Cajun Delights

Taking a Break + Spicy Crawfish Fettuccine

2012-01-17T00:10:00.000-06:00

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

The 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!

For my Creole Seasoning Blend recipe, click here.

Slow Cooker Ham and White Bean Soup

2012-01-06T11:30:00.000-06:00

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.

Serve with ~

Grandma's Buttermilk Biscuits

Spicy Cajun Cornbread

I'll be sharing these at ~

Tuesday Talent Show @ Chef in Training

Bon appetit! Wishing you all a fun and fab weekend! Merci beaucoup for coming by!

Black Eyed Pea Salad + Happy New Year

2012-01-01T01:30:00.000-06:00

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)

Creole Vinaigrette

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

Combine first five ingredients in bowl and whisk until well blended. Add oil and continue whisking until combined.

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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.

I'll be sharing these at ~

Savory Sunday @ The Sweet Details

Wishing all of you a healthy, prosperous, and happy 2012, filled with many blessings! Merci beaucoup for stopping by and for your lovely comments! Happy New Year! Cheers, cher!

Cajun New Year's Eve Party Menu + Bayou Boogie

2011-12-28T13:30:00.000-06:00

With Christmas fading into a distant memory, I am now preparing for a little New Year's Eve party. It's been several years since I've hosted a party on this occasion, so I'm really looking forward to it. I am also having out of town guests and fun food, drinks, and people should make for a bon' ton' and a great way to ring in the new year. This is what I have so far on my party buffet. I like to serve a variety of appetizers on New Years Eve and lots of champagne. Cest bon, cher! Cheers and a Happy New Year to all!

Cajun New Year's Eve Party

( recipe links are in black )

Spicy Cajun Shrimp Dip w/ Mini Croissants * Baked Muffaletta Dip w/ Toasted Baguettes

Mini Crawfish Pies (recipe below) * Mini Creole Crab Cakes w/ Remoulade Sauce

New Years Jambalaya * Creole Shrimp Pasta Salad * Mardi Gras Slaw *

Black Eyed Pea Salad * Veggie Platter w/ Jalapeno Ranch Dip * Jalapeno Cheese Bread

Pina Colada Bundt Cake * Amaretto Brownies * Bananas Foster Bread Pudding

******

Spicy Crawfish Mini Pies

1 lb. peeled crawfish tails
1/2 stick butter
1 can roasted garlic, cream of mushroom soup
1/2 soup can evaporated milk
1/2 cup each, onions, bell peppers, and celery
2 cloves garlic, minced
1/4 cup fresh parsley
1 tsp. dried thyme
1 tbs. Cajun seasoning
Few shakes Tabasco
2 dozen mini pie shells

Melt butter in large skillet and saute trinity and garlic for 10 minutes. Add soup, milk, thyme, and Cajun seasoning, and simmer for 10 minutes. Add crawfish, parsley, and Tabasco, and cook for 10 more minutes. Fill pie shells and bake on a large cookie sheet in a 350 degree oven for about 15 minutes or until crust is golden brown.

For my Cajun New Year's Day Brunch Buffet menu, click here.

I am sharing these at~
Full Plate Thursday @ Miz Helen's Country Cottage
Popourri Friday @ 2805
Show and Tell Friday @ My Romantic Home
Saturday Night Special @ Funky Junk Interiors
Strut Your Stuff Saturday @ Six Sister's Stuff

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Bayou Boogie

Here's a little clip of Steve Riley and the Mamou Playboys rockin' the crowd on New Years Eve at Whiskey River Landing in Henderson, Louisiana. You might say that this bunch of Cajuns were going a little wild! Crank it up and let the good times roll, cher!

Wishing ya'll a fun and fabulous New Year's Eve! Merci beaucoup for passing by!

Last Minute Cajun Christmas Treats

2011-12-24T10:30:00.000-06:00

Here is one of my favorite holiday stress relievers that is oh so yummy and decadent. Perfect as an after dinner drink or anytime you want a sinfully delicious treat! Guaranteed to please your guests, cher. Cheers and happy holidays!

Peppermint Martini

First prepare the glass.

Dip rim of martini glass in white crème de cacao and swirl several times in a plate of crushed candy canes.

2 oz. vodka
1 oz. white creme de cacao

1 oz. peppermint schnapps
1/2 cup crushed ice

Candy canes

Combine vodka, creme de cacao, and schnapps over ice in shaker. Shake well and strain into prepared martini glass. Garnish with a candy cane.

For more fabulous Cajun Christmas drinks, click here.

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And here is a wonderful Cajun breakfast treat that I love to serve on Christmas morning. It is assembled the night before and popped into the oven in the morning. Out of this world!

Praline French Toast

6 eggs

1 1/2 cups milk

1 cup half and half

1 1/2 teaspoons vanilla

1/2 teaspoon cinnamon

1/2 tsp. nutmeg

1/2 cup butter

1 cup light brown sugar

1 cup chopped pecans

2 tablespoons Karo light corn syrup

1 loaf French bread, sliced

Slice bread into 1 inch thick slices and arrange in a greased 13x9 inch baking dish. In large bowl, whisk together eggs, milk, half and half, vanilla, and cinnamon. Pour half of the egg mixture evenly over bread slices, soaking well. Repeat with second layer.

For praline topping, mix together butter, light brown sugar, chopped pecans and light corn syrup. Spread on top of each slice of bread on top layer. Cover with foil and place dish in refrigerator overnight. The next morning, remove foil and bake uncovered at 350 degrees for 30 to 40 minutes. Bon appetit!

Wishing you all a blessed and very Merry Christmas! Merci beaucoup for stopping by!

JOYEAUX NOEL!

Cajun Christmas Dinner Menu

2011-12-20T11:30:00.000-06:00

With Christmas right around the corner, I have been tweaking my menu and adding a few more of my family's faves to my Christmas dinner menu. I'll be serving a few new dishes and of course, some of the recipes handed down from my dear mother, grandmother, and aunts. And I'll be adding a few more, so stay tuned. Bon appetit!

(click on recipe title to view recipe)

Cajun Christmas Dinner Menu

Cajun Roasted Turkey Breast (recipe below)

Cajun Baked Ham w/ Sugarcane Bourbon Glaze ~

Cajun Oyster Stuffing ~ Jalapeno Cornbread Dressing ~ Spicy Crock Pot Jambalaya ~

Nanny's Praline-Sweet Potatoes ~ Loaded Baked Potato Casserole ~ Cajun Corn Casserole Cajun String Bean Casserole ~

Jalapeno Cranberry Sauce (recipe below) ~ Fresh Fruit Platter w/ Pina Colada Dip

Grandma's Buttermilk Biscuits ~ Jalapeno Cornbread Muffins ~ Cranberry-Pecan Muffins

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Cajun Roasted Turkey Breast

1 large turkey breast (7 to 8 lbs.)
1 large onion, coarsly chopped
1 bunch green onions, chopped
2 stalks celery, cut into thirds
2 tsp.'s minced garlic
1/4 cup fresh parsley, chopped
2 tbs.'s Cajun seasoning
2 tsp.'s dried sage
2 tsp.'s dried thyme
1/2 cup white wine
1 cup water
1/4 cup olive oil
1/2 stick butter, sliced

Rinse breast with cold water and pat dry with paper towels. Rub breast and cavity with Cajun seasoning, sage, and thyme. Stuff cavity with onions, garlic, celery, parsley, and butter slices. Drizzle olive oil over entire breast. Place a 6 inch strip of heavy duty foil, horizontally, in center of rack, of a large roasting pan. Pour water and wine into bottom of pan and add more water occasionally.

Place breast on foil, cavity side down and bake in a 325 degree oven for 20 minutes per pound or until a meat thermometer reaches 170 degrees. Baste often. Remove veggies from cavity and discard and transfer turkey to a platter. Let rest for 15 minutes before carving. Scrumptious!

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Jalapeno Cranberry Sauce

12 ounces fresh or frozen cranberries
1 cup water
1 cup sugar
2 to 3 jalapeno peppers, seeded and diced
2 tsp.'s lemon juice
1/2 cup sherry

Rinse berries in cold water and drain. On medium heat, cook water and sugar in saucepan, until sugar is dissolved. Bring to a boil and add cranberries, jalapenos, and lemon juice and return to a boil.

Reduce heat to low and simmer for 10 minutes, stirring occasionally. And sherry and stir well. Remove from heat and cool completely at room temperature. Cover and refrigerate until ready to serve.

I'll be sharing these at ~

Full Plate Thursday @ Miz Helen's Country Cottage
Potpourri Friday @ 2805

Show and Tell Friday @ My Romantic Home

Saturday Night Special @ Funky Junk Interiors

Wishing you all a fabulous holiday week! Merci beaucoup for stopping by!

Luscious Cajun Holiday Desserts

2011-12-15T12:00:00.000-06:00

Here are a few of the the luscious holiday desserts that I will be serving my guests on Christmas. They are both easy to make and are out of this world! The second one is downright decadent and both are guaranteed to please your family and guests. Cest bon, cher! Enjoy!

Eggnog Bread Pudding w/ Cherry-Bourbon Sauce

1 loaf French bread, cut into 1 inch cubes
1 cup milk
2 cups eggnog
3 large eggs
3/4 cup sugar
1/4 tsp freshly ground nutmeg
1 tsp. vanilla extract
2 tbs.'s sugar, for topping

In a large bowl, whisk together milk, eggnog, eggs, sugar, nutmeg and vanilla. Add bread cubes and gently fold them into the mixture until evenly coated .

Pour into prepared 9 x 13 baking pan and sprinkle top with additional sugar. Bake in a preheated 350 degree oven for 50-55 minutes, or until a knife inserted comes out clean and the top is golden brown. Serve with Bourbon Cranberry Sauce. (recipe below)

Cherry-Bourbon Sauce

1 can (21 oz.) cherry pie filling
1/4 cup butter
2 tbs.'s bourbon

In medium saucepan, cook pie filling and butter over medium heat until butter is melted and filling is bubbly. (about 10 minutes) Remove from heat and stir in bourbon. Ladle over warm bread pudding.

*****

Chocolate Fudge Rum Cake

1 pkg. chocolate fudge cake mix
1 pkg. instant chocolate fudge pudding mix
1/4 cup rum
3/4 cup water
1/2 cup vegetable oil
4 large eggs
1 tsp. cinnamon
1 cup chopped pecans

In large bowl, combine cake mix, pudding mix, rum, water, oil, eggs, and cinnamon and beat with an electric mixer on medium speed for 3 minutes.

Pour the batter into prepared pan and bake in a preheated oven for 45 to 50 minutes or until a toothpick comes out clean. Cool cake for 15 minutes and transfer to a cake plate. Top with Chocolate Rum Glaze. (recipe below)

Chocolate Rum Glaze

1 cup dark brown sugar
1 stick butter
1/4 cup rum
1/4 cup water

Melt butter in medium saucepan. Add brown sugar, rum, and water, and bring to a boil. Cook, stirring constantly for 1 minute or until thick. Punch holes in cake and pour glaze evenly over cake. Top with pecans, if desired. Sinfully delicious!

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And here are a few more family faves that I'll be serving and I'm sure that I'll be adding a few more before it's all over.

(click on title to view recipe)

Chocolate Praline Cheesecake

Chocolate Chip Pecan Pie Bars

Banana Pudding Pie

Pumpkin Chocolate Chip Bread w/ Praline Glaze

I'll be sharing these at ~

Full Plate Thursday @ Miz Helen's Country Cottage

Show and Tell Friday @ My Romantic Home

Strut Your Stuff Saturday @ Six Sister's Stuff

See Ya in the Gumbo-Potluck @ Ms. EnPlace

Sunday Showcase Party @ Under the Table and Dreaming

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

Cajun Christmas Party Menu + Crawfish Cornbread

2011-12-10T00:30:00.000-06:00

Christmas parties are in full swing in Cajun country and here is my Christmas party menu for a little gift exchange gathering that I am having this weekend for about 15 guests. I love to have a casual buffet for my holiday parties where guests can help themselves and the food is easy to prepare. Bon appetit!

Cajun Christmas Party Menu

(click on recipe title to view recipe)

Spicy Crock Pot Jambalaya ~ Spicy Sausage Bites w/ Cheesy Beer Dip ~ Mini Muffalettas

Crawfish Spinach Bread Bowl ~ Crab Stuffed Mushrooms ~ Smoky Blue Cheese Dip w/ Fresh Veggies

Creole Potato Salad   ~ Muffaletta Pasta Salad ~ Crawfish Cornbread (recipe below)

Bourbon Brownies w/ Praline Icing ~ Marguerite's Christmas Cookies ~
Bananas Foster Bread Pudding w / Caramel Rum Sauce

Ultimate Cajun Eggnog

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I'll be sharing these at ~

Show and Tell Friday @ My Romantic Home
Strut Your Stuff Saturday @ Six Sister's Stuff
Saturday Night Special @ Funky Junk Interiors
See Ya in the Gumbo-Potluck @ Ms. EnPlace

Holly-Bloggy Christmas Party @ Chef in Training

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With crawfish now in season in Cajun country, you might say that I'm getting carried away with making crawfish dishes. This delectable cornbread is fabulous and when I tell you that it's divine, then you know that I mean it, cher! And if crawfish are not available in your area, then small shrimp would work just as well. Enjoy!

Spicy Crawfish Cornbread

2 cups yellow cornmeal

1 tsp. salt
3 tsp.'s. baking powder
1/2 tsp. baking soda
1 small onion, chopped
1/2 cup bell peppers, chopped
1/4 cup jalapenos, seeded and chopped
1/4 cup fresh parsley, chopped
1/2 cup vegetable oil
1 cup milk
1 (15 oz.) can cream-style corn
1 cup shredded cheddar cheese
1 lb. peeled crawfish tails or small shrimp
1 tbs.Cajun seasoning

Stir together cornmeal, baking powder, baking soda, and salt, in large bowl. In another bowl, beat the eggs and mix in the onions, peppers, vegetable oil, milk, cheddar cheese, cream style corn, jalapenos, crawfish or shrimp, and Cajun seasoning. Combine the mixture with the dry ingredients and place in a buttered 10 inch baking dish or cast iron skillet. Bake in a preheated 350 degree oven for about 45 to 50 minutes or until golden brown and a knife comes out clean. Enjoy!

Wishing ya'll a fab weekend, filled with good times! Merci beaucoup for coming by!

Cajun Muffaletta Dips + Bayou Boogie

2011-12-04T12:30:00.000-06:00

Here are a few of my favorite Muffaletta dip recipes that are easy to make and are perfect for a tailgating party or as a delicious appetizer for your holiday party. These dips are out of this world and I have paired them with toasted garlic French baguettes for a double flavor burst. Both are fab and I couldn't make up my mind about which one to make, so I'll be serving both of these scrumptious dips for the Saints game, this evening. Geaux Saints!

Spicy Muffaletta Dip w/ Toasted Baguettes

1 cup Italian olive salad, drained
1/2 cup salami, diced
1/2 cup cooked ham, diced
4 oz. provolone cheese, diced
1 (8 oz.) pkg. cream cheese, softened
1 tsp. Creole mustard
3 tbs.'s half n' half
1/2 red bell pepper, finely chopped
2 tbs.'s fresh parsley, chopped
1 tsp. or more Cajun seasoning
Few shakes Tabasco, (optional)

In large bowl, combine all ingredients, except half and half and mix well. Add half and half to desired consistency. Chill for one hour or more. Transfer to a dip bowl and served with toasted baguettes. (recipe below)

Toasted Baguettes

1 French baguette
4 tbs.'s butter
1 tsp minced garlic
1 tbs. chopped fresh parsley

Slice baguette diagonally into 1/2 inch slices. Combine melted butter, garlic, and parsley, and brush mixture on one side of bread. Bake @ 325 degrees for 5 minutes. Turn and brush other side and bake for 3 more minutes.

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Baked Muffaletta Dip

1 8 oz. package cream cheese, softened
1 cup cooked ham, cubed
1 cup provolone or mozarella cheese, cubed
1/2 cup red onion, chopped
1/2 cup red bell peppers, chopped
1 6 oz. jar Spanish olives, chopped and drained
1 small can sliced black olives, drained
1 or 2 jalapeno peppers, seeded and diced
2 cloves garlic, minced
1 tbs. fresh parsley, chopped

Combine all ingredients in large mixing bowl. Spoon into a 9 inch pie plate and bake in a preheated 350 degree oven for 25 to 30 minutes. Garnish with chopped parsley and serve with crackers or toasted baguettes. Fab!

*******
And maybe a tray of these babies.

For my Mini Muffaletta recipe, click here.

I am sharing these @

These Chicks Cooked @ This Chick Cooks

Full Plate Thursday @ Miz Helen's Country Cottage

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Bayou Boogie

Here's another little clip from the after Thanksgiving blow-out concert at the Blue Moon Saloon. Lil' Buck Sinegal and friends were rockin' the crowd. Sorry that the audio is a bit strange, at times.

Wishing you all a wonderful week, filled with fun! Merci beaucoup for coming by!

Spicy Creole Shrimp Scampi + Weekend Fun

2011-11-29T13:00:00.000-06:00

Hope that you all had a wonderful holiday. I certainly did, although it has taken me a while to recuperate and emerge from my food coma. I've been having an ahnvee for shrimp and here's a family favorite that is out of this world and so easy to make. Great over your favorite pasta and served with French bread with a nice glass of white wine. Bon appetit!

Spicy Creole Shrimp Scampi

1 lb. large shrimp, peeled and deveined
1/2 stick butter, sliced
4 tbs.'s olive oil
1/4 cup dry white wine
Juice of 1/2 lemon
4 garlic cloves, minced
1/2 cup green onions, sliced
1/2 cup fresh parsley, chopped
1 tsp. Cajun seasoning
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Crushed red pepper flakes to taste
1 can diced tomatoes, drained
1/2 cup grated Parmesan cheese

Season shrimp with Cajun seasoning and arrange in a single layer in an ungreased, 8 x11 inch, baking dish. In saucepan on medium heat, saute the garlic in the olive oil for 5 minutes. Add the tomatoes and saute for 5 more minutes.

Add remaining ingredients and cook on medium heat, stirring constantly, until butter melts. Pour over shrimp and top with Parmesan cheese, and bake, uncovered in a preheated 400 degree oven for 10 to 15 minutes or until shrimp turn pink. Sinfully good!

I am sharing this at ~

Potpourri Party @ 2805

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Weekend Fun

After all of that cooking for Thanksgiving, it was time to get out and have some fun. We headed over to the Blue Moon Saloon and Guest House, on Saturday, for an awesome 3 band blowout concert, featuring some of Cajun country's favorite bands. Here's a little clip that my dear friend took of the Bluerunners, rev-ing up the crowd. Let the good times roll, cher!

Wishing ya'll a wonderful week! Merci beaucoup for stopping by!

Last Minute Holiday Treats

2011-11-23T10:30:00.000-06:00

Here are a few last minute additions to my Thanksgiving menu that I just had to share. By popular demand, I am adding these scrumptious muffins to my Thanksgiving buffet. The savory, spicy flavors of these delectable cornbread muffins blend together to melt in your mouth and pair well with any holiday meal. Cest bon, cher! Enjoy!

Bacon-Jalapeno Cornbread Muffins

1 1/2 cups self rising cornmeal mix

1 tsp. ground sage

1/2 tsp. poultry seasoning

1 1/2 cups buttermilk

1/3 cup butter, melted

1 large egg, beaten
1/2 cup green onions, sliced
1 or 2 jalapenos, (seeded or not) and chopped
4 strips bacon, fried crisp, drained, and crumbled, optional

In large bowl, combine cornmeal mix, sage, and poultry seasoning. Add buttermilk, egg, butter, green onions, jalapenos and bacon bits and mix well. Let batter rest for 5 minutes.

Fill paper liners or greased muffins cups 3/4 full and bake in a 350 degree oven for 15 to 20 minutes or until golden brown. Fab!

********

And these delightful pumpkin muffins are the perfect finishing touch for your Thanksgiving dessert table. Cest bon, cher!

Spiced Pumpkin Muffins w/ Cream Cheese Frosting

1 1/2 cups flour
3/4 cup sugar
2 tsp.'s baking powder
1/2 tsp. salt
1/2 tsp. each, ground cinnamon and nutmeg
a sprinkling of ground cloves
1/2 cup buttermilk or milk
1/2 cup canned pumpkin
1/4 cup melted butter
1 large egg
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease 12 muffin cups or use paper liners. Mix all ingredients, until just mixed.

Fold in pecans and stir gently. Fill muffin cups, 3/4 full and bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean.

Cream Cheese Frosting

1 stick butter
2 to 3 cups powdered sugar
8 oz. cream cheese
1/2 tsp. vanilla

Cream the butter and the cream cheese together for about 3 minutes . Stir in vanilla. Add the powdered sugar, gradually until desired consistency is reached. Frost cooled muffins and garnish with pecans.

I'll be sharing these at~

Saturday Nite Special @ Funky Junk Interiors

Potpourri Party @ 2805

Strut Your Stuff Saturday @ Six Sister's Stuff

Sweet Indulgences Sunday @ A Well Seasoned Life

Wishing ya'll a very Happy Thanksgiving, with many blessings and much to be thankful for!

I am thankful for each and every one of you and appreciate you stopping by! Cheers, cher!

More Cajun Thanksgiving Desserts

2011-11-17T18:50:00.000-06:00

With less than one week to go until Thanksgiving, I am putting the finishing touches on my dessert menu. I tend to get carried away with holiday desserts, but like to make a few new desserts, every year. This year's newbies are a rich and luscious cake and a divine, old fashioned pecan pie that I was introduced to at a recent family gathering. Out of this world and guaranteed to please your guests. Cest bon, cher! Bon Appetit!

Bananas Foster Upside Down Cake

1-1/2 sticks butter
1/2 cup dark brown sugar
1/4 cup dark rum
1 tsp. ground cinnamon
2 cups sliced bananas
1-1/2 cups flour
1-1/2 tsp.'s baking powder
1/2 tsp. salt
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup half and half

In saucepan, combine 4 tbs.'s butter with the brown sugar, rum, and cinnamon. Cook over medium heat until melted and smooth, stirring constantly. Pour into a buttered a 9 inch square cake pan. Arrange banana slices evenly, over top of the butter-brown sugar mixture.

In small bowl, combine, flour, baking powder, and salt, and mix well. In large bowl, combine the remaining butter and sugar, and beat with an electric mixer until light and fluffy. (about 3 minutes) Add the eggs,one at a time, and beat well, after each one.

On low speed, gradually add flour mixture, about 1/2 cup at a time and alternate with the half and half, until just mixed. Pour the cake mixture evenly over the bananas. Bake in a preheated 350 degree oven for 30 to 35 minutes. Cool on a wire rack and invert onto a cake plate.

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And Thanksgiving wouldn't be the same at my house without a fabulous pecan pie. This pie is totally scrumptious and will melt in your mouth, especially when topped off with my Bourbon Whipped Cream. (recipe below)

Creole Pecan Pie w/ Bourbon Whipped Cream

3 eggs, lightly beaten
4 tbs.'s butter, softened
1 cup dark brown sugar
1 cup cane syrup or dark corn syrup
1 cup chopped pecans
1 tsp. vanilla
1/2 tsp.salt
1 (9 inch) unbaked pie shell

Beat eggs, butter, and sugar together until thick. Add syrup, vanilla, salt, and pecans.

Mix well and pour into pie shell. Bake at 300 degrees for about 1 hour or until filling is firm.

Bourbon Whipped Cream

1 pint heavy whipping cream

1/4 cup confectioners sugar
1/2 tsp. vanilla extract
1 tbs. bourbon

Mix the wet ingredients in a medium bowl. Whisk in the confectioners sugar. Whip the mixture with an electric mixer until raised peaks form. (about 4 minutes) Great on everything!

******

And here are a few other heavenly desserts that will be gracing my dessert table.

All are sinfully delicious and totally worth the calories, cher! Enjoy!

(click on recipe title to view recipe)

Pumpkin-Chocolate Chip Bread w/ Praline Glaze

Kahlua Fudge Cupcakes

Nanny's Praline - Pumpkin Pie

Caramel - Apple Bread Pudding w/ Rum Sauce

I'll be sharing these at~

Potpourri Friday @ 2805

Strut Your Stuff Saturday @ Six Sister's Stuff

Sweet Indulgences Sunday @ A Well Seasoned Life
See Ya in the Gumbo~Potluck @ Ms. EnPlace

Full Plate Thursday @ Miz Helen's Country Cottage

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

Cajun Thanksgiving Menu

2011-11-12T23:30:00.000-06:00

With less than two weeks until Thanksgiving, I've been tweaking my Thanksgiving menu and narrowing down the list of my family's faves. I like to include a few new recipes, as well as the ones that have been handed down from my dear grandmother and mother. This is what I have so far, and I'll be adding a few more, so stay tuned. Desserts will be on a separate post.

Bon appetit!

(CLICK ON RECIPE TITLE TO VIEW RECIPE)

Cajun Thanksgiving Menu

(Appetizers)

Cajun Stuffed Crawfish Bread * Cajun Party Meatballs * Spicy Crab Stuffed Jalapenos
Fresh Veggies w/ Jalapeno Ranch Dip

(Main Course)

Cajun Fried Turkey w/ Giblet Gravy *

Cajun Baked Ham w/Sugarcane-Bourbon Glaze

(Sides)

Mama's Cornbread Dressing * Creole Rice Dressing * Caramelized Onion-Mushroom Stuffing

Candied Sweet Potato Casserole * Creamy Scalloped Potatoes w/Bacon (recipe below) *

Spinach Madeleine * Cajun Corn Casserole *

(Breads)

Nanny's Sweet Potato Biscuits * Jalapeno-Sausage Cornbread * Mama's Cornmeal Biscuits

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I'll be sharing these at ~
Saturday Night Special @ Funky Junk Interiors

Sunday Showcase Party @ Under the Table and Dreaming
Tuesday Talent Show @ Chef in Training
These Chicks Cooked @ This Chick Cooks
Full Plate Thursday @ Miz Helen's Country Cottage

*******

Creamy Scalloped Potatoes w/Bacon

5 large baking potatoes
1 tsp. salt
1 onion, chopped
1/2 cup green bell pepper, diced
2 tsp.'s minced garlic
3 tbs.'s butter
1/3 cup flour
3 - 1/2 cups milk
12 ounces shredded cheddar cheese
2 tsp.'s Cajun seasoning, divided
5 slices bacon

Wash and peel potatoes and slice into 1/2 inch slices. Place in large pot of water, with salt, and bring to a boil. Boil for 5 minutes, drain, and transfer to a large bowl.

In large skillet, cook the bacon until crisp. Drain and crumble. Drain all but one tbs. of bacon fat and add onions, garlic, and peppers and saute for 5 minutes. Add veggie mixture and 1 tsp. of Cajun seasoning to the bowl and blend gently.

On low heat, melt butter in large saucepan and whisk in flour. Slowly add the milk and continue to whisk for one minute. Add cheese and continue whisking until cheese melts. Stir in other tsp. Cajun seasoning, and bacon.

Layer potato-veggie mixture in a buttered 13x9 inch baking dish and pour milk-cheese mixture over top. Bake uncovered in a preheated 350 degree oven for 45 minutes or until golden brown. Divine and compliments a ham perfectly.

Hope that ya'll are having a great weekend! Merci beaucoup for stopping by!

Cajun Thanksgiving "Must Haves" + Cajun Boogie

2011-11-07T21:02:00.002-06:00

Here are a few more scrumptious side dishes that are on my family's "must have" list for this Thanksgiving and are also on my table at many other times throughout the year. This first one is one of my faves and is sinfully delicious and totally worth the calories, cher. The topping is pure heaven and the rum adds a bit of decadence.! Enjoy!

Candied Sweet Potato Casserole

3 lbs. sweet potatoes, peeled and cut into cubes
1/2 cup brown sugar
2 eggs, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup dark rum
1 tbs. vanilla extract
1 tsp. pumpkin pie spice
2 tbs.'s butter

Topping

1/4 cup flour
1/4 cup brown sugar
1/2 tsp. pumpkin pie spice
2 tbs.'s butter
1/2 cup chopped pecans
2 cups miniature marshmallows, optional

Place sweet potatoes in large pot and cover with water. Bring to a boil and boil for 10 to 12 minutes or until tender. Drain and mash when cooled slightly.

In medium bowl, mix brown sugar, eggs, evaporated milk, butter, rum, and 1 tsp. pumpkin pie spice. Add to sweet potatoes and mix well with a fork. Transfer to a 13x9 inch baking dish, dot with 2 tbs.'s butter, and cover with foil. Bake in a preheated 350 degree oven for about 30 to 40 minutes.

Meanwhile, make the topping. In medium bowl, mix flour, brown sugar, and pumpkin pie spice. Cut in the butter with a fork and mix until crumbly. Stir in the pecans and top with marshmallows.

Remove casserole from the oven, and stir gently to blend. Top with pecan-marshmallow topping and bake uncovered for 10 more minutes or until golden brown.

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And here is another fabulous recipe that I acquired from another one of my dear cousins, with a few tweaks added. If you have any vegetarians in your family, this one is sure to please.This stuffing is out of this world and has been on my Thanksgiving table ever since I had this divine dish at her house, a few years ago.

Caramelized Onion-Mushroom Stuffing

1 large loaf, (16 oz.) French bread, torn into bite sized pieces

1 stick butter
2 large yellow onions, chopped
1 lb. fresh mushrooms, cleaned and sliced
2 stalks celery, diced
1 tbs. Cajun seasoning
2 tbs.'s fresh thyme leaves, chopped
1/2 cup fresh parsley, chopped
3/4 to 1 cup vegetable or chicken broth
2 eggs, beaten

Arrange bread pieces in a single layer on a large baking sheet, sprayed with cooking spray. Bake in a preheated 325 degree oven for 10 to 15 minutes or until golden, turning once. Transfer to a large bowl.

In large, heavy skillet, melt the butter on medium heat. Add onions and stir and cook for about 15 minutes or until caramelized. Add mushrooms and celery, and cook and stir for 10 more minutes.

Add the veggie mixture and the herbs to the bread cubes and mix well. Add the broth to the skillet used to cook the veggies, and bring to a boil, scraping any brown bits. Add the hot stock to the bread mixture and season with the Cajun seasoning.

Add the eggs to the bowl and gently mix and then spoon stuffing into a (13" x 9") buttered baking dish. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and continue to bake for 10 minutes longer or until golden brown.

Note: This stuffing may be used to stuff a turkey or served as a delicious side dish.

I am sharing these at ~
These Chicks Cooked @ This Chick Cooks
Full Plate Thursday @ Miz Helen's Country Cottage
Potpourri Party @ 2805

*********
Cajun Boogie

I've had a special request for some more Cajun boogie. Here's a little clip that I took of one of my favorite traditional Cajun bands, Balfa Toujour. They were really movin' the crowd at Festival Acadiens, and there was a whole lotta two-steppin' going on.

Balfa Toujour

Hope you're all having a wonderful week, filled with good times. Merci beaucoup for coming by!

Spicy Crock Pot Cornbread Dressing + Bayou Boogie

2011-11-02T11:31:00.002-05:00

If Halloween is over, can Thanksgiving be far behind? Only 3 weeks away and if I don't start planning now, I know that I'll be wishing that I had. Here's a fabulous cornbread dressing recipe that was given to me by one of my dear cousins. It's easy to prepare and cooking it in the crock pot will free up some oven space for the turkey. It also pairs well with roasted chicken or a ham, and can also stand alone as a delicious entree on it's own. Cest bon, cher! Bon appetit!

Spicy Crock Pot Cornbread Dressing

1 (9x9) inch, day old, cornbread, (recipe below)
12 slices day old bread, toasted and cubed
1/2 stick butter
1 lb. Andouille or smoked sausage, diced
1 onion, chopped
1/2 cup each, red bell peppers and green bell peppers, chopped
2 ribs celery, sliced
3 cloves garlic, minced
1/2 cup green onions, including tops, sliced thin
1/2 cup fresh flat leaf parsley, chopped
1 tsp. dried sage
1 tsp. dried thyme
1 tbs. Cajun seasoning, divided
1 tbs. Worcestershire
1 can, (10 1/2 oz.) cream of mushroom soup
2 cans, (10 1/2 oz.) chicken broth or stock
Salt and Tabasco, to taste

In large bowl, coarsley crumble "day old" corn bread and add bread cubes, and set aside. In large skillet, brown sausage with 1 tsp. Cajun seasoning and skim off excess fat. Add trinity and garlic and continue cooking for 5 minutes on medium heat, and set aside.

Add all of the other ingredients to the bowl, except butter. Fold in meat mixture and mix well. Transfer to a greased 4 quart crock pot, dot with butter, and cook on high for 2 hours or on low for 4 hours. Keep warm until ready to serve. Or transfer to a buttered baking dish, cover with foil, and refrigerate. Then, prior to serving, heat through in a 350 degree oven for 15 minutes to 20 minutes.

Mama's Buttermilk Cornbread

1 1/2 cups yellow cornmeal

1/2 cup flour

1 tsp. salt

2 tbs.'s sugar

2 1/2 tsp.'s baking powder

1/2 tsp. baking soda
2 large eggs

1 1/2 cups buttermilk

1/4 cup vegetable oil

Combine the dry ingredients in a large mixing bowl. In separate bowl, whisk together the eggs, buttermilk, and vegetable oil. And add to the dry ingredients, and stir, until just mixed, and pour into a buttered baking pan. Bake at 350 degrees for 30 to 35 minutes, or until top is browned and a toothpick comes out clean.

For more of my Thanksgiving recipes, click here.

I am sharing this at ~

These Chicks Cooked @ This Chick Cooks

Full Plate Thursday @ Miz Helen's Country Cottage
Potpourri Party @ 2805
Show and Tell Friday @ My Romantic Home

*******

Bayou Boogie

Here's a little clip that I took of Wayne Toups and Zydecajun rev-ing up the crowd at Festival Acadiens, in October. The crowd loved this band and there was a whole lotta boogie-ing going on. Wayne is simply the best accordion player on the planet.

Wayne Toups and Zydecajun

Hoping you're all having a fantastic week. Merci beaucoup for stopping by!

Cajun Pumpkin Delights + A Cajun Two-Step

2011-10-28T21:32:00.000-05:00

Here are a few of my favorite pumpkin recipes that are just perfect for your Halloween party or anytime you want a sinfully delicious treat. The pumpkin-chocolate combo is my fave and is out of this world and the Kahlua or bourbon adds a bit of decadence. And both are so easy too, for those busy days. Enjoy!

Pumpkin Spice Cupcakes w/ Kahlua Fudge Frosting

1 box yellow cake mix

1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 cup chopped pecans

Place paper baking cups in 24 muffin cups. In large bowl, beat cake mix, pumpkin, water, oil, eggs, and spices. Beat on low with electric mixer for 30 seconds to blend ingredients. Then beat on medium speed for 2 minutes. Stir in pecans.

Fill prepared muffin cups 2/3 full and bake in a preheated 350 degree oven for 20 to 25 minutes or until a toothpick comes out clean. Cool and frost with Kahlua Fudge Frosting. (recipe below), and garnish with seasonal candies or sprinkles.

Kahlua Fudge Frosting

2 cups confectioners sugar

1/2 cup cocoa

1/4 tsp. salt

1/2 cup milk

1/2 cup butter, softened

1 tsp. vanilla extract

1 tbs. Kahlua

Combine first three ingredients in heavy saucepan and stir in milk. Add butter and bring to a boil. Cook and stir over medium heat for 2 minutes. Remove from heat and add vanilla and Kahlua and beat on low with an electric mixer, until desired consistency. Frost cooled cupcakes.

*******

And here is another one of my family's faves that is just heavenly and will have you going back for seconds. The Chocolate Bourbon Sauce compliments the pumpkin perfectly and is totally worth the calories, cher! Fab!

Pumpkin Bread Pudding w/ Chocolate Bourbon Sauce

1 -1/2 cups evaporated milk

1/2 cup each, sugar and brown sugar

1/2 tsp. pumpkin pie spice

1 tsp. cinnamon

4 eggs, lightly beaten

1 - 15 oz. can pumpkin

1 tsp. vanilla extract

1 loaf "day old" French bread, torn into pieces

Whisk together the first seven ingredients, in large bowl. Add bread and mix well to coat. Spoon into a buttered 9x13 baking dish and cover with foil. Place into a larger baking pan, filled with 1 inch of water. Bake in a preheated 350 degree oven, for 20 to 25 minutes. Remove foil and bake for 10 more minutes or until a knife comes out clean. Serves 8.

Chocolate Bourbon Sauce

8 (1 oz.) squares semisweet chocolate
1 tbs. butter
6 tbs.'s whipping cream

1 shot of bourbon

Combine all ingredients in saucepan and stir and cook over low heat, until melted and smooth. Remove from heat and drizzle over warm bread pudding and top with whipped cream. Divine!

I am sharing these at~

Potpourri Friday @ 2805

Saturday Night Special @ Funky Junk Interiors
Strut Your Stuff Saturday @ Six Sister's Stuff
Sweet Indulgences Sunday @ A Well Seasoned Life

Tuesday Talent Show@ Chef in Training

********

Here's another little clip that I took of the crowd, dancing to a Cajun two-step at Festival Acadiens. Walter Mouton and the Scott Playboys were rockin' the crowd. Crank it up and let the good times roll, cher!

A Cajun Two-Step

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

Happy Halloween!

Chicken and Sausage Gumbo + Gumbo Cook-Off + A Cajun Waltz

2011-10-23T12:42:00.001-05:00

We had a fabulous time on Thursday evening at the 21st annual Realtors of Acadiana Gumbo Cook-Off. There were dozens of gumbo booths, all competing for the best gumbo in Lafayette and only $5.00 for all-you-could-eat! Pure heaven, cher, and it was very hard to pick a fave.

But clearly, my favorite was the seafood gumbo from the Teche Federal Bank booth. It was packed with flavor with lots of shrimp, crab meat, and crawfish, and had a generous dose of Tabasco, which gave it that unmistakable spicy taste. It was sinfully good!

This chicken and sausage gumbo from the Coldwell Banker booth was a close second and was also seasoned well and very flavorful and delicious Cest bon!

There was a costume contest and all the booths were decorated according to this year's theme, Fun and Games. This group was lively and their chicken and sausage gumbo was fab!

There was just about every kind of gumbo you could imagine, including duck and venison sausage, and gator and sausage, and all of the proceeds went to local housing charities.

And of course there was live music and dancing, and Geno Delafose and French Rockin' Boogie entertained the crowd. Had to dance off that gumbo, rice, and potato salad.

Here's a little clip that I took. Most people were still eating, but a few could not resist a dance or two. That's my friend Tom, in the plaid shirt and baseball cap. This one's for you, cher.

Geno Delafose and French Rockin' Boogie

*******
We are finally warming back up to 80 degrees in Cajun country, but earlier this week, we had an early cold snap with lows in the low 40's and it was a shock, but perfect for cooking a gumbo. I made my first gumbo of the season and it was totally scrumptious and I wanted to share the recipe. Bon appetit!

Chicken and Sausage Gumbo

1 cut up fryer or gumbo hen
1 lb. Andouille sausage (or smoked sausage), sliced
1 pt. oysters w/ liquid, optional
1 cup each onions, bell peppers, and celery, chopped
3 cloves garlic, minced
1/2 cup green onions, chopped
1/2 cup fresh parsley, chopped
2 tbs.'s Cajun seasoning (divided)
Salt and Tabasco to taste
3 bay leaves
3 quarts chicken stock or warm water
First, you make a roux.

3/4 cup flour
3/4 cup vegetable oil

Combine flour and oil in a large Dutch oven, on medium heat, and stir constantly, for about 10 to 15 minutes, until medium brown in color. Scrape bottom and sides, often. When desired color is reached, lower heat and add the "holy trinity" (onions, celery, and bell peppers), and garlic, stir well for about 3 minutes, then slowly add the chicken stock or water. Add seasonings, bay leaves, and Tabasco , and bring to a boil and simmer for 15 minutes.

Season chicken and sausage with 1 tbs. of Cajun seasoning. Brown seasoned chicken and sausage, on both sides, in a large cast iron skillet. Drain excess oil and add to the gumbo. Bring to a boil, lower heat and simmer for 1-1/2 hours, stirring occasionally. Add green onions, parsley, and oysters, and a few shakes of Tabasco, and stir and cook for 10 more minutes. Skim excess oil and top each bowl with a little gumbo file' powder and serve with a scoop of rice, potato salad and hot French bread. Serves 8 Cest bon, cher!

I am sharing these at ~

Sunday Showcase Party @ Under the Table and Dreaming

See Ya in the Gumbo Potluck @ Ms EnPlace
Tasty Tuesdays @ 33 Shades of Green

These Chicks Cooked @ This Chick Cooks

For my seafood gumbo recipe, click here.

********

A Cajun Waltz

Here's another clip that I took at Festival Acadiens of a traditional Cajun waltz. Walter Mouton and the Scott Playboys were swaying the crowd at Scene Ma Louisiane. Walter is a master accordionist and has been entertaining Cajun country for over 40 years.

Walter Mouton and the Scott Playboys

Wishing all of you a fantastic week ahead! Merci beauoup for stopping by!

Spicy Cajun Seafood Dips + Festival Fun

2011-10-19T10:46:00.001-05:00

Here are a few of my favorite seafood dip recipes that are guaranteed to be a real hit at your next tailgating party or any other occasion. They are absolutely scrumptious and when I tell you that they are both out of this world, then you know that I mean it, cher! Cest bon! Enjoy!

Spicy Cajun Shrimp Dip

1 lb. medium shrimp, peeled and deveined

1/2 cup butter

1/2 cup each onions, bell peppers, and celery chopped
1 tsp. crushed garlic

1 tsp. or more, Cajun seasoning

4 tbs.'s white wine
2 tbs.'s lemon juice
Salt to taste

Few shakes Tabasco sauce

16 oz.'s cream cheese, cut into small pieces
1/4 cup each fresh parsley and green onions, chopped

Melt butter in large skillet on medium high heat. Add onions and bell peppers and saute' for 5 minutes. Add Cajun seasoning, and garlic and stir well. Stir in white wine and lemon juice, and reduce heat to low.

Add shrimp, salt, and Tabasco, and mix well and cover and simmer for 5 minutes. Gradually add cream cheese until melted, stirring often and cook for 5 minutes. Add green onions and parsley and a little more white wine if mixture is too thick. Transfer to a dip bowl and serve with mini croissants or pastry shells. Fab!

******
Here's another fabulous dip that will please your guests. One bite of this divine dip with the lump crab meat and delicate cheese blend will make you want to eat the whole bowl. If you're counting calories, use the light version of the cheese, sour cream, and mayo.

Spicy Cajun Crab Dip

1 lb. lump crab meat
1 cup shredded cheddar cheese
1 cup onion, finely chopped
1 jalapeno, seeded and chopped
2 8 oz. pkg.'s cream cheese, softened
1/2 pint sour cream
4 tbs.'s mayo
1 tbs. lemon juice
1 tsp. Creole mustard
1/2 tsp. garlic salt
1 tsp. Cajun seasoning
Tabasco to taste

Combine cream cheese, sour cream, mayo, onion, lemon juice, mustard, and seasonings, in a large bowl. Mix well and fold in crab meat and cheddar cheese.

Place in a buttered 2 1/2 qt. casserole dish and bake @ 350 degrees for 25 to 30 minutes or until bubbly. Serve with pastry shells, veggies, or crackers. Sinfully good!

I'll be sharing these at ~

Potpourri Friday @ 2805

Show and Tell Friday @ My Romantic Home
Strut Your Stuff Saturday @ Six Sister's Stuff

Saturday Nite Special @ Funky Junk Interiors

*******

Festival Fun

We had an absolute bon' ton' at Festival Acadiens and even after two days, I am still in a festival mode. After three days of great Cajun music, food, and fun, it's been hard getting back into reality. That kind of fun just stays with you for a while. Here are a few pics from Saturday, out of hundreds that I took at the three day festival.

And here's a little clip that I took of Roddie Romero and the Hub City All Stars movin' the crowd at Scene Mon Heritage. They were lovin' this band and there was a whole lotta jitter-bugging going on. I'll be sharing lots more videos with ya'll, so stay tuned.

Roddie Romero and the Hub City All Stars

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

Caramel Apple Bread Pudding w/ Rum Sauce + Festival Time

2011-10-13T16:51:00.001-05:00

Here's another favorite Fall dessert that I love to serve my family and friends and is fab for breakfast, too. It's sinfully delicious and after just one bite, you'll think that you're in heaven, cher! The warm apples blended with the creamy caramel are a real flavor treat and the rum sauce is out of this world and is a perfect topper for this luscious treat. Cest bon!

Caramel Apple Bread Pudding w/ Rum Sauce

1 - 15 oz. loaf cinnamon-apple or cinnamon-raisin bread, torn into pieces

4 tbs.'s butter, softened

1/2 cup sugar

1/4 cup brown sugar

4 eggs

2 1/2 cups milk

1 tsp vanilla extract

1 tsp. almond extract

1 1/2 cups fresh apples, chopped

1/4 cup sugar

1 tsp. cinnamon

In large bowl, beat butter and sugar until smooth. Add eggs and extracts and beat until combined.

Slowly stir in milk and whisk until well blended. Place the bread pieces in a buttered 3 quart baking dish and pour the milk mixture over the bread and stir gently to coat. Let stand for 10 minutes.

Combine the sugar and cinnamon and sprinkle over top of the apples. Stir apples evenly into bread mixture. Place baking dish in a larger baking pan filled with 2 inches of water.

Bake in a preheated 350 degree oven, for about 45 minutes or until set. Divine!

Rum Sauce

1/4 cup unsalted butter

1/2 cup dark brown sugar

1/2 cup whipping cream

1 tsp. vanilla extract

2 tbs.'s dark rum

Melt butter in saucepan, add sugar and whisk on medium heat until smooth. Gradually add cream and whisk and continue to cook for 2 minutes or until thickened. Remove from heat and stir in rum and vanilla extract. Pour over warm bread pudding. Fab! Bon appetit!

I am sharing this recipe at ~

Tuesday Talent Show

These Chicks Cooked @ This Chick Cooks

Full Plate Thursday @ Miz Helen's Country Cottage

Show and Tell Friday @ My Romantic Home

Potpourri Friday @ 2805

Sweets for a Saturday @ Sweet as Sugar Cookies

*******

Festival Time

It's finally here! The weekend that I've been looking forward to for a whole year and time for the 38th annual Festival Acadiens et Creole. The Festival De Musique Acadien et Creole will host three different music stages, providing a non-stop music and dancing atmosphere. And the Bayou Food Festival will have dozens of booths packed with succulent Cajun and Creole delights, created by some of Acadiana's best chefs.. And the Louisiana Arts and Crafts Show will display even more of the area's talent. (click on links in black for a list of festival bands, food vendors and menus, and artists)

The Music

The Dancin'

The Food

The Arts and Crafts

This fantastic festival will kick off on Friday evening with a fais do do at Parc International, in Downtown Lafayette. Horace Trahan and the New Ossun Express will be rockin' the crowd, followed by Curley Taylor and Zydeco Trouble. For a complete schedule, click here. Lassiez les bon temps rouler, cher! Only in Lafayette! See ya'll there!

Nathan and the Zydeco Cha Chas

Great weather+ great music+ great food+ great people = an absolute blast. Wish that all of you could be here, but for those of you who can't be, I hope that you have a wonderful, Fall weekend! Merci beauoup for coming by!

Hot Tamale-Cornbread Casserole + Cajun Boogie

2011-10-09T18:19:00.003-05:00

Here's one of my favorite Caj-Mex recipes to make when the weather gets cooler.We're still in the mid 80's, here in Cajun country, but I've had an ahnvee for this wonderful comfort casserole, all week. So, I decided to go ahead and make it, since it's only in the oven for 20 minutes. It's hot and spicy flavors will send you into orbit, cher, and have you going back for more! And so easy, for those busy days. Bon appetit!

Hot Tamale Cornbread Casserole

1 -1/2 lbs. lean ground beef
1 onion, chopped
1 green bell pepper, chopped
3 cloves of garlic, mined
2 jalapenos, seeded and chopped
1 can (hot) diced Rotel tomatoes
2 cans (hot) Rotel tomato sauce
1 tbs.Worcestershire sauce
2 tbs.'s Cajun seasoning, divided
3 tbs's. chili powder
1 tsp. cumin
1/4 cup fresh cilantro, chopped

8 oz. shredded Mexican cheese
1 box Jiffy cornbread mix

In a large heavy skillet brown the ground beef, with 1 tbs. Cajun seasoning. Skim any excess fat and continue cooking and stirring and add Worcestershire sauce, and a little water, if necessary. Add onions, bell peppers, and garlic, and jalapenos, and continue cooking until veggies are soft. (about 10 minutes)

Add the tomatoes, tomato sauce, other tbs. Cajun seasoning, chili powder, cumin, and cilantro, then lower heat, cover, and simmer for 20 minutes.

Line the bottom of a 13x9 inch casserole dish with tortilla chips. Spread the meat sauce evenly over the chips. Add a layer of shredded cheese over top of the meat sauce.

Make the cornbread according to package directions or make your own, and spread evenly on top of the cheese layer.

Bake in a preheated 350 degree oven for about 20 minutes or until cornbread is golden brown.

Serve with a big tossed salad and a cold beer, for a delightful meal! Cest bon! Enjoy!

I'll be sharing this recipe at ~

Full Plate Thursday

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Cajun Boogie

Only 4 more days until the 29th annual Festival Acadiens et Creole! With beautiful weather predicted and a stellar musical line-up for the 3 day "Cajun Woodstock", this year's festival promises to be the best yet! Come on out and get into the festival spirit and enjoy all things Cajun and Creole. Here's a little clip that I took of Roddie Romero and the Hub City All Stars, rockin' the crowd at last year's festival, just to give you an idea of all the fun that's coming up! A whole lotta nitty-gritty dancin' going on, yeah, cher! For a complete schedule, click here.

Wishing ya'll a fabulous week, filled with happy times. Merci beaucoup for stopping by!

Pumpkin-Chocolate Chip Cake and Bread w/ Praline Glaze

2011-10-05T13:01:00.000-05:00

It's that time of the year for all things pumpkin and I wanted to share a few of my favorite pumpkin delights. Here are two of my all time, favorite pumpkin desserts that are just heavenly and are totally worth the calories, cher. I always make sure that I'm having company when I make this cake, or otherwise I'd eat the whole thing! Enjoy!

Pumpkin-Chocolate Chip Bundt Cake w/ Praline Glaze # 1

1 package yellow cake mix
1 pkg. pumpkin spice instant pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil
1 cup canned pumpkin
1 cup semisweet chocolate chips

Grease and flour a 10 inch bundt pan. In large bowl, stir together cake mix and pudding mix.

Make a well in the center and pour in eggs, water, oil, and pumpkin. With electric mixer, beat on low until blended and then on medium for 3 minutes. Stir in chocolate chips.

Pour into prepared pan and bake in a preheated 350 degree oven for 45 to 50 minutes or until knife comes out clean. Cool in pan for 10 minutes and invert onto a cake plate. Glaze with Praline Glaze # 1, (recipe below), when completely cool.

Praline Glaze #1

1 cup brown sugar
1/2 cup butter
1/3 cup evaporated milk
1 cup powdered sugar
1 tsp. vanilla extract

Melt butter in saucepan and then add sugar and milk. Bring to a boil, on medium low heat and continue to boil and stir for 2 minutes and remove from heat. Stir in vanilla extract and gradually whisk in the powdered sugar. Drizzle immediately over cake. Sinfully good!

*******
Here is another version of this cake, except made from scratch in the form of a bread. Equally delicious and so good with your morning coffee or tea. Cest bon, cher! Divine!

Chocolate Chip-Pumpkin Bread w/ Praline Glaze #2

1 1/2 cups flour

1 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 tsp. salt

1/2 tsp. baking soda

2 eggs

1 cup sugar

1 cup canned pumpkin

3/4 cup vegetable oil

3/4 cup semisweet chocolate chips

Combine the flour, cinnamon, pumpkin pie spice, salt, and baking soda in large bowl. In separate bowl, beats eggs, sugar, oil, and pumpkin. Stir into dry mixture, until just blended. Fold in chocolate chips.

Pour into a greased 8x4 inch loaf pan and bake at 350 degrees for 50 minutes or until toothpick in center comes out clean. Cool for 15 minutes and remove to a plate. Note: I covered with foil for the last 20 minutes.

Meanwhile, make Praline Glaze #2 .

1/2 cup butter

1/2 cup brown sugar

1/2 cup chopped pecans

In heavy saucepan, heat butter, brown sugar, and pecans, on medium heat, and bring to a boil. Lower heat and cook for 1 minute, stirring frequently. Remove from heat and pour over top of warm pumpkin bread. Fab!

I am sharing these at ~

Cast Party Wednesday @ Lady Behind the Curtain

Full Plate Thursday @ Miz Helen's Country Cottage

Potpourri Friday @2805
Show and Tell Friday @ My Romantic Home

Sweets for a Saturday @ Sweet as Sugar Cookies

Weekend Wrap Up Party @ Tatertots and Jello

Sweet Indulgences Sunday @ A Well Seasoned Life

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

More Cajun Tailgating Faves + Festival Time

2011-09-30T22:40:00.000-05:00

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

Tailgating Game Week
Tailgating Time
These Chicks Cooked

*******

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.

Decadent Cajun Pecan Treats + Bayou Boogie

2011-09-25T13:18:00.000-05:00

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

Spicy Crab and Catfish Stew + Zydeco Fun

2011-09-21T12:22:00.000-05:00

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 ~

These Chicks Cooked

Full Plate Thursday
Potpourri Friday

*******
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!

Spicy Crock Pot Jambalaya + Weekend Preview

2011-09-14T19:02:00.001-05:00

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
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, with juice
1 small can (8 oz.) 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
1 3/4 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!

I'll be sharing these at ~

These Chicks Cooked

Full Plate Thursday

Potpourri Party

Strut Your Stuff Saturday

Saturday Night Special

Sunday Showcase Party
Tailgating Time

*******

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!

Banana Pudding Cake w/ Caramel Rum Glaze + Bayou Blues

2011-09-08T13:31:00.001-05:00

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

Potpourri Friday Party

Show and Tell Friday

Strut Your Stuff Saturday

Sweets for a Saturday

Sweet Indulgences Sunday

Sunday Showcase Party

*******

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!

Crawfish Stuffed Bell Peppers + Time for Downtown Alive

2011-09-01T13:00:00.000-05:00

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

Full Plate Thursday

Potpourri Friday Party

Fresh Food Friday

Show and Tell Friday
Strut Your Stuff Saturday

Sunday Showcase Party

******

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!

Cajun Jalapeno-Sausage Cornbread + A Cajun Waltz

2011-08-27T13:08:00.001-05:00

Here's another Cajun favorite that is sure to please and will just melt in your mouth. This dish is a hit at any gathering and disappears in a flash, so you may want to make two. It's especially good if hot sausage is used. Great for tailgating, too. Cest' bon, cher! Enjoy!

Cajun Jalapeno-Sausage Cornbread

1 pkg. "hot" bulk pork sausage
1 tbs. Worcestershire sauce
1 onion, chopped fine

Cajun seasoning to taste

2 large eggs
1 cup buttermilk
3/4 cup vegetable oil
1 3/4 cups yellow cornmeal
1 Tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shredded cheddar cheese
1/2 cup sliced jalapeno peppers, jar variety

Brown sausage in heavy skillet and drain excess oil. Add onions, Cajun seasoning, and Worcestershire ,and stir fry sausage and onions for 5 minutes, scraping bottom, and adding a little water to prevent from sticking if necessary. Set aside.

In a large bowl, beat the buttermilk, eggs and oil. Stir in the remaining ingredients, except sausage and onions and stir until blended. Then fold in the sausage and onions. Mix well and pour into a greased 13x9 inch baking dish and bake at 350 degrees for 30 to 35 minutes, or until a toothpick comes out clean. Especially good with a cold beer. Bon Appetit!

For my Cajun Seasoning Blend recipe, click here.

I'll be sharing these at~

Strut Your Stuff Saturday

Saturday Night Special

Sunday Showcase Party
Tailgating Time

*******

A Cajun Waltz

Of all the dancin' that goes on in Cajun country, the Cajun waltz is perhaps my favorite. Here's a little clip of Jeffery Broussard and the Creole Cowboys swaying the crowd at this year's Cajun-Zydeco Festival in Ardenwood. Let the good times roll, cher!

I'd like to extend a warm welcome and thanks to all of my new followers. I appreciate each and everyone of you and I'm so glad to have you along! Please leave me a comment so that I can follow you back. Also, I've had several people tell me that they are now following, but are not showing up on my GFC gadget, due to issues with Blogger, last week. So, if I have somehow missed you, please leave a comment or email me. Wishing you all a fun and fab weekend. My thoughts and prayers are with everyone in the path of Hurricane Irene. I can so relate to what you're going through. Merci beaucoup for coming by.

Peaches and Cream Pie + Bayou Blues

2011-08-20T21:58:00.000-05:00

Here's a heavenly treat that I love to make when I'm having guests or when I'm just in the mood for a little something sweet. The scrumptious flavors in this Peaches and Cream Pie are divinely delicious and when I tell you that it's the best and the easiest peach pie that I've ever made, then you know that I mean it, cher! Enjoy!

Peaches and Cream Pie

Pastry for a 9 inch single crust pie
(homemade or store bought)
3/4 cup sugar
1/2 cup flour
2 cups sliced fresh or frozen peaches
1 cup heavy cream

Preheat oven to 350 degrees. Line a 9 inch pie pan with crust. Combine the sugar and flour in a large bowl and mix well with fork. Add the peaches and toss to coat evenly. Add the peaches to the pie crust and spread evenly. Pour the cream evenly over the peaches and bake for 30 to 35 minutes or until set.

Cool before serving and top with a scoop of vanilla ice cream. Fabulous!

I'll be sharing this at:

Strut Your Stuff Saturday

Saturday Nite Special

Sunday Showcase Party

Sweet Indulgences Sunday
What's Cooking Wednesday
Full Plate Thursday
Show and Tell Friday
Friday Potluck

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Bayou Blues

It's been a hot and stressful week, here in Cajun country, and I'm chillin' out tonight with some good ole bayou blues. Here's a little clip of one of my favorite blues bands, gettin down at the Simi Cajun Blues Festival. Grab yourself a cold one, cher, and crank it up for this "hotter than hot" band. Cheers!

Hope ya'll are having a great weekend! Merci beaucoup for stopping by!

Spicy Cajun Stuffed Catfish + Bayou Boogie

2011-08-15T11:05:00.003-05:00

Here's another spicy Cajun favorite that will send your taste buds into orbit . And so easy for those busy days when you need to whip up dinner in a flash. The subtle blending of the flavors of the crab, shrimp, and catfish, along with the spices, stuffing, and lemon, all add up to a sinfully delicious dish. This recipe may be increased as needed to serve more. Serve with a big tossed salad and garlic bread. Cest' bon, cher!

Spicy Cajun Stuffed Catfish

2 medium sized catfish fillets
1/2 lb. fresh lump crab meat
1/2 lb. fresh medium shrimp, peeled and diveined
1/2 cup seasoned breadcrumbs
1/4 cup butter
1/2 cup each of the "holy trinity",

chopped fine
1 tsp.minced garlic
1 bunch green onions, chopped fine

2 tbs.'s Cajun seasoning, divided

Few shakes Tabasco
1/4 cup chopped fresh parsley
Juice of 1 lemon

Slit a pocket in the catfish for stuffing. Season inside and out with 1 tbs. Cajun seasoning. Baste with 1/2 of the lemon juice.Melt butter in skillet, and add garlic, onions, bell pepper, and celery. Saute for about 5 minutes.

Add green onions. parsley, shrimp, crab meat, and Tabasco. Stir, and simmer for about 10 minutes and remove from heat. Fold in breadcrumbs and mix until just combined.

Fill catfish with stuffing and place in a greased baking pan lined with foil.. Dot catfish with butter and lemon slices, and pour remaining lemon juice on top. Bake in a 350 degree oven, for 35 to 40 minutes. Baste occasionally. Serves 2 Note: This recipe also works well with flounder.

I'm sharing this at:
These Chicks Cooked

Full Plate Thursday

Fresh Food Friday

*******

Bayou Boogie

I've had a request for some more Bayou Boogie. Here's a little clip of one of Cajun country's favorite dance bands, rockin' the crowd, with a whole lotta nitty-gritty dancin' going on. Crank it up for this one, cher, and let the good times roll!

;

Wishing all of you a wonderful week, filled with good times! Merci beaucoup for stopping by!

Creole Brunch Casserole w/ Bacon-Cheese Grits

2011-08-10T16:01:00.012-05:00

We often eat our main meal at noon, here in Cajun country, and I just love to have a good brunch buffet on the weekends. Here are a few of my faves that I love to serve my family and guests. My Creole Brunch Casserole combines spicy sausage, peppers, and cheese, and transforms an ordinary breakfast dish into a delectable brunch treat. And the cheese grits are scrumptious and compliment it perfectly. I also like to serve these with Mama's Cornmeal Biscuits and a batch of Cajun Bloody Marys. Cest bon, cher! Enjoy!

Creole Brunch Casserole

2 links Andouille sausage, sliced
1/2 cup red onions, chopped
1/4 cup each green and red bell peppers, chopped
1/4 cup green onions, sliced thin
1/4 cup jalapenos, seeded and chopped
6 large eggs
1 1/2 cups milk
4 slices French bread or 2 large croissants, torn into pieces
1 large Creole tomato, diced
1 tsp. Creole seasoning
Salt and Tabasco to taste
1 1/2 cups cheddar cheese, shredded

In large skillet, saute the sausage, onions and peppers, for 10 minutes. Meanwhile, in large bowl, whisk eggs, milk, seasoning, and parsley together, and set aside. Arrange torn bread in bottom of a buttered baking dish. Layer the sausage-veggie mixture over the bread layer. Pour the egg mixture over the bread and sausage-veggie mixture. Top with the diced tomatoes, then the cheese. Bake in a preheated 350 degree oven for 35 to 40 minutes, until lightly browned. Serves 6 Divine!

Easy Bacon-Cheese Grits

1 cup regular grits
2 cups water
1 cup milk
1/2 stick butter, softened
2 eggs, beaten
2 cups cheddar/monterey jack cheese blend, shredded
1 tsp. salt
1/2 tsp. to 1 tsp.Tabasco
1/2 lb. bacon, cooked, drained and crumbled
1/2 cup chopped green onions, optional

In 4 quart saucepan, bring water to a boil and add salt and grits. Reduce heat to medium and simmer for 10 minutes. Remove from heat, and stir in the butter, until combined.

Stir in half the cheese and bacon, and the green onions, and mix well. Whisk the egg and milk mixture and Tabasco into the grits and whisk quickly until well combined. Spoon into a well greased 9 x13 baking pan. Top with remaining bacon and cheese. Bake in a preheated 350 degree oven for 20 minutes or until cheese melts. Serves 6 Fab! Enjoy

Mama's Cornmeal Biscuits (click here for recipe)

Cajun Bloody Marys (click here for recipe)

I am sharing these at :

Strut Your Stufff Saturday

Weekend Wrap Up

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I'd like to extend a warm welcome and thanks to my new followers and ask that you please leave a comment, so that I can find you. Hope ya'll are all having a fantastic week!
Merci beaucoup for stopping by!

Cajun Shrimp Etouffee + Three Ways to Become a Cajun

2011-08-05T18:50:00.018-05:00

The fresh Gulf shrimp were on sale at my favorite seafood market, and I couldn't resist buying 5 pounds to cook for guests that I was having over for dinner last night. I had a strong ahnvie for a shrimp etouffee with some fried, on the side, since I hadn't made this delightful combo in a very long time. This spicy stew is chocked full of wonderful flavors and the succulent fried shrimp is my fave. Worthy of blowing your diet for, cher, I can assure you! And totally worth the calories! You can always dance them off! Bon appetit!

Cajun Shrimp Etouffee

2 lbs. large shrimp, peeled and diveined

1 cup each of chopped onions and bell peppers
2 stalks celery, diced
1 cup fresh okra, sliced

2 tsp.'s minced garlic
1 can Rotel diced tomatoes and green chilies, undrained
1/4 cup fresh parsley
1/2 cup of chopped green onions
1 tbs. or more Cajun Seasoning
Salt and Tabasco to taste
1/4 cup fresh parsley, chopped
2 cups of water or seafood stock
2 lemons, quartered
3 bay leaves
5 tbs.'s butter
5 tbs.'s flour

Squeeze the juice of one lemon on shrimp and season with Cajun seasoning and set aside.

Chop and slice the veggies.

Melt the butter in a large heavy pot, on low heat. Add the flour and stir constantly, until a light to medium brown color is reached. (about 10 minutes)

Lower heat and add the chopped onion, bell pepper, celery, garlic, okra, and tomatoes, and cook on low heat for about 5 minutes, stirring frequently. Add a small amount of water, if necessary.

Slowly add the stock or water, and a little more seasoning. Bring to a boil, add seasoned shrimp, and stir. Lower heat, add the juice of other lemon, and cover and simmer for 20 minutes, stirring occasionally.

Add the parsley and green onions, and simmer for 10 more minutes. Discard bay leaves and serve over hot cooked rice with a garden salad and garlic bread. Ca cest bon!

For my fried shrimp recipe, click here.

I am sharing this at:

Friday Potluck ~ Strut Your Stuff Saturday ~ Simply Delish Saturday

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Three Ways to Become a Cajun

They say that there are three ways to become a Cajun.

1. By the blood

2. By the ring

3. By the back door

This last way has about as many different meanings as there are Cajuns. There are even several songs that have been written about it.

Cajun Boogie

Here's a little clip of Horace Trahan and the Ossun Express playing the song, entitled "The Back Door", and singing in Cajun French, which offers one meaning , but by no means the only one. Let the good times roll, cher!

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

Sinful Bayou Crab Cakes + Cream of Crab Soup

2011-08-02T22:40:00.019-05:00

Tis' the season for crabs in Cajun country and here are a few of my favorite Cajun crab recipes that even the Chesapeake Bay cannot compete with. And after having lived on the Eastern Shore of Maryland for many years, and eating more than my share of Maryland crab cakes and crab soup, I can honestly say that. But of course, here I am using fabulous Louisiana blue crabs. These are a delectable combination of both worlds, combining the best of each. Cest bon, cher! Enjoy!

Sinful Bayou Crab Cakes

1 lb. lump crab meat
1/2 sleeve of saltine crackers, crushed
2 tbs.'s mayo
1 tsp. Creole mustard
1 egg, beaten
1 tsp. Worcestershire sauce
Few shakes of Tabasco
1 tsp. Cajun or Creole seasoning
1 tsp. Old Bay seasoning
2 tbs.'s fresh parsley, chopped
Butter for frying
1/2 cup bread crumbs

Combine all ingredients, except crab meat and bread crumbs, in large bowl, and mix until well blended. Fold in crabmeat and toss gently, until blended. Make into cakes, roll in breadcrumbs, and fry in butter, in a cast iron or heavy skillet, until browned. Makes 4 Sinfully delicious, especially when served with my Creole Tartar Sauce. Click here for recipe.

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And here's another crab delight that I acquired from my church on the Eastern Shore of Maryland. It is just heavenly and is so easy to prepare. I have added my own tweaks and like to make it to go along with the crab cakes. Divine! Bon appetit!

Cream of Crab Soup

1 lb. lump crab meat

1 pint half and half
1 pint milk

1 cup seafood stock

1/2 stick butter

1/2 cup flour

1 small onion, diced

1 stalk celery. diced

1 tsp. Cajun seasoning

1 tsp. Old Bay

Salt and Tabasco to taste

2 tbs.'s parsley, chopped

Make a light roux with the butter and flour. Melt butter, add flour and stir continuously in a large heavy pot on low heat, until smooth. (about 5 minutes) Add onion and celery and continue to cook and stir for 5 minutes. Slowly add seafood stock and seasonings and stir until thickened, and simmer for 5 minutes. Stir in half and half and milk. Add crab meat, parsley, and seasonings, and cook on low heat until thoroughly heated through, but do not boil. Top each bowl with a teaspoon of sherry before serving, if desired. Divine!

*******
Serve with a fresh side salad with my jalapeno ranch dressing and french bread for a delicious summer meal. This is one of my favorite salads and dressings.

1 head Romaine lettuce, chopped
1 avocado, peeled and sliced
1 small onion, chopped
1 cucumber, seeded and chopped
2 Creole tomatoes, chopped
8 strips bacon, cooked crisp, and crumbled, optional
Makes 4

For my Jalapeno Ranch Dressing recipe, click here.

I'll be sharing these at ~

Cast Party Wednesday ~ These Chicks Cooked ~ What's Cooking Wednesday~
Tasty Thursdays ~ Full Plate Thursday ~ Fresh Food Friday ~ Show and Tell Friday
Saturday Night Special ~ Amaze Me Monday

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I would like to extend a warm welcome and thanks to my new followers. I am so happy to have ya'll along. Please leave a comment so I can return the visit and the follow. Hope ya'll are having a wonderful week! Merci beaucoup for stopping by!

Chocolate Chip - Pecan Cake w /Amaretto Glaze + Bayou Boogie

2011-07-30T10:35:00.017-05:00

With all of the rain we've been having lately in Cajun country, I've been in the mood to bake. Here's another wonderful cake that is sinfully delicious and is so easy to make. The rich texture is complimented by the chocolate chips and pecans and the Amaretto glaze is just heavenly. Perfect for when you're having guests or when you're just in the mood for a decadent treat.
Totally worth the calories, cher! Enjoy!

Chocolate Chip - Pecan Cake w/ Amaretto Glaze

1 pkg. yellow cake mix
1 small pkg. vanilla instant pudding
1/2 cup water
1/2 cup vegetable oil
4 eggs, beaten
1 tsp. almond extract
1 cup light sour cream
3/4 cup chocolate chips
3/4 cup chopped pecans

In large bowl, combine cake mix, instant pudding, almond extract, oil, and eggs. Beat for 2 minutes with electric mixer, on medium speed. Add sour cream and beat with spoon until well combined. Stir in chocolate chips and pecans. Pour into a greased bundt pan and bake for 40 to 45 minutes or until a toothpick comes out clean.

Amaretto Glaze

2 tbs.'s butter

2 ounces semisweet baking chocolate

1/2 tsp. almond extract

2 cups powdered sugar

4 tbs.'s milk

Dash of salt

1/4 cup Amaretto liqueur

Melt butter and chocolate in small saucepan over low heat. Remove from heat and stir in salt and almond extract. Whisk in powdered sugar, a little at a time, alternating with Amaretto liqueur and milk, until desired consistency is reached.

Sharing this cake at:
Strut Your Stuff Saturday

Sweets For A Saturday

Saturday Night Special

Sweet Indulgences Sunday

Weekend Wrap Up Party

More the Merrier Monday

For my Amaretto Brownie recipe, click here.

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Bayou Boogie

We passed a good time at the Blue Moon Saloon, last night, where Horace Trahan and the New Ossun Express were rockin' the crowd. Here's a little clip of the rowdy crowd, cutting the rug on The Back Porch. Grab a cold one and crank it up for this one, cher, and let the good times roll!

Hope ya'll have a great summer weekend, filled with fun! Merci beaucoup for coming by!

Caj-Mex Taco Salad w/ Corn, Black Bean,Tomato Salsa + A Cajun Beer Fest

2011-07-26T13:13:00.026-05:00

Here's another Caj-Mex favorite that is very popular at my house. Lots of spicy beef piled on with fresh, cool veggies, topped off with my Chipotle Ranch Dressing. Guaranteed to please your guests and family, cher! Serve with my Corn, Black Bean, and Tomato Salsa, (recipe below) and a cold beer! Fab! Bon appetit!

Caj-Mex Taco Salad

1 lb. lean ground beef

1 small can, chopped green chilies
1 tbs. Worcestershire sauce
1 tbs. chili powder
1 tsp. cumin
1 tbs. Cajun seasoning
1 onion, chopped
1 green bell pepper, chopped
2 Creole tomatoes, chopped
1 large head Romaine lettuce, chopped
1/4 cup fresh cilantro, chopped
1 bunch green onions, chopped
1 small can black olives, drained
1 (8 oz.) pkg. shredded Mexican cheese
1 bag Tortilla chips, lightly crushed

Brown ground beef in large heavy skillet and drain. Add Cajun seasoning, chili powder, cumin, and green chilies, stir, and continue cooking for 5 minutes. Add Worcestershire sauce and mix well. Add a little water, if needed, to prevent sticking. Lower heat, cover and simmer for 15 minutes. Set aside.

While the meat mixture is cooking, chop the veggies. In large salad bowl, layer lettuce, half of the chips, beef mixture, onions, peppers, tomatoes, olives, cheese, and green onions. Top with remaining chips and serve with my Chipotle Ranch Dressing. (recipe below)

Chipotle Ranch Dressing

1/4 cup, no-fat buttermilk

1/2 cup light sour cream
1/2 cup light mayo

1 tbs. Creole mustard

1 tbs. white wine vinegar

1 tbs. lemon juice

1 tsp. crushed garlic

1 chipotle pepper in adobe sauce, chopped

1 tbs. fresh parsley, minced

Salt to taste

Whisk ingredients together in the order given, in a mixing bowl. Store in an airtight container in refrigerator, for up to one week. Shake well before each use.

Corn, Black Bean, and Tomato Salsa

1 cup grilled, frozen, or canned corn, (drained)
1 can black beans, rinsed and drained
1 small red onion, diced
1/2 green bell pepper, diced
3 Roma tomatoes, diced
1 tsp. crushed garlic
1 small can sliced black olives, drained
1 jalapeno pepper, seeded and diced
1/4 cup fresh cilantro, diced
1 tbs. olive oil
1/4 cup fresh lime juice

Dice veggies and place in large bowl with black beans, corn, and olives and mix until well blended. In small bowl, combine olive oil, lime juice, and garlic. Mix well and add to veggie-bean mixture and stir to coat. Chill for several hours before serving.

I am sharing these at:

What's Cooking Wednesday ~ Cast Party Wednesday ~ Garden Variety Wednesday ~
These Chicks Cooked ~ Full Plate Thursday ~ Fresh Food Friday ~Show and Tell Friday ~

Fit and Fabulous Fridays ~ Amaze Me Monday

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Gulf Brew - A Cajun Beer Fest

We had an absolute blast at "Gulf Brew" on Saturday evening, at Parc International in Lafayette. A fund raiser for the Acadiana Center for the Arts, this incredible beer fest was serving up over 100 different varieties of beer, with microbreweries and brew masters from all over the South.

The lively crowds were like kids in a candy store and they got livelier with each new beer sample. And the air-conditioned beer tents were wonderful and kept everyone nice and cool.

And of course, there were lots of Cajun food booths and treats. Lots of yummy stuff, provided by Viva La Waffle, Romacelli's Bistro, and Freetown Fries. All cest bon!

And what Cajun festival would be complete without live music. Entertainment was provided by The Soul Express Brass Band , The Von Dukes, and Rex Moroux.

You may have seen this post come up yesterday on your sidebar or in your reader. I accidently hit the publish button when it was only half finished! LOL Sorry about that! Hope you're all having a fantastic week! Merci beaucoup for stopping by!

Grilled Veggie Poboys w/ Cajun Fries + French Rockin' Boogie

2011-07-23T14:09:00.008-05:00

After a friend stopped by and gave me two big bags of summer produce from her garden, I decided to grill up a bunch of veggies and serve them on nine grain French bread. After washing, slicing, and chopping, I marinated them in this fabulous Cajun marinade and grilled them to perfection and served them with some yummy, baked Cajun fries. When I tell you that they were out of this world, then you know that I mean it, cher! Cest bon! Enjoy!

Grilled Veggie Poboys

1 zucchini, sliced lengthwise, and cut in half
1 yellow squash, sliced lengthwise, and cut in half
1 small eggplant, sliced
1 red onion, sliced
2 jalapeno peppers, sliced
1 red bell pepper, quartered, and cut in half
1 green pepper, quartered, and cut in half
2 Creole tomatoes, sliced thick
Slices of Provolone cheese, if desired
3 tbs.'s melted butter
1 (18 inch loaf) French bread

Marinade

1/2 cup olive oil

2 tbs.'s red wine vinegar
1 tbs. minced garlic
1 tbs. Creole mustard
1 tsp. Cajun seasoning
Few shakes Tabasco

First make the marinade. Combine all ingredients in small bowl, mix well and set aside. Wash, chop, and slice the veggies and place in large ziploc bag. Add marinade and shake to coat and place in fridge for 1 hour. Drain and transfer to a grill basket and grill on medium heat for 7 to 10 minutes on each side. Brush poboy bread with melted butter and grill (inside down) on indirect heat for 5 minutes. Layer veggies on bread and top with cheese. Divine!

Baked Cajun Fries

4 large white potatoes, peeled and cut into 1/2 inch strips

2 tbs.'s olive oil
1 tbs. Cajun seasoning
1 tsp. dried thyme
1 tsp. dried parsley
Salt to taste

In large bowl, toss the potatoes in the olive oil to coat. Combine the spices and toss with the potatoes until evenly covered. Spray a large baking sheet with cooking spray and arrange potatoes in a single layer. Bake in a preheated oven at 350 degrees for 12 to 15 minutes on each side, or until golden brown. Fab!

French Rockin' Boogie

I've had a special request from one of my dear bloggie buds for some more French Rockin' Boogie. They are one of Cajun country's favorite dance bands, and here they are, reving up the crowd at this year's Strawberry Park Cajun Zydeco Festival. Crank it up for this one, cher, and let the good times roll!

Wishing ya'll a fun and fabulous summer weekend! Merci beaucoup for coming by!

Blueberry Bread Pudding w/ Lemon Sauce + Weekend Fun

2011-07-19T13:33:00.029-05:00

Here's another scrumptious Cajun dessert that I just had to try, after tasting a similar one at a recent festival. I concocted my own version of this sinfully delicious treat and topped it off with a luscious lemon sauce. I just love the wonderful combination of the lemon with the blueberries. It's a match made in heaven and is out of this world! Cest bon,cher! Enjoy!

Blueberry Bread Pudding w/ Lemon Sauce

1 (13 oz.) loaf "day old" French bread, torn into pieces

3 tbs.'s butter, softened

1/2 cup sugar

1/4 cup brown sugar

3 eggs

2 1/2 cups milk

1 tsp vanilla extract

1 tsp. almond extract

1 1/2 cups fresh blueberries

1/4 cup sugar

1 tsp. cinnamon

In large bowl, beat butter and sugar until smooth. Add eggs and extracts and beat until combined.

Slowly stir in milk and whisk until well blended. Place the bread pieces in a buttered 3 quart baking dish and pour the milk mixture over the bread and stir gently to coat. Let stand for 10 minutes.

Gently stir the blueberries into the bread mixture. Combine the sugar and cinnamon and sprinkle over top. Place baking dish in a larger baking pan filled with 2 inches of water.

Bake in a preheated 350 degree oven, for about 45 minutes or until set. Divine!

Lemon Sauce

1 tbs. butter

1/2 cup sugar

1 tbs.cornstarch
1/4 tsp. salt

1 cup boiling water

2 tbs.'s lemon juice

1 tbs. lemon zest, finely grated

In small saucepan, combine sugar, cornstarch, and salt. Add boiling water, and cook and stir constantly until thick.Stir in lemon juice, zests, and butter. Serve over bread pudding.

I am sharing this at : Wow Us Wednesdays ~ These Chicks Cooked

Garden Variety Wednesday ~ What's Cooking Wednesday

Cast Party Wednesday~ Full Plate Thursday~ Fresh Food Friday ~ Show and Tell Friday

Sweets for a Saturday ~ Saturday Night Special ~ Sweet Indulgences Sunday

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Weekend Fun

It was another fab weekend in Cajun country and ended up being just one big, nonstop party. We really packed in the fun and one of my favorite events was the Blues Berry Festival on Saturday, at the Blue Moon Saloon in Lafayette.

It was a combination blues music jam and blueberry cook- off, with 6 area restaurants competing for first place. Patrons got to sample each blueberry entry and then vote on their favorite.

These blueberry bars from Great Harvest Bread Company were my first choice and were scrumptious. They were crunchy and sweet and full of Louisiana blueberries.

And this blueberry bread pudding with blueberry- bourbon sauce from Pamplona's Restaurant was divine and was my second choice and my inspiration.

Also on the menu was blueberry-corn soup and and blueberry compote with lemon mascarpone custard. Both were fab.

A little later, there was a blues jam with Henry Gray and the Cats and legendary blues guitar player, John Mooney. They were really rockin' the crowd and there was a whole lotta jitterbuggin' going on. Here's a little clip that I took of the high spirited crowd. (Sorry it's kind of dark)

Blues Berry Festival Blues Jam

I'd like to extend a warm welcome and thanks to all of my new followers. I'm so happy to have ya'll following along. Please be sure and leave a comment so that I can find you. Hope you're all having a fantastic week! Merci beaucoup for coming by!

A Cool Poolside Lunch + Cajun Boogie

2011-07-15T13:47:00.021-05:00

We're in the dog days of summer, here in Cajun country, and what could be more fab than a cool poolside lunch. I like to make up platters of fresh fruits and veggies, with cool, creamy dips for dipping. And maybe a yummy salad or sandwich with a refreshing cold drink to sip on. This is one of my favorite ways to beat the heat! What do you do to stay cool?

This Smoky Blue Cheese Dip is just perfect with fresh veggies and will send your taste buds into orbit, cher! It is very easy to make and will delight your guests! Enjoy!

Smoky Blue Cheese Dip

1/2 cup blue cheese, crumbled
3 strips smoked bacon, cooked, drained, and crumbled
1/2 cup light mayo
4 tbs.'s low fat buttermilk
4 tbs.'s light sour cream
1/4 cup green onions, chopped fine
1 tsp.apple cider vinegar
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
Salt and Tabasco to taste

Combine all ingredients in mixing bowl and whisk until well blended. Chill for 1 hour and serve with fresh veggies or crackers. Also great with chicken wings. Cest bon, cher!

To see my Grilled Cajun Chicken Wings recipe, click here.
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And I also love to make up a big bowl of delicious shrimp salad and nestle it into a whole wheat French roll , and then top it off with lettuce, fresh Creole tomatoes, and alfalfa sprouts. Yum! My favorite!! Divine, cher!

Shrimp Salad Sandwiches

1 lb. medium, cooked shrimp, chopped
1 lemon, cut in half
1 tbs. Cajun seasoning
2 large hard boiled eggs, peeled and chopped
1/2 cup each, onion and celery, diced
1 tsp. crushed garlic
1 tbs. sweet pickle relish
1/2 cup light mayo
1 tbs. Creole or Dijon mustard
1 tbs. ketchup
Few shakes of Tabasco

In large bowl, squeeze lemon juice on shrimp and season with Cajun seasoning. Add eggs, onions, and celery, and mix well. In separate bowl, mix garlic, relish, mayo, mustard, ketchup, and Tabasco and mix well. Add to shrimp mixture and toss to coat evenly. Chill until ready to serve. Serve on your favorite bread with romaine lettuce, sliced tomatoes, and sprouts. Bon appetit!

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And to drink, I love to make up a batch of these Strawberry Margarita Spritzers. So refreshing and delightful and perfect for a weekend gathering! Cheers!

Strawberry Margarita Spritzers

1 (10 oz.) package frozen strawberries, thawed

1 cup tequila
1/4 cup Triple Sec
1 (10 oz.) can frozen strawberry daiquiri mix, thawed
2 tbs.'s fresh lime juice
1 (1 liter) bottle club soda
Lime slices for garnish

Place first 5 ingredients in blender and pulse until smooth. Pour into a pitcher and stir in club soda, right before stirring. Garnish with lime slices. Cheers!

I'll be sharing these at:

Home Sweet Farm

Fit and Fabulous Friday

It's a Hodgepodge Friday

Saturday Nite Special

Strut Your Stuff Saturday

Sunday Showcase Party

Savory Sunday

Amaze Me Monday
Jam Hands

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Cajun Boogie

It's shaping up to be a fun weekend, with some great music events going on.Tonight, we'll be going to the Blue Moon Saloon, for a double header event, featuring the fabulous Feufollet band and The Lost Bayou Ramblers. Then on Sunday we'll be headed to Whiskey River Landing for a benefit dance with five bands playing for a good cause. Definitely, my kind of weekend! Here's a little clip that I took of one of the bands that are playing at tonight's shindig. Their unique style of Cajun boogie can really get a crowd moving and here they are, rockin' the crowd at Vermilionville, at the Bayou Vermilion Festival. A whole lotta nitty-gritty dancin' going on, cher!. Oh, the life of a Cajun is oh so fun! To see more of my Cajun and Zydeco videos, and to check out my You Tube Channel, click here.

Feufollet

Wishing all of you a great, fun-filled weekend! Merci beaucoup for stopping by!

Spicy Seafood Jambalaya Casserole

2011-07-12T11:57:00.012-05:00

Here's another Cajun fave that is perfect for any occasion and guaranteed to please your family and guests. The succulent combination of the seafood , tomatoes, and the trinity, blended with a spicy garlic, tomato sauce and rice is out of this world! It's like a scrumptious seafood jambalaya, with a twist. Serve with a fresh summer salad, cornbread , and a nice glass of white wine for a wonderful meal. Bon appetit!

Spicy Seafood Jambalaya Casserole

2 tbs.'s olive oil
1 lb. medium shrimp (peeled and deveined)
1 lb. lump crab meat
1/2 cup, each, of "the trinity", (onions, celery, and bell peppers), chopped
1/4 cup fresh parsley, chopped
3 cloves of garlic, minced
2 bay leaves
2 cups seafood stock
1 can Rotel diced tomatoes and green chilies, drained
1 small can tomato sauce
1 tsp. Cajun seasoning
1 tsp. Worcestershire sauce
3 cups cooked rice
1/2 cup freshly grated Parmesan cheese

And sometimes, I will add a half pound of sliced Andouille sausage, or during the season, I will add some crawfish tails in the mix, too. Yum!

Place the seafood in large bowl and season to taste with Cajun seasoning, and set aside. Chop the veggies, garlic, and parsley. In a large heavy pot, saute the trinity in the olive oil, for 5 minutes.

Add tomatoes, tomato sauce, stock, Worcestershire sauce, bay leaves, and 1 tsp. Cajun seasoning, stir, and bring to a boil. Lower heat, cover, and simmer for 15 minutes.
Add shrimp and crab meat, and stir, and simmer for 5 more minutes. Add parsley,
and remove from heat, cover and let stand for 10 minutes.

Remove bay leaves, add cooked rice, and blend gently until well combined. Transfer to a 13x9 inch, buttered baking dish and bake, cover with foil, and bake in a preheated oven at 350 degrees for 20 minutes. Uncover, and sprinkle evenly with Parmesan cheese and bake for 5 to10 more minutes or until cheese melts. Cest bon, cher! Fab!

Pairs well with my Creole Summer Salad, w/ Tabasco Vinaigrette. Click here to see recipe.

And Mama's Buttermilk Cornbread

1 1/2 cups yellow cornmeal

1/2 cup flour

1 tsp. salt

2 tbs.'s sugar

2 1/2 tsp.'s baking powder

1/2 tsp. baking soda
2 large eggs

1 1/2 cups buttermilk

1/4 cup vegetable oil

Combine the dry ingredients in a large mixing bowl. In separate bowl, whisk together the eggs, buttermilk, and vegetable oil. And add to the dry ingredients, and stir, until just mixed, and pour into a 9 inch, buttered baking pan. Bake at 350 degrees for 30 to 35 minutes, or until top is browned and a toothpick comes out clean. Melt in your mouth, good!

I'll be sharing these at:

Let's Do Brunch ~ What's Cooking Wednesday ~ These Chicks Cooked

Cast Party Wednesday ~ Full Plate Thursday ~ Show and Tell Friday ~ Fresh Food Friday

Many thanks to all of my new followers! Please leave me a comment, so that I can visit you.

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

More Luscious Summer Desserts + Bayou Boogie

2011-07-08T15:13:00.027-05:00

With guests coming for dinner, last night, I wanted to make a special dessert and decided on this luscious, decadent Pina Colada Cake. I got the recipe from an old friend at a recent birthday gathering and believe me when I tell you that this cake is over-the-top, delicious and is so easy to make! If you like Pina Coladas, then you will love this cake! Enjoy!

Pina Colada Bundt Cake

1 box white cake mix

1 small pkg. instant cream of coconut pudding

1/4 cup vegetable oil

1/2 cup water

4 eggs

1/3 cup light rum

1 can (8 oz.) crushed pineapple, undrained

1 cup flaked coconut

Spray a bundt pan or a 13x9 inch baking pan with Baker's Joy. In large bowl, mix together with electric mixer, pudding, oil, water, eggs, and rum for 2 minutes on medium speed. Stir in pineapple and fold in coconut.

Bake in a preheated 350 degree oven for 25 to 35 minutes or until a toothpick comes out clean. Cool in pan for 15 minutes and then transfer to a cake plate. Poke holes in cake with a fork and drizzle glaze over cake. Garnish with flaked coconut if desired. Divine! Bon appetit!

Glaze

1/3 cup butter, melted

2 cups powdered sugar

1/4 cup pineapple juice

1/4 cup coconut milk

2 tbs.'s light rum

Flaked coconut to garnish, if desired

Whisk all ingredients together and drizzle over cake.

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Another scrumptious dessert that I like to serve in the summertime is this delectable Frozen Lemon Cream Pie. It is also very easy to make and just heavenly on a hot day. My Dad says that this pie is so good that it should be declared a sin and be against the law! Sinfully delicious!

Frozen Lemon Cream Pie

Crust

2 cups finely crushed graham cracker crumbs

1/3 cup sugar

1/4 tsp. salt

6 tbs.'s butter, melted

In medium bowl, combine the graham crackers, sugar, and salt. Stir in the butter and mix well. Transfer to a 9 inch pie pan and press evenly across bottom and sides to make a crust. Bake in a preheated 350 oven for 10 to 12 minutes. Cool completely.

Filling

1 14 oz. can sweetened condensed milk

4 egg yolks

1/3 cup sugar

2 tbs.'s finely grated lemon zest

3/4 cup fresh lemon juice

In a large bowl, combine the condensed milk, egg yolks, sugar, lemon zest, and juice. Whisk until well blended. Pour the filling into the crust and freeze for 2 hours. Top with whipped cream before serving. Cool and refreshing! Fab!

Whipped Cream

1 pint heavy whipping cream
1/4 cup powdered sugar
1/2 tsp. vanilla extract

Place the whipping cream and vanilla extract in a large bowl. Stir in the powdered sugar and mix on low, with an electric hand mixer until peaks form. ( about 3 to 4 minutes)

I'll be sharing these at:

It's a Hodgepodge Friday ~ Fun With Food Friday
Show and Tell Friday

Strut Your Stuff Saturday ~ Sweets for a Saturday
Saturday Night Special

Sweet Indulgences Sunday ~ Sunday Showcase Party
Amaze Me Monday

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Bayou Boogie

T.G.I.F., after a hot and stressful work week! Whiskey River Landing is now open, after "the flood that never happened"! They re-opened on July 3rd and will be hosting a Sunday afternoon dance on Sunday, July 10th, featuring Horace Trahan and the New Ossun Express. Here's a little clip that I took of the crowd dancin' at Whiskey River, before "the flood that never happened". Grab yourself a cold drink, crank it up, and let the good times roll, cher!

Wishing you all a fab and fun weekend! Merci beaucoup for coming by!

Spicy Shrimp Tacos w/ Pineapple Salsa and Remoulade Sauce + Holiday Fun

2011-07-05T17:29:00.009-05:00

Since I'm still in a bit of a food coma from indulging in a few too many holiday delights, I wanted something light and low cal for lunch. So I decided to go with these fabulous Shrimp Tacos. Cest bon! A friend brought over 10 lbs of shrimp to boil, for the party, and I had about a pound left that I had stashed in the fridge when no one was looking. So easy and when I tell you that they're out of this world, then you know that I mean it, cher! Enjoy!

1 lb. cooked shrimp

8 (8 inch soft taco size flour tortillas)

Pineapple salsa (recipe below)

Shredded lettuce

Fresh cilantro and sliced jalapeno slices for garnish

Remoulade sauce

Wrap tortillas in foil, and warm in a 325 degree oven, for 10 minutes. Add lettuce, cooked shrimp, pineapple salsa, and top with cilantro, jalapenos, and a little remoulade sauce.

For my Spicy Boiled Shrimp w /Remoulade Sauce recipe, click here.

Grilled Pineapple Salsa

2 tbs.'s fresh lime juice

8 fresh pineapple slices

1/4 cup red onion, finely chopped

2 jalapeno peppers, minced

2 tbs.'s red bell pepper, minced

2 tbs.'s green bell pepper, minced

1 tbs. cilantro, chopped

Grill pineapple slices for 3 minutes on each side. Allow to cool, and dice into small chunks and place in a medium bowl. Combine with remaining ingredients, mix well and chill for 30 minutes. *One large can of drained pineapple tidbits can be substituted for the fresh pineapple.

I'll be sharing these at These Chicks Cooked, Garden Variety Wednesday, Cast Party Wednesday , Tasty Thursdays, What's Cooking Thursdays, Full Plate Thursday, and
Fresh Food Friday Fit and Fabulous Fridays

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Holiday Fun

It was a great holiday weekend, here in Cajun country, and after our BBQ, we all went down to to the annual Red, White, and Boom celebration in downtown Lafayette. The Acadiana Symphony played a beautiful Fourth of July concert at Parc International.

Chubby Carrier and the Bayou Stomp Band also entertained the huge crowd with their highly seasoned Zydeco music. More than a few hardy souls were dancing in nitty- gritty, Zydeco mode. It was hot, but there was a light breeze and an excitement in the air!

We were in dire need of refreshment, by this time, so we walked across to Agave Cantina and had a round of frozen margaritas before the fireworks. It was a great celebration, honoring our freedom and those who have fought for it. How did you celebrate the Fourth?

I'd like to extend a warm welcome to all of my new followers. So happy to have you along and I'll be around to visit ya'll soon. Wishing all of you a wonderful week. Merci beaucoup for stopping by!