Sunday, July 29, 2012

Cajun Grilled Crab Cakes w Spicy Remoulade Sauce + More Geno

With crab season in full swing in Cajun country, I have been cooking and eating more than my share. We like to boil a big pot of Louisiana Blue crabs on the patio and then pick and reserve any leftover crabs to make crab cakes. I recently had some grilled crab cakes at a family gathering and they were so delicious, I knew that I just had to try them at home. Sinfully good and so easy, too. Bon appetit!

Cajun Grilled Crab Cakes w/ Spicy Remoulade Sauce

1 lb. lump crab meat
1/2 cup red or green bell pepper, diced
3 green onions, sliced thin
1/4 cup fresh parsley, chopped
2 tbs.'s mayonnaise
1 tbs. Creole mustard
Juice of 1/2 lemon
1 tbs. Worcestershire sauce
1 tbs. Cajun seasoning
Few shakes Tabasco sauce
1 egg, beaten
4 slices white bread, crusts removed,
 and torn into small pieces
2 cups seasoned breadcrumbs

In large bowl, combine all ingredients, except breadcrumbs. Place breadcrumbs on a cookie sheet and shape mixture into 4 patties and roll in breadcrumbs. Place crab cakes on a plate, cover and refrigerate for at least 1 hour. Heat grill to medium and spray with grill spray, if grilling directly on grates. Place cakes directly on grill or in an oiled grill pan and grill for 7 to 8 minutes or until they begin to firm up. Flip and grill for another 7 to 8 minutes. Serve with Spicy Remoulade Sauce. Cest bon, cher! Enjoy!

Spicy Remoulade Sauce

1 cup mayonnaise
1 tsp. yellow mustard 
1 tsp. Creole or Dijon mustard
1 tsp. milk
1 1/2 tsp.'s. prepared horseradish
2 tbs.'s white onions, minced

1 tbs. fresh parsley, minced
1/2 tsp. white vinegar

1/2 tsp. paprika

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1 tsp. lemon juice
Salt  to taste

Few drops Tabasco 

Combine all ingredients in bowl and blend thoroughly. Chill for 1 hour, before serving. Out of this world and great with any seafood.

I'm sharing these at ~

More Geno

I've had another request for some more Geno. Here he is with his hot as Tabasco band playing at Jazz Fest in New Orleans in May. Let the good times roll, cher!

 Hope that you're all having a wonderful weekend! Merci beaucoup for stopping by!

Saturday, July 21, 2012

Cajun BBQ Salmon w/ Creole Beer Rice + A Cajun Waltz

It's been hotter than hot in Cajun country and too hot to heat up the kitchen, so what could be easier than grilling up some nice salmon fillets on the patio . The sauce is a family fave and adds a sweet, delectable flavor with a good dose of heat. I like to serve these with my Creole Beer Rice (recipe below) and a big tossed  salad and wash it all down with a nice glass of white wine. Cest bon, cher! Enjoy!

Cajun BBQ Salmon

2 tbs.'s olive oil
2 tbs.'s minced garlic
1 tbs. Cajun seasoning
4 salmon portions

1/2 cup Cajun BBQ Sauce (recipe below)
2 tbs.'s brown sugar
2 green onions, sliced

In shallow pan, drizzle olive oil over salmon portions and season with Cajun seasoning and top with minced garlic, and cover and marinate in fridge for 15 minutes. In small bowl, mix the next three ingredients and mix well. Grill fish, bottom side up, on a medium hot grill for 2 minutes, then flip and grill on other side for 2 minutes, to sear. Brush with sauce and grill for 2 more minutes, flip over and brush other side with sauce and grill for 2 more minutes or until fish flakes with a fork. Fab!

Spicy Cajun BBQ Sauce

1 cup ketchup
2 tbs.'s Worcestershire sauce
1 tsp. each, yellow mustard and Creole mustard
1/4 cup molasses
Tabasco to taste
2 cloves garlic, crushed
1 onion, finely chopped

Place all ingredients in saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Keep warm, until ready to use.

 Creole Beer Rice 

1 bunch green onions, sliced thin
1/4 cup fresh parsley, chopped
2 cups boiling water
2 chicken or vegetable bouillion cubes
1 bottle (12 0z.) beer,  (I used Corona)
1 1/2 cups raw rice
1/2 tsp. salt
1 tsp. Cajun seasoning
Dissolve bouillion cubes in boiling water in large saucepan. Stir in everything else and bring to a second boil.  Lower heat, cover and simmer for 30 minutes, or until liquid has been absorbed. 

 I'll be sharing these at ~

A Cajun Waltz 

Here's a little clip of the crowd enjoying a Cajun waltz at the Sunday afternoon dance at Whiskey River Dance Hall, in Henderson, La. Geno Delafose and French Rockin' Boogie were entertaining the crowd, with Jamie Bergeron on the vocals. Let the good times roll, cher!

Hope ya'll are all having a fun and fabulous weekend! Merci beaucoup for coming by!

Monday, July 9, 2012

Creole Tomato Garden Faves + Bayou Boogie

One of the best things about summer is eating fresh, homegrown tomatoes from the garden. This year I have been growing Creole tomatoes and cherry tomatoes in containers on my patio and preparing them in many different ways. They have done quite well since we have had regular rainfall, this summer. Here are two of my favorite recipes. The shrimp stuffed Creole tomatoes are out of this world, and the cornbread and tomato salad is fab and so easy to make.  Enjoy! Bon appetit!

Shrimp Stuffed Creole Tomatoes

4 medium tomatoes
1 lb. medium, cooked/boiled shrimp, chopped
1 lemon, cut in half
1 tsp. to 1 tbs. Cajun seasoning
1/2 cup each, onion and bell pepper, diced
1/2 cup Spanish olives, chopped, (optional)
1 tsp. crushed garlic
2 tbs.'s fresh parsley, chopped
1/2 cup light mayo
1 tbs. Creole or Dijon mustard
1 tbs. ketchup
Few shakes of Tabasco

Core tomatoes, scoop out centers, and chop and place in a large bowl. Chop onion, bell pepper, olives, and parsley, and add to the bowl. Add shrimp and squeeze lemon juice over shrimp-veggie  mixture, mix well, and season with Cajun seasoning.

 In separate bowl, mix garlic, mayo, mustard, ketchup,  and Tabasco and mix well. Add to shrimp mixture and toss to coat evenly.  Place shrimp mixture in tomatoes and chill until ready to serve.

 For my Spicy Boiled Shrimp recipe, click here.


 Southern Cornbread and Tomato Salad

3 cups leftover cornbread, cubed
1 tablespoon unsalted butter
1 pint mixed cherry tomatoes, halved
or 2 cups chopped tomatoes
1 medium red onion, diced
1 green or red bell pepper, diced
2 stalks celery, diced
1/4 cup fresh parsley, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Creole mustard
1 tablespoon cane syrup
1 tbs. Cajun seasoning

Melt butter in heavy skillet and add cornbread.  Toss in butter and cook over medium high heat for 3-5 minutes. Toast in a preheated oven at 300 degrees for 10-15 minutes or until dry and hard, like croutons. These are also great in any kind of soup or salad.

Remove from oven and set aside until cool. Whisk together olive oil, red wine vinegar, mustard,  and cane syrup. Salt to taste. In a large bowl, toss cornbread with Cajun seasoning, tomatoes, onion, bell peppers, and parsley.  Drizzle with 1/3 to 1/2 of the dressing and serve the rest on the side.

For my Spicy Cajun Cornbread recipe, click here.

I am sharing these at ~

Bayou Boogie

Here's a little clip of Geno Delafose and French Rockin' Boogie, rockin' the crowd at Cajun Palms RV Resort in Henderson, Louisiana. Grab a cold one and let the good times roll, cher!

Sunday, July 1, 2012

Cajun Fourth of July Menu

With the Fourth of July just a few days away, I am putting the finishing touches on my holiday menu and wanted to share a few of the recipes that I'll be preparing for family and friends. Several guests will be bringing a dish, as well. Here's a recipe for a fabulous potato salad that will surely be a hit at your house and have them coming back for more. Cest bon, cher! Bon Appetit!

Loaded Baked Potato Salad

3 lbs. red potatoes, peeled and cubed
4 hard cooked eggs, chopped
1/2 lb. bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 bunch green onions, sliced
2 dill pickles, diced
3/4 cup light sour cream
1/2 cup light mayonnaise
2 tbs.'s Creole mustard
1 tablespoon Cajun seasoning
Salt to taste
Few shakes of Tabasco

Place potatoes in a large pot and cover with water. Add 1 tsp. salt and bring to a boil and boil for 15 minutes. Drain and place in a large bowl and allow to cool. Sprinkle with Cajun seasoning.

Combine the eggs, bacon, cheese, green onions, and pickles.

Add to the potatoes and mix well.


Combine the sour cream, mayonnaise, and mustard, add a few shakes of Tabasco, and mix well.  Spread over potato mixture and toss to coat and cover and chill until ready to serve. Garnish with green onions and bacon pieces. FAB!

The rest of the menu is as follows. Click on title to view recipe.

Spicy Cajun Crab Dip

Creole Summer Salad

Wishing all of you a very happy and fun holiday week! Merci beaucoup for stopping by!


I am sharing these at ~