It's fall festival time in Cajun Country and that means fun time ! We've got the annual Sugarcane Festival going on in New Iberia, La., this weekend, that celebrates everything sweet. You'll want to be sure and make a pass over there, cher!
A fabulous entertainment line-up including , Mike and the Rockets and Geno Delafose and French Rockin' Boogie. After Hurricanes Gustav and Ike ruined the sugarcane crop last year, this year's cane is a bumper crop, taller than I've ever seen it. So the farmers have a lot to be thankful for at this year's festival. For a complete schedule go here.
And don't forget about Downtown Alive on Friday night, beginning at 6 p.m., in Parc Souci, featuring, "David Egan and the " 20 Years of Trouble Band". This fantastic group of musicians will have you dancin' up a storm with plenty of bayou blues tunes and a few good jitterbugs. Come on out and enjoy everything that Acadiana has to offer, great music, great food, and great times. Let the good times roll!
Here is a little sample clip of one of Acadiana's best keyboard players, David Egan, jamming at the Blue Moon Saloon in Lafayette, with Tab Benoit on guitar. Can't wait! see ya'll there!!!
And I wanted to share this great recipe for a quick and easy, old fashioned Cajun bread pudding. So delicious with morning coffee or tea and perfect on any Fall brunch or dinner table. Enjoy!
Cajun Bread Pudding
1 20 oz. can crushed pineapple w/ juice
1/2 cup of raisins
1/2 cup chopped pecans
1 loaf of "day old " French bread
6 0z. melted butter
3 lg. eggs
1 large can Pet milk
1 tsp. vanilla
1 1/2 cups sugar
1/4 cup dark brown sugar
2 tsp.'s cinnamon
Place the pineapple and raisins in a bowl, . Break up the French bread in a large bowl and pour milk over and blend gently. Let stand for 1 hour, then drain excess milk. Add the butter and cinnamon. In a separate bowl, beat the eggs with the Pet milk, vanilla, and the sugars, fold in pineapple and raisins and add mixture to the bread . Mix with a large spoon, until blended. Transfer mixture into a buttered 9x13 inch baking dish and bake @ 350 degrees for 30 to 35 minutes or until toothpick comes out clean. Cest bon, cher! Great plain, but I sometimes make a simple lemon glaze (recipe to follow), but any kind of glaze would be a wonderful addition.
In a medium bowl, beat an egg white until frothy. Add 1 cup of powdered sugar and 2 tbs.'s lemon juice and a dash of salt. Beat well and drizzle over warm bread pudding. Sinfully good!
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