Friday, September 30, 2011

More Cajun Tailgating Faves + Festival Time

With football season now in full swing and a cool front blowing in,  it's a perfect time to fire up the grill for some delectable Cajun tailgating faves. Whether it's a gathering to watch the Ragin' Cajuns, New Orleans Saints, or the L.S.U. Tigers, these fabulous treats will please your family and guests and have them coming back for more.  Cest bon, cher!

Grilled Portobello Mushroom Sliders

6 portobello mushrooms
1/2 cup olive oil
1/2 cup onions, chopped
4 cloves garlic, minced
1/4 cup balsamic vinegar
Few shakes of Tabasco

1 pkg. slider rolls or dinner rolls
3 tbs.'s melted butter
Creole mustard
Lettuce
Tomato and red onion slices

Clean mushrooms and remove stems. Place caps in a shallow pan, with gills up. In small bowl combine the marinade and pour evenly over mushroom caps and let stand for 1 hour. Remove from marinade and place mushrooms directly on a medium hot grill or place in a grill pan and grill for 10 to 12 minutes, turning once, half way through. Meanwhile, brush slider rolls with butter and grill for 5 minutes on indirect heat. Place Creole mustard on bottom half of rolls, then lettuce, then mushrooms, then onions, and tomatoes. Enjoy! Fab!

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Grilled Cajun Meatballs En Brochette

1 lb. bacon, cut in half
 2 lbs. lean ground beef
1/2 cup favorite BBQ sauce
1 red onion, chopped fine
2 eggs, lightly beaten
1/2 cup seasoned breadcrumbs
1 tbs. Cajun seasoning
2 tbs.'s Creole mustard
1 tbs. Worcestershire sauce
1  small can chopped green chilies
Salt and Tabasco to taste

Soak wooden toothpicks in water for 15 minutes. In large bowl, combine all ingredients, except bacon, and form into 2 inch meatballs.  Wrap each meatball with a strip of bacon and secure with a toothpick. Grill on medium heat for about 10  minutes, brush with BBQ sauce, turn,  brush with more bbq sauce, and grill for 10  more minutes or until bacon is crisp. Makes 24 Out of this world!


And here are a few more of my faves.

Ultimate Cajun Nachos





Click here for recipe.

Crab Stuffed Jalapenos






Click here for recipe.







  Bon appetit!

I'll be sharing these at ~
Sunday Showcase Party

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Festival Time

We're only two weeks away from the best festival of the year, which also happens to be my favorite. Festival Acadiens et Creole celebrates all things Cajun and Creole and is a three day blow-out with lots of fabulous food, incredible music, and so much more. For for a complete schedule, click here. Here's a little clip that I took of Kevin Naquin and the Ossun Playboys,  rockin' the crowd at last year's festival. Crank it up for this one, cher, and let the good times roll!



I'd like to extend a warm welcome and thanks to all of my new followers. Hope ya'll have a fun and fantastic weekend. Merci beaucoup for stopping by.

Sunday, September 25, 2011

Decadent Cajun Pecan Treats + Bayou Boogie

A friend gave me a big bag of shelled pecans and you might say that I got carried away, making a few decadent Cajun pecan treats. Here are a few of my favorite pecan recipes that will not only satisfy a sweet tooth, but make you wish that you had doubled the batch. They are so rich and scrumptious and are all adapted from the fabulous "Something to Talk About" cookbook, compiled by the Junior League of Lafayette. They are a special treat that I love to serve my guests and sometimes just to satisfy my "ahnvee" (craving) for a little something sweet and so easy, too.  Enjoy!

Bourbon- Pecan Pie Brownies

1 pkg. yellow cake mix
1 egg
2 sticks softened butter
3/4 cup packed dark brown sugar
3/4 cup dark Karo syrup
3 eggs
1/2 tsp. each, vanilla and almond extracts

1 shot of bourbon
1 cup chopped pecans

Reserve 3/4 cup cake mix. Combine remaining cake mix and 1 egg in large bowl and beat until smooth. Add butter and mix well. Press into bottom of a 13x9 inch baking pan. Bake in a preheated 350 degree oven for 10 minutes. Meanwhile, combine brown sugar, corn syrup, 3 eggs, vanilla and almond extracts, chopped pecans, bourbon, and reserved cake mix in large bowl and mix well. Pour over the baked layer and bake for 20 to 25 minutes or until a toothpick comes out clean. Cool and cut into squares. Out of this world!


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This second one is one of my son's faves and seriously, he can polish off the whole pan if I don't hide them. Totally decadent and worth the calories, cher! Divine!

Chocolate Chip-Pecan Pie Bars






Click here for the recipe.








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And last, but not least, is this fabulous pie that is just heavenly and just perfect for the holidays or anytime you want a sinfully decadent dessert! Especially when you add a little bourbon to it.

Chocolate Fudge Pecan Pie



I'll be sharing these at~
Sweet Indulgences Sunday
Sunday Showcase Party
Tuesday Talent Show
These Chicks Cooked 
Full Plate Thursday
Potpourri Friday
Saturday Night Special

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Bayou Boogie






Click here for the recipe.





















I've received a special request for a clip of one of my favorite bands, The Bluerunners. They play an eclectic blend of Cajun, roots, rock, and blues and are were one of the most popular bands in Louisiana and toured worldwide. They no longer play together on a regular basis, but are scheduled to perform for a special reunion performance at Downtown Alive, in October.  I took this little clip at Festival International and they are seen here, playing with Horace Trahan, an accordion player with a band of his own. This one's for you, cher!

The Bluerunners

video

Wednesday, September 21, 2011

Spicy Crab and Catfish Stew + Zydeco Fun

It was a beautiful summery weekend in Cajun country, and we went fishing and crabbing with friends and really racked up. What to do with all of this wonderful seafood caught in local waters was easy. I fried some of the catfish and made a big crab and catfish stew. And believe me when I tell you, cher, it was all out of this world! Bon appetit! Enjoy!

Spicy Crab and Catfish Stew 

2 lbs. catfish fillets, cut into 3 inch pieces
1/2 dozen cleaned crabs or 1 lb. lump crab meat
1/2 cup vegetable oil
1/2 cup flour
1 cup each , onions and bell peppers, chopped
1/2 cup celery, chopped
1 can Rotel diced tomatoes w/ green chilies

3 cups seafood stock or water
1/4 cup fresh parsley, chopped

1/4 cup green onions, sliced
2 tbs.'s or more Creole seasoning (divided)
2 whole lemons, quartered
3 bay leaves
Salt and Tabasco to taste

(photo courtesy of Google Images)

Squeeze lemon juice on catfish and generously rub with Creole seasoning and set aside. In large heavy pot, brown the flour in the oil, on medium heat, stirring constantly for about 10 minutes. 



 When roux is a light brown, lower heat and add onions, bell pepper, and celery,  and continue to stir and cook for 5 minutes. Add a little water, if necessary. Add salt, tomatoes, other tbs. Creole seasoning, seafood stock, and bay leaves. Bring to a boil, lower heat, cover, and simmer for 30 minutes.


Add hot sauce, crabs and catfish, and stir gently,  and simmer for 15 minutes. Add parsley and green onions,  and simmer for 5 more minutes. Serve over cooked rice with a scoop of Remoulade Potato Salad, and French bread. Sinfully delicious ! Serves 6


For my Remoulade Potato Salad recipe, click here

I'll be linking these to the following parties ~
Full Plate Thursday
Potpourri Friday

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Zydeco Fun

We recently had an absolute blast at the Zydeco breakfast at Cafe' des Amis, in Breaux Bridge. We couldn't resist the Eggs Begnaud, (grilled biscuit with eggs, topped with crawfish etouffee),  and then of course, we had to dance it off. Here's a little clip of one of my favorite bands, Jeffery Broussard and the Creole Cowboys, playing their spicy brand of Cajun/Zydeco music at Cafe des Amis. Crank it up for this one, cher, and let the good times roll!

 

Hope you're all having a fabulous week! Merci beaucoup for stopping by!

Wednesday, September 14, 2011

Spicy Crock Pot Jambalaya + Weekend Preview

Here's one of my favorite Cajun recipes that is so easy to make and is out of this world. Perfect for tailgating and for when you don't want to heat up the kitchen.  I just love using my Crock Pot, as it does all of the work for me and gives me more time to have fun and enjoy the game. The scrumptious flavors in this fabulous jambalaya will delight your guests and trust me, you will be asked for the recipe. Cest bon, cher! Enjoy!

Spicy Crock Pot Jambalaya

1 pound large shrimp, peeled and deveined
1 cup cooked ham or chicken, cubed
1 lb. Andouille sausage, sliced thin
1 onion, chopped
1 cup bell peppers, any color, coarsely chopped
2 stalks celery, sliced
3 cloves garlic, minced
1  (14 1/2 oz.) can diced tomatoes, drained
1 (8 oz.) can tomato sauce
1 bunch green onions, sliced thin
1 or 2 jalapenos, seeded and chopped, (optional)
1/4 cup fresh parsley, chopped
1 tbs. Worcestershire sauce
Few shakes Tabasco
1 tbs. or more Cajun seasoning
Salt to taste
1 tsp. dried thyme
2 bay leaves
2 cups chicken stock
2 cups raw rice

First chop the veggies, slice the sausage,  and chop the ham or chicken.


Combine ham, sausage, trinity, rice, garlic, chicken stock, tomatoes, tomato sauce, Worcestershire sauce, bay leaves, jalapenos, and seasonings,  in 5 quart slow cooker. Mix well, cover,  and cook on low for 5 hours.


Stir well and add shrimp, parsley, half of green onions, and Tabasco, and cook on high for 30 to 40 more minutes. Discard bay leaves and garnish with remaining green onions before serving.

Serve with a big tossed salad and my Cajun-Style French Bread.










Click here for the recipe. Bon appetit!

Weekend Preview

With gorgeous weather predicted for the weekend in Cajun country, it's guaranteed to be fun,  with beaucoup outdoor activities going on. This week's Downtown Alive will feature T.K. Hulin and Smoke, a popular Swamp Pop and rock n' roll band that has been a fave in Acadiana since the 60's, and is still going strong. Here's a little clip that I took of them playing at Ryhthms on the River, in River Ranch. That is my friend Sally, the blonde, dancing in the light pink shirt and white slacks. Geaux Sally, this one's for you, cher!


Hope that ya'll are having a wonderful week! Merci beaucoup for stopping by!

Thursday, September 8, 2011

Banana Pudding Cake w/ Caramel Rum Glaze + Bayou Blues

After a very rainy and stormy weekend in Cajun country, we have been having the most glorious Fall-like weather and I've been in the mood to bake.  Here's a family fave that is sinfully delicious and after one bite of this delectable treat, you'll think you're in heaven, cher!  Guaranteed to please your family and guests and so easy to make. Cest bon! Enjoy!

Banana Pudding Cake w/ Caramel-Rum Glaze

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, until blended.

 Add almond extract and beat on medium speed for 2 more minutes. Pour into prepared pan and bake in a preheated 350 degree oven for 45 to 50 minutes. Cool cake before glazing.


Caramel Rum Glaze

1 cup brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 cup powdered sugar
1 tbs. rum

Bring first 3 ingredients to a boil in a 2 quart saucepan, over medium heat, whisking constantly for 1 minute. Remove from heat and gradually whisk in powdered sugar until smooth. (about 3 minutes)  Stir in rum and whisk until thickened. Drizzle glaze over cake. Bon appetit!

I will be sharing this at the following parties ~
Full Plate Thursday

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 Bayou Blues

Here's a little clip of one of my favorite Cajun artists, Wayne Toups, on accordion, jammin' down to "Blues on the Run" with Delbert McClinton, on guitar. Geaux Wayne! Hot as Tabasco! Grab a cold drink and crank it up, cher, and let the good times roll! This one's for you, Robert!


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

Thursday, September 1, 2011

Crawfish Stuffed Bell Peppers + Time for Downtown Alive

One of my dear friends came by over the weekend and gave me a big bag of bell peppers , jalapeno peppers, and tomatoes, from her garden.  A wonderful gift,  and since I just happened to have a bag of peeled crawfish tails in my freezer, I decided to make some crawfish stuffed bell peppers.  And believe me when I tell you, cher, that they were out of this world! Of course, if you don't have crawfish, you could substitute with shrimp. Either way, divine! Enjoy!

Crawfish Stuffed Bell Peppers

6 whole bell peppers, ( any color)
1 lb. fresh, peeled crawfish tails
1/2 stick unsalted butter
1/2 cup each, onions, bell peppers, and celery, chopped
1/4 cup green onions, sliced
2 tsp.'s minced garlic
1/4 cup fresh parsley, chopped
2 bay leaves

1 can cream of mushroom soup, plus 1/2 soup can water 
1 can Rotel tomatoes and green chilies
2 tbs.'s Worcestershire sauce
2 cups cooked rice
1 tbs. or more Cajun seasoning
Salt and Tabasco to taste
1/2 cup of  breadcrumbs

1/2 cup Parmesan cheese

Cut tops off of bell peppers and remove seeds and reserve. In large pot, boil the bell peppers and tops in lightly salted water, for five minutes. Drain and place in a large, lightly greased baking pan.


In large skillet, on low heat, melt butter and saute chopped onions, bell peppers, celery,  and garlic,   for five minutes. Add the crawfish tails, tomatoes, and seasonings and saute for 10  minutes. 

 Add the Worcestershire sauce, cream of mushroom soup and water, stir well and cover and simmer for 10 minutes. Remove bay leaves and add the cooked rice to the crawfish mixture and mix gently.


Fill each bell pepper with crawfish and rice mixture. Blend bread crumbs and cheese together and sprinkle on top of each pepper and dot with butter. Replace tops and bake at 350 degrees for 15 to 20 minutes Serves 6 Bon Appetit!

I'll be sharing these at ~
These Chicks Cooked

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Time for Downtown Alive

It's that time once again, for that funtastic Friday night block party in downtown Lafayette at Parc International. The kick-off for the 29th annual Fall edition of the Downtown Alive concert series will begin on Friday, September 2nd and run every Friday, through mid-November. Lots of great Cajun and Zydeco music, food, and fun! For a complete schedule, click here. This week's band will be the legendary Nik-L-Beer, famous for it's fabulous variety and dance music. Here's a little clip that I took of this "hotter than Tabasco" band, playing at this year's Le Festival de Mardi Gras de Lafayette. Get your dancin' shoes on and let the good times roll, cher! See ya'll there!



I'd like to invite all of my wonderful followers and readers to a virtual Labor Day BBQ  over at my dear friend, Karen G.'s blog. It starts now and will continue through the 3 day weekend. Head on over and meet some new bloggers and get a bunch of new followers. It's going to be a blast and you won't want to miss it!

Wishing ya'll a fun and safe, holiday weekend!  Merci beaucoup for stopping by!