First I'd like to thank all of my new followers and extend a warm welcome to all of you. Also, many thanks to everyone for all of your lovely comments and for your continued visits and support. I am taking a little blog break due to family concerns, but hope to be back soon and be able to visit with ya'll again. My dear 90 year old father has been in the hospital for a week now, after falling, last Wednesday. He is doing a lot better now and should be going home soon. Merci beaucoup for stopping by! Meanwhile, I will leave you with one of my favorite recipes. Bon appetit!
Spicy Crawfish Fettuccine
1 lb. fettuccine pasta 1/2 cup butter
1/2 cup flour 1 lb. fresh crawfish tails, peeled and deveined 1 tbs. or more Cajun or Creole seasoning, divided 1/2 lb. Velveeta w/ Jalapeno cheese, cut into squares Salt and Tabasco to taste 3 cloves of garlic, minced 1 onion, chopped 1 bell pepper, chopped 1 cup half and half 1/2 cup grated Parmesan cheese 1/4 cup fresh parsley, chopped 1/4 cup green onions, sliced Rinse and season crawfish with 1 tsp. Cajun or Creole seasoning and set aside. Cook fettuccine, according to package directions. Drain rinse, and set aside. Melt
butter in a large heavy skillet on medium heat and saute onion and
garlic till soft. Add flour and stir until blended, but not brown. Add crawfish and continue to cook for 10 minutes, stirring occasionally. Lower heat and add half and half, Velveeta cheese, other
tsp. Creole seasoning, salt, and Tabasco, and cook and stir until cheese melts. Slowly add 1/4 cup of the
Parmesan cheese, a little at a time, stirring often. Add parsley and
green onions and simmer and stir for 10 minutes or until thickened.
Combine with fettucine and mix well. Transfer to a buttered baking dish, top with other half of the Parmesan cheese, and bake in a preheated 350 degree oven for 15 minutes. Serves 4
delicate garlic-butter, cream sauce compliments the spicy crawfish
perfectly. I like to make this recipe when I'm in the mood for pasta.
Serve with a big tossed salad and french bread and maybe a nice glass
of wine. Cest' bon, cher! Enjoy!
Here's a Cajun favorite that is very easy to make and satisfies the soul on a cold winter day. I used the left over ham bone from New Years to bump up the flavor of this sinfully good soup. When I tell you that it's out of this world, then you know that I mean it, cher! Enjoy!
Slow Cooker Ham and White Bean Soup
1 ham bone
1 1/2 cups cooked ham, cubed
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 can Rotel diced tomatoes w/ green chilies
1 quart chicken stock
3 cans (15 ounce) Navy beans, drained
1 tsp. dried thyme
2 or 3 bay leaves
1 tsp. or more Cajun seasoning
Salt to taste
Combine ham bone, ham, stock, onions, peppers, celery, carrots, garlic, thyme, beans, bay leaves, bay leaves, and tomatoes w/ green chilies, in a 4 to 6 quart slow cooker. Cook on high for 4 hours or on low for 8 hours, or until veggies are tender. Adjust seasoning, add a little water, if necessary, and parsley, and stir well. Discard bay leaves, and continue cooking on high for 30 minutes.
Here is a family fave that I love to serve on New Years Day and on many other occasions throughout the year. In keeping with the Cajun tradition of eating black eyed peas for good luck and cabbage for prosperity in the the new year, these are "must haves" on the Cajun table and guaranteed to please your guests. Bon appetit!
Black -Eyed Pea Salad
1 Creole tomato, seeded and chopped
1/2 cup each, red and green bell pepper, diced
1/2 cup of green onions, sliced
2 cloves of garlic, minced
2 cans (16 ounce) black eyed peas, rinsed and drained
1 stalk celery, diced
1/4 cup chopped fresh parsley or cilantro
1 tsp. Cajun seasoning
3 slices bacon, fried crisp and crumbled, (optional)
Creole Vinaigrette, (recipe below)
Chop veggies and mix with peas in large bowl. Season with Cajun seasoning and prepare the vinaigrette and add to the veggie-pea mixture. Cover and marinate in fridge for 6 hours or more, stirring occasionally. Drain excess vinaigrette, top with bacon bits, and serve on cabbage leaves. Divine! (photo courtesy of Google Images)
1/4 cup white wine vinegar
1 tbs. Creole mustard
1 tsp. Tabasco sauce
1 tsp. crushed garlic
1/2 tsp. salt
1/2 cup olive oil
first five ingredients in bowl and whisk until well blended. Add oil and
continue whisking until combined.
******* I am also making a big crock pot full of these, with the left over ham bone from Christmas. Click here for the recipe.
And another "must have" is my Creole Smothered Cabbage. For the recipe, click here.
Welcome to Cajun country and to my blog. I am a Cajun gal who was born and raised on the Bayou Vermilion. The area is rich in history and culture and is a very fun place to live. Fabulous cuisine, incredible music, and fun loving people with a joie de vivre, (love of life). You will learn about the Acadian French people and their culture, and best of all, you will learn how to prepare the world famous Cajun cuisine. Lassiez les bon temps rouler, cher!