Add the lemon juice and Worcestershire sauce, and half of the Cajun seasoning.


Add the shrimp and continue cooking for 3 minutes, stirring occasionally. Add the wine and remaining Cajun seasoning and reduce heat and simmer for another 5 minutes. Top with grated Parmesan cheese and serve over pasta.



Serve with a big salad and hot French bread. Divine!

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Time for Downtown Alive

It's that time again for that wonderful Spring concert series in downtown Lafayette, better known as Downtown Alive. It's a huge block party held on Friday evenings at Parc International or Parc Sans Souci where there is a whole lotta awesome music and nitty-gritty dancin' going on. After the very cold winter that we've had in Cajun country and a stellar line up, it promises to be the best yet. Here's a little clip of  Horace Trahan and the Ossun Express rockin' the crowd at last year's Downtown Alive.

Happy Spring, Ya'll! Hope all of you have a funtastic weekend! Merci beaucoup for stopping by!


Saturday, March 1, 2014

Cajun Mardi Gras Drinks + Mardi Gras Fun

It's time to eat, drink, and be merry here in Cajun country and what better way to jump start your Mardi Gras celebration than with these yummy cocktails. Guaranteed to please your guests. Cheers!

Cajun Beer-Garita

2 tbs.'s coarse salt
1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1  bottle of beer, chilled

Place salt on saucer. Rub the lime wedge around the rim of a cocktail glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime juice, Tabasco, and crushed ice into blender and blend on high until creamy and smooth. Pour into half of a Margarita glass and turn a beer upside down into the glass.



 New Orleans Hurricane

1 1/2 ounces light rum
1  1/2 ounces dark rum
1 oz. orange juice
1 oz. lime juice
1/4 cup passion fruit juice
1 tsp. sugar
1 tsp. grenadine
Ice cubes
Orange slices and cherries for garnish

Combine all ingredients, except grenadine and ice, in a cocktail shaker, and stir until sugar is dissolved. Stir in the grenadine and ice, and shake. Fill a hurricane glass, half full of ice and strain drink into glass. Garnish with an orange slice and marachino cherry.



Mardi Gras Kiss

1 1/2 ounces rum
1/2 ounce amaretto liqueur
1 oz. simple syrup
1 ounce pineapple juice

Combine all ingredients in a cocktail shaker. Shake well and strain into a cocktail glass. Add crushed ice and garnish with a lime slice.




(photos courtesy of Google Images)

Mardi Gras Fun

Here's a little clip of the Krewe of Rio parade which rolled in Lafayette on Saturday and they were really throwing some beads. More parades thru Fat Tuesday means lots more beads! Throw me somethin' Mister and let the good times roll, cher!



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For a live webcam of parades in New Orleans, click here.

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And here's a little clip of the Krewe de Vieux parade in New Orleans. Lots more beads!


Happy Mardi Gras Ya'll!!! Merci for stopping by!

Monday, February 17, 2014

Cajun Mardi Gras Menu

It's that time of year again for that wonderful big party called Mardi Gras. Elaborate balls, fun parades, king cake parties, and decadent food are all the norm right now. I love everything about Mardi Gras, but especially the food, and I like to have friends and family over for a casual buffet to celebrate the Carnival season. Here are a few of my family's favorite Mardi Gras eats that I will be serving my guests. Bon appetit and Happy Mardi Gras!





Nanny's Creole Crab Cakes 

1 lb. lump crab meat, picked over
3 tbs.'s mayo
1 tsp. Creole mustard
1 large egg, beaten
1 tsp. Worcestershire sauce
Few drops of Tabasco
2 tsp.'s Creole seasoning
1/2 sleeve of saltine crackers, crushed

2 green onions, sliced thin

1/2 cup bread crumbs
Butter for frying

Combine all ingredients, except crab meat, in large bowl. Fold in crab meat and toss gently, until blended. Shape into cakes, roll in breadcrumbs, and fry in butter, in a cast iron skillet, until browned. Makes 6 Divine!


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Click on title to view recipe

Seafood Gumbo









Mardi Gras Jambalaya

Fried Catfish Bites








Crab and Shrimp Enchiladas





Creole Stuffed Mushrooms



Muffaletta Poboys












And for my Mardi Gras desserts, click here.


Click here for a schedule of Mardi Gras events in Lafayette and Acadiana.

And here for a schedule of Mardi Gras events in New Orleans.



Hope you all have a wonderful week! Merci beaucoup for passing by!


Saturday, February 1, 2014

Cajun Super Bowl Party Dips


Here are a few of my favorite dip recipes that I plan to make for my Super Bowl party. They are really easy to make and are out of this world, cher!  The Jalapeno Cheese Dip is sinfully good and I could eat the whole bowl! Enjoy!











 Jalapeno Cheese Dip

1 pkg. cream cheese, softened
1 cup light mayo
1 cup shredded cheddar cheese
1/4 cup Creole or yellow mustard
1 or 2  jalapeno peppers, seeded and diced
Few shakes of Tabasco
2 tbs.'s fresh parsley, chopped
2 tbs.'s bread crumbs

Combine first 7 ingredients in a medium bowl and mix well. To serve cold,  omit the breadcrumbs, place in a dip bowl, and serve with tortilla chips.


To serve hot, place dip in a lightly greased, 1 quart baking dish. Top with breadcrumbs. Bake in a preheated 350 degree oven for 20 minutes. Serve with chips or mini toasts.


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Baked Muffaletta Dip
















Spicy Cajun Crab Dip














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And for a little lagniappe, here are a few more things on my menu.

Mini Muffalettas

24 count, mini Muffaletta rolls or dinner rolls
1 jar Italian olive salad
1 lb. smoked ham, sliced thin
1/2 lb. provolone cheese slices, sliced thin
1/2 lb. hard salami, sliced thin
Creole or Dijon mustard




Slice rolls in half and place, inside up, on large cookie sheet. Spread the top half of rolls with Creole mustard and bottom half with olive salad. Layer salami, cheese, double layer of ham, on top of olive salad. Top with roll. Serve cold or cover with a tent of foil and place in a 300 degree oven for 10 minutes or until cheese melts.
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Spicy Cajun Chicken Wings

3 lbs. boneless chicken wings
2 cups hickory smoke barbecue sauce
1 tbs. Creole mustard
2 tsp.'s minced garlic
2 jalapeno peppers, seeded and chopped
3 tbs.'s Worcestershire sauce
1 tbs. Tabasco sauce
1 tbs. Cajun seasoning

 


Combine all ingredients except chicken wings, in large crock pot and mix well. Add chicken wings and stir to coat. Cook on low for 4 to 4 1/2 hours. Serves 6 

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For more of my Super Bowl recipes, click here.




Hope ya'll have a great Super Bowl weekend! Merci beaucoup for stopping by!

Friday, January 24, 2014

Spicy Cajun Breakfast Bake + Cajun Boogie

Here's an easy recipe for one of my family's favorite breakfasts. It is packed with flavor and is sure to please your family and guests. You can also get creative with it and use any ingredients that you have on hand. For example, you could substitute 2 links of sliced, cooked sausage for the bacon. I like to serve this delicious breakfast dish with my Jalapeno Cheese Grits, and Grandma's Buttermilk Biscuits. (links below) Bon appetit!

Spicy Cajun Breakfast Bake

6 slices bread (any kind), torn into pieces
6 slices bacon, cooked crisp, and drained and crumbled
6 eggs, lightly beaten
1 cup milk or half and half
1/2 stick butter
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1/2 cup pickled jalapenos
1 cup shredded cheese, (any kind)
1 tsp. Cajun seasoning
Few shakes Tabasco

Saute the onions and bell peppers in the butter for 5 minutes.


In large bowl, whisk together the eggs, milk, veggies, hot sauce, and seasoning. Stir in the jalapenos and bacon.


Transfer to a lightly greased 13 x 9 inch baking dish and top with the cheese. Bake in a preheated 350 degree oven for about 25 to 30 minutes or until set and a knife comes out clean.



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Bacon Cheese Grits














Grandma's Buttermilk Biscuits













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Cajun Boogie

Here's a little clip that my friend Bill took recently at a pre Mardi Gras party at Fred's Lounge in Mamou, Louisiana. Fred's is a local Cajun landmark and is known for it's Saturday morning dances. Johnny Sonnier and Cajun Revue were rockin' this crowd! Let the good times roll, cher!



Wishing you all a fab and fun weekend! Merci beaucoup for stopping by!

Sunday, January 12, 2014

Spicy Cajun Appetizers + Bayou Boogie

Here are a few more spicy Cajun appetizers that are perfect for munching on while you're watching the play-offs or anytime that you want a sinfully delicious treat.  The cheesy spinach bread is so quick and easy to prepare and the crab and artichoke dip is out of this world! Both are sinfully delicious and worth the calories, cher! Enjoy!

 Parmesan Spinach Bread

1/2 stick butter, melted
1 cup half and half
8 ounces shredded mozzarella or Italian blend cheese
1 cup Parmesan cheese
1 box frozen chopped spinach, thawed and drained
1 small can sliced portobello mushrooms, (optional)
1 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 tsb. or more Cajun seasoning
1/2 tsp. garlic powder
1 loaf French bread, split in half, lengthwise

Melt butter in medium saucepan and add onions, peppers, mushrooms, and seasonings and saute for 10 minutes. Add the spinach and half and half and heat and stir till bubbly. Cover and simmer for 5 minutes. Add half of the cheeses and stir until melted.


Spread mixture evenly on both sides of French bread and top with remaining cheese. Place on cookie sheet, cheese side up and bake in a preheated oven at 350 degrees for 10 to 15 minutes or until bubbly. Slice into 1/2 inch slices and arrange on a serving platter.


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Spicy Crab and Artichoke Spread

1 lb. lump crab meat, picked over
1 tsp. chopped garlic
1/2 cup chopped pickled jalapenos
1/4 lb. Pepper Jack cheese, grated
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/2 tsp. salt
1/2 cup mayonaise
2 oz. Parmesan cheese, grated
2 tbs.'s fresh parsley, chopped

Combine the crabmeat, garlic, jalapenos, Pepper Jack,Worcestershire sauce, hot sauce, salt, and mayonaise in a medium bowl. Toss gently until just mixed.

Spoon mixture into a lightly greased baking dish. Sprinkle the Parmesan cheese and parsley over top of the crabmeat mixture. Bake in a preheated 350 degree oven for about 25 minutes. Let sit for 5 minutes before serving with mini toasts.


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I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage 

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Bayou Boogie

Here's a little clip of a Cajun two step, performed by the High Performance Band in Rayne, Louisiana. The crowd was loving this band and there was a whole lotta two-stepping going on. Crank it up for this one, cher! Merci beaucoup for passing by!


Sunday, December 29, 2013

Cajun New Year's Menu

Here are a few of my favorite recipes that are perfect for your New Year's celebration! I will be hosting a casual New Year's Day buffet for my family and friends and it will be quite a spread, packed with delectable Cajun and Creole delights. Here is what I have so far and who knows what else I'll be adding. Bon appetit and Happy New Year, cher!

Cajun Baked Ham w/ Pineapple Rum Glaze















Cajun Crawfish Dip


 For more of my holiday appetizers, click here.


Blackeyed Pea Salad













Cajun Crab and Corn Casserole










Pina Colada Bundt Cake










Chocolate Bread Pudding w/ Chocolate Bourbon Sauce












Wishing ya'll a happy, healthy, and prosperous new year, filled with good times. 

Happy 2014!