Sunday, November 22, 2015

Cajun Thanksgiving Menu

With Thanksgiving just a few days away, I am putting the finishing touches on my holiday menu. I asked my family and friends what dishes they wanted most this year and here is the menu that they requested.  And of course, there will be plenty of appetizers and desserts, too. (links below) Bon appetit!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing

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 and 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.

(click on title to view recipes)

Cornbread Oyster Stuffing

Nanny's Praline-Sweet Potato Casserole 

String Bean Casserole

Jalapeno Cranberry Sauce

Mama's Sweet Potato Biscuits

For more of my Cajun Thanksgiving sides, click here.

For my Cajun Thanksgiving desserts, click here.

For my Cajun holiday appetizers, click here.

Wishing all of you a very Happy Thanksgiving, filled with good food,  good times, and good cheer! Merci beaucoup for stopping by!

Sunday, October 18, 2015

Cajun Pumpkin Faves + Festival Fun

It's that time of year again for all things pumpkin and with the cooler weather, I just can't seem to get enough of these heavenly pumpkin treats. Here is my latest creation along with a few more of my favorite pumpkin recipes that are all so totally decadent, cher, and will surely be a huge hit with your family and guests. Enjoy!

  Pumpkin-Pecan Cupcakes w/ Praline Glaze and Bourbon Whipped Cream

1 (1/2) cups flour
3/4 cup sugar
2 tsp.'s baking powder
1/2 tsp. salt
1/2 tsp. each, ground cinnamon and nutmeg
a sprinkling of ground cloves
1/2 cup buttermilk or milk
1/2 cup canned pumpkin
1/4 cup melted butter
1 large egg
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease 12 muffin cups or use paper liners. Mix all ingredients, except pecans, until just mixed.

Fold in pecans and stir gently. Fill muffin cups, 3/4 full, and bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean. Cool on wire rack and meanwhile, make the praline glaze.

Praline Glaze #2

1/2 cup butter

1/2 cup brown sugar

1/2 cup chopped pecans

In heavy saucepan, heat butter, brown sugar, and pecans, on medium heat, and bring to a boil. Lower heat and cook for 1 minute, stirring frequently. Remove from heat and cool slightly and spread over cupcakes.

And for another little touch of decadence, top with my 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)

  (click on title to view recipes)

Pumpkin Bread Pudding w/ Chocolate Bourbon Sauce

Pumpkin - Chocolate Chip Cake w/ Praline Glaze

Pumpkin-Praline Squares

Pumpkin Cheesecake

Festival Fun

We had an absolute bon temps last weekend at Festival Acadiens et Creole. Here's a little clip that I took of Roddie Romero and the Hub City All Stars rockin' the crowd on Saturday afternoon. Crank it up and let the good times roll, cher! Merci for stopping by!

Saturday, October 3, 2015

Cajun Jacked Up Shrimp + Festival Preview

Here is a family fave that is so easy to prepare and is guaranteed to please. These fabulous, spicy shrimp will send you over the top, cher, and have you begging for more. And baked, not fried, so healthier, too. Enjoy!

Cajun Jacked Up Shrimp

2 lb.'s large shrimp, peeled and deveined
2 tbs.'s Cajun seasoning
2 ounces Jack Daniels Whiskey
2 tbs.'s Worcestershire sauce
Juice of one lemon
1 tbs. fresh or dried thyme
1 tbs. fresh or dried basil
1/3 cup olive oil
1/2 cup butter, melted
1/4 cup fresh parsley, chopped

Combine the first 8 ingredients in a large bowl.

Heat butter and olive oil in a large heavy skillet, over medium heat.

Add the shrimp mixture to the skillet and blend well into butter mixture. Cook for 2 minutes on each side. Remove shrimp and place on skewers and place in a large baking pan.

Pour the butter mixture over the shrimp and bake in a preheated 350 degree oven for about 5 minutes or until shrimp are pink. Turn shrimp and baste well with sauce and bake for another 3 to 5 minutes.

Serve with the seasoned sauce for dipping with hot French bread.

Totally scrumptious, cher! Bon Appetit!

Festival Preview

One of  the biggest and best festivals in Lafayette is Festival Acadiens et Creoles. It's coming right up and is scheduled for Ocotber 9th - 11th. It's 3 days of great Cajun and Creole food, music, and fun!  Here's a little clip of some Cajun Honky-Tonk that I took at last year's festival. For a complete schedule, click here.

Wishing you all a fun and  fab Fall season! Merci beaucoup for passing by!


Friday, September 4, 2015

Cajun Labor Day Menu

With the last big holiday weekend of the summer coming up, I've been tweaking my menu for our annual Labor Day cook out. Believe me when I tell you, cher, that they are all sinfully delicious and totally worth the calories!  Here's what I have so far, but will be adding more as I go along. Bon appetit!


Spicy Sausage Stuffed Mushrooms

2 (16 oz.) cartons fresh baby bella mushrooms, washed, with stems removed
1/2 lb. fresh ground sausage
1 small onion, finely chopped
2 tsp.'s minced garlic
1 jalapeno pepper, diced
2 tbs's. fresh parsley, chopped
1 tsp. Creole seasoning
2 (3 oz.) pkg.'s cream cheese, softened
1/4 cup seasoned breadcrumbs
1/2 cup shredded cheddar cheese

Brown sausage with Creole seasoning in a large heavy skillet, stirring often, until no longer pink. Drain excess oil and set aside. Reserve 2 tbsp.'s sausage drippings in skillet and add onions, garlic, and jalapenos. Saute over medium heat for about 8 to 10 minutes. Remove from heat and stir in sausage, breadcrumbs, parsley, and cream cheese and blend well.

Spoon sausage mixture evenly into mushroom caps and place on a lightly greased cookie sheet. Sprinkle cheese over top of each stuffed mushroom. Bake in a preheated 350 degree oven for 15 minutes or until cheese is melted. Makes 3 dozen. Divine!

Spicy Cajun Crab Dip

1 pkg. Andouille sausage, (or other smoked sausage), sliced
1 each, green, red, and yellow bell pepper, seeded, cut in halves, then quartered
1 onion, cut in half, then quartered
1 tbs. Cajun seasoning
Place a pepper of each color on a skewer and alternate with sausage and onions. Repeat. Cook directly on grill on medium heat for about 10 to 15 minutes, on each side.

Cajun BBQ Chicken w/ Bourbon BBQ Sauce



Wishing all of you a very happy holiday weekend! Merci beaucoup for passing by!

Saturday, August 22, 2015

Spicy Seafood Cornbread + A Cajun Waltz

Here's another fabulous, family favorite that will blow your taste buds away and have you going back for more. I used leftover boiled seafood from our last seafood boil that I had stashed in my freezer,  This adds a lot of flavor to an already scrumptious dish and is guaranteed to please your family and guests. Cest bon, cher!

Spicy Seafood Cornbread

1 (1/2) cups yellow cornmeal
1/2 cup all purpose flour
1/2 tsp. baking soda
2 tbs.'s sugar
1 cup milk
1 egg
1/4 cup vegetable oil
1 medium onion, finely chopped
1 bell pepper, diced
1 (15 ounce) can cream style corn

1 (1/4) cups shredded cheese
2 tbs.'s or more pickled jalapeno slices
1 tsp. or more Cajun seasoning
1/2 lb. each, cooked crawfish tails, medium shrimp, and crab meat 

In a large bowl, combine the dry ingredients, mix well, and set aside. In another bowl, combine milk, egg, and oil. Add the remaining ingredients, except seafood, and mix well. Stir into the flour mixture and stir in the seafood and mix gently. Transfer to a lightly greased, 13x9 baking pan and bake in a preheated 350 degree oven for about 45 minutes or until golden brown.


And while your seafood cornbread is cooking, cher, why not have a delicious cocktail while you're waiting, and dance to the Cajun music video?  Cheers, ya'll!

 Frosty Lemon Drops

1 (1/2) ounces vodka
1/2 ounce orange liqueur
1 ounce fresh lemon juice
1/2 tsp. fine sugar
Lemon and lime slices for garnish
1 cup crushed ice

Mix the vodka, orange liqueur, and lemon juice in cocktail shaker filled with the ice. Strain and pour into a frosted cocktail glass and enjoy!

A Cajun Waltz

Here's a little clip that I took of Wayne Toups and Zydecajun playing a Cajun waltz at the finale of Rhythms on the River in River Ranch. The crowd was loving this band.

 Hope that ya'll are having a great weekend. Merci beaucoup for stopping by!

Saturday, July 18, 2015

A Cool Cajun Lunch + Bayou Boogie

It's been hotter than hot in Cajun country and we've been eating light and trying to stay cool. I just love going for a dip in the pool and then eating a cool poolside lunch and sipping a frozen fruit smoothie. I like to make up a platter of fresh fruit for nibbling and dipping in a creamy fruit dip and maybe a yummy salad or sandwich. On the weekends, I like to grill a lot of chicken, shrimp, and veggies, and then freeze in individual containers for use in week day meals. Here are a few of my favorite recipes that I love to prepare for those hot, summer days.  Cest bon, cher! Enjoy!

Cajun Chicken Salad  

 3 cups cooked chicken, chopped
1/2 cup light mayo
1/4 cup Creole or Dijon mustard
1/2 tsp. prepared horseradish
1 small red onion, diced
2 ribs celery, diced
1/2 bell pepper, diced
1 tsp. Cajun seasoning
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
Salt to taste
Lettuce and sliced tomatoes
12 slices of your favorite bread or 6 rolls

Combine all ingredients in large bowl, mix well, and chill until ready to use. Place salad in a serving bowl and serve with bread or rolls and a platter of lettuce and tomatoes. Makes 6

And what could be better than a platter of fresh fruit with a heavenly fruit dip. Fab!

Greek Yogurt Fruit Dip

1 (8 oz.) container Vanilla Greek Yogurt
2 tsp.'s fresh lemon juice
1 tsp. sugar or honey

Combine all ingredients in a small bowl and refrigerate until ready to serve. Transfer to a dip bowl and enjoy!

And why not top it all off with a refreshing frozen fruit smoothie. Here's my fave.

Strawberry Banana Smoothie

6 strawberries, cut in half
1 banana, sliced
6 oz.'s vanilla frozen yogurt
1 cup low fat milk
2 tsp.'s sugar or honey, optional

Ice cubes

Place strawberries, bananas, and sugar, in blender. Add frozen yogurt and milk. Add ice cubes and blend until smooth and thick. So delicious and good for you, too!

Bon Appetit !

Hope ya'll are having a fun and fab weekend! Thanks for passing by!

Bayou Boogie

Here's a little clip that I took at the final Spring concert at Rhythms on the River, in River Ranch. Wayne Toups and ZydeCajun were tearing it up and there was a whole lot of nitty-gritty dancin' going on. Crank it up for this one, cher, and let the good times roll. Geaux Wayne!

Wednesday, July 1, 2015

Cajun Holiday Cook-Out

With only a few days to go until the Fourth of July, I've been finalizing my menu for our holiday cook-out. With the hot and humid weather we've been having, I've decided to keep things simple with quick and easy grilled favorites, and cool refreshing drinks and desserts. This is what I have so far and who knows what else I will be adding. Bon Appetit!

Spicy Cajun Dogs

4 links Andouille or other smoked sausage
Spicy BBQ Sauce
4 poboy rolls or hot dog buns
4 tsp.'s Creole mustard
Pickled jalapeno slices
1 small onion, chopped
1/2 cup shredded cheddar cheese

Grill sausage for 10 to 15 minutes on each side on a medium hot grill. Baste with BBQ sauce before and after flipping. Grill buns for 5 minutes on indirect heat. Top with mustard, jalapeno slices, onions, and cheese.

 Spicy Cajun Boiled Crabs

 Cajun 7 Layer Taco Dip

Cajun Seafood Pasta Salad

 Spicy Cajun Burgers

Mama's Macaroni Salad

1/2 cup mayonnaise
1/4 cup milk
1 tbsp. white vinegar
2 tbs.'s fresh parsley, chopped
1/2 tsp. salt
1 tsp. or more, Cajun seasoning
1/2 tsp. garlic powder
Few shakes of Tabasco
8 oz.'s macaroni, cooked and rinsed
1/4 cup red onion, diced
1/4 cup bell pepper, diced
1/4 cup celery, diced

In a large bowl, stir mayonnaise, milk. vinegar, parsley, salt, Cajun seasoning, and Tabasco until well mixed. Add macaroni, onions, bell peppers, and celery. Toss until well blended and chill until ready to serve.

 Cajun Grilled Corn on the Cob


  Lemon Ice Box Pie

 Lemonade Sweet Tea

2 family-size tea bags
3 cups water
1/2 cup sugar
4 cups cold water
1 small can (6 oz.) frozen lemonade concentrate, thawed
Lemon slices and fresh mint sprigs for garnish

In 2 qt.saucepan, bring the 3 cups of water to a boil.  Remove from heat, add tea bags, and steep for 10 minutes. Discard tea bags and stir in sugar and stir until dissolved. Pour into a 3 quart pitcher and stir in lemon concentrate and cold water and mix well. Garnish with lemon slices and fresh mint sprigs.

For more scrumptious cook-out recipes, click here.

Have a safe and HAPPY 4TH, YA'LL!!! Merci for stopping by!

Friday, June 19, 2015

Cajun Summer Favorites

It's summer time in Cajun country and that means lots of refreshing, cool summer drinks, and lots of grilling on the patio, and boiled crabs and shrimp. I just love sitting around the pool in the evening and sipping one of these Strawberry Margarita Spritzers while dinner is cooking on the grill. Enjoy!

Strawberry Margarita Spritzers

1 (10 oz.) package frozen strawberries, thawed
1 cup tequila
1/4 cup Triple Sec
1 (10 oz.) can frozen strawberry daiquiri mix, thawed
2 tbs.'s fresh lime juice
1 (1 liter)  bottle club soda
Lime slices for garnish

Place first 5 ingredients in blender and pulse until smooth. Pour into a pitcher and stir in club soda, right before serving. Garnish with lime slices. Cheers!

And with Father's Day, right around the corner, these scrumptious grilled Cajun favorites will be perfect for your Father's Day celebration or anytime you want a sinfully delicious meal. Guaranteed to please the Dad in your life, cher, and lure him out of his Man Cave. Bon appetit!

Cajun BBQ Ribs

 Cajun Grilled Ribeyes

Grilled Stuffed Jalapenos

 Grilled Andouille-Pepper Kabobs

For more Father's Day faves, click here. 

And for desserts click here

Wishing all of you Dads a funtastic weekend and a very Happy Father's Day! Merci beaucoup for passing by!