Thursday, April 24, 2014
16 ounces bowtie or other pasta, cooked according to package directions and drained
1 lb. peeled, boiled crawfish
1 bunch green onions, sliced
1/4 cup fresh parsley, chopped
1/2 cup each, bell pepper and onions, chopped
2 tbs.'s butter
Saute onions and bell pepper in butter until soft. Add crawfish, green onions, parsley, and Cajun seasoning, and saute and stir for 5 minutes. Remove from heat and set aside. Make sauce. (recipe below)
1 cup light mayonnaise
1/4 cup chili sauce
1 tbs. Creole mustard
1 tsp. crushed garlic
1 tbs. Worcestershire sauce
1 tbs. lemon juice
Few shakes of Tabasco
Salt to taste
Combine all ingredients in small bowl and mix well. Place pasta and veggie mixture in a large bowl and stir until combined. Add sauce and toss until well coated. Chill until ready to serve.
Serve with a good loaf of French bread and a glass of wine. Bon Appetit!
It's that time again for our biggest and best festival of the year. The 28th annual Festival International de Louisiane kicked off last night with a Fais Do Do in downtown Lafayette. Geno Delafose and French Rockin' Boogie were rockin' the huge crowd and there was a whole lotta nitty-gritty dancin' going on. The free 5 day festival will continue on until Sunday evening with 6 music stages and over 100 performances. Here's a little clip that I took of the crowd dancing to a favorite Cajun waltz. For a complete schedule, click here.
Happy Festival, Ya'll! Merci beaucoup for stopping by!