Friday, February 24, 2012

Spicy Cajun Seafood Casserole


Here's a Cajun favorite that is perfect for the Lenten season and so easy for those busy days. The succulent shrimp, crawfish, and crab meat,  blends perfectly with the delectable, spicy cheese sauce,  and the rice adds a nice texture. It is a very versatile recipe and can also be made with a pound of just shrimp, crawfish, or crab meat,  or whatever you have available. It can be made in advance as it freezes well, and then thawed and popped into the oven when ready to serve. Cest bon, cher! Bon appetit!

1 onion, chopped
1/2 cup each, red and green bell pepper,chopped
2 stalks celery, sliced thin
2 tsp.'s garlic, minced
1 or 2 jalapeno peppers, seeded and chopped
1/4 cup fresh flat leaf parsley, chopped
1/4 cup green onions, sliced thin
1/2 stick butter
1 can cream of mushroom soup
1 can cheddar cheese soup
1 soup can half n' half or milk, plus a little more, if needed
1/2 lb. each, fresh shrimp, crawfish tails, and crab meat
1 tsp. or more Cajun seasoning
 Few shakes Tabasco sauce
1 1/2 cups cooked rice
1 cup shredded cheddar cheese
1/2 cup seasoned breadcrumbs

Melt butter on medium heat, in large,  heavy skillet. Saute the first 5 ingredients in the butter , until soft. (about 10 minutes)  Add seafood, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soups, half n' half, and Tabasco and mix well. Fold in the rice, mixing gently, but well. Transfer to a greased 13x9 inch baking dish and top with breadcrumbs and cheese Bake at 350 degrees, for 35 to 40 minutes or until bubbly and browned. Sinfully delicious! Enjoy!


Serve with a big tossed salad, a glass of white wine, and my Cajun-Style French Bread.
 (click here for the recipe)


I am sharing these at~


Wishing ya'll a fun and fab weekend! Merci beaucoup for stopping by!

Saturday, February 18, 2012

Cajun Mardi Gras Party Faves + Bayou Boogie

Here are a few of my favorite Mardi Gras party buffet recipes that are guaranteed to please your family and guests. They are all out of this world and what Mardi Gras party would be complete without these wonderful Cajun faves and a Bloody Mary or two. Cheers and bon appetit!

Big Easy Bloody Mary's

2 oz.'s vodka
6 oz.'s V-8 juice
Few dashes Tabasco
1 dash Worcestershire sauce
1 dash white pepper
1 tsp. lime juice

 


Shake all ingredients and strain into cocktail glass over ice and garnish w/celery stalks and green olives. Makes 1 

(click on titles to view recipes) 

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 Baked Muffaletta Dip

















 Spicy Crock Pot Jambalaya













 Mardi Gras Slaw w/ Cajun Hush Puppies









 Creole Potato Salad













I'll be sharing these Cajun delights at ~

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 Bayou Boogie

And here's a little clip of the Krewe de Canaille, dancing to Le Dance de Mardi Gras, at Randol's dance hall in Lafayette. Just one of the many ways we celebrate Mardi Gras in Cajun country. Crank it up for this one, and let the good times roll!


HAPPY MARDI GRAS !
Wishing ya'll a safe and fun Mardi Gras!
Merci beaucoup for stopping by!

Monday, February 13, 2012

Cajun Mardi Gras Desserts

With Mardi Gras in full swing in Cajun country, I have been making my family's favorite Mardi Gras desserts. Namely, a traditional King Cake, with cream cheese filling,  and a newer, easier version of Mini King Cakes. And it wouldn't be Mardi Gras without my French Vanilla Bread Pudding w/ Praline Rum Sauce and a batch of my Chocolate Praline Brownies. All sinfully delicious and perfect for your Mardi Gras celebration. Cest bon, cher! Enjoy!

Traditional King Cake (click here for recipe)














 French Vanilla Bread Pudding w/ Praline- Rum Sauce

12 slices of French bread, torn into pieces
1/2 cup sugar
1 tsp. cinnamon
1/2 cup chopped pecans

4 eggs
2 cups milk
1 pkg. French vanilla instant pudding mix

Place bread pieces in a 2 1/2 quart buttered casserole dish. In large bowl , mix sugar, cinnamon, eggs, milk, and pudding mix, with wire whisk, until well blended. Stir in pecans. Pour over bread pieces and blend until evenly coated. Place casserole dish in a larger baking pan, filled with one inch of water. Bake in a 350 degree oven, for 40 to 45 minutes, or until golden brown. 

 
Praline-Rum Sauce

3/4 cup light brown sugar
4 tbs.'s butter
1 small can evaporated milk
1/2 cup chopped pecans
2 tbs.'s dark rum or
2 tsp.'s rum extract



Melt butter in saucepan, and then add brown sugar, milk, and pecans. Bring to a boil and lower heat and simmer for 5 minutes, stirring often. Remove from heat and stir in rum, or rum extract. Serve warm over bread pudding.


 Easy Mini King Cakes

 
1 loaf refrigerated French bread dough
3 tbs.'s butter, softened
1/2 cup sugar
1 tbs. cinnamon

1 cup powdered sugar
4 to 5 tsp.'s milk
1/2 tsp. each,  vanilla and almond extracts

colored sugar - yellow, purple, green

Unroll french bread dough into a large rectangle, about 12x16 inches and brush the dough lightly with softened butter. Mix together the sugar and cinnamon and sprinkle over butter. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide.  Twist two stips together and tie each strip loosely into a knot, and place on baking sheet about 2 inches apart. 

Bake in a preheated 350 degree oven for 20 to 25 minutes and allow to cool slightly.

In medium bowl, mix powdered sugar, milk, and extracts to make icing. Dip each mini cake into icing and then sprinkle with colored sugar. Fab!

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Chocolate-Praline Brownies (click here for recipe)










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 I'll be sharing these at ~


Wishing you all a fun and fabulous Mardi Gras! Merci beaucoup for stopping by!

Thursday, February 2, 2012

Cajun Superbowl Party Faves

Here are a few of my all time,  favorite recipes for Superbowl Sunday. They are all easy to prepare and when I tell you that they are "out of this world" good,  then you know that I mean it, cher. Guaranteed to please your family and guests. Bon appetit! Enjoy!

Spicy Sausage - Cheese Dip

1/2 lb. hot bulk sausage, cooked, drained, and crumbled
1 small onion, finely chopped, sauteed with sausage
1 lb. Mexican Velveeta cheese, cut into small cubes
1 can Rotel tomatoes and green chilies

Combine in a microwave safe bowl and microwave on high for 3 minutes. Stir and microwave for 2 more minutes, or until cheese melts. Serve with tortilla chips or crackers.

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(Click On Title To View Recipe)

Spicy Cajun Crab Dip















Grilled Stuffed Jalapenos














Mardi Gras Jambalaya














 



 I'll be sharing these at ~

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I'd like to thank all of you who stopped by during my blog break,  and for all of your lovely well wishes and prayers for my dear Dad. He has been home for a while and is recovering nicely and is almost back to his old self. He is one amazing 90 year old and extends his thanks to ya'll,  as well. I'd also like to extend a warm welcome to my new followers. I will be coming by to visit ya'll soon, so please leave me a comment, so I can find you. Wishing you all a fab and fun weekend! Merci beaucoup for stopping by!